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Tag: Sweet Stuff

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)

1/2 cup light corn syrup

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup sweetened condensed milk

1/8 tsp. salt

3/4 tsp. vanilla extract

Maldon sea salt or fleur de sel (optional)

 

Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted. To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will vary slightly based on the wattage of your microwave and the size of the bowl you use). Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Everybody Loves Chocolate Pudding

Everybody Loves Chocolate Pudding

14_08_nutrition_choco1 egg

3 tablespoons cornstarch

1/4 cup light agave nectar

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of salt

2 cups milk, preferably 1 percent

1 1/2 ounces finely chopped bittersweet chocolate

 

In a small bowl, whisk together the egg, cornstarch, agave nectar, cocoa powder, vanilla, and salt. In a medium saucepan, heat the milk over medium heat. When tiny bubbles appear all around the edge of the pan, add the chocolate, whisking constantly, until melted and smooth, about 1 minute. Remove from the heat. Scoop up about 1/3 cup of the heated chocolate milk and slowly drizzle it into the egg mixture, whisking constantly, until smooth, about 30 seconds. Then slowly drizzle the egg-chocolate milk mixture back into the saucepan, whisking constantly, about 30 seconds. Be careful not to combine the hot liquid with the raw egg too quickly, or it may result in scrambled chocolate eggs, not chocolate pudding! Return the saucepan to medium-high heat and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the pudding thickens enough that a defined line remains when you run the spoon through the center. Transfer the pudding to a medium bowl, cover, and refrigerate until chilled, about 2 hours. If desired, lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming on the top. Pack into 5 small containers and store in the refrigerator for up to 3 days.

Kids’ Favorite Chocolate Fondue

Kids’ Favorite Chocolate Fondue

1/2 cup whipping (35%) cream

8 oz. semisweet chocolate, chopped

1 T. candy sprinkles

14_08_groceries_choco

In the top of a double boiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame. Add sprinkles just before serving. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.

Raspberry Fondue

Raspberry Fondue

114_08_groceries_rasp4 oz. frozen raspberries in light syrup, thawed

2 T. cornstarch

2 T. cold water

In a sieve over a bowl, drain raspberries, reserving 1 cup syrup. In another bowl, whisk together cornstarch and water until dissolved. In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened. Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame. Spear a piece of fruit or cake with fondue fork and dip in fondue. Serve with: Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

Melopita

Melopita

melopitaFor the Filling:

1 lb. soft Myzithra or Ricotta cheese
3 eggs, lightly beaten
1/2 cup honey
zest of one lemon, grated
3 T. flour
1/4 cup sugar
Ground cinnamon and more honey for serving

For the crust: (You can also substitute a prepared pie shell)

1 1/4 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1 egg yolk
1 tsp. vanilla extract
1 T. brandy or cognac
2 T. ice water
8 T. (1 stick) unsalted butter, cut in to 1/4 inch pieces

Preheat the oven to 350 degrees.

To make crust in Food Processor: Add flour, sugar, and salt to the bowl. Pulse a few times to mix. Add chilled butter pieces and process until crumbly, like wet sand. Add egg yolk, vanilla, brandy, and 1 T. ice water. Process until dough pulls together and forms a ball away from the sides. Add an additional T. of water if it seems too dry. Turn out on to a lightly floured surface and flatten dough in to a round disk. Chill dough while you prepare the filling.

To make the crust by hand: In a large mixing bowl, add flour, sugar, and salt. Mix to combine. Add the butter pieces and using two forks or a pastry blender, cut the butter in to the flour. (You can also use your hands for this.) The mixture should resemble coarse sand when the butter is incorporated fully. Add egg yolk, vanilla, brandy, and water and mix to incorporate, kneading dough into a smooth ball. Flatten in to a round disk and chill while mixing the filling.

Make the Filling: To a medium sized bowl add Myzithra or Ricotta cheese, eggs, honey, lemon zest, flour, and sugar. Mix well until all ingredients are combined.

Using a rolling pin, roll out your dough to the approximate size of your baking pan. I use a 10-inch tart circle with a removable bottom. You can substitute a spring form pan, a round cake pan, or even a pie dish. Lightly grease the pan’s bottom and sides. Your dough should be large enough to push up the sides of your pan. The easiest way to transfer the dough from the counter to the pan is to roll it back on to your rolling pin and then unroll it over the pan.
Press the dough in to the sides and bottom of the pan. Add filling and bake in a preheated 350 degree oven until the filling sets (it won’t jiggle in the center) and it begins to turn a golden brown color. Baking times will vary according to the size you choose to make. For a 10-inch tart, it should take around 40 minutes. A deeper, 9-inch pie plate could take up to 50 minutes. Be sure to monitor your pie after 35 minutes of baking time. Serve on a plate drizzled with honey and sprinkle with ground cinnamon.

Melopita Honey Cake

Melopita Honey Cake

2 eggs
3 ½ T. Sugar
2 tablespoons all-purpose flour
4 ½ T. Honey
1 tablespoon lemon juice
1 tablespoon brandy
1 lb. 2 oz. soft mizithra or ricotta cheese (try half ricotta and ½ mascarpone)
1 tablespoon sugar, extra
1 heaped teaspoon ground cinnamon

Preheat the oven to 350 degrees F (180 C, gas 4). Butter and flour a 10 inch ovenproof round ceramic dish. Put the eggs and sugar into a bowl and beat using electric beaters until voluminous, creamy and thick. Beat in the flour. Add the honey, lemon juice and brandy, and tip in the mizithra. Whisk well until its thick, creamy and ribbony. Scrape into the baking dish and rock it to distribute evenly. Bake until a bit golden, about 30 minutes. Scatter the extra sugar and sieve the cinnamon over. Serve at room temperature or cover and refrigerate as it is also good cold.

Lemon Brownies

Lemon Brownies

71fd79811d18334b319a477a72420319¾ C flour
¾ C sugar
¼ t salt
½ cup butter, softened
2 eggs
1 Tablespoon of Lemon juice
Zest from ½ of a lemon
Lemon Glaze:
½ C powdered sugar
1 T lemon juice
Zest from ½ lemon

Preheat oven to 350 degrees. Line an 8×8 inch pan with aluminum foil or parchment paper for easy removal. In a large bowl or using a stand mixer, whisk together the flour, sugar, and salt. Mix in the softened butter. In another bowl, whisk together the eggs, lemon juice and zest. Add to the large bowl and mix well. Pour into the 8×8 inch prepared pan and bake for 25 minutes. Remove and let cool. To make the glaze: Whisk together the powdered sugar, lemon juice, and zest from the other half of the lemon. Pour over the top of the cooled lemon brownies.

Raspberry Ribbon Pie

Raspberry Ribbon Pie

b65ecb0ff2041d0535ad97de3e5c8e0a1 cup vanilla wafer crumbs (about 29 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
Dash of salt
1 cup heavy whipping cream

In a small bowl, combine wafer crumbs and butter; press into bottom and sides of 9-in pie plate. Bake at 350 degrees for 10 minutes or until golden brown. Dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours. In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.

Lemon Bars with Rhubarb Topping

Lemon Bars with Rhubarb Topping

20638e16e3588b0a7fa8fee65e0cf97dCrust:

8 T. butter
1/4 cup sugar
1/2 tsp salt
2 tsp vanilla extract
2 1/2 cups all-purpose flour or pastry flour
2 large eggs

Filling:

8 T. butter, melted
1 1/4 cups sugar
2 T. cornmeal
2 T. cornstarch
1/2 tsp salt
4 large eggs
1/2 cup fresh lemon juice (2-3 large lemons)

Rhubarb Sauce:

2 pints strawberries
2 cups diced rhubarb (4-5 medium stalks)
Pinch of salt
1 cup sugar
3 T. cornstarch dissolved in 1/4 cup water
Few drops of red food coloring (0ptional)
Preheat the oven to 350. To make the crust: in a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla and beat well. Stir in the flour and eggs, mixing until well blended. Lightly grease a 10 x 15 inch jelly roll pan. Press the dough into the pan. Prick the dough all over with a fork. Bake the crust for 8 minutes. To make the lemon filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs, and lemon juice. Spread over the crust. Return it to the oven and bake for an additional 25-28 minutes, until the top is lightly browned on the top and edges. If you just want lemon bars, cool them completely and dust with confectioners sugar before cutting into squares.

Strawberry-Rhubarb Topping: To make the glaze, rinse the strawberries and rhubarb. Dice about 1 cup of the strawberries. Place the rhubarb, diced strawberries, salt and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. Add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. Let the mixture cool slightly. Add a few drops of red food coloring, if desired. Dice the remaining berries and mix with the glaze, then spread over the filling.

Libby’s Pumpkin Cheesecake

Libby’s Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter

1/4 cup granulated sugar

3 (8 ounce) packages cream cheese

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 (15 ounce) can LIBBY’S 100% Pure Pumpkin

2/3 cup NESTLE® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 (16 ounce) container sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

 

PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Pistachio & Lemon Bites

Pistachio & Lemon Bites

12 T. unsalted butter (1-1/2 sticks of butter), at room temperature

3 T. superfine sugar (also called fruit sugar)

1/2 C. pistachios (shelled and unsalted), chopped (not too finely)

1 tsp. vanilla extract

2-1/4 C. all-purpose flour

1 T. finely grated lemon rind

icing sugar (for dusting)

 

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Combine the butter and sugar in the bowl of a stand mixer (using the paddle attachment) and mix on high speed until very light and fluffy (5 minutes). Add the pistachios and vanilla extract and mix on high speed for an additional 2 minutes. Add the flour and lemon rind and mix on low speed until the dough begins to come together. Roll tablespoons of dough into balls and place on the baking sheets.  Bake for 15 minutes. The cookies should be lightly golden. If not, bake for a few minutes more. Remove from the oven and let sit for about 5 minutes before rolling in icing sugar.

 

 

Yield:

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Avocado Pound Cake

Avocado Pound Cake

3/4 C. all purpose flour

3/4 C. cake flour

1/4 tsp. salt

1/2 tsp. baking powder

 

1/2 C. unsalted butter, softened

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

2 tsp. lemon zest

1/2 C. sour cream

2 ripe avocado, cubed

 

Preheat oven to 325F. Grease the bottom and sides of a 9x5x3 loaf pan. In a large bowl, sift together the dry ingredients. Set aside. In another bowl, cream the butter and sugar until pale and light in texture. Add vanilla, and one egg at a time, while still mixing. Beat in the avocado until batter is smooth. Mix in sour cream and lemon zest. Wih a spatula, gently fold in the dry ingredients, without overworking the batter. The batter will be slightly dry. Pour it into the prepared pan. Bake about 1 hour or until a knife inserted in the middle comes out clean, and top of cake is golden.

 

 

Yield:

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Fiber:

Mom’s Fruit Dip

Mom’s Fruit Dip

fruit dip1 Lg. Jar of Marshmallow Creme

16oz. Softened Cream Cheese

1 T. fresh Citrus Juice

2 tsp. finely grated (microplane) Citrus zest

Fruits suitable for dipping, cut into finger-sized sections

Soften cream cheese and beat slowly with mixer.  Add marshmallow cream and blend fully. Stir in juice and zest if desired and serve with fruit pieces. I like lime juice/zest the best.  The tartness helps offset the sweetness of the dip.

Caramel Sauce

Caramel Sauce

1/2 C. Brown Sugar

1 T. Cornstarch

1/3 C. Light Cream

2 T. Light Corn Syrup

1 T. Butter

1/2 tsp. Vanilla

In heavy saucepan mix sugar and cornstarch.  Stir in 1/4 C. water.  Stir in cream and corn syrup.  Cook and stir until bubbly (it may even look curdled).  Cook and stir for 2 minutes more.  Remove from heat and stir in butter and vanilla.

Yield:

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Nonfat Chocolate Sauce

Nonfat Chocolate Sauce

1/2 C. skim milk

1 T. strong brewed coffee

1/2 tsp. cornstarch

1/4 C. unsweetened cocoa powder

1/4 C. brown sugar

 

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.

Blueberry Sauce

Blueberry Sauce

2 C. fresh or frozen blueberries, thawed, if frozen

1/4 C. orange juice

1/4 C. water

2 T. sugar

1 T. cornstarch

1/4 tsp. orange peel, grated

1/8 tsp. nutmeg

1 dash salt

 

Combine all ingredients in saucepan.  Cook and stir over medium heat 4 to 5 minutes or until thickened.

Arctic Oranges

Arctic Oranges

4 oranges

4 cups orange juice

4 cherries

 

Cut the tops off the oranges in a zigzag pattern. Hollow out the insides, remove the seeds and combine in a blender with the juice. Set the rinds in a muffin tin and fill with the mixture. Drop a cherry inside each orange. Freeze for 2 to 3 hours. Soften the treats for 5 minutes, then serve.

Blueberry Bread Pudding

Blueberry Bread Pudding

2 C. milk

1 C. sugar

1 C. heavy cream

4 large eggs

3 large egg yolks

2 tsp. vanilla extract

2 C. fresh blueberries, cleaned and picked over

1/2 C. unsalted shelled pistachio, blanched and skinned (2 ounces without shell)

 

Preheat oven to 375°F. Place corn bread pieces in large bowl.  Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together.  Poor egg mixture over bread.  Add blueberries and pistachios and toss to gently coat.  Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil.  Bake pudding 45 minutes.  Remove foil and bake until tester center comes out clean, about 35 minutes longer.  Remove bread pudding from oven and cool.  When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares.  Reheat and serve warm with whipped cream & blueberry coulis.

Fairy Bread

Fairy Bread


Bread slices (white bread is best)

Sprinkles

Butter or margarine

 

Take out white bread, cut off the crusts. Or, leave them on. The fairy bread looks and tastes better when you use white bread, but any kind is okay.  Spread some butter. Margarine can be used as a substitute but butter tastes better to many people.  Put sprinkles on top.  Cut the bread into different shapes. Triangles are traditional for fairy bread shapes.  Serve on a pretty plate. You can also substitute the butter for nutella. It gives it a lovely chocolate taste.

After Five Gourmet Blueberry Dessert

After Five Gourmet Blueberry Dessert

1 box white or yellow or strawberry cake mix

1 tsp. lemon zest and 1 tsp. lime zest

2 C. whipping cream

2 to 4 T. sugar, powdered sugar, or Splenda

Zest of 1 lime and 1 lemon

2 pints fresh or frozen blueberries

 

Prepare cake mix according to package directions. Stir the pistachios if using, lemon zest, and lime zest into the batter and bake as directed in a 9×13-inch pan. Allow cake to cool thoroughly. Cut cake in half and break up one half of the cake and place in bottom of a clear trifle bowl. Measure whipping cream and sugar into a medium bowl. Beat with an electric hand mixer on medium-high speed until mixture is slightly thick and fluffy (do not over-beat). Add the zest of lemon and lime and beat for 30 seconds. Spoon half of the whipped cream over the cake in bowl. Wash and dry blueberries. Spoon half of the blueberries on top of the cream in the bowl. Cut the second half of the cake to fit into the bowl, spoon remaining cream on top of cake and top with remaining blueberries. Note: Pistachios may be added to the cake batter or sprinkled over the first layer of blueberries in the bowl.

African Ginger Cakes

African Ginger Cakes

 

1 tsp. baking powder

1/4 C. warm buttermilk

4 C. sifted flour

3/4 C. raw sugar

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 T. ginger

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 C.  molasses

1/2 C.  butter

2 eggs

1 tsp. vanilla

 

Preheat oven to 350° F. Dissolve baking powder in warm buttermilk. Sift all other dry ingredients together into a bowl; set aside. Mix molasses, butter, eggs and vanilla. Add molasses mixture into buttermilk mixture. Gradually blend in dry ingredients until dough has formed. Roll dough out onto a lightly flour-dusted surface to approximately 1/4 inch thickness and cut out cakes with a round cookie cutter or glass. Place the cakes on a greased baking sheet and bake 10 to 15 minutes or until a toothpick comes out clean.

9” Hot Milk Sponge Cake

9” Hot Milk Sponge Cake

2 eggs

¼ tsp. salt

1 C. sugar

1 tsp. vanilla extract

½ C. milk

1 T. butter

1 C. flour

1 tsp. baking powder

 

Preheat oven to 350 degrees. Heat milk in a small pan until it just starts to boil. Add butter to milk, stirring until melted. Keep milk warm. Beat eggs until light in color; add sugar, salt, vanilla and continue beating until mixed. Add baking powder to flour and stir to distribute. Add flour and milk alternately to the egg mixture with mixer running. Begin and end with flour; add milk in a thin stream. Pour into a buttered 9” cake pan. Cook at 350 degrees for 25-30 minutes. Leave in cake pan for 10 minutes and then turn out onto a cake rack. Serve warm or at room temperature. Often, simple is best, and this little cake certainly has passed the test of time. Served in the summer with fresh fruit or at other times with home made preserves or jams.

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

Oregon Snowball Cookies (PNW)

 

The classic Russian tea cake gets an Oregon twist with the addition of chopped fir needles and brandy. One of Portland’s first craft distilleries, Clear Creek Distillery, got its start back in 1985 and became famous for its pear-in-the-bottle eau de vie. Its Douglas Fir brandy, which I boil to reduce its alcohol content, adds a delicate, evocative evergreen note to these cookies. It’s almost more scent than taste, like a winter hike in cookie form. If you can’t get your hands on the brandy, see the Note below.

1/2 C. Clear Creek Distillery Douglas Fir Brandy or other brandy (see Note)

1 1/2 C. toasted hazelnuts

1/2 pound (2 sticks) unsalted butter

1 1/2 C. confectioners’ sugar, divided

2 tablespoons finely minced fresh fir tree needles (see Note)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

2 1/2 C. all-purpose flour (spooned and leveled)

 

Heat the oven to 400°F. Line 2 baking sheets with parchment paper. In a small saucepan over medium-high heat, bring the brandy to a boil. Reduce the heat to medium-low and simmer until reduced by half, to V4 cup. Remove from the heat and set aside to cool. In a food processor or by hand, finely chop the hazelnuts. Set aside. In a food processor or a stand mixer fitted with the paddle attachment, process or beat the butter, 1/2 C. confectioners’ sugar, and minced fir needles until light and fluffy. Add the cooled brandy, vanilla extract, and salt and pulse or mix to combine. Add the flour and nuts and pulse or mix until fully incorporated. Shape the dough into 1-inch balls and arrange on the baking sheets (place them about 1 inch apart; they don’t spread). Bake until just barely beginning to brown, 10 to 12 minutes. Allow cookies to cool slightly and then roll them in the remaining confectioners’ sugar. When completely cool, roll again. Serve or store in an airtight container. Note : I happen to have a true fir tree in my backyard, but if you don’t, look around the neighborhood or go for a walk. Just don’t use your Christmas tree, unless you know for certain it hasn’t been sprayed. If you use Douglas fir needles, keep in mind that they’re more potent. Note: For a brandv-free variation, in a food processor, process ¥2 C. granulated sugar with 2 tablespoons chopped fir needles until the needles are reduced to fine particles and blended into the sugar. Roll the baked cookies in the sugar while still slightly warm. When completely cool, roll in the confectioners’ sugar.

Peppermint Bark

Peppermint Bark

Peppermint Bark

The setting time for the bark varies greatly according to the temperature of your home. Although we preferred the texture of the bark set at room temperature, you can set bark in the refrigerator if necessary.

 

Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds bittersweet  or milk chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn’t touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan. Meanwhile, place 2 pounds peppermint candy in a heavy zip-lock plastic bag; pound with a mallet or rolling pin to crush. Transfer 1 1/4 cups crushed peppermint to a fine strainer; hold over melted chocolate and knock side to sift fine dust into chocolate. Reserve candy in strainer. Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto parchment and spread 1/4 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with reserved peppermint from strainer; gently press into chocolate. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.

5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

1/4 C. green grapes

3/4 C. red grapes

2 tsp. lemon juice

1 tsp. lemon zest

2 T. honey

Optional: sliced almonds

 

Remove grapes from stem and place in two dessert dishes.  Mix honey with lemon juice and lemon zest in a small bowl.  Spoon over the grapes and serve.

Cinnamon Sugar Chex Mix

Cinnamon Sugar Chex Mix

Cinnamon Sugar Chex Mix

 

2/3 C. sugar (white, granulated)

2 tsp. ground cinnamon

9 C. Chex Cereal

1/2 C. salted butter

1 C. packed brown sugar

1/4 C. corn syrup

1/4 tsp. baking soda

 

Preheat oven to 350. Line a large baking sheet with foil or parchment, and spray with nonstick baking spray, or brush/rub with butter. Combine white sugar & cinnamon in a small bowl, and set aside. Pour cereal into a large, heat-safe bowl, and set aside. In a heavy saucepan over medium heat butter, brown sugar, and corn syrup until the mixture comes to a boil, and let boil for one minute, stirring constantly.  Remove from heat, and stir in baking soda. Pour hot butter/sugar/soda mixture over cereal and stir until cereal is coated. Spread cereal on prepared baking sheet & sprinkle evenly with cinnamon/sugar mixture

Place into hot oven and bake for about 5 minutes, then flip and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container

Fluffy Boiled Icing

Fluffy Boiled Icing

Fluffy Boiled Icing

 

1 cup sugar

1 egg white

½ tsp. flavoring (vanilla or other)

1/4 tsp. cream of tartar

3 T. hot water

 

Combine egg white, sugar, cream of tartar, flavoring, and water in top of double boiler, beating until thoroughly mixed. Place over boiling water and beat constantly until icing stands in peaks. Remove from heat and add flavoring. Frost cake. Start by adding a layer of frosting to top of bottom layer. Place top layer over bottom. Frost sides, then top.

RHUBARB SUNDAES

RHUBARB SUNDAES

RHUBARB SUNDAES

 

3 rhubarb stalks, finely chopped (about 2 cups)

Pinch of kosher salt

1/2 teaspoon pure vanilla extract

1   cinnamon stick

2  tablespoons honey

Juice of 1/2 lemon

Vanilla ice cream, for serving

Mint leaves, for serving (optional)

Sugar cones, for serving (optional)

 

Preheat the oven to 325°F. Combine the chopped rhubarb, salt, vanilla, cinnamon stick, honey, and lemon juice in a baking dish or small ovenproof saucepan. Toss the ingredients to combine and cover the dish or pan with a lid. Bake for 30 minutes, until slightly thickened and fragrant. Remove the chutney from the oven and set it aside to cool. Top scoops of vanilla ice cream with warm or room-temperature rhubarb chutney, and, if desired, add a few fresh mint leaves and a little cone hat to each serving. Refrigerate extra chutney in an airtight glass jar and enjoy within 1 week.

Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

2 3/4 cup all-purpose flour, plus more for dusting pans

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cups unsalted butter

1 3/4 cups white granulated sugar

3/4 cup milk

6 large egg whites

2 teaspoons pure vanilla extract

1/2 cup roasted rhubarb (recipe follows)

 

Preheat oven at 350 degrees F and grease a 13×9-inch baking pan. Line with parchment paper and set aside. In a medium bowl, add the flour, baking powder and salt. Whisk until combined. Set aside. In a large bowl, combine sugar and butter and beat until light and fluffy with a hand mixer. In a small bowl, combine in the milk, egg whites, vanilla extract and 1/2 cup rhubarb puree and whisk until combined.  Add the dry ingredients into the butter and sugar mixture, in parts. Slowly add in milk/egg/rhubarb mixture and continue stirring until combined. Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a knife inserted into the center comes out clean. Allow the cake to cool to room temperature. Top with Crème Fraiche Frosting and sprinkles!

Apple-Spice Dump Cake

Apple-Spice Dump Cake

1 can apple pie filling (21 oz)

1 box spice cake mix (18 oz)

1 C. melted margarine or butter

1/2 C. chopped walnuts or pecans

 

Preheat oven to 350 degrees.  Pour pie filling into greased 9 x 13-inch pan.  Sprinkle dry cake mix over filling.  Pour melted margarine over cake mix and top with nuts.  Bake for 30 to 40 minutes.

 

Yield:

Calories:

Fat:

Fiber:

Applesauce on a Stick

Applesauce on a Stick

1/2 cup unsweetened pineapple juice

3 medium apples unpeeled cored and cut up

1/4 teaspoon cinnamon

1/2 cup dark raisins

1 tablespoon sugar or to taste

Popsicle sticks

 

Process apples, juice, cinnamon and raisins in blender or food processor until smooth; add sugar to taste. It will taste less sweet when frozen. Spoon into 3-4 ounce paper or plastic cups or frozen sucker molds. Place in freezer. When partially frozen, insert a stick in each cup and finish freezing.

 

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Sautéed Blueberries with Lavender Essence and Whipped Cream

Sautéed Blueberries with Lavender Essence and Whipped Cream

Sautéed Blueberries with Lavender Essence and Whipped Cream

1 tablespoon fresh or dried lavender flowers

¼ cup boiling water

3 cups fresh blueberries

1 tablespoon unsalted butter

2–4 tablespoons raw honey

1 cup heavy cream

 

Put the lavender flowers in a teapot or jar and pour the boiling water over them. Cover with a lid and let steep for 10 minutes, then strain into a saucepan.  Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes. While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.

 

Adorable Pig Sugar Cookies

Adorable Pig Sugar Cookies

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Pink Powdered Sugar Frosting

Pink Fondant

Small Tube of Black Icing

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).  Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.  Bake 6 to 8 minutes in preheated oven. Cool completely.  Frost with pink icing; decorate with fondant snout and ears.  Finish by adding eyes, nostrils, and mouth with black tube icing.

 

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kid, dessert, sweets, cookies, baking

Instant Pot Lemon-Poppyseed Breakfast Cake

Instant Pot Lemon-Poppyseed Breakfast Cake

Instant Pot Lemon-Poppyseed Breakfast Cake

¾ cup flour

2/3 cup sugar

1 tablespoon lemon zest (I did zest from 1 lemon)

¼ cup lemon juice (about 1 full lemon)

½ teaspoon baking soda

1/2 teaspoon baking powder

1 large egg

1/3 cup sour cream

4 tablespoons butter melted

1 teaspoon poppy seeds

Lemon Glaze

3/4 cup powdered sugar

1-2 tablespoons lemon juice

 

Spray your instant pot cake pan with cooking spray, and line with parchment paper on the bottom.

In a bowl Whisk flour, baking soda, baking powder in a bowl and set aside. Now in a new bowl you will add in your butter, sugar, lemon juice, zest, sour cream, and egg. Whip the lemon cake batter until creamy.

Then add dry ingredients to your wet ingredients stirring with a whisk. Pour your cake batter into your cake pan, and then place it in the rubber sling. Add ½ cup water into pressure cooker. Then place your cake into the Instant Pot. Place Instant Pot lid on, and make sure the valve is sealed. You will then cook high pressure 25 minutes. Then allow it to natural release for 15 minutes, and then release any leftover pressure and remove cake. I placed the lemon poppy seed cake on a cooling rack to cool. Now you will mix the 1 cup of powdered sugar in a bowl and slowly add in a little lemon juice at a time. You might not use it all. You want it to be a thicker glaze. When lemon cake is cooled, pour the glaze over the top. Store leftovers in fridge for 3-5 days.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

1 and 1/2 C. (190 grams) all-purpose flour, spooned & leveled

1 tsp. pumpkin pie spice

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1 tsp. cream of tartar

1/4 tsp. salt

1/2 C. (115 grams) unsalted butter, softened

1/2 C. (100 grams) granulated sugar

1/4 C. (50 grams) brown sugar

1 egg yolk room temperature

1 tsp. pure vanilla extract

1/4 C. (60 grams) pumpkin puree

For the cinnamon sugar coating:

2 T. (25 grams) granulated sugar

1 tsp. ground cinnamon

 

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside. In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed. Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Remove the cookie dough from the refrigerator. Using a 2 T. cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. In a small mixing bowl, whisk together the 2 T. of sugar and 1 tsp. ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets. Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Lemon Lime Layer Cake

Lemon Lime Layer Cake

Lemon Lime Layer Cake

1 C. unsalted butter, room temperature, plus more for pans (2 sticks=1 C.)

2 1/2 C. all-purpose flour spooned and leveled, plus more for pans

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 T. lemon zest

1 1/2 C. sugar

2 large eggs plus 3 large egg yolks

1/4 C. fresh lemon juice

1 C. low-fat buttermilk

Lime Buttercream

7-8 C. confectioners’ sugar

2 limes juiced

6 T. lime zest

1 C. butter softened to room temperature

8-10 T. milk

 

Preheat oven to 350 degrees. Lightly grease and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 C. sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined. Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan. Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.  While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners’ sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

2 Layer Cake – Evenly spread the filling on top of the bottom layer, then add the second cake on top. Frost and garnish with zest if desired. Enjoy!

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

Soft Pumpkin Cookies with Brown Butter Cream Cheese Frosting

 

3/4 C. butter room temperature

2/3 C. granulated sugar

2/3 C. brown sugar

1 tsp. pure vanilla extract

1/2 C. 100% pumpkin puree

2 large eggs

2 1/4 C. AP flour

1 tsp. baking soda

2 tsp. pumpkin pie spice

 

4 T. unsalted butter room temperature

6 oz. cream cheese room temperature

2 1/2 – 3 C. powdered sugar

1 tsp. pure vanilla extract

1/4 tsp. salt

 

Preheat oven to 375F. Line 2 or 3 baking sheets with parchment paper or silicon baking mat, set aside. This would also be a great time to brown the butter and place it in the fridge! See first step in frosting below.  In the bowl or a standing mixer fitted with the paddle attachment, beat butter, sugar, brown sugar and vanilla on medium speed until smooth and creamy, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Add pumpkin and eggs and mix on medium speed until combined.  In a separate bowl, whisk together flour, baking soda and pumpkin pie spice. Gradually add to wet ingredients, mixing on low speed until fully incorporated.  Drop heaping T. of dough onto prepared baking sheets. Bake for 10 – 12 minutes, until the edges are set and the top springs back when touched. Transfer to cooling rack to cool completely.

 

Place the butter in a light-colored skillet or saucepan and melt over medium heat, stirring occasionally. The butter will start to foam and turn a golden brown color with a nutty aroma. You’ll notice brown specks after about 5 minutes. Remove from heat and pour into a heat-proof bowl. Place in refrigerator until solid. Remove butter and let it warm up slightly. Place in the bowl of a standing mixer (or a mixing bowl and use a hand mixer) and beat on medium-high speed until creamy. Add cream cheese and continue mixing on medium-high until combined. Add powdered sugar, vanilla extract and salt. Mix on low until powdered sugar is incorporated, then turn the speed up to high and beat for 1 – 2 minutes. Spread onto cooled cookies and enjoy!

Caramel Apple Cream Cheese Spread

Caramel Apple Cream Cheese Spread

Caramel Apple Cream Cheese Spread

8 ounces cream cheese

1/2 C. (or more) caramel sauce (homemade or store-bought)

1/2 C. (or more) toffee bits

sliced apples, pears, pretzels for serving (at least 4-5 apples)

 

Place cream cheese on a serving dish. If you’d like, shape into a round and indent in the center to hold more caramel. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits. Serve with sliced apples, pears, or pretzels.

Sugar Cookie Bars

Sugar Cookie Bars

Sugar Cookie Bars

 

1 1/2 C. butter, softened to room temperature

2 C. sugar

4 eggs

1 tsp. vanilla

1 tsp. almond extract

5 C. flour

1 1/2 tsp. salt

1/2 tsp. baking powder

 

8 oz cream cheese, softened to room temperature

1/2 C. butter, softened to room temperature

5 C. powdered sugar

1 tsp. vanilla

1/2 tsp. almond extract

dash of salt

Food coloring (optional)

2-3 tsp. milk if needed

 

Cream butter and sugar in a large mixing bowl. Add the eggs, vanilla, and almond extract. Beat till well blended. Whisk together the flour, salt, and baking powder in a small bowl. Add to the wet ingredients and stir till well combined. Press into a 17″ x 12″ rimmed baking sheet that has been sprayed with non-stick spray. Bake at 350° for 15-20 minutes or until barely light brown. Cool completely, then frost. Frosting: Beat cream cheese and butter in a large bowl till smooth. Add powdered sugar, extracts, salt, and food coloring. Beat till smooth and creamy, adding milk as needed. Top with sprinkles if desired.