tag:blogger.com,1999:blog-81229048608471885562024-03-13T16:04:14.079-04:00Baking AwayI'm busy baking away in my kitchen!Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-8122904860847188556.post-60519668997440753062014-12-19T08:46:00.002-05:002014-12-19T08:46:54.167-05:00New York Style CheesecakeI found this recipe on www.allrecipes.com, and it is a winner. The only change I made from the original recipe was to bake at a lower temperature because the first time I made it the edges got too brown. I also added a glaze over the strawberries of heated strawberry jam mixed with a little lemon juice. Check out the lack of cracks! <br />
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<b>New York Cheesecake<br /><a href="http://allrecipes.com/recipe/chantals-new-york-cheesecake/" target="_blank">from Allrecipes</a></b><br />
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<span style="border: 0px; color: #fb6400; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">INGREDIENTS:</span></div>
<table border="0" cellpadding="0" cellspacing="0" style="background-color: white; border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 0px; outline: 0px; padding: 0px; width: 100%px;"><tbody style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px;" valign="top" width="50%"><div data-grams="210" data-ingredientid="2180" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
15 graham crackers, crushed</div>
<div data-grams="28.4" data-ingredientid="16157" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
2 tablespoons butter, melted</div>
<div data-grams="0" data-ingredientid="0" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
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<div data-grams="896" data-ingredientid="16223" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
4 (8 ounce) packages cream cheese</div>
<div data-grams="300" data-ingredientid="1526" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1 1/2 cups white sugar</div>
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3/4 cup milk</div>
<div data-grams="200" data-ingredientid="16317" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
4 eggs</div>
<div data-grams="230" data-ingredientid="16261" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1 cup sour cream</div>
<div data-grams="13" data-ingredientid="16424" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1 tablespoon vanilla extract</div>
<div data-grams="31.25" data-ingredientid="1684" data-role="recipe-ingredient" style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
1/4 cup all-purpose flour</div>
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<span style="border: 0px; color: #fb6400; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase;">DIRECTIONS:</span></div>
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<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">1.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Preheat oven to 330 degrees F (175 degrees C). Grease a 9 inch springform pan.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">2.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">3.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">4.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Bake in preheated oven for 1 hour 10 minutes. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.<br /><br /></td></tr>
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Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com0tag:blogger.com,1999:blog-8122904860847188556.post-8172397079038157342014-11-11T19:38:00.003-05:002014-11-11T19:38:48.499-05:00Peanut Butter Brownie Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BE1nisJB9fMj7hbSQeS2lImz4tIp2ecx-aqHHfRd9An6VIrN84BFeCWOXVIbbAqF5HkwmosyDGi8VJXkUbCpK1x3UPPCNl7k-Zr3H62rvkeYbC_SPlda2MymNndUzme0QVbcdztnX5BA/s1600/Trifle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BE1nisJB9fMj7hbSQeS2lImz4tIp2ecx-aqHHfRd9An6VIrN84BFeCWOXVIbbAqF5HkwmosyDGi8VJXkUbCpK1x3UPPCNl7k-Zr3H62rvkeYbC_SPlda2MymNndUzme0QVbcdztnX5BA/s320/Trifle2.jpg" width="320" /></a></div>
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YUM. This is so good. Like eat way too much and feel sick after good. Recipe from <a href="http://astepinthejourney.com/2014/01/chocolate-peanut-butter-trifle-to-die-for.html">A Step in the Journey</a><br />
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Chocolate Peanut Butter Trifle<div class="recipe-stats" style="font-size: 0.5em; font-weight: normal;">
<span class="stat-section" style="margin-right: 10px;"><span class="stat-title" style="font-weight: bold; margin-right: 5px;">Prep Time:</span><span class="stat-data">45 Min </span></span><span class="stat-section" style="margin-right: 10px;"><span class="stat-title" style="font-weight: bold; margin-right: 5px;">Cook Time:</span><span class="stat-data">30 Min </span></span><span class="stat-section" style="margin-right: 10px;"><span class="stat-title" style="font-weight: bold; margin-right: 5px;">Total Time:</span><span class="stat-data">45 Min</span></span></div>
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Serves 15</div>
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Ingredients</div>
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<li style="margin-bottom: 1em;"><div class="text">
Brownies (box or from scratch...usually need eggs, oil, and water)</div>
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<li style="margin-bottom: 1em;"><div class="text">
1 large tub of cool whip</div>
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<li style="margin-bottom: 1em;"><div class="text">
1 large box of Jello chocolate instant pudding (3 cups of milk)</div>
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<li style="margin-bottom: 1em;"><div class="text">
1 bag of Reese's peanut butter cups- I used the holiday ones that have more peanut butter!</div>
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<li style="margin-bottom: 1em;"><div class="text">
1 cup of peanut butter</div>
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<li style="margin-bottom: 1em;"><div class="text">
8 oz. of cream cheese</div>
</li>
<li style="margin-bottom: 1em;"><div class="text">
1 cup of powdered sugar</div>
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<li style="margin-bottom: 1em;"><div class="text">
2 tbsp. of milk</div>
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<div class="section-title" style="font-size: 1.1em; font-weight: bold; text-transform: capitalize;">
Instructions</div>
<ul style="list-style-type: none; margin: 1em 0px; padding-left: 0px;">
<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
1</div>
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Before we can layer our trifle there is some prep work that must be done...</div>
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<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
2</div>
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Prepare brownies and chocolate pudding according to package instructions, set aside</div>
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<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
3</div>
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Set cream cheese out. It needs to be at room temperature</div>
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<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
4</div>
<div class="text" style="margin-left: 2em;">
In a food processor chop your opened Reese's cups, set aside</div>
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<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
5</div>
<div class="text" style="margin-left: 2em;">
Once the cream cheese is a room temperature use a hand mixer to whip. Then fold in 1 cup of peanut butter. Once well combined add 1 cup of powdered sugar and 2 tbsp of milk. Continue to whip until "fluffy"</div>
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<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
6</div>
<div class="text" style="margin-left: 2em;">
Now it's time to LAYER! You can go in any order you would like, my suggestion: broken up brownies, peanut butter fluff, chocolate pudding, cool whip, chopped Reese's...then REPEAT.</div>
</li>
<li style="margin-bottom: 1em;"><div class="number" style="color: #a0a0a0; float: left; font-size: 1.1em; width: 2em;">
7</div>
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Enjoy!</div>
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</ul>
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<div class="section-title" style="font-size: 1.1em; font-weight: bold; text-transform: capitalize;">
Notes</div>
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<li style="margin-bottom: 1em;"><div class="text">
If not serving immediately, leave in the refrigerator to chill.</div>
</li>
</ul>
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Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com0tag:blogger.com,1999:blog-8122904860847188556.post-25194162893038428502014-08-02T08:39:00.001-04:002014-08-02T09:00:55.919-04:00Brownies For A Crowd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8O50WzRzjdPL-ViFTEVchgzafB7eNphCxTfsVW7mkCKnNqOUFOiXJbCtt3urJStXZP4XHXrDnnerYvm49oyQCYAnn96zBv8qAO71JxZ1xXvhuLvVmfP-CmHbSreJ6gTq7XMxkPpaI2Zdc/s1600/nUDvFx1406984309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8O50WzRzjdPL-ViFTEVchgzafB7eNphCxTfsVW7mkCKnNqOUFOiXJbCtt3urJStXZP4XHXrDnnerYvm49oyQCYAnn96zBv8qAO71JxZ1xXvhuLvVmfP-CmHbSreJ6gTq7XMxkPpaI2Zdc/s1600/nUDvFx1406984309.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This is one of my go to recipes that I've been making for a few years. It is a large recipe for frosted brownies that you bake in a jelly roll pan. Everyone raves about them! </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>Brownies for a Crowd</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Recipe from <a href="http://realmomkitchen.com/1775/my-blogoversary-and-brownies-for-a-crowd/">Real Mom Kitchen</a></span></div>
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<ul style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #333333; font-size: 15px; line-height: 21px; margin: 0px 0px 10px; padding: 0px 0px 0px 40px; text-rendering: optimizelegibility;">
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">8 eggs</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">2 tsp. salt</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">2 cups of butter , melted (yes that is right 2 cups – remember these are for a crowd)</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">1 1/2 cups Hershey’s cocoa (that is what her recipe says and that is what I used)</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">4 cups sugar</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">4 tsp. vanilla</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">3 cups flour</span></li>
</ul>
<ol style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #333333; font-size: 15px; line-height: 21px; margin: 0px 0px 10px; padding: 0px 0px 0px 40px; text-rendering: optimizelegibility;">
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute.</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended,</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">Add flour mixture to egg mixture and mix until well combined.</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes. Cool for 15 minutes and spread with frosting.</span></li>
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<span style="font-family: Verdana, sans-serif;">Frosting</span></div>
<ul style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #333333; font-size: 15px; line-height: 21px; margin: 0px 0px 10px; padding: 0px 0px 0px 40px; text-rendering: optimizelegibility;">
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">4 cups powdered sugar</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">1/2 cup butter, softened</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">1/2 cup cocoa</span></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; text-rendering: optimizelegibility;"><span style="font-family: Verdana, sans-serif;">milk</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;">Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it nice and even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.</span></div>
Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com1tag:blogger.com,1999:blog-8122904860847188556.post-11657113989650639142014-08-02T08:38:00.001-04:002014-08-02T09:04:49.716-04:00Cannoli Cups<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I found this recipe on Pinterest. It's been repinned from my page over 350 times, so I figured now was a good time to try the recipe myself! The cannoli filling is good, but I found it a tad grainy from the ricotta. I might try a different filling with marscapone the next time I make them. The wonton wrappers baked up nice and crispy and tasted great with the powdered sugar dusted on before filling. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>Cannoli Cups</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Recipe from <a href="http://www.gimmesomeoven.com/cannoli-cups/">Gimme Some Oven</a></span></div>
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<h2 id="recipe-title" itemprop="name" style="background-color: white; border: 0px; color: #333333; font-size: 24px; font-weight: normal; line-height: 24px; margin: 0px 0px 12px; padding: 0px;">
<strong style="border: 0px; color: #666666; font-family: Verdana, sans-serif; font-size: 11px; line-height: 20px; margin: 0px; padding: 0px; text-transform: capitalize;">Yield: </strong><span itemprop="recipeYield" style="border: 0px; color: #525252; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px; margin: 0px; padding: 0px;">30-35 cups</span></h2>
<h3 id="recipe-ingredients-label" style="background-color: white; border: 0px; color: #93c691; font-size: 22px; font-weight: normal; line-height: 22px; margin: 24px 0px 12px; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
<ul class="recipe-ingredients small" style="background-color: white; border: 0px; color: #525252; font-size: 13px; line-height: 24px; list-style: none; margin: 0px; padding: 0px;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 package (16 oz.) wonton wrappers</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 container (15 oz.) ricotta cheese</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 1/3 cups whole milk</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/2 cups powdered sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/2 tsp. almond extract</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/2 tsp. vanilla extract</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/4 tsp cinnamon (optional)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">2 cups mini semisweet chocolate chips</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; line-height: 20px; list-style: circle outside url(http://www.gimmesomeoven.com/wp-content/themes/gimmesome/img/li.png); margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">powdered sugar (for dusting)</span></li>
</ul>
<h3 id="recipe-instructions-label" style="background-color: white; border: 0px; color: #93c691; font-size: 22px; font-weight: normal; line-height: 22px; margin: 24px 0px 12px; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Method</span></h3>
<div class="recipe-instructions" style="background-color: white; border: 0px; color: #525252; font-size: 15px; line-height: 24px; margin: 0px; padding: 0px;">
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; margin-bottom: 18px; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">In a bowl, slowly whisk <span class="bold" style="border: 0px; margin: 0px; padding: 0px;">1 cup</span> of the milk into the cornstarch until smooth. Let sit about 20 minutes.</span></div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; margin-bottom: 18px; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Transfer mixture into a sauce pan, and then add in the remaining milk and sugar. Heat on medium-low, stirring constantly until it is very thick and smooth (about 7-10 minutes). Remove from heat. Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid “skin”, and let cool until the mixture reaches room temperature.</span></div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; margin-bottom: 18px; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">Meanwhile, preheat oven to 350 degrees. Then press 30-35 wonton wrappers (you can do this in multiple batches) into a mini baking cup pan to form the “cups”. (Be sure that the corners do not fold in after the pan sits for a minute!) Bake the cups for 10-15 minutes, or until the wrappers are golden brown. Remove and let cool.</span></div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; margin-bottom: 18px; padding: 0px;">
<span style="font-family: Verdana, sans-serif;">After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth. (You can also do this with an electric mixer on low.) Use a pastry bag to pipe the mixture into the baked wonton cups, or use a spoon to scoop it in. Sprinkle with mini chocolate chips, then dust with powdered sugar. Refrigerate, or serve immediately.</span></div>
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Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com1tag:blogger.com,1999:blog-8122904860847188556.post-31361079493693271642013-03-24T10:55:00.001-04:002013-03-24T10:55:30.672-04:00Andes Mint Fudge<span style="font-size: x-small;"><span style="font-size: small;">I have a lot of boxes of Andes mints and have been looking for some recipes to use them up. This fudge was perfect! It was creamy, minty, and super sweet. What a treat!</span> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxz-3HLQOHnGEuexWR21uTDip_HOs3lgbyWQaQoO0zFyM2YN9rvL0YpCv51szXwdyDDFMr07fK3nnNUWwqvvMD_4rBPLT5cmSzSOBkXPfuIw6_gVOJ9VyVavCYDo_dqxAsx_vCUHSBiimH/s1600/Andes+Mint+Fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxz-3HLQOHnGEuexWR21uTDip_HOs3lgbyWQaQoO0zFyM2YN9rvL0YpCv51szXwdyDDFMr07fK3nnNUWwqvvMD_4rBPLT5cmSzSOBkXPfuIw6_gVOJ9VyVavCYDo_dqxAsx_vCUHSBiimH/s320/Andes+Mint+Fudge.jpg" width="320" /></a></div>
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<h2>
Andes Mint Fudge</h2>
<h3>
from <a href="http://sallysbakingaddiction.com/2012/10/20/andes-mint-chocolate-chip-fudge/">Sally's Baking Addiction </a></h3>
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<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">2.5 cups semi-sweet chocolate chips, divided</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 14 oz can sweetened condensed milk, divided</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1.5 cups white chocolate baking chips</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 teaspoons peppermint extract </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 drops green food coloring</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 teaspoon shortening</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 cup or more chopped Andes mints</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<div class="h-4 strong">
</div>
<div class="h-4 strong">
Line an 8x8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.</div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.</div>
<div class="instruction" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.</div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with chopped Andes mints. Refrigerate at least 2 hours or until fudge is completely set.</div>
<div class="instruction" itemprop="recipeInstructions">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqhTbdbYZvWiJHNHJ-fL-C8SuWF5CQEUHO59HRsEIMLtGiXks5N06IG8EvKUC56BHD-DspHIPpk5yk_nmzXFqOSeVHub7Qp4IxgzFLOD1I_s3KPHrWcy4tPP8RXxU3Ypnvi2fFmuk6WrU/s1600/IMG_8027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqhTbdbYZvWiJHNHJ-fL-C8SuWF5CQEUHO59HRsEIMLtGiXks5N06IG8EvKUC56BHD-DspHIPpk5yk_nmzXFqOSeVHub7Qp4IxgzFLOD1I_s3KPHrWcy4tPP8RXxU3Ypnvi2fFmuk6WrU/s320/IMG_8027.JPG" width="320" /></a></div>
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Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com0tag:blogger.com,1999:blog-8122904860847188556.post-25983710497867932862013-03-24T10:38:00.003-04:002013-03-24T10:43:47.410-04:00Carrot Cake CookiesHappy almost Easter! A fun version of carrot cake in cookie form...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTB2kGGdRiYTBQKqINpa_7fJ7xWN248rfhYDuATVzByuM7r3rGj9E-3Yx987VMrI_5vi_9u9Bk8pVKGZlDVlYu9l6aLyfCYFQ71a-wRL0hGYcGWxfr7jRMZViVgQiuR0jTUaSOEkXNo6uT/s1600/Carrot+Cake+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTB2kGGdRiYTBQKqINpa_7fJ7xWN248rfhYDuATVzByuM7r3rGj9E-3Yx987VMrI_5vi_9u9Bk8pVKGZlDVlYu9l6aLyfCYFQ71a-wRL0hGYcGWxfr7jRMZViVgQiuR0jTUaSOEkXNo6uT/s320/Carrot+Cake+Cookies.jpg" width="320" /></a></div>
<h2>
</h2>
<h2>
Carrot Cake Cookies</h2>
<h2>
from <a href="http://cravingchronicles.com/2011/04/08/carrot-cake-cookies/"> Craving Chronicles</a></h2>
<h3>
Ingredients</h3>
3/4 cup golden raisins (2 1/2 ounces)<br />
1 1/4 cups all-purpose flour<br />
1 1/2 teaspoon cinnamon<br />
1/2 teaspoon ginger<br />
pinch of cloves<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 stick (1/2 cup) unsalted butter, softened<br />
1/3 cup packed dark brown sugar<br />
1/3 + 3 tablespoons cup granulated sugar<br />
1 large egg<br />
1/2 teaspoon vanilla<br />
1 cup finely grated carrots (2 medium or 4 small)<br />
1 cup walnuts (3 ounces), chopped<br />
8 ounces cream cheese<br />
4 tablespoons unsalted butter<br />
1 1/2 cups powdered sugar<br />
1 teaspoon vanilla<br />
<h3>
Directions</h3>
Place raisins in a small bowl and add enough hot water to cover. Set aside for 5-10 minutes, then drain thoroughly and pat dry.<br />
<br />
In a small bowl, whisk together flour, spices, baking soda and salt.<br />
<br />
In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots, walnuts and raisins (drained!) on low speed. Add flour mixture and beat just until combined. Set dough in refrigerator to chill for 15-30 minutes.<br />
<br />
Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper. <br />
<br />
Working with one baking sheet at a time, drop 1 1/2 Tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake each sheet separately, 13-15 minutes or until centers spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.<br />
<br />
To make the frosting, pulse cream cheese and butter in a food processor, scraping down sides with a spatula as needed, until smooth. Add powdered sugar and vanilla, and pulse until combined. <br />
<br />
If making ahead, store cookies at room temperature and frosting in refrigerator. Frost cookies before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Nntt2f4LIA1e1bYgj2AIDx8kp-ufKr2_e_CulTFlzHwn1BqRdg7EauQ_aj6mUiN5ImQh6JFnAxtPlLOrdeTOOxrp7Dy9gFPoIH5RUxX1a-nAcsNum7p9eBe9hIAj-M_roUVxobTH4290/s1600/IMG_8026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Nntt2f4LIA1e1bYgj2AIDx8kp-ufKr2_e_CulTFlzHwn1BqRdg7EauQ_aj6mUiN5ImQh6JFnAxtPlLOrdeTOOxrp7Dy9gFPoIH5RUxX1a-nAcsNum7p9eBe9hIAj-M_roUVxobTH4290/s320/IMG_8026.JPG" width="320" /></a></div>
Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com0tag:blogger.com,1999:blog-8122904860847188556.post-54737271059594658812010-05-13T15:36:00.005-04:002010-05-13T16:03:39.157-04:00Operation Baking Gals Round 19<div>For Round 19 of <a href="http://bakinggals.com/">Operation Baking Gals</a>, I joined <a href="http://www.beantownbaker.com/2010/04/operation-baking-gals-round-19-is-open.html">Beantown Baker's </a>team who just happened to be sponsoring one of my friend's husbands this round! We all baked for Richard who has been overseas for almost a year now. His tour will be up next month, and he will get to return home to his wife and 2 kids who have missed him terribly! </div><br /><div> </div><br /><div>The first cookies I included this time were Peanut Butter Oatmeal Chocolate Chip Cookies. Quite a mouthful! I found this recipe on Brown Eyed Baker and thought it would work well for the long trip overseas because it makes a thick and moist cookie. </div><br /><div> </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_d4gUmvuzmZQNMPwjYYQkPmwElrrtgvPop6ICs10OdBAmKkSIq6eb_MkE9A__N4I7zdZgbwLqmHmerH8RUpieYcnGU_3_DJ8fryOp0vzS3K_6eUaIRsrX1iVppJ662wOvceTZynYMozZj/s1600/IMG_1989.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470844443442012194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_d4gUmvuzmZQNMPwjYYQkPmwElrrtgvPop6ICs10OdBAmKkSIq6eb_MkE9A__N4I7zdZgbwLqmHmerH8RUpieYcnGU_3_DJ8fryOp0vzS3K_6eUaIRsrX1iVppJ662wOvceTZynYMozZj/s320/IMG_1989.JPG" /></a> </div><br /><div><strong>Peanut Butter Oatmeal Chocolate Chip Cookies</strong></div><br /><div>from <a href="http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/">Brown Eyed Baker</a></div><span class="Apple-style-span" style="font-family: 'Lucida Sans Unicode', sans-serif; font-size: 10px; color: rgb(109, 61, 25); "><p style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; font-size: 11px; line-height: 15px; color: rgb(85, 85, 85); ">1 cup all-purpose flour<br />1 teaspoon baking soda<br />¼ teaspoon salt<br />1 stick (½ cup) unsalted butter, at room temperature<br />½ cup creamy peanut butter<br />½ cup granulated sugar<br />1/3 cup light brown sugar<br />½ teaspoon vanilla extract<br />1 egg<br />½ cup rolled oats<br />1 cup semisweet chocolate chips</p><p style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; font-size: 11px; line-height: 15px; color: rgb(85, 85, 85); ">1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.</p><p style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; font-size: 11px; line-height: 15px; color: rgb(85, 85, 85); ">2. Whisk together the flour, baking soda and salt; set aside.</p><p style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; font-size: 11px; line-height: 15px; color: rgb(85, 85, 85); ">3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.</p><p style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; font-size: 11px; line-height: 15px; color: rgb(85, 85, 85); ">4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.</p></span><div> </div><br /><div><br />The next cookies I included were basic cake mix cookies. I made these last week as sandwich cookies with a cream cheese frosting filling and loved them. I thought they would work well for shipping (without the frosting) because they stayed moist for days.</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-Pho7pF39fMt6ZWxaMrPCRfAKGkTzGDUMUbKBvJPn1-gBZ9V8Iqqw7vPqYTl3jZjvIinToffMBiKTExhhfBkGHy9Eqjk_Ma9LPBP0HhbvPjf2DzF707jvFKNM9IpyBOm0ZzL7a53bfQn/s1600/IMG_1988.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470844435961209938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-Pho7pF39fMt6ZWxaMrPCRfAKGkTzGDUMUbKBvJPn1-gBZ9V8Iqqw7vPqYTl3jZjvIinToffMBiKTExhhfBkGHy9Eqjk_Ma9LPBP0HhbvPjf2DzF707jvFKNM9IpyBOm0ZzL7a53bfQn/s320/IMG_1988.JPG" /></a><br /><strong>Devil's Food Cake Mix Cookies</strong></div><br /><div>1 box Devil's Food cake mix</div><div>2 eggs</div><div>1/3 cup vegetable oil</div><br /><div> </div><br /><div>Mix all ingredients well. Use a medium cookie scoop to drop on parchment lined cookie sheets 2 inches apart. Flatten slightly. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.<br /><br />Last, I included caramel corn. This stuff is addicting!<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNAgX8Bbv_kx4muK8wQZAEtVvDBLgFCPFPj5XsUFa-GLAh65800mrmaZj8Tf59Fd4YtNOl0tAxbybe4_igCkMXgw3EoLb4Upkbna-qA3egVflEJghtdeHLEOjdgP0VmpzCCoLatuN6aC8/s1600/IMG_1992.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470843182854866658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNAgX8Bbv_kx4muK8wQZAEtVvDBLgFCPFPj5XsUFa-GLAh65800mrmaZj8Tf59Fd4YtNOl0tAxbybe4_igCkMXgw3EoLb4Upkbna-qA3egVflEJghtdeHLEOjdgP0VmpzCCoLatuN6aC8/s320/IMG_1992.JPG" /></a><br /><strong>Caramel Corn</strong></div><strong></strong></div>from <a href="http://allrecipes.com/Recipe/Caramel-Popcorn/Detail.aspx">Allrecipes</a><br /><div> </div><br /><div><div style="MARGIN-TOP: 10px" class="ingredients"> <ul><li class="plaincharacterwrap">1 cup butter</li> <li class="plaincharacterwrap">2 cups brown sugar</li> <li class="plaincharacterwrap">1/2 cup corn syrup</li> <li class="plaincharacterwrap">1 teaspoon salt</li> <li class="plaincharacterwrap">1/2 teaspoon baking soda</li> <li class="plaincharacterwrap">1 teaspoon vanilla extract</li> <li class="plaincharacterwrap">5 quarts popped popcorn</li></ul></div> <div style="MARGIN-TOP: 20px; WIDTH: 300px; BORDER-TOP: #ccc 1px dotted"></div> <div style="MARGIN-TOP: 10px" class="directions"> <h3>Directions</h3> <ol> <li><span class="plaincharacterwrap break">Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. </span></li> <li><span class="plaincharacterwrap break">In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. </span></li> <li><span class="plaincharacterwrap break">Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces. </span></li></ol></div><div><br /><div><br />I also filled in all the extra space in my flat rate box with candy and nuts. I hope Richard enjoys!<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_65I5YNNkm30mkSRYr3Xr9aj4Kz7mjidvnyPG1lDzrcyyBoX6xfwO65jqZxqoAl3rUqre3woA1dnNi2W7RBGQOn87qOOV783cOtP3Rz_FX7AzooETiXMumDpRyA7NlWeppT_tqcpzCiRH/s1600/IMG_1991.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470843175726566962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_65I5YNNkm30mkSRYr3Xr9aj4Kz7mjidvnyPG1lDzrcyyBoX6xfwO65jqZxqoAl3rUqre3woA1dnNi2W7RBGQOn87qOOV783cOtP3Rz_FX7AzooETiXMumDpRyA7NlWeppT_tqcpzCiRH/s320/IMG_1991.JPG" /></a><br /><div></div></div></div></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com2tag:blogger.com,1999:blog-8122904860847188556.post-48593661913416681902010-03-14T11:00:00.004-04:002010-03-14T11:24:54.956-04:00Operation Baking Gals- Round 17<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIl8xWpTJ74Zax5DhbryGaM6Y8IPRSVO9SmnlMSbrV_BfTz5lAaEYXMUChYP_56J6CQhNcw3RClpGn53xB5B2VWIX8R0oO8aRDgDr85YPFUoOvW54HippASlpRoJPAG-NjSNeQaz3aMA0/s200/obgLogo.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 132px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIl8xWpTJ74Zax5DhbryGaM6Y8IPRSVO9SmnlMSbrV_BfTz5lAaEYXMUChYP_56J6CQhNcw3RClpGn53xB5B2VWIX8R0oO8aRDgDr85YPFUoOvW54HippASlpRoJPAG-NjSNeQaz3aMA0/s200/obgLogo.jpg" /></a><br /><div>I joined a great organization this month. It is called<a href="http://www.bakinggals.com/"> Operation Baking GALS</a>. Each month, team leaders sponsor people serving in the military. Everyone who joins the team sends a package including homemade baked goods to a specific person. </div><br /><div>I joined <a href="http://www.beantownbaker.com/">Beantown Baker's </a>team this round, and we sent packages to Jesse who is serving in Afghanistan. In my package, I included:<br /><br /></div><div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRPlaE0xGcNgFZob-BL_qNOGJDRbwunbTEFM6U033Lwz36504xxTH0U30jutMGWoXq2YSAutuc-Xb0JFyXebyaERCnp6xbPS8MaabLFDGdShoM-geewZNvG63vC35UaTpDPAT-SVoCcLE/s1600-h/IMG_1900.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448507321757930786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRPlaE0xGcNgFZob-BL_qNOGJDRbwunbTEFM6U033Lwz36504xxTH0U30jutMGWoXq2YSAutuc-Xb0JFyXebyaERCnp6xbPS8MaabLFDGdShoM-geewZNvG63vC35UaTpDPAT-SVoCcLE/s320/IMG_1900.JPG" /></a> <strong>Peanut Butter Chocolate Chip Cookies<br /></strong><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEH9_Tk7aVl6uVrnDVO1NSAf-FKvQajKJeYRgwvpqOEtPJojtAmGh7z1MTOnXeoGU7EtKNUKhepaRQ27FAH4oSh2vD7o19vmmWhY0b89FUC_s_TjAP5aRv687b06FeSTz1MKpMJFptRCd/s1600-h/IMG_1899.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448507314636254466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEH9_Tk7aVl6uVrnDVO1NSAf-FKvQajKJeYRgwvpqOEtPJojtAmGh7z1MTOnXeoGU7EtKNUKhepaRQ27FAH4oSh2vD7o19vmmWhY0b89FUC_s_TjAP5aRv687b06FeSTz1MKpMJFptRCd/s320/IMG_1899.JPG" /></a></div><div><strong>Chocolate Chip Cookies</strong></div><div> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448507323582922978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIm6cBHONtnt2TUp7Ojqq_vTwvXzwcGCiYJMHgZ6dGT2Lsucp6XREOmjTZ6_FaSJdyejz6MjjG4kR4zwn_67w-LV_xvhqhVdauid5jLJPy9flNtlU3-R2VcdmbHLJZb9qeeeIE8cGTHQoj/s320/IMG_1902.JPG" /></div><div><strong>Ghiradelli Double Chocolate Brownies</strong></div><div><strong></strong> </div><div><strong></strong> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448508091208049090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MrIdBPcEd2-h5MbjvW9NoxdwLQQ_WFNKkSqxGW4RJoxtXcvpAbOKOIT-UcVDLypFTImt7MQo81q7iojlagCnXf5VcbUys7BOnUYa_5zVwtKFTwT3fn17SI3VsjljQzvskEytPah5njHs/s320/IMG_1904.JPG" /></div><div>Then I topped the containers with some candy.</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448508081852235346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWphiqi42hlvXPDNylm_jYQOXO0h_8Gidw-bob60gDKIpHNHo8pCfpoX6q9wXkwlYnNycGDcusUt90XYtNl2-WpyeSagRXqDppQTlGuPM8VCJ7Lt5fle4CgMbo0SVmpRmTLXA2mMvp1vZ5/s320/IMG_1903.JPG" /> </div><div>Package all ready to be closed and shipped off!</div></div></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com2tag:blogger.com,1999:blog-8122904860847188556.post-18324401529421199522010-02-20T12:37:00.004-05:002010-02-20T13:15:19.721-05:00Peanut Butter Crinkle Cookies<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpliCC3CgM3nX-eIphBMlIKeCDRDKyeq39973R-z3WGC2ZUqyWwlq-wi5CfkIhX8S1005Y2jJWnfOQcDrV1nt6ID-0P9sWh0_f9TGeGBKkwKE5oY5C1fX5OKoNcvje7s-U5xa_aFt2rdG/s1600-h/IMG_1864.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440389572200072546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpliCC3CgM3nX-eIphBMlIKeCDRDKyeq39973R-z3WGC2ZUqyWwlq-wi5CfkIhX8S1005Y2jJWnfOQcDrV1nt6ID-0P9sWh0_f9TGeGBKkwKE5oY5C1fX5OKoNcvje7s-U5xa_aFt2rdG/s320/IMG_1864.JPG" /></a> </div><br /><div>My dad loves peanut butter cookies, so I decided to make him some this morning. I have had this recipe from <a href="http://bakingblonde.wordpress.com/2008/09/26/peanut-butter-crinkle-cookies/">Baking Blonde </a>starred since September 2008. I'd say it was about time to make them! I love the addition of powdered sugar for rolling instead of granulated sugar. <br /></div><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4E3IinmsmCUYKlCiXxeUVhZua95nZJnmaouDMuTzxGgJVVEznzIph8VydPATze1k9zBfq_etDTLshNKC9ppOY-ICaTXHqqS8UFn1xcg0lBoQbg_Iy7SUq_VUnLWLgNEY3DIuLRh0hY0M/s1600-h/IMG_1865.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 220px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440389561659479138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4E3IinmsmCUYKlCiXxeUVhZua95nZJnmaouDMuTzxGgJVVEznzIph8VydPATze1k9zBfq_etDTLshNKC9ppOY-ICaTXHqqS8UFn1xcg0lBoQbg_Iy7SUq_VUnLWLgNEY3DIuLRh0hY0M/s320/IMG_1865.JPG" /></a> <strong>Peanut Butter Crinkle Cookies</strong></div><div>From <a href="http://bakingblonde.wordpress.com/2008/09/26/peanut-butter-crinkle-cookies/">Baking Blonde</a><br /><br /></div><div><p>1 cup butter<br />1 cup creamy peanut butter<br />1 cup brown sugar<br />1 cup sugar<br />2 eggs (room temperature)<br />2 tsps vanilla extract<br />2 1/2 cups flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br />1 cup powdered sugar (or more as needed for rolling)</p> <p>Preheat oven to 350. Line baking sheets with parchment paper. Place powdered sugar in shallow bowl.</p><p><br />In a large mixing bowl, cream together the butter and peanut butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the eggs and vanilla.</p><p><br />In a large bowl wisk together the flour, baking powder, baking soda and salt. Gently add to creamed mixture and mix until almost combined.</p><p><br />Chill dough for 10-20 minutes.<br /><br /></p><p>Roll tablespoonfuls of dough into balls. Genlty roll the dough balls into powdered sugar and place dough balls on parchment lined baking sheets. Carefully press down on each ball with a glass to flatten tops slightly.<br /><br /></p><p>Bake for 10-12 minutes in the preheated oven, or until top is crinkly and edges are set. Cool on sheet for 10 minutes and transfer to baking rack to finish cooling</p><br /><div></div></div></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com4tag:blogger.com,1999:blog-8122904860847188556.post-86967457564210827722010-02-18T20:02:00.007-05:002010-02-18T20:46:19.296-05:00Hidden Heart CakeI made this cake from <a href="http://iammommy.typepad.com/i_am_baker/2010/02/heart-cake-tutorial.html">I Am Baker's </a>blog for Valentine's Day. It is supposed to have a hidden heart inside. It was quite the undertaking and the first time I have ever carved a cake. Unfortunately, my heart didn't quite come out in the shape I wanted it to. You can kind of tell it resembles a heart though! Check out hers though... it is amazing! She also has step by step directions to follow if you want to make one. I'll just give the shortened version with my pics here. <br /><br /> <br />First, make a 9x13 pan of red velvet cake. Break it up with a fork and mix in about 1 cup of frosting. Set aside. <br /><div><div><div><div><div><div><div><div><div><div><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439755317860521650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ZvZ6lkZIkCFF654_yJW_JV5ZUs5lXpxy1S8-bRBtLFUM_Fph0y7WNWlm3ZY1qzEWWMVD5LHhIcbR-Q5LuAYebAv4P_hnWAMjrT2xP-1aF702C-2boiYqZJDviJjGhITFUsoziPAE_Iy1/s320/IMG_1830.JPG" /></div><div>Next, make two 2 layer white cakes. Frost in between each layer with white frosting. Put the layer cakes in the freezer for a couple of hours or even overnight. </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439755319851875170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BIgDF52aKXpxsf6Lhix-lbgkyZKxUn1L6CVjpaU5ycg-4tDVVHFU2dRe15sPw4mgcbGbq2OXWQlOgU3FAkGE6qWJ9ANCIPaZOZyQ_u4YA01iy0xKPkUu0U9lrs7I8y6MqVyoHke_lv1B/s320/IMG_1833.JPG" /></div><div> </div><div>When the cakes are nice and frozen, use a small bowl to make an outline on the top of each cake. I used a toothpick to make the line. </div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-CWYHrmv9GBwxZpcwYI03-z1FLhXdxll1nyDdUHa4I56V8VBrlsOcEfzyn2JcetLqX8uNC8y_f57yt3agbO90J-cABo5dUyN8Ek9d5BXiwNHQRpnMtEaFfQ9i2GPfTnkHieLRDMP0dk1/s1600-h/IMG_1834.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439755325408578946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-CWYHrmv9GBwxZpcwYI03-z1FLhXdxll1nyDdUHa4I56V8VBrlsOcEfzyn2JcetLqX8uNC8y_f57yt3agbO90J-cABo5dUyN8Ek9d5BXiwNHQRpnMtEaFfQ9i2GPfTnkHieLRDMP0dk1/s320/IMG_1834.JPG" /></a></div><div> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439755334576944274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAFvF3SWPWBR0TMzVWidIfMYGXCfHhY9zX5rVw-dk4MM8ztm1NJfSMl1Cbxjf9PsPBDBhAdWyZbL4JMzOLBGVtGLrf82b_Pb-2qf1_YQeFfL2KTWTZQjJcHvAhg1bZr9LAH-Tk3Kn8K6D/s320/IMG_1836.JPG" /></div><div> </div><div>Next came the hardest part for me. You need to make a pointed well in the center of one layer cake. Mine was too wide at the bottom. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439759932089085874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VSVx4EWA7hgv8eXHHounI0lKn7GA-DYtPq5jmRYmrzj4ZjF7JrwYaStiSRhMJEwm1t2qq2PyUzWAIrNM01ALCDs-rQ0tkd0uLn9ZbvCVcUTiXQYsyRHNETdL-ezpx2k0yaLHqt2zfVwI/s320/IMG_1837.JPG" /></div><div>You need to make a well in the second layer cake as well. But this one needs a pointed mound in the middle. Mine was not pointed enough. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439757426206816114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxbqeeWr3OaDXDpR6az_fmJL8pZ7hDlsEpZE6A9mtCfE_tl5S3UDZjUQU4eBYoV3Nyi_8h7TywEtg6P8fUC0TPVI0hXcgICclSftC5ehH8M8vocrT0vU6omeZC6GvR1t5KIvb3-h27aZN/s320/IMG_1838.JPG" />Next you fill the wells with the red velvet mixture you made earlier. You should frost around the ring of the bottom layer cake so you know which one needs to go on top. Stack the cakes together with the red velvet meeting in the middle. The cake with the pointed mound in the well will be the top. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439759340092863618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPVqFsVnxaqRZkLfnPzRu3yS4lYRhIPWd38WKQK3p1fG03BOPPTQt6gu7fIAOGqioZOLQBEtBn3WcaftS90-ESr0OnulFpbsxM_sA5R77XPpL-RxrBREAy1EwEfCYP5pc6YHMW2XiQ3Si/s320/IMG_1841.JPG" />Frost a crumb coat on the 4 layer cake. Refrigerate or freeze for about 15 minutes. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439756535868472626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOERbf-Nb7YudaCv1UiebjSa3aZfOiNjlZPGcgBGLOGYhfeMTnaeLeVi7Uejxmzd6ccwgKeYsPRpLxSltZZCjA1RXyhVSuObtvyRQSwG6-D6dMtB6V9DznxwUn1PkXglupacO31x-0Vmt/s320/IMG_1843.JPG" /> Then frost the entire cake and smooth. Try to smooth it better than I did! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439756527414976994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zbtP4zk4Tn6jbEQPyKRgYKbExrNTFFUKGNAhk0ClL15vA6NUi8nY00tnmohz2EkKT7APES2IvHM-K6nGwkVu5vB-U5lHJESa7HEd2GZeaUptllm9BKQ3pI_TuOrY-MbU5yyA-4_QjmjB/s320/IMG_1844.JPG" /></div><div> </div><div>To decorate, I piped pink borders on the top and bottom of the cake. Then I used cookie cutters to press on the sides of the cake as a stencil. </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439756520854064978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8k2BfX3xZ7L3wYteCNr_Gp5i76dNjqs1H8K62AMRvXovke2T7iKmFENEiN-QPhoHmBnuCZd9w5FjaOgYkN8NnAVhTk_aAfzejxBDomQLLaKxMLwKG5HBPC-pffV0NC8XsxL4twl4ne72/s320/IMG_1845.JPG" /></div><div>Then I went over the stencil marks with frosting. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439761079937233538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSO5vOiMy73RUWBiJ6LUDTyJAXBVlpFlq1CiZ0JU8nld7XgY7-Q0TmIYSxxC3yDjfaMjMKJFe5cMyC_Y6UKWsF5zbeFDVwMvayGWGnfNQZ489fdZs-PjQ_M2iK2qMlYS4C_npuKc_IleV/s320/IMG_1847.JPG" /></div><div> </div><div>I finished by writing on the top of the cake. </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439756514086693554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxPdM8yo6gGSrcdVz2EX_yGTle2w6Ftyc8hgcKpAd5Vw0pTvBoNkhXmod3klDEHHrnxVsxAgnJCRm2tEzoafFNDL2yxCAKooPLRh_o4bhpqskgPsIqo6lnu77hjYl2yFfjlqggvAPhPRV/s320/IMG_1846.JPG" /></div></div></div></div></div></div></div></div></div></div></div></div><br /><p> </p><p>Not quite a heart inside, but you get the idea! Happy Valentine's Day! </p><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439761082234497570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjDb9zosYL6BCRagiY9bJLUH8KJPXpuOxX3dwkZTsGsF_0HHw_rQosAabrd0jSWleG32oM1IMbssO4yjp6n8AXtaGW4q6uQ8Kvvt876a4M_wvmgfWGh5urZS8Gq2sUkhyCLo6H5LR1CIV/s320/heart+cake.jpg" /></p>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com5tag:blogger.com,1999:blog-8122904860847188556.post-82589205794735394552010-02-18T19:50:00.002-05:002010-02-18T20:00:17.974-05:00Brownie Oreo Trifle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPUuE9zvOIFcS-77oa-GFzhnPhLV-Cu87-XF8tCSNHPEuKAsaqxSp85lN_v_m0Dkzu0Js0BVI6oHKQEZ1PNEqvegCqvoL_L5jzV5CBy22xNIl2KLLmXOKgeEshbb9OIod3twqG1j6N9dV/s1600-h/IMG_1851.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 254px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439751054012176770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPUuE9zvOIFcS-77oa-GFzhnPhLV-Cu87-XF8tCSNHPEuKAsaqxSp85lN_v_m0Dkzu0Js0BVI6oHKQEZ1PNEqvegCqvoL_L5jzV5CBy22xNIl2KLLmXOKgeEshbb9OIod3twqG1j6N9dV/s320/IMG_1851.JPG" /></a><br /><div>I tried to make this a little healthier by using SF/FF pudding and lite Cool Whip. Who am I kidding? I don't think it makes that big of a difference with the other ingredients!</div><div> </div><div><strong>Brownie Oreo Trifle</strong></div><div><strong></strong> </div><div>Ingredients:</div><div> </div><div>1 9x13 pan of brownies</div><div> </div><div>1 box chocolate pudding (small size if using regular, lg size if using SF/FF)</div><div>1/2 cup water</div><div>1 can sweetened condensed milk</div><div>8 oz cool whip</div><div> </div><div>12 oz cool whip</div><div> </div><div>18 oreos, chopped</div><div>6 oreos for garnish</div><div> </div><div> </div><div>Bake brownies as directed. Cool completely and chop into bite size squares. </div><div> </div><div>Combine pudding mix, water, and sweetened condensed milk. Mix until smooth. Fold in 8 oz of cool whip until there are no streaks. </div><div> </div><div>Chop 18 Oreos and set aside. </div><div> </div><div>In a trifle bowl, layer half of the brownies, half of the pudding mixture, half of the Oreos, and half of the cool whip. Repeat each layer. </div><div> </div><div>Garnish the top with 3 whole Oreos and 6 crushed Oreos with filling taken out. </div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com7tag:blogger.com,1999:blog-8122904860847188556.post-86273746298909454952010-01-28T19:58:00.005-05:002010-01-28T21:46:28.346-05:00Chocolate Chip Cookie Dough Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHMo7eDdWa8r9uHu420uIV5LZ5W1l3XXZEXnF1aqaHTHH4NkgYI_qW_hfXxZ6cVvunPSdgdiF3QA5JdGOF6bYrT0IuBg7nLcq8mG6R7ZEZLaOUWBqk6XZheIoiHtHKYdzpGMkoMZUIzuS/s1600-h/IMG_1199.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 284px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHMo7eDdWa8r9uHu420uIV5LZ5W1l3XXZEXnF1aqaHTHH4NkgYI_qW_hfXxZ6cVvunPSdgdiF3QA5JdGOF6bYrT0IuBg7nLcq8mG6R7ZEZLaOUWBqk6XZheIoiHtHKYdzpGMkoMZUIzuS/s320/IMG_1199.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431960794482675186" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">These chocolate chip cookie dough cupcakes are probably the best thing I have made EVER. I am in love with them. Soooooooooo good if you love the taste of cookie dough.<br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0-6K_O2j69YfHZkiO6Adm-nEzrOhrpLQbIArKASvyOifPGiBFrFc5zma0Ef9s5-HftoQCafnJ4Svz9sCeYiVy5DbfQ-Lj08l3werQaF0KzwQJroFfV16DRU64zyxS_4qXsyRyIqW4JGv/s1600-h/IMG_1194.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 248px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0-6K_O2j69YfHZkiO6Adm-nEzrOhrpLQbIArKASvyOifPGiBFrFc5zma0Ef9s5-HftoQCafnJ4Svz9sCeYiVy5DbfQ-Lj08l3werQaF0KzwQJroFfV16DRU64zyxS_4qXsyRyIqW4JGv/s320/IMG_1194.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431960791719999842" /></a><blockquote> <blockquote> <h3><span class="Apple-style-span" style="font-weight: normal; "><b><h2><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chocolate Chip Cookie Dough Cupcakes<br /></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">From </span></span></span><a href="http://hellobaker.net/2008/10/cupcakes-cookies-and-dough-oh-my/"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Hello Baker</span></span></span></span></a></h2><h2><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></h2><h2><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chocolate Chip Cookies</span></span></h2> <blockquote> <h3><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Alton Brown’s “The Chewy”</span></span></span></h3> <p><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">(Recipe from </span></span></span><a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html" target="_blank"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Alton Brown</span></span></span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">)</span></span></span></p> <ul> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 sticks unsalted butter</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2-1/4 cups bread flour</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon kosher salt</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon baking soda</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup granulated sugar</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1-1/4 cups brown sugar</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 egg</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 egg yolk</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons milk</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1-1/2 teaspoons vanilla extract</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 cups semisweet chocolate chips</span></span></span></li></ul> <p><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">**</span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">The dough placed in the cupcakes </span></span></span><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">MUST</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> be frozen in order to produce that nice gooey cookie dough center. You </span></span></span><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">DO NOT</span></span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> want the dough to actually bake into a cookie. Also remember to save some of the dough for your mini chocolate chip cookies</span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">to be used as decoration at the end!</span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">**</span></span></span></p></blockquote> <ol> <li><span class="bodytext"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Heat oven to 375 degrees F.<br /></span></span></span></span></li> <li><span class="bodytext"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.<br /></span></span></span></span></li> <li><span class="bodytext"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.</span></span></span></span></li></ol> <p><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the dough center: </span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Place dough in the freezer until it is firm enough to be rolled up into nice little balls. Take dough out, roll them into whatever size you desire (mine were probably as large as </span></span></span><a href="http://flickr.com/photos/ilafffalot/623654567/" target="_blank"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">How To Eat A Cupcake’s</span></span></span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">) and then place back into freezer until completely frozen (I believe I did this step the night before when I made the dough).</span></span></span></p> <p><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For cookies: </span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.</span></span></span><span class="bodytext"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. </span></span></span></span></p></b></span></h3></blockquote></blockquote><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KuAQi_KPzv3smC7t7aYZccxWDU797yywD6rYKyHgbkOpjSgQSp02Q4-fJF8DSA-xQNzOm0afmvBscFCJloPxBE4M3bduZsKw39CmqFnTXrn0pEOFnN0AKxsQKn6DTSB4pQ5aNaLRJIO0/s1600-h/IMG_1192.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KuAQi_KPzv3smC7t7aYZccxWDU797yywD6rYKyHgbkOpjSgQSp02Q4-fJF8DSA-xQNzOm0afmvBscFCJloPxBE4M3bduZsKw39CmqFnTXrn0pEOFnN0AKxsQKn6DTSB4pQ5aNaLRJIO0/s320/IMG_1192.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431960784332110322" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><blockquote> <h3><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Brown Sugar Cupcakes</span></span></h3> <p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">(Recipe from </span></span><a href="http://cupcakeblog.com/?p=45" target="_blank"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Cupcake Bakeshop</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">. Makes about 12 cupcakes)</span></span></p> <ul> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3/4 cup (1-1/2 sticks) unsalted butter, room temperature</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3/4 cup light brown sugar</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 large eggs, room temperature</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1-1/3 cups all-purpose flour</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon baking powder</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon baking soda</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/8 teaspoon salt</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup milk</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla</span></span></li></ul></blockquote> <ol> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350 degrees.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Beat butter on high until soft, about 30 seconds.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add eggs one at a time, beat for 30 seconds after each.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Whisk together flour, baking powder, baking soda, and salt in a bowl.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Measure out milk and vanilla together.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add about a fourth of the flour to the butter/sugar mixture and beat to combine.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add about one third the milk/vanilla mixture and beat until combined.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Repeat above, alternating flour and milk and ending with the flour mixture.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.</span></span></li> <li><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).</span></span></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmq7A_T0CCMLPVRnXyjp9lRsxWN5aqjqe0g6a-CE9RvmVAnWtlo0TNS0hREwMrGR4Dt1x7RrLpQ8Evy3XC25ZxKuKfnE2iaRqNS6MPIhHpiTYEShbE7i36j7iCy86m_jGCphMrJcke5OFP/s1600-h/IMG_1190.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmq7A_T0CCMLPVRnXyjp9lRsxWN5aqjqe0g6a-CE9RvmVAnWtlo0TNS0hREwMrGR4Dt1x7RrLpQ8Evy3XC25ZxKuKfnE2iaRqNS6MPIhHpiTYEShbE7i36j7iCy86m_jGCphMrJcke5OFP/s320/IMG_1190.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431960777054570258" /></a><blockquote> <blockquote> <h3><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style=" font-weight: normal; font-size:14px;"><span class="Apple-style-span" style="font-size:6;"><span class="Apple-style-span" style="font-size:19px;"><b><blockquote> <h3><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Cookie Dough Frosting</span></span></h3> <p><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">(Recipe from </span></span></span><a href="http://jamiescupcakes.blogspot.com/2008/07/chocolate-chip-cookie-dough-cupcakes.html" target="_blank"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">The Cupcake Review</span></span></span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">. Makes enough to frost 12 cupcakes.)</span></span></span></p> <ul> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1-3/4 cups confectioners sugar</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup unsalted butter, chilled</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/8 teaspoon salt</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon vanilla extract</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon milk</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Eggless cookie dough (recipe below)</span></span></span></li></ul></blockquote> <ol> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary. </span></span></span></span></li> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.</span></span></span></span></li> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!</span></span></span></span></li> <p><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p></ol> <blockquote> <h3><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Eggless Cookie Dough</span></span></h3> <p><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">(Recipe from </span></span></span><a href="http://howtoeatacupcake.net/" target="_blank"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">How To Eat A Cupcake</span></span></span></span></a><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">)</span></span></span></p> <ul> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup butter, softened</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup brown sugar, plus 2 tablespoons</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons water</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon vanilla</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup flour</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt</span></span></span></li> <li><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/3 cup mini chocolate chips (optional)</span></span></span></li></ul></blockquote> <ol> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).<br /></span></span></span></span></li> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Store in refrigerator until ready to use. </span></span></span></span><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></li></ol><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><h3><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Complete Assembly</span></span></h3> <p><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This is just a little summary of what you should have done:</span></span></span></p> <ol> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Make cookie dough balls and place them in the freezer until ready to be used.<br /></span></span></span></span></li> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Insert a ball of cookie dough into each cupcake liner before baking.<br /></span></span></span></span></li> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Mix vanilla buttercream frosting with eggless cookie dough to create cookie dough frosting.<br /></span></span></span></span></li> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Allow cupcakes to cool, then pipe on cookie dough frosting.<br /></span></span></span></span></li> <li><span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Decorate by sprinkling on mini chocolate chips and topping with a mini chocolate chip cookie.</span></span></span><br /></span></li></ol></span></div></b></span></span></span></span></h3></blockquote></blockquote></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com3tag:blogger.com,1999:blog-8122904860847188556.post-65433117546525246532010-01-28T19:49:00.003-05:002010-01-28T19:57:29.007-05:004 Layer Cookie Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cEJkDFIWOXxxWzNJDuhhaCSnqmoOcXNLwny37ymroaW56jehhBFk9inXxIOAqWuUfVN5ZDaNnJGZUq4afhOkOAaExKS513ihGLqu62_paDRTjoYRVI9M9z-PXyfHovh_DbhJb6yAiMFH/s1600-h/IMG_1725.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cEJkDFIWOXxxWzNJDuhhaCSnqmoOcXNLwny37ymroaW56jehhBFk9inXxIOAqWuUfVN5ZDaNnJGZUq4afhOkOAaExKS513ihGLqu62_paDRTjoYRVI9M9z-PXyfHovh_DbhJb6yAiMFH/s320/IMG_1725.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431958162793181666" /></a><br />I saw this recipe on <a href="http://picky-palate.com/">Picky Palate</a> and wanted to try it. She calls them "The Motherlode Layered Cookie Bars." There are 4 layers of different cookie dough. I found that the peanut butter layer was the strongest taste that came through after baking. Time consuming, but good and very rich!<div><br /></div><div><b>4 Layer Cookie Bars</b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">From <a href="http://picky-palate.com/2009/09/24/the-mother-load-layered-cookie-bars/">Picky Palate</a></span><br /></b> <div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px; border-collapse: collapse; "><p><strong>Layer 1:</strong> <strong>Sugar Cookie</strong></p><p>1 Roll of Pillsbury Sugar Cookie Dough</p><p><strong>1.</strong> Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.</p><p><strong>Layer 2</strong>: <strong>Double Chocolate Chip</strong> <strong>Cookie</strong></p><p>(the recipe below makes double what you’ll need for the bars, use extra for cookies)</p><p>1 cup butter<br />1 cup white sugar<br />3/4 cup brown sugar<br />2 eggs<br />1 tsp. vanilla<br />1 3/4 cups flour<br />1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)<br />2 tsps. baking soda<br />1/4 tsp. salt<br />1 1/2 cups chocolate chips</p><p><span style="font-weight: bold; ">1</span>. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.</p><p><span style="font-weight: bold; ">2</span>. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.</p><p></p><p><strong>Layer 3: Peanut Butter Cookie</strong></p><p>1 Cup creamy peanut butter</p><p>1/2 Cup granulated sugar</p><p>1 egg</p><p>1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.</p><p><strong>Layer 4: Chocolate Chip Cookie</strong></p><p>(the recipe below makes double what you’ll need for the bars, use extra for cookies)</p><p>2 sticks softened butter</p><p>3/4 Cup granulated sugar</p><p>3/4 Cup brown sugar</p><p>2 eggs</p><p>1 Tablespoon pure vanilla</p><p>2 1/2 Cups all purpose flour</p><p>1 teaspoon baking soda</p><p>1/2 teaspoon salt</p><p>1 bag chocolate chips</p><p></p><p>1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.</p><p>2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.</p><p></p><p></p></span></div></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com1tag:blogger.com,1999:blog-8122904860847188556.post-16408009186458361352010-01-28T18:50:00.004-05:002010-01-28T19:49:06.729-05:00Oatmeal Pan Cookie<div> My husband loves oatmeal cookies, but lately I just don't feel like making cookies. Bars are so much easier and faster! So this makes one big giant oatmeal cookie in a 9x13 pan. He actually liked it better than the cookies because they were thick and soft.<br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 277px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431943296813969154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpunXbr6vYqToFS12LOhoYWzMm2-_SLqKgaNPPZP-7AnSBRTJkvVk-b9pP0-DBOUG_5yMYF7YTJfUp8UPJw4DC7XcfeLvJmQX47MS-kL0oC320jtGZH91J4Z01y560rLypoZrDmE3sdaWk/s320/IMG_1724.JPG" /><br /><div><strong>Oatmeal Pan Cookie</strong></div><dl><dt><span style="font-family:Arial;color:#000000;">1 cup all-purpose flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 teaspoon ground cinnamon<br />1 cup butter, softened<br />3/4 cup granulated sugar<br />3/4 cup firmly packed brown sugar <br />2 large eggs<br />1 teaspoon vanilla extract<br />3 cups quick cooking oats<br /></span></dt></dl> <ol> <li><span style="font-family:Arial;color:#000000;">Preheat oven to 350°F. Grease a 13 x 9-inch baking dish; set aside.</span> </li><li><span style="font-family:Arial;color:#000000;">In a medium bowl, combine flour, baking soda, salt and cinnamon.</span> </li><li><span style="font-family:Arial;color:#000000;">In another mixing bowl, combine butter, sugar, brown sugar, eggs and vanilla. With an electric mixer at medium speed, beat until light and fluffy. Gradually add flour mixture to the butter mixture to blend. Stir in oats and butterscotch chips; mix well.</span> </li><li><span style="font-family:Arial;color:#000000;">Spread batter into baking dish; bake for 20 to 25 minutes or until golden and set.</span> </li></ol><div></div><br /><br /><div></div></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com4tag:blogger.com,1999:blog-8122904860847188556.post-81937061194106580152010-01-06T10:50:00.002-05:002010-01-06T10:55:54.381-05:00Christmas Trays<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxgo3xslAkebxxveclICtVCD8uaWSQguEAMwTDnKaUOdpijwYaH_RG6mw0Nfh7qrma39vATu6YC6msG_y6iCPVLPvLIu6Ztun0MI8tKUICp-NMGJI69CIrdL7cZkrl2irDzPVaDKAfWfq/s1600-h/IMG_1486.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxgo3xslAkebxxveclICtVCD8uaWSQguEAMwTDnKaUOdpijwYaH_RG6mw0Nfh7qrma39vATu6YC6msG_y6iCPVLPvLIu6Ztun0MI8tKUICp-NMGJI69CIrdL7cZkrl2irDzPVaDKAfWfq/s320/IMG_1486.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423655147954763698" /></a><br /><div>This year's Christmas trays included:</div><div><br /></div><div><a href="http://bakingaway.blogspot.com/2010/01/chocolate-peanut-butter-fudge.html">Chocolate Peanut Butter Fudge</a></div><div><br /></div><div><a href="http://bakingaway.blogspot.com/2009/10/chewy-sugar-cookies.html">Chewy Sugar Cookies</a></div><div><br /><a href="http://bakingaway.blogspot.com/2010/01/gingerbread-white-chocolate-blondies.html">Gingerbread White Chocolate Blondies</a></div><div><br /></div><div><a href="http://bakingaway.blogspot.com/2008/09/oreo-truffles.html">Oreo Truffles</a></div><div><br /></div><div><a href="http://bakingaway.blogspot.com/2009/02/maries-famous-chocolate-chip-cookies.html">Marie's Chocolate Chip Cookies</a></div><div><br /></div><div><a href="http://bakingaway.blogspot.com/2010/01/caramel-corn.html">Caramel Corn</a></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com0tag:blogger.com,1999:blog-8122904860847188556.post-6799333748654209382010-01-06T10:41:00.004-05:002010-01-06T10:47:44.009-05:00Caramel Corn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUWnc4GD_mmcL6Ko4sgnx_BTnTeSRuKcZaWL0xmiHkYQHcZAGQf6b_GXVVeUmgFEraZdbYqbl9sod5PzXcfQxIhiu1NB-D4q2ZRgYT-8WzGTWWHPQbrvAE4q-yG7f_RWAZkJancgwLdEF/s1600-h/IMG_1485.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUWnc4GD_mmcL6Ko4sgnx_BTnTeSRuKcZaWL0xmiHkYQHcZAGQf6b_GXVVeUmgFEraZdbYqbl9sod5PzXcfQxIhiu1NB-D4q2ZRgYT-8WzGTWWHPQbrvAE4q-yG7f_RWAZkJancgwLdEF/s320/IMG_1485.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423653117017808402" /></a><br /><div><b>Caramel Corn</b></div><div>From <a href="http://allrecipes.com/Recipe/Caramel-Popcorn/Detail.aspx">All Recipes</a></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><div class="ingredients" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; color: rgb(122, 122, 122); font-size: 14px; ">Ingredients</h3><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 cup butter</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 cups brown sugar</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/2 cup corn syrup</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 teaspoon salt</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/2 teaspoon baking soda</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 teaspoon vanilla extract</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">5 quarts popped popcorn</li></ul></div><div style="margin-top: 20px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; width: 300px; "></div><div class="directions" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><h3 style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; color: rgb(122, 122, 122); font-size: 14px; ">Directions</h3><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: visible; overflow-y: visible; line-height: 16px; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">Preheat oven to 250 degrees F (95 degrees C). Place popcorn in 2 large shallow baking dishes or 1 large roasting pan.</span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: visible; overflow-y: visible; line-height: 16px; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.</span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: visible; overflow-y: visible; line-height: 16px; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">Bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.</span></li></ol></div></span></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com0tag:blogger.com,1999:blog-8122904860847188556.post-41824878705478876622010-01-06T10:35:00.002-05:002010-01-06T10:41:35.460-05:00Gingerbread White Chocolate Blondies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi3S7oZYiKoZXu5tmL0XD-o_4uS8yj8TjWWEH1NrfGsLb2Z0MrmW2WIbm2fQ-_EUrPdjlluGZBw3aUMw8E2FMA1YmIiCLO_uLYIFXmzAWowMGfhJc-RZ6IbqJqZ6SiHn6hoOfB71epI_H/s1600-h/IMG_1480.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi3S7oZYiKoZXu5tmL0XD-o_4uS8yj8TjWWEH1NrfGsLb2Z0MrmW2WIbm2fQ-_EUrPdjlluGZBw3aUMw8E2FMA1YmIiCLO_uLYIFXmzAWowMGfhJc-RZ6IbqJqZ6SiHn6hoOfB71epI_H/s320/IMG_1480.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423651943372172834" /></a><b>Gingerbread White Chocolate Blondies</b><div>From <a href="http://mykitchencafe.blogspot.com/2009/06/gingerbread-white-chocolate-blondies.html">My Kitchen Cafe</a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; color: rgb(51, 51, 51); line-height: 20px; "><a href="http://cookingthisandthat.blogspot.com/2008/11/gingerbread-white-chocolate-blondies.html" style="color: rgb(85, 136, 170); text-decoration: none; font-style: italic; ">adapted slightly from Cooking This and That</a><br /><br />makes about 24 bars (depending on how you cut them)<br /><br />2 ¾ cups plus 2 tablespoons all-purpose flour<br />1 ¼ teaspoons baking soda<br />1 ¼ teaspoons salt<br />1 ¼ teaspoons ground cinnamon<br />1 teaspoon ground ginger<br />¼ teaspoon ground cloves<br />1 ¼ cups (2 ½ sticks) butter, room temperature<br />1 ¼ cups packed light brown sugar<br />½ cup plus 2 tablespoons granulated sugar<br />2 large eggs plus 1 egg yolk<br />1 ¼ teaspoons pure vanilla extract<br />1/3 cup unsulfured molasses<br />1 ¾ cups white chocolate chips<br />Nonstick cooking spray<br /><br />Preheat oven to 350 degrees F. Prepare a 13x9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).<br /><br />Whisk together flour, soda, salt, and spices in a bowl.<br /><br />In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.<br /><br />Add flour mixture on low speed until combined. Stir in white chocolate.<br /><br />Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.</span></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com1tag:blogger.com,1999:blog-8122904860847188556.post-27228992467904072442010-01-06T10:34:00.000-05:002010-01-06T10:35:34.759-05:00Chocolate Peanut Butter Fudge<div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho52Gadj4bEs8vi_rCiQeTKTuNQhwyrFjm8kH5YDhoyGNYpWILZDZLk03iAk5yytEWh4B9cCNOvOEAXaBuSMawdoytilVtOvPBl1NryHzNXdP__E7Hy7lldSsY706srzDB63vyuqRt_MSm/s1600-h/IMG_1483.JPG" style="text-decoration: none; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho52Gadj4bEs8vi_rCiQeTKTuNQhwyrFjm8kH5YDhoyGNYpWILZDZLk03iAk5yytEWh4B9cCNOvOEAXaBuSMawdoytilVtOvPBl1NryHzNXdP__E7Hy7lldSsY706srzDB63vyuqRt_MSm/s320/IMG_1483.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423649779148787778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 206px; " /><span class="Apple-style-span" style="font-size: small;"><br /></span></a><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, sans-serif;"><p><span class="Apple-style-span" style="font-size: small;"><span style="text-decoration: underline; "></span></span></p></span><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><p style="text-align: left; "><span><b><span class="Apple-style-span" style="font-size: small;">Chocolate Peanut Butter Fudge<br /></span><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-size: small;">From </span><a href="http://chocolateandwhine.wordpress.com/2009/07/01/two-toned-fudge/"><span class="Apple-style-span" style="font-size: small;">Chocolate and Whine</span></a><span class="Apple-style-span" style="font-size: small;"><br /><br /></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(51, 51, 51); line-height: 18px; font-family:Arial, Helvetica, Georgia, sans-serif;"></span></span></span></b></span></b></span></p><span><b><b><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="text-decoration: underline; "><span class="Apple-style-span" style="font-size: small;"><b>Ingredients</b></span></span><span class="Apple-style-span" style="font-size: small;"><b><br />1 cup chocolate chips<br />1 cup peanut butter chips<br />1 7-ounce jar marshmallow cream<br />3/4 cup evaporated milk<br />1/4 cup butter<br />2 1/4 cups sugar<br />1 teaspoon vanilla</b></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><b>1. Put the chocolate chips and peanut butter chips in separate, heat-safe bowls.<br />2. Mix together the marshmallow, milk, butter and sugar over medium heat.<br />3. Bring mixture to a boil, stirring constantly.<br />4. Boil and stir for five minutes.<br />5. Remove from heat and stir in vanilla.<br />6. Pour half the mixture into each bowl of chips; stir until melted.<br />7. Pour melted chocolate into foil-lined 8 by 8 inch pan. Quickly pour the melted peanut butter chips over it.<br />8. Let cool on the counter.</b></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 10px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><b>Work quickly, but safely. And try to divide the marshmallow mixture as evenly as possible.</b></span></p></b></b></span></span></div></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com0tag:blogger.com,1999:blog-8122904860847188556.post-54576909976744260252009-12-18T19:39:00.002-05:002009-12-18T20:00:01.999-05:00Gingerbread PopcornI've seen this recipe on <a href="http://desertculinary.blogspot.com/2005/07/gingerbread-popcorn.html">Culinary in the Desert </a>three years in a row. It always looks so good, but I had never gotten around to trying it. Finally I decided to bite the bullet and make it. This popcorn is <em>very</em> flavorful. I loved it!<br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 218px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416745576691758834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3m1tx1NLPEmR9xo0i2AAiTBKmYqQK4It6HH3ZzHDP1FWCxVHrSTuf3W_fAzv1L49gjU_mAZ226TlsU8KcknhyqzqBKX4ZxOXPB4qE1DiLH7CoSgqBaIZsIa-tPtcfoDoDjUiS2yG8EWy/s320/IMG_1456.JPG" /><br /><div><strong>Gingerbread Popcorn</strong></div><div>From <a href="http://desertculinary.blogspot.com/2005/07/gingerbread-popcorn.html">Culinary in the Desert</a></div><br /><div>15 cups popped popcorn</div><br /><div>1 cup butter</div><br /><div>2 cups packed brown sugar</div><br /><div>1/4 cup molasses</div><br /><div>1/4 cup corn syrup</div><br /><div>1 Tbs ginger</div><br /><div>1 tsp cinnamon</div><br /><div>1/2 tsp salt</div><br /><div>1/2 tsp baking soda</div><br /><div></div><br /><div>Preheat oven to 250.</div><br /><div>Line two 9x13 pans with foil and coat with cooking spray. Fill each with 7 1/2 cups of popcorn.</div><br /><div>Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom sauce pan. Heat over medium until mixture comes to a boil. Boil for 5 minutes while stirring constantly. Remove from heat and add baking soda. Pour over popcorn and toss to coat. </div><br /><div>Bake at 250 for 1 hour, carefully stirring the mixture every 15 minutes. Cool completely. </div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com2tag:blogger.com,1999:blog-8122904860847188556.post-16767781646332912072009-10-08T17:50:00.003-04:002009-10-08T20:05:57.693-04:00Pumpkin Cookies with Cream Cheese Frosting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ipe6-4BQlHir9cPGQMqfFCH2SMvsevBTmrG8gLbY6aXCHvF_8MwjcXS3WSF8K2ldIjLiuVEi7S1DtlyeEP9pP4jPtVfb0Co82tBF6Rn9M6gi87a0QW1vDMb8xjU5kGrZNQCGDqqZ0UUz/s1600-h/IMG_1138-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5390350136711931570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ipe6-4BQlHir9cPGQMqfFCH2SMvsevBTmrG8gLbY6aXCHvF_8MwjcXS3WSF8K2ldIjLiuVEi7S1DtlyeEP9pP4jPtVfb0Co82tBF6Rn9M6gi87a0QW1vDMb8xjU5kGrZNQCGDqqZ0UUz/s320/IMG_1138-1.JPG" /></a><br /><div>It's offically Fall which means time for lots of pumpkin treats! I couldn't find canned pumpkin at my two usual grocery stores until this week, so I've been saving recipes like crazy. Now it's time to make some of them. These are the perfect fall cookie- pumpkin and cream cheese frosting. Such a great pair. The cookies are very, very moist and almost like a dense cake. </div><div> </div><div></div><div><strong>Pumpkin Cookies with Cream Cheese Frosting</strong></div><div>Recipe from <a href="http://www.mybakingaddiction.com/2009/09/celebrating-autumn-with-pumpkin-cookies.html">My Baking Addiction</a></div><div> </div><div></div><div>Ingredients</div><div> </div><div></div><div>1 cup butter flavored shortening</div><div>1 cup unsalted butter; softened</div><div>2 cups white sugar</div><div>2 cups canned pumpkin (solid; not pie mix)</div><div>2 eggs</div><div>2 teaspoons baking soda</div><div>3 teaspoons ground cinnamon</div><div>2 teaspoons pumpkin pie spice</div><div>1/2 teaspoon nutmeg</div><div>1 teaspoon salt</div><div>4 cups all-purpose flour</div><div> </div><div></div><div></div><div>Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.</div><div></div><div> </div><div>Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.</div><div></div><div> </div><div>Drop from 1/4 cup cookie scoop to cookie sheet. Bake 13-15 minutes at 350 degrees F (175 degrees C).</div><div> </div><div> </div><div></div><div></div><div><strong>Cream Cheese Icing</strong></div><div></div><div> </div><div></div><div>1 (8 ounce) package cream cheese, softened</div><div>2 tablespoons butter, softened</div><div>4 cups confectioners' sugar</div><div>1 teaspoon vanilla bean paste (extract will also work)</div><div>1 Tablespoon milk</div><div> </div><div></div><div>Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl. Frost and smooth with the back of a spoon or a spatula. Add sprinkles as desired. </div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com3tag:blogger.com,1999:blog-8122904860847188556.post-84505109592484634462009-10-08T17:45:00.004-04:002009-10-08T20:07:04.404-04:00Chewy Sugar Cookies<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 235px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5390349212021899986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPFhi4jb9_JmodmARhcGKKsux5iSPjjVRSOUFzqM7XUqj8wbcg8NeWdECZbG7atr_RxosSpyluS0wj7DwfDMNcP6IQlv6wxwr3KCSm3lQP8QpCK5F18SQLu8Sf6tgjzIBI46if-tx1ZBD/s320/IMG_1142-1.JPG" /><br /><div>My original intent was to make these sugar cookies and roll them in orange sugar to be festive for October, but I couldn't find any orange sugar in my baking cabinet. They still came out pretty though. They are similar to the chewy Pepperidge Farm cookies, but they aren't quite as thick. I try not to eat much sugar, but I've already had 4 of these. That's how good they are!</div><div> </div><div></div><div><strong>Chewy Sugar Cookies</strong></div><div>Adapted from <a href="http://wwwbunnysovencom.blogspot.com/2009/09/simply-great-chicken-soft-and-chewy.html">Bunny's Warm Oven </a>(I omitted the lemon)<br /><br />Ingredients</div><div> </div><div></div><div>2 3/4 cups all-purpose flour</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon baking powder</div><div>1/2 teaspoon salt</div><div>1 cup butter, softened</div><div>1 1/2 cups white sugar</div><div>1 egg</div><div>1 1/2 teaspoons vanilla extract</div><div>1/2 cup sugar for rolling cookies</div><div> </div><div></div><div>Preheat oven to 350 degrees. Line cookie sheets with parchment paper.</div><div> </div><div></div><div>In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.</div><div> </div><div></div><div>Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.</div><div> </div><div></div><div>Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.</div><div> </div><div></div><div>Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.</div><div> </div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 215px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5390349204849512114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdOsp-hwvIIIWdxeuaQ2yDvFFgagTRJ82BMOtxpW9sGGhG6DE_Nx-dX2zkoJskhMnLpOXpOkl4Sry1runfNwWx7DWY4riBy9ASi-3i6mOml2T0C8p39K_EL4Zl6FFSqPNwGRYF5WmqRXx/s320/IMG_1140-1.JPG" /><br /><div></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com48tag:blogger.com,1999:blog-8122904860847188556.post-88500432272689647072009-09-29T14:38:00.003-04:002009-09-29T14:46:51.099-04:00Pumpkin Blossom CookiesI couldn't resist making these cookies because they were so cute! They were very moist and tasty, but I wasn't a huge fan of the kisses on top. The cookies would be just as good without them. But they do make for such a fun presentation for fall.<br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 252px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://i114.photobucket.com/albums/n262/bakingaway/IMG_1063.jpg" /><br /><strong>Pumpkin Blossom Cookies</strong><br />Recipe from <a href="http://imperrfections.blogspot.com/2009/09/pumpkin-blossom-cookies.html">Imperrfections</a><br /><br />4 TBS butter, softened<br />3/4 C vegetable oil<br />1/2 C white sugar<br />1/2 C brown sugar<br />1 egg<br />1 tsp vanilla extract<br />1 1/4 C pumpkin puree<br />3 1/2 C all-purpose flour<br />1 1/2 tsp cinnamon<br />1/2 tsp ground ginger<br />1/4 tsp ground nutmeg<br />1/2 teaspoon salt<br />1 tsp baking powder<br />1 tsp baking soda<br />1 (11 oz) bag Hershey's Candy Corn Kisses, FROZEN<br />extra white sugar for rolling the cookies<br /><br />Preheat oven to to 350 F.Unwrap 40 candy kisses and place in a bowl and put in the freezer (because these candies are mostly oil and sugar, if not frozen then they melt into a puddle super fast when placed on a hot cookie).<br /><br />Cream together the butter, oil, and sugars then stir in the egg, vanilla, and pumpkin. Add the flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda. Mix until completely combined then stick in the freezer for about 10 minutes to firm up the dough.<br /><br />Using your hands, quickly roll into large teaspoon sized balls and roll each cookie in a small bowl of sugar (if the dough starts to get too warm, place in the freezer for 5 minutes). Place sugar-rolled dough balls on a cookie sheet lined with parchment paper and bake for 10-12 minutes.<br /><br />As soon as they are out of the oven, press a Candy Corn Kiss into the center of each cookie, move to a cooling rack, and place in the freezer for several minutes.Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com1tag:blogger.com,1999:blog-8122904860847188556.post-14963196692691224792009-09-22T17:11:00.004-04:002009-09-22T17:33:16.032-04:00Apple BarsWe went apple picking over the weekend, so I have lots of apples sitting in my kitchen. I've been saving recipes all week in my Google Reader and can't wait to try some of them out. Here's the first one that I made this morning. The recipe came from <a href="http://www.gourmetmomonthego.com/">Gourmet Mom on the Go</a>, but she called them Apple Brownies. I didn't think they were much like brownies because they had a cake like consistency. No matter what you call them, they are tasty!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5384407511741634546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqU4KdZDV0xDnH7odfdmUhYco5uoJZlKeJgGlITz6o72KXeM04LxCd6Bw4eV7tY_KlLClZpQlXQPwgtmMlUFy7GJyE6vzAlBCHYjdD5R5oQUMDYQ4HBOSYOTocqIYcWQ_2-ErK7DGjqiRV/s320/IMG_1048.jpg" /><br /><div><div><div><div><strong>Apple Bars</strong><br />Recipe from <a href="http://www.gourmetmomonthego.com/2009/09/apple-brownies.html">Gourmet Mom on the Go</a></div><br /><div>Ingredients:</div><div>1 c. butter</div><div>2 c. sugar</div><div>2 eggs</div><div>2 C. flour</div><div>1 tsp. Baking powder</div><div>2 tsp. cinnamon</div><div>3 large or 4 small apples, peeled and diced</div><div>granulated sugar (for sprinkling on top after baking)</div><div>Caramel Ice Cream topping (optional)</div><br /><br /><div></div><div>Directions:</div><div> </div><div>Preheat oven to 350. Choose your pan size: either a 9 x 13 pan, two pie pans, or a pie pan and four mini-loaf pans. Spray with nonstick cooking spray. </div><br /><div>Cream butter and sugar. Add eggs, flour, baking powder, cinnamon, and apples. Mix well. </div><br /><div>Bake at 350 degrees for 45 minutes. Remove from oven and sprinkle with sugar.</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 217px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5384407520472257714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iJmC4abxrUZz5N6J815mR53W9dLfPxiRhepI-yPPnapgJacFjmmeFr7-LOdhMEZU3UUgX8A4yLcPZ76UOXB3Gzn_ZfRuuqa3gTHZ-1IcsA33v4qT0MHiAYxUfeuM6qkY8NIAzOeIuPBs/s320/IMG_1049.jpg" /><br /><div></div><br /><br /><br /><br /><div></div></div></div></div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com0tag:blogger.com,1999:blog-8122904860847188556.post-63222997540694512892009-09-22T17:07:00.002-04:002009-09-22T17:11:23.308-04:00Look what we baked!<div>Sorry for not posting very often lately. Here's what we finished baking on 7/21/09...</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5384402281318452466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7iHlhLwSo9AUo0T3mC6RXVKB6ujiTGiGiPlu6MwOpG7ecw21FtZHymSkUVeztxJVm1doKoJNwd6vJ6aLTvFt7dxnMlTagfnHwzYv-9feN7WAa5M75LM2JQWyQqeLFgvF8gQ_5ae8UPKko/s320/brady+on+arm.jpg" /><br /><div>More posts coming soon as I get back into the kitchen!</div>Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com2tag:blogger.com,1999:blog-8122904860847188556.post-7552736585524527502009-06-14T15:02:00.004-04:002009-06-14T15:17:36.289-04:00Cinnamon Roll CakeBelieve it or not, I have made this cake 3 times now. Yet I have no pictures!!! You can click on the link below the recipe to see pictures from 3 B's. It is a very easy recipe, but everyone loves it. The cinnamon swirl and the glaze on top really make it. I will be making this any time I need something easy for a brunch. <br /><br /><strong>Cinnamon Roll Cake</strong><br />(Recipe courtesy of <a href="http://www.baseballbakingandbooks.com/2009/05/cinnamon-roll-cake.html">3 B's</a>)<br /><br />Yellow Cake Mix<br />4 eggs<br />¾ cup oil<br />1 cup sour cream<br /><br />Mix above ingredients by hand and pour in 13 x 9 greased baking pan.<br /><br />1 cup brown sugar<br />1 tbsp cinnamon<br /><br />Mix and pour over cake batter. Swirl into batter with knife.<br /><br />Bake @ 325 for 40 minutes. (Mine was done in 35 minutes.) Let cake cool 10 – 15 minutes before icing.<br /><br />Icing:<br />2 cups powdered sugar<br />4 tbsp milk<br /><br />Pour over warm cake.Laurenhttp://www.blogger.com/profile/09619101928257536049noreply@blogger.com1