Julie's Sweet Shack

O My Heavens...oatmeal cream pies!

2011-06-20T23:13:00.001-05:00

There are no words...well almost no words...I found this recipe at An 'A' for Effort. they. are. divine! I will never buy store bought again. Unless I run out of oatmeal. Seriously. I won't even expound anymore. Go make them...after you read the recipe and look at the pretty pictures ofcourse...

Homemade Oatmeal Cream Pies

Source: Big Mama's Home Kitchen

Ingredients:

Cookies:
1 C flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C brown sugar
1/2 C unsalted butter, melted (I used regular salted butter)
1 egg
1 tsp vanilla
1 C Old Fashioned Oats

Cream Filling:
1 C vegetable shortening
1 C + 4 tbsp powdered sugar
3 tsp vanilla
7.5 oz jar marshmallow cream

Directions:

Make the cookies.
1. Preheat oven to 350 F. Line two baking sheets with parchment paper. *Don't skip this step! The cookies will need to cool on the baking sheet and you don't want them to stick!
2. Combine all the dry ingredients except oats in a bowl and set aside.
3. In a mixer, cream the brown sugar, melted butter, egg and vanilla.
4. Add the dry ingredients and mix until combined. Stir in the oats.
5. Using a tablespoon size scoop, place evenly size dough balls on parchment paper. Allow room for the cookies to spread.
6. Bake for 7-9 minutes. Remove from the oven and allow to cool on the baking sheet.

While the cookies cool, make the cream filling.
1. In a large stand mixer, cream the shortening, powdered sugar, and vanilla until smooth.
2. Add the marshmallow cream and mix until well combined.
3. Place cream mixture into a piping bag fitted with a large tip...a few notes: as a general rule I don't fill the piping bag more than half way (if the bag is too full icing will ooze out the opposite end as you squeeze the bag). Also, if you don't have piping bags, you can use a ziplock bag, fill with icing, twist the top then snip off a corner, or just skip the piping altogether and use an icecream scoop for the cream filling.

Fill the cookies.
1. Turn half of the cookies over. On the inside of the cookie, pipe the cream filling starting on the outside edge, and pipe in a circular pattern until you reach the middle.
2. Place another cookie on top and press slightly.
3. Repeat for all cookies.

I used a regular sized cookie scoop for these and it made 14 Oatmeal Cream Pies, and I have enough cream leftover to fill another batch (ran out of oatmeal, so I am freezing that for another day)!

Chocolate Chip Cheesecake Brownies

2011-05-15T00:48:00.000-05:00

So the kids have been sick, with a stomach virus, for the past two weeks. Again. Just when one gets over it, the next one gets it...such is life. So I haven't baked. At all. Because I've been cleaning. Alot. (wish I had stock in lysol)!

But I've missed you guys. And I've missed blogging, and baking...and not cleaning vomit. So I pulled this from my backlog of things baked but not yet posted...I found it at Cooking with Libby and decided to make it for the Easter spread. It. Was. A. HIT!! There was very little left, I literally got about 2 bites of it! Everyone raved about it, so it is definitely a keeper! (I also love that it is so easy and has ingredients that I already have on hand)!

Chocolate Chip Cheesecake Brownies

You need:
1 (30 oz.) pkg. of chocolate chip cookie dough (I used Pillsbury)
2 (8 oz.) packages of Cream Cheese at room temperature
1 egg
1/4 cup granulated sugar
1/2 tsp. vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. Cover the bottom of an ungreased 13x9 inch pyrex with half of the dough, forming a crust.

...I love to use this Pampered Chef tool for this, but if you don't have something like it, you can use a small rolling pin, spatula, or your hands to spread the dough evenly...

3. Bake for 10 minutes and it comes out looking like this:

4. While baking, beat the cream cheese, egg, sugar and vanilla in a bowl until well blended.

5. Take the crust out and spread the cream cheese mixture on top...being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is ok :)

6. Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.

7. Bake for 35 minutes or until golden brown and a toothpick inserted comes out clean.

Enjoy!

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Fauxstess Cupcakes - pastel mini's

2011-04-26T23:46:00.000-05:00

Wow, where did April go?! I have been too busy to post, so today I am posting one of the desserts I did for our family's Easter celebration...
Remember my previous entry, "Less Mess Fauxstess Cupcakes?" Inspired by that, I wanted to do something similar but with more of a spring/Easter theme...so this is what I came up with. Less mess? hmmm not so much...but super cute, and soooo good, and because they are mini's they can be deceptively dangerous (you know, like, "I just ate 5 of these but that's ok because they're so small..." not that I did that...ahem...)

Here's what I did:

1) Mixed a white cake mix according to box directions, then just for fun I decided to divide my batter equally into three bowls, and colored one bowl pink, one purple, and one blue (note: I was really going for pastel batter, but I dumped a big blob of food coloring into each batter before stirring...these would've been even cuter if the cake itself was pastel).
2) Line 2 24 cup mini muffin tins (or 24 regular sized) with mini cupcake liners.
3) Then I decided to alternate the colors of batter in each cupcake, so that each cupcake would have all 3 colors...but I couldn't decide which order to alternate them in! SO, just to torture myself, I ALTERNATED ALTERNATING the colors...and lost an hour of my life, lol...In the end, I think my favorite are the ones that have the pink on the bottom. or on the top. or in the middle. because I just love pink.

4) After the cupcakes had baked and cooled, I filled each one with my leftover hostess filling, then dipped them in the white chocolate mixture that I had leftover from this (one bag of white chocolate morsels, 3 TBSP shortening, melt in 30 second intervals in the microwave) and when I ran out of that I melted some candy discs from the craft store to dip the remaining cupcakes in. (Note: when I make a recipe, whatever icing/filling/etc. I have leftover I ALWAYS use or freeze - it is so convenient to have them on hand for a quick dessert or new creation, and I hate wasting good ingredients!)

5) After the white chocolate coating has lost it's glossiness but is not completely set (like 5 minutes-ish), sprinkle generously with pastel sugar sprinkles (my favorite way to do sprinkles is over a clean coffee filter, because it makes for easy clean-up and makes a great funnel for returning left-over sprinkles to their container!)...if you accidentally wait too long and the white chocolate has set the sprinkles won't stick - if this happens you can just gently dab the top of the cupcake with a damp papertowel (ask me how I know ;). Then I did the hostess "e-motion" with the hostess icing recipe.

And here's what they look like cut (REALLY wishing they were pastel now...):

And here's where I got a little crazy and decided to bedazzle them with Easter non-pareils...

I know it's a little late, but I hope you all had a Blessed Easter, surrounded by your loved ones and celebrating WHY we live!

"But the angel answered and said to the women, "Do not be afraid, for I know that you seek Jesus who was crucified. He is not here; for He is risen, as He said..."
Matthew 28:5-6 NKJV

"I go to prepare a place for you. And if I go and prepare a place for you, I will come again and receive you to Myself; that where I am, there you may be also."
John 14:2-3 NKJV

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April Fool's - fake french toast!

2011-04-01T20:17:00.001-05:00

Happy April Fool's Day! (I think...). So I don't usually participate in this silly holiday, usually just roll my eyes and watch it pass...I guess I've always assumed I was "too cool" to be bothered with it (not to imply that I was cool at all...because I was not.) but then I had kids. And became a blogger. All of the peer pressure to be a "cool mom" and a "cool blogger" got to me and finally I caved. So, here is my lame offering of April Fool's Day fun food...the kiddos and hubby had fun with it, (and were fooled at first sight) so that's all that matters right?

I decided to make fake French toast, but I didn't have enough sugar to make pound cake, so I found this cool recipe that starts with a regular cake mix. It was not as dense as a "real" scratch poundcake, but it was more dense than a regular cake mix cake (did I lose you?) and it was yummy and fluffy (can cake be "fluffy?").

Anyway blahblahblah here's what to do:

For the "french toast":
I used pound cake recipe here
1(18.25 ounce) package cake mix (I used white)
1 (3.5 ounce) package instant vanilla pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 teaspoon butter flavored extract
1 teaspoon vanilla extract

For the "butter"
I used banana laffy taffy but lemon starburst would work too

For the "syrup"
I used carmel icecream sauce, butterscotch would also work

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour loaf pan (you will have extra batter which can be made into cupcakes or a smaller cake).
2.In a large bowl, combine cake mix, pudding mix, oil and water. Beat until moistened. Add eggs and beat well. Add flavorings. Beat 6 to 8 minutes on medium high speed. Batter will be very thick.
3.Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until tester comes out clean.

After cake has cooled, slice into bread sized slices, position on plate.
Cut laffy in half, position on bread.
Drizzle generously with icecream sauce, and Voila! Fake french toast!

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Less Mess Fauxstess Cupcakes!

2011-03-24T22:16:00.000-05:00

I was so excited to find a recipe for "faux" hostess cupcakes...until I read the reviews. Every blogger I could find pretty much promised that this recipe would require every bowl in my kitchen. And maybe a few of my neighbor's bowls too...every.one. I do dishes. Like all day long guys. Family of seven. It's practically my job. So, as much as I love baking and trying new recipes, "every bowl" was definitely a deal breaker.

Enter lightbulb moment! I LOVE using cake-mixes to create shortcut recipes, and this was the perfect opportunity. I had some left-over cake batter and realiazed that it was actually a flavor very close to the hostess cupcake. So, here's what I did:

Homemade Hostess Cupcakes

Cupcakes:
I used "Triple Chocolate Fudge" cake mix by Betty Crocker - follow package directions
(Or refer to link above for the actual cake recipe)

Filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

Icing:
1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla

Cupcakes:
Pre-heat oven, mix cake batter, scoop into muffin tins and bake as directed (one mix usually makes about 24 cupcakes, I like to use an icecream scoop for consistency).

Filling:
Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

Ganache:
Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until
smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag - I like to use disposable decorating bags and tip #230 (check Hobby Lobby or wilton.com) - but a round tip #12 or a medium star tip also work fine. Insert the tip into the center of each cupcake top; fill. (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I decided to dip mine instead). Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a disposable decorating bag, trim the end of bag with scissors to create a small round opening (no tip needed) pipe cursive e's onto the cupcakes (or write sweet words) to decorate.

And, just for clarification, here's all the dishes that were dirtied for the making of this recipe - not including the actual cake mix dishes, because it was refridgerated left-over batter...but it would have consisted of an additional mixing bowl, paddle beater, spatula and liquid measuring cup :)

I think I can handle that...if you want to be brave and attempt the original batter, maybe you can make a deal with your hubby - he does dishes, you do cupcakes...worth a try ;)

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Happy "Spring First!" and decorated Chocolate Chip Cookies!!

2011-03-21T17:23:00.000-05:00

Happy Spring First everyone!! (Ok I am 1 day late, but who's counting right, Spring is officially here!) Of all the seasons, I think spring is my favorite (and fall, and winter...er...). But seriously - I love spring :) and I'm back. I have recovered from the temporary St. Patrick's insanity...I don't really know what happened, I just felt it necessary to MAKE something green and blog about it, you know...because can there really ever BE too many green baked goods blogged about for a holiday? lol my mother-in-law actually told me that she really liked the mint chocolate chip cookies, but that she had to close her eyes to eat them so she wouldn't barf because they were green...yeah. I'm not sure what to do with that one. So...I'll just leave it at that.

In other news, here's the recipe I tried today! I have been wanting to make these cookies after reading about them on SweetSugarBelle's blog, and Cookie Crazie, and a few others. So, here they are! I followed the recipe and also Sugarbelle's tip and only used 2 cups of flour. The dough is perfect - my kiddos loved the chocolate chips, and while they were great by themselves, I decided the whole point of rolling and cutting them out was to decorate them, right? So, I did that too...I used a basic glaze icing, so they're not as perfect and gorgeous as they would be in royal, but they sure were yummy!

Sugarbakers’ Chocolate Mini-Chip Cookies

1 c unsalted butter
⅓c granulated sugar
½ c light-brown sugar
1 large egg yolk
2 tsp vanilla extract
2 ½ c all-purpose flour {I think they got a little overzealous with the flour...try 2 cups first, and work your way up}
½ tsp salt
1 ½ c semi-sweet mini-chocolate chips

PREHEAT YOUR OVEN TO 350°
Cream together the butter and sugars. To that add the vanilla and egg yolk. Sift together the flour and salt, and add it one cup at a time until completely incorporated. Then, fold in the chocolate chips.

Wrap dough in plastic wrap and chill for at least thirty minutes (don't overchill, I actually had to let mine come back to room temp. b/c I overchilled and could not roll). When it is chilled, roll dough in between parchment, cut out desired shapes, and bake at 350° for 10-12 minutes.

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Mint Chocolate Chip Cookies - Magically Delicious

2011-03-10T23:38:00.000-06:00

We got the flu. All of us. So I haven't baked much these last few weeks...at first because I was taking care of Mr.Sweetshack...then because I was taking care of my sick little ones, and then because I couldn't taste (due to the flu junk). I didn't want to try a new recipe and not know if it was good or if my judegement was thrown due to the whole "no-taste" factor.
Flu or not, we needed dessert...so I took the easy way out and made something that I knew would be good...plus I thought I should jump on the St. Paddy's Day bandwagon before it's too late ("bandwagon" - is that a real word? sounds funny when I say it...bandwagon...). Anyway, we love these Mint Chocolate Chip Cookies around the holidays, and it only took a little green food coloring (ok alot of green food coloring...not that I'm a fan of food coloring in mass quantities or for no apparent reason, but I thought it necessary to enhance the St. Patrick's-y-ness)...

Andes Creme De Menthe Cookies:

Ingredients:
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:
Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips (note: the actual recipe calls for a whole package, but to me that's too minty - so I always just use 1/2 of a package) and then flour...add lots of green foodcoloring in honor of St. Patrick's Day...

Chill approximately one hour in the refrigerator

Scoop dough onto cookie sheets...decide if you're a smoosher or not...maybe I should explain...Ok - depending on what recipe I am making, sometimes it is necessary to "smoosh" the dough slightly with your palm (you heard it here first folks, "smoosh" is now an official baking term), so like instead of baking a cookie dough ball shaped like a scoop of icecream, you are baking a level disc of cookie dough. In this picture, the cookie on the left was smooshed, the cookie on the right was not, the left one bakes more level, the one on the right is more domed...but I took this picture with a pink camera, so you may not be able to see what I mean, but that's ok because I have a cute pink camera, right?

Bake at 350° F for approximately 8 - 10 minutes.

Now you can say fun Irish phrases like "top 'o the mornin' to ya" and "wee lassies" and "magically delicious" (ok that last one technically is not irish...as far as I know).

I feel compelled to tell you that your eyes are not playing tricks on you, these cookies ARE different sizes...I couldn't decide which size scoop to use, so I used 3 graduated sizes :) Also, if you are new to food coloring - do not be alarmed if "the luck of the Irish" follows you into the next diaper change...just sayin'.

Happy Baking!

Julie

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Sweet Tooth Friday

How to Make an Ice Cream Cake

2011-02-27T21:31:00.000-06:00

Soooo....Mr.Sweetshack had a birthday Friday...and has been sick with the flu all week. His birthday cake request was an icecream cake. The man is very particular. He wanted chocolate cake with chocolate chip icecream and a chocolate cake layer on top. Vanilla icecream for "icing" on the outer layer, whipped icing borders and chocolate chips but NO buttercream (he is not a fan...). So, this is what he got:

On Friday. His actual birthday day. I gave the man 6 storebought mini-refridgerated petitfours and stuck a candle in them. Because I had been running errands all day. Because an icecream cake, while not difficult, can be complicated. Because it has many layers, requires working in short spurts, and, well...it's icecream. So yes, I, horrible wife that I am, gave my sweetie the storebought mini-refridgerated petitfours on his birthday because I ran out of time and his icecream cake was still...processing.

But no worries, we're good...I think I made it up to him on Saturday...

Now I want to share with you the method I have perfected (err...somewhat) over the years.

How to Make an Ice Cream Cake:

You will need:

No life. Or atleast a day or two to work on this in short intervals.
Cake mix, and ingredients required
Icecream - I use one flavor for the layer, and one to "frost/ice" with
Icing - you can make this yourself or use storebought (I used whipped icing for the borders)
Ganache - (optional) to write the message and decorate inplace of buttercream.

What to do:

Bake your cake. I used a boxed chocolate cake mix - reality check: it's going to be frozen, so "scratch cake" is kind-of a waste of time here...

Cool cake completely, then trim the tops so they are level (I used this tool found at most craft shops, but a knife works just fine). Wrap layers in plastic wrap, place in freezer.

Set icecream out on counter and let soften for approx. 30 minutes, until it is soft enough to scoop and spread.

Wash your cake pan, place a large layer of plastic wrap horizontally over the pan, gently press down allowing the plastic wrap to take the shape of the pan. Repeat with a vertical layer of plastic wrap. Scoop icecream into the same cake pan that was used for your cake layers (you know after you've washed it. Or don't wash it...whatever.)

Spread the icecream around in the cake pan (using an icing spatula) until it is smoothe and level. Fold the layers of plastic wrap over top of icecream layer, place pan in freezer to set for several hours.

Prep your cakeboard. After the icecream layer has had time to set, set out the second flavor of icecream, which will need to thaw for about 30 to 45 minutes (you want this to be soft enough to spread, like icing).

Stir the "icing" icecream until blended, then remove your cake layers and icecream layer from freezer, and begin to stack. I usually put a smear of "icing" icecream onto the cakeboard to help the cake layer adhere. Then carefully remove cake layer from plastic wrap and place on cake board. Place a thin smear of the "icing" icecream on top of the cake...

then carefully unwrap the icecream layer from the plastic wrap and place on top.

Ok. Moment of truth. For this particular icecream cake I used a sugar free cake mix. He asked for it. It behaved - weirdly. It shrunk away from the sides of the pan ALOT after cooling. So, when I stacked my cake, I noticed that my icecream layer was much bigger than my cake layers. It was protruding and would not have been pretty if I had left it how it was and just iced it anyway. Had to do some trimming. You may not need this step, just use your judgement.

I carefully trimmed the icecream layer by holding a knife against the side of the cake, turning my turntable slowly and sawing with the knife. The excess icecream pieces will fall to the cakeboard and you will feel compelled to eat them so they don't melt there. It's ok. Happens to the best of us...(so I'm told).

If you have a second layer of cake, place on top of the icecream layer now. (I usually only do 2 layers for an icecream cake - one layer of cake, one layer of icecream. But I was following a "request"). See? Told you. Particular.

You may find it necessary to now trim again, so that all 3 layers are flush with each other. You may not need to. I did. Whatever.

Now that your cake/icecream sides are even, you can "ice" your cake. I like to use a large icing spatula, and just pretend that the icecream is icing. Except that it melts. When you get a good base coat/crumb coat, place it back in the freezer for an hour or so. Also place your "icing" icecream back into the freezer (you want it to be soupy spreadable, not melted).

When you get time again, set out your icing icecream again and thaw to the same consistency. Or do what I did...I finally figured out that at this point it's much faster to pop it into the microwave for 30 second intervals (stirring in-between) until it reacehes the desired consistency. Working as quickly as possible, get a good even coat of "icing" icecream on the sides and top of your cake. This will be your final coat. Pop cake and "icing" icecream back into the freezer.

When you feel that your cake has set thoroughly, remove from freezer to decorate. I used a #22 tip and whipped icing for the borders. You can use storebought buttercream or whipped, or just make some yourself.

I had refridgerated the ganache I had leftover from making the flourless chocolate cake (if you did not make that...insert guilt trip and bakers' remorse here). So, I placed that into a piping bag with decorator tip #3 and used it to write the "Happy Birthday" message, then just did some streamers along the top. Because I thought it might need more chocolate, fat and calories...plus I had to make up for all of the lost sugar in the "sugar-free" cake mix =)

Here's how it looks cut:

YUM!! Sooo worth all the time and hassle. If you have questions, or if I've totally lost/confused you, please feel free to comment so I can help out.

Happy Baking!

Julie

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Sweet Tooth Friday

Flourless chocolate souffle cake

2011-02-17T21:23:00.000-06:00

I have been wanting to try this cake for years, so I thought it only fitting that I make it for Valentine's day...buuuuut I missed the Valentine's deadline. Eh, probably for the best - in the looks department, this cake is very unimpressive (infact it's downright ugly)! But no worries - what it lacks in charm it makes up for in taste.
I found this version in Parade magazine (that comes in the Sunday paper) from 2/06/11. It is, quite possibly, the ugliest cake I have ever made...at first sight, it hurt my heart...but I am ok with that now.

Flourless Chocolate Cake:

7 oz. semi-sweet chocolate
3/4 cup butter
1 cup sugar, divided
4 eggs, separated

1. Preheat oven to 350°F. Melt chocolate and butter in a double boiler. Stir together half the sugar and four yolks; add to melted chocolate concoction.

2. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.

3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.

Ok, so I just could not bear to serve an ugly cake intentionally. I decided to dress it up with some ganache. I used this simple recipe, but scaled it down to 4 servings.

Ganache I

These are the amounts I used:

5 oz semi-sweet chocolate
1/2 cup heavy cream

1.Chop the chocolate into small pieces and place it in a large stainless steel bowl (um I used chocolate chips and a glass bowl)

2.In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.

3.Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

I turned the cracked, ugly cake out onto a cake board, then iced with my ganache...still ugly, but not as bad...this cake turned out to be very rich and delicious. If you are a chocolate lover, it's definitely one for you!

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Peanutbutter Cup brownies

2011-02-11T17:06:00.000-06:00

Did you make the chocolate peanutbutter hearts? Do you have them coming out of your ears? Are you wondering what to do with all of the leftovers? Well...I was. After day 3 there were still tons left, and for some reason I seemed to be the only one still eating them...
That's when I remembered - Peanutbutter cup brownies! This recipe is a favorite at our house, so I wanted to share it here. I love that it's super fast and easy, and did I mention chocolate? If you didn't make the chocolate peanutbutter hearts (shame on you) have no fear, I usually use storebought peanut butter cups for this recipe (I like the Sam's Choice brand that wal-mart carries, because they're creamier than the name brand).

Peanutbutter Cup brownies:

What you need:
Brownie mix and ingredients (usually 2 eggs, oil and water)
peanut butter cups (or the leftover chocolate peanut butter hearts)

What to do:
1. Pre-heat oven to time suggested on brownie mix box, spray pan with cooking spray.
2. Mix brownie mix according to package directions, pour into pan.

3. Chop up peanut butter cups or chocolate peanut butter hearts (I used 6 hearts).

4. Sprinkle peanut butter cups over top of brownie batter, bake according to package directions.

Enjoy!

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Chocolate dipped strawberry cupcakes

2011-02-09T12:24:00.001-06:00

So I signed up to make cupcakes for my son's class. I wanted to do something different, and I thought about one of my DH's favorite indulgences - chocolate dipped strawberries. So I asked myself "How yum would it be to turn that into a cupcake?" Answer: soooo yum! Here's what I did:

Chocolate dipped strawberry cupcakes:

1 strawberry cake mix
3 eggs
1/2 cup oil
1 cup sourcream
1 teaspoon vanilla
1 cup mini chocolate chips (semi-sweet)

Pre-heat oven to 350 degrees. Line cupcake pan with cupcake liners. I made mini-cupcakes, and this recipe made 68, if you make regular sized it should make about 34.

Mix cake mix, eggs, oil, sourcream and vanilla on low speed for 30 seconds. Scrape the sides of the bowl, then mix on medium speed for 2 minutes. Add mini-chocolate chips and stir into batter. Fill mini-cupcake pans (I used a regular sized scoop from Target and it filled almost to the top of the muffin cup). Bake 10 to 15 minutes or until done. I had to bake 15 because my oven is new and bakes slow...you should start at 10 minutes and check for doneness, then set the timer a few minutes more if not done. Note: when baking cake, cupcakes, or muffins - I do not want the toothpick to come out clean - if it comes out clean you may have overbaked and end up with dry goodies...I like the toothpick to have a few moist crumbs, but not batter on it.

Let cupcakes cool. You can stop here and still have a yummy treat.

I wanted to kick it up a notch. I reheated some leftover chocolate from yesterday's chocolate peanutbutter escapade and dipped to my hearts content. Just place the cupcake upside down in the chocolate, give it a little swirl, until the chocolate covers the top of the cupcake, extending to the liner.

You can stop here...

Or give it some cupcake bling. To get the sprinkles on the sides, place sprinkles on one end of plate, holding cupcake sideways, gently roll the edges of the cupcake in the sprinkles.

So after all of that, I decided that these might be a little too mature for 4 year-olds, so for the kids' class I used some left-over buttercream from a previous cake and then topped with a conversation heart...also very cute :)

Happy Valentines' Baking!

Linked to:

Homemade Valentines - Chocolate Peanut butter Hearts

2011-02-08T16:04:00.001-06:00

I wanted to make something for my sweetie for valentine's day, and remembered I had seen these cute chocolate peanutbutter hearts at Sunday Baker and Mommy's Kitchen. Thanks to coupons, I scored some free Peanut Butter, so I knew I had to try this recipe.
OMG. There are no words. You know those Chocolate Peanut butter eggs and trees that the stores have during the holidays? They taste like those. Only better. Much better, 'cause they're homemade, and fresh, and creamy, and you get to decide what goes into them!
Warning: Don't make these when the house is quiet and the kiddos are at school. You may save yourself some sanity, but at what cost to your waistline? Make 'em when the kids are at home, and running in circles, and you're too busy trying to keep the monkeys off the ceiling to bother tasting more than one...don't say I didn't warn you :)

Chocolate Peanut Butter Hearts:

1 regular-sized jar of peanut butter
1 stick of butter (or margarine)-softened
3-5 c. of powdered sugar
1 bag of semi-sweet chocolate morsels
3 Tbsp. shortening

In a large mixing bowl, combine the peanut butter and stick of butter. Stir until very creamy.

Slowly start to stir in the powdered sugar, one cup at a time. Eventually you can just use your hands to start mixing it in. You want the mixture to be the consistency of play-doh. It should not stick to your hand at all and you should be able to easily form a ball with it (I divided into about 4 medium-sized balls because it was easier to work with). Once it's to this point, you won't need to add anymore powdered sugar (don't do what I did - I did 4 cups and it was too stiff and crumbly...if this happens, just slightly wet your hands and knead that water into the dough to encourage all the crumbles to stick). Also a good idea to use food prep gloves (wal-greens, $4 for 80 disposable), to keep off the peanutbutter grease.
Sprinkle a clean surface with a dusting of powdered sugar (I roll in between parchment paper sheets, less stick and less mess). Flatten some of the peanut butter dough on this surface, and slowly roll it to about 1/2" thickness (it should be very easy to roll. If not, add more powdered sugar). With a 1-1/2" heart cookie-cutter, cut out the heart shapes:

Place the hearts on a cookie sheet lined with parchment or wax paper. Refridgerate for at least an hour or freeze for 30 minutes (I stuck mine in the freezer overnight because I didn't have time to do them all in one sitting).

In a microwave-safe bowl, heat the chocolate morsels with the shortening for 1 minute. Stir frequently and the chocolate will start to melt more. Reheat for another 15 seconds, stirring again afterwards. Continue to do this until the chocolate is completely smooth and the shortening is melted (should not take more than 1 1/2 to 2 minutes). If the chocolate seems too thick and fudgey, add a bit more shortening. You want it almost at a runny consistency.

Remove hearts from the fridge. Using a large fork, dip the hearts in the chocolate one at a time. With the covered heart sitting on the top of the fork, bang the fork against the side of the dish removing any excess chocolate. Place the heart on the wax paper to set.

I like to re-use some of the left-over chocolate to drizzle across the finished hearts, or melt a contrasting color chocolate and drizzle. You can have fun dressing them up with different sprinkles, sugars, and colors/flavors of chocolate, or even use chunky peanut butter. I put the finished hearts in cupcake liners, but there are some SUPER CUTE packaging ideas at the Sunday Baker post!

This recipe made 66 for me, but yield really depends on how thick you roll the filling, (I aimed for the suggested 1/2 inch, but it wasn't perfect or exact), what size heart cutter you use (I went with the suggested 1 1/2 inch heart), and how many you eat in the process...just sayin'.

Linked to:

Cinnamon Roll Cake

2011-02-06T20:11:00.000-06:00

So, the "winter storm of the century" turned out to be a bust...atleast in my area of Texas. No snow or sleet, although there was ice on the roads and vehicles. I wanted to make something cozy and comfort-y since the kiddos were a little stir crazy. I found this yummy recipe by Ingrid of 3bs which she guest posted on another blog.

Cinnamon Roll Cake:
(click link for full recipe)

1. Preheat oven to 325 degrees. Grease a 9x13 pan.

2. Mix cake ingredients by hand and pour in greased baking pan (I dared fate and used my mixer anyway)...

3. Mix the filling ingredients and sprinkle over cake batter. (It should cover the top of the batter.)

4. Swirl the “filling” into batter with knife. (I used a figure 8 motion and cut the filling deep into the batter.)

5. Bake for 40 minutes or until toothpick inserted in center comes out clean. Let cake cool 10 – 15 minutes before icing. Mix icing ingredients together by hand and pour over warm cake.

Enjoy!

Happy Baking!

Julie

PS - I linked this post to a fun bloggy party called "Sweets for a Saturday (#3)" - stop by her blog and check out some of the amazing goodies other bloggers have baked this week!

Pumpkin Cream Cheese Muffins

2011-02-03T19:59:00.000-06:00

Who got the artic blast this week? As if Texas weather isn't crazy enough, it is *supposed* to sleet and snow tonight!! Woot!! Even if it doesn't, it was 26 degrees this morning! Makes me want to curl up on the couch with a blankie and a good book (can we say "Twilight Saga round 2")...but chances of relaxing will be slim I'm sure, with 5 little ones under my feet.

So, incase you are snowed in, I wanted to leave you with this cozy pumpkin creamcheese muffin recipe, yummy and sure to warm you up!

Pumpkin Cream Cheese Muffins:

Ingredients
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil (I used vegetable oil)
2 teaspoons vanilla extract

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2.To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. (because I'm weird and wanted it to be pretty, I put my filling into a disposable decorating bag and then piped it onto my muffin batter).

3.For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

4.For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, oil and vanilla. Beat together until smooth.

5.Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

6.Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Happy Baking!

Julie

Linked to 2 blog parties: "Sweets for a Saturday (#3)" and http://realsustenance.com/ stop by their blogs and check out some of the amazing goodies other bloggers have baked this week!

Cheesecake Cookie Cups

2011-02-01T20:32:00.000-06:00

I've always loved bite-sized cheesecakes (like the ones my grandma used to get us at Sam's Club) but they cost a small fortune! I've had them in cupcake form at parties and celebrations, and always wanted to make them; so when I came across this recipe I knew I had to try it - they had me at cookie dough!

A few notes:

1. I doubled the recipe, with a family of 7, 12 just didn't sound like enough ;)
2. I didn't use the brand specified in the recipe, I used Pilsbury refridgerated cookie dough roll, (that's what I had on hand) and a cookie scoop and pressed down the dough w/thumb.

3.Next time I think I'll use a smaller size scoop, b/c I ended up with more cookie than filling per cup.
4. I did not measure the filling, because the cookies baked up so high, I just used a scooper and filled to the top of the muffin cup.
5. I didn't have pie filling on hand, so I pureed a defrosted 16oz. bag of frozen strawberries
with 1/4 cup of sugar and used as topping.

Cheesecake Cookie Cups (as copied from allrecipes.com)

Ingredients
12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 (8 ounce) package cream cheese
1/2 cup NESTLE® CARNATION® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Directions
1.PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
2.PLACE one piece of cookie dough in each muffin cup.

3.BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
4.BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

5.BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

* These were really yummy, hubby and kids could not get enough of them, and I ate more than I should have for the sake of science (er...blogging)...

Enjoy!

PS - I linked this post to a fun bloggy party called "Sweets for a Saturday (#3)" - stop by her blog and check out some of the amazing goodies other bloggers have baked this week!

Semi-homemade

2011-01-18T20:45:00.000-06:00

I am torn. The baker inside me yells "bad bad bad!" as I cut open the pack of refridgerated cookie dough, but the mommy fights back - "but it's fast, and easy, and cheap and all the work has already been done for me!" and so goes my morning. I have decided that semi-homemade is ok. The kids appreciate having dessert and I appreciate the cost and time saving aspects.

So, while I still believe that homemade is best, you can bet I took advantage of all the great sales, coupons and deals (at my Kroger store) this holiday season - I think I ended up with 8 cookie mixes, 8 pie doughs, and 8 rolls of cookie dough, and all of it was soooo cheap it was almost free! *To find out about great coupons, sales, and deals at your favorite stores, check out my favorite coupon webiste/discussion forum weusecoupons.com.*

And if you're still with me, I just tried a great semi-homemade cheescake brownie recipe (I am ashamed to admit I have NEVER made homemade brownies, I guess that will be a future recipe endeavor...)

PHILADELPHIA Marble Brownies

For brownies:
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

Ingredients on brownie package (eggs, oil, whatever)

For Cheesecake topping:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

HEAT oven to 350ºF.

PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan (pretend not to see the cracks caused by the leafs of my table)

BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter

swirl with knife.

BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

Note to self: next time I make this I will swirl *less* because I think it will taste better if the cheesecake layer stands out some - I want wider ribbons of cheesecake :)

The BEST Chocolate chip cookies - EVER!

2011-01-15T00:10:00.000-06:00

I heart cookies, but have never been a chocolate chip cookie fan (I was always the oatmeal cookie girl). So growing up whenever my sisters and I would bake chocolate chip cookies, I would either pass on them altogether or make myself a few out of the naked dough (before chocolate chips were added)...I never "got" what was so great about chocolate chip cookies, but when I started baking seriously I knew it was a cookie I would have to master because who doesn't love them? (Ok besides me).
So I "took one for the team" and tried every chocolate chip cookie recipe I could get my hands on, but none were what I was looking for. If I had to make CCC's, I atleast wanted a pretty one that looked all gourmet. Even the original recipe left my cookies looking like flat puddles with bumpy rocks in them. Then in a moment of weakness (and hunger) I ate a CCC at Target ya'll (back when they used to sell Otis Spunkemeyer cookies in their deli/snack area) - and I was hooked. Instantly I knew what everyone was raving about, and I would not stop until I could make one that tasted as good. So it began, and I have been on the chocolate chip cookie recipe quest for (seriously) 8 years now.
I thought I had tried them all - ones that start with a cake mix, some that have jello pudding in them, recipes that called for softened butter, melted butter or shortening (!). I used semi-sweet chips, milk chocolate chips, baking powder, baking soda...soooo many recipes, but it always ended badly.
I had almost given up hope on finding the utopian chocolate chip cookie recipe, but thankfully I stumbled across a blog post that changed my cookie life :) So I started at Bakeat350 who linked to Orangette, who found the recipe in an article in The New York Times. It. Is. Divine. They are so good that you really should not make them unless you are surrounded by people to share them with (um because you will eat them all)! They are THE most beautiful CCC I have ever seen! And THE yummiest!
So, with no further ado, here it is, the WORST *best* chocolate chip cookie recipe ever (yeah you'll be gaining 10 lbs)... Follow the links above for actual recipe and tips - I followed the adaptation by Orangette, and the tips from Bakeat350, and I used Semi-sweet chocolate chips from Ghiradelli which were awesome :)

1. I like the Martha version of sifting:

2. Here's the yummy dough ready for a long rest in the refridgerator:

3. Used muh ginormous Farberware cookie scoop from wal-mart for these babies (LOVE IT)!

4. See, they really ARE beautiful!

Happy Baking!
Juie

"You know you're having blogging withdrawls when..."

2011-01-08T23:55:00.000-06:00

"You know you're having blogging withdrawls when..."

you look at other people's blogs and miss your own...

"You know you're having blogging withdrawls when..."

you immeadiately translate whatever life throws at you into a clever blog entry...and then don't enter it because you have no time...

"You know you're having blogging withdrawls when..."

you dream of recipes you'd like to test on your blog, and then open up a brownie mix to make dessert for the kids...

Soooo...yeah...that's where I've been the last several months....just busy with life. Lovin' my babies and watching them grow...they keep me busy! Blogging is pretty new to me, and honestly I have so much respect for those of you who are able to do it on a daily basis - my goal last year was "two or three posts a week..."and I couldn't even keep up with that! I seriously need time management advice from mommies with many kiddos and I am so not buying that "everybody gets the same 24 hours in a day," lol...it feels like the universe is robbing from my timecard and padding someone else's :P

Anywhooo...I actually tried this incredible recipe several months ago, and have been meaning to post about it, so here it is:

"TRIPLE VANILLA- BEAN BARS "

These are sinfully good...sooo rich and delicious...the icing is simple yet incredible for depth of flavor. I found these at Recipe Girl, please hop over there for the recipe!

Here's what I did:

1. Preheat oven to 350°F. Spray 11×7-inch pan with Baker's Joy (or equivalent).

2. In a 2-quart saucepan, heat butter and baking chips over low heat.

3. Stir frequently, until melted and smooth (the mixture may appear curdled). Remove from heat; cool.

4. Add remaining ingredients and stir until well blended.

5. Spread evenly in pan and bake 30 to 35 minutes (or until toothpick inserted in center comes out clean). Cool completely.

6. Prepare icing: In a medium bowl, mix all glaze ingredients until smooth and spreadable. Spread icing over bars. Cool completely before cutting.

7. Repeat 10 times (because they're THAT good).

French Breakfast Muffins

2010-03-24T23:12:00.000-05:00

I got something baked! It was Tuesday when my sister Jackie came to visit, but I've been too busy to post. I had seen these on another blog and they've been on my "to-do" list for a few months now. Everybody loved them and they sure went fast! (I made them in mini muffin tins and got 24).

For the recipe, click here.

Here's what you do:

1. In a medium-large bowl, sift together all dry ingredients.

2. Add wet ingredients and stir until combined, but still a bit lumpy (don't overmix).

3. Scoop batter into muffin tins that have sprayed with cooking spray. I used a regular sized cookie scoop and got 24 mini muffins. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

4. For the topping: mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar.

5. Prepare yourself for all the nagging and whining that is sure to follow the making of these muffins..."Please make those muffins again!" "you never make anything for us!" "waaaaa!" (note: if you don't have 5 kids and a hungry hubby you might have considerably less whining and nagging, and that's ok).

Molten Chocolate Cakes

2010-03-16T22:52:00.000-05:00

I cannot believe it has been a month since I have blogged! For those of you who have been checking in on me to see if I've updated - thanks so much for hanging in there and not giving up on me! I finally found the light at the end of the tax tunnel, but these last few weeks were some of the most stressful ever - I had little time for anything between the taxes, orders, and a wedding cake that had me worried for weeks...(not to mention my regular housework and life's little ups and downs)...I thank God for a strong family support system that is willing to step in and help out when needed!

SO anywhoooo, I'm baaaaack!! AND - I baked today! Yay me!! (you have no idea the withdrawls I've been suffering - it really is a stress reliever to bake, but I was actually too stressed and busy to bake, if you can imagine ;)

So here's what I made - Molten Chocolate Cakes - (click for recipe amounts and printable version). The verdict? Yum-o! These were a big hit with my husband and kids and will definitely be made again.

Want to make them yourself? Here's how:
1. Preheat oven to 425 degrees F. Butter 4 (3/4-cup) custard cups or souffle dishes. Place on baking sheet (or just use cupcake pans and bakers joy)

2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted.(This took 2 45-second intervals for me, you'll still have chunks of chocolate but if you stir it briskly the heat from the butter will melt the chocolate the rest of the way).

3.Stir in sugar until well blended.

4.Whisk in eggs and egg yolks.

5.Stir in flour.
6.Divide batter between prepared custard cups.

7.Bake 13 to 14 min. or until sides are firm but centers are soft. *After reading reviews I only baked 10 minutes* Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately each topped with 1 Tbsp. of whipped topping (I skipped the coolwhip and sprinkled with powdered sugar instead).

A few notes: next time I make these, a few minor changes...first of all, I didn't have ramekins, so I made them in muffin pans...which probably would've worked better if I had put more batter in each. I spread it out among 9 muffin cups, filling about half way full, and they look a little...squatty. Probably should've divided it among about 6 cups instead, because they baked gooey in the center but didn't flow like I wanted them to (like lava). So, note to self, either get ramekins or add more batter per muffin cup! Hope you enjoy them!

Tax time and peanut clusters

2010-02-17T11:38:00.000-06:00

Tax time, oh how I loathe thee...let me count the ways...
Whew! I feel like I have been drowning in tax paperwork and receipts for weeks now, and I had to come up for air. It's really my own fault...I think I need a new system. Current system: throw every reciept from the entire year (whether relevant or not) into multiple desk drawers. When tax time comes, the desk must be cleaned. Receipts must be sorted through, one at a time, to determine if relevant tax deductible purchases were made...said relevant purchases must be tallied up on an individual/per-receipt basis, then as small groups (advertising, cleaning, supplies, grocery items, etc...)...also separate hubby's work related from my work related...spend 2 weeks sorting through the mountain of receipts, cursing my nemesis (math), wishing I had broke down and purchased a new calculator so I wouldn't have to use the computer calculator (becuase my planner calculator went out)...and wondering why I am not better prepared...

The planner side strongly needs to make a "to do" list for the absent-minded side of me...Next year I will do it better! Next year I will keep a ledger of receipt totals as I go, and put the receipts in their own special box...Next year I will tally mileage as I go...Next year...I guess next year is now, huh? Guess I better get on that!

Taxes + Math = Stress. What's better for stress than chocolate right?

Here's a great recipe my friend Terri recently shared with me. Only 3 ingredients, super simple and delicious! This recipe made about 70 peanut clusters in little candy cups...it will probably make closer to 75 for you...(er that should be enough to account for the melted chocolate that "went missing" during production)...I am not proud...

Peanut Clusters

You Need:
12 oz bag semi-sweet chocolate chips
12 oz bag white chocolate chips
12 oz can spanish peanuts

1. Combine semi-sweet chocolate chips and white chocolate chips in microwave-safe bowl.

2. Microwave for 1 minute. Stir. Repeat until completely melted and combined (this only took 2 minutes for me). Stir in spanish peanuts.

3. Spoon into mini-muffin cups or onto a waxpaper-lined cookie sheet. Refridgerate until set.

4. Serve at room temperature.

Forgotten Cookies?

2010-02-03T12:51:00.000-06:00

Today I am making a recipe blindly...and by that I mean that I have never tasted this recipe or even seen the results, it was passed on to me by my Mother-in-law a few years back when she was cleaning out her recipes (someone had made them at a party she had been to). I had to wonder if a recipe she cleaned out of her recipe box was worth the effort, but curiosity got the best of me (and the leftover eggwhites from the lemon icebox pie). I have to say I was pleased with the results.
These are called Forgotten Cookies, but really they're more like a candy to me, definitely in the divinity family, and very easy and yummy!
Directions:
Pre-heat oven to 350.
Beat 2 egg whites with 2/3 cup granulated sugar on high speed until stiff peaks form (about 10 minutes).
Stir in 1 cup mini chocolate chips and 1 cup pecans.

Drop by spoonful onto foil covered cookie sheet.

Place in the oven, turn oven OFF. Set timer for 2 hours.
These come out slightly crunchy on the outside but light and airy on the inside - the chocolate and pecans totally make this "cookie." This recipe made 30 cookies for me using a medium sized scoop - don't ask how many are left...I had to test them, you know - quality control.

Lemon Icebox Pie

2010-02-03T12:19:00.000-06:00

I love pie. At every childhood family holiday function was my Nana's best lemon icebox pie...it started disappearing so fast that soon she began bringing two lemon icebox pies...but they didn't last long either.
After a while, Nana got paranoid about the "raw eggs can have bacteria" scare and (much to our dismay) switched her recipe. This new recipe was NOT the best lemon icebox pie ever. It was baked. It was too tart and riddled with lemon zest (of which I am not a fan). When family members began grumbling under their breath Nana explained the switch. Every time she brought the new pie to a function it would be tasted in hopes that she might've switched back and in part not to hurt feelings. I think Nana grew weary of the whole fiasco, because she doesn't make them as often anymore...but she was craving one a few weeks ago and called to ask if I had the recipe (she had misplaced it). My copy of the "new" recipe is in file 13, but I was happy to give her the recipe for her best lemon icebox pie ;) and today I want to share it with you:

My Nana's Lemon Icebox Pie:
(I do not know the origination of the recipe)

Crust: 8inch vanilla wafer crust:
Melt 3/4 of one stick of margarine in metal piepan over low heat. Add 1 1/2 cups crushed vanilla wafers. (Crush by placing vanilla wafers in ziplock bag and rolling with rolling pin). Blend margarine and wafer crumbs, shaping crust up sides of pan; cover bottom and mash down with a spoon or whatever. Bake at 350degrees for about 8 - 10 minutes, remove and cool.

OR - do what I did - pick up a ready-made Nilla Wafer pie crust from the store and bake (empty) for 5 minutes at 350.

Filling:
Combine:
1/2 cup lemon juice
1/4 teaspoon lemon extract (or 1 tsp. grated zest)

Gradually Stir into:
1 can sweetened condensed milk
2 egg yolks

Stir until well blended. Pour into crumb crust, top now or later with cool whip, chill for approximately 4 hours.
If you make it, let me know how it turns out!
Happy Baking!

Julie

In search of the perfect sugar cookie

2010-01-31T11:14:00.000-06:00

I have a "Go-To" recipe for sugar cookies, and love to make them and decorate them...but lately I've just been thinking, maybe my recipe isn't THE BEST...everybody LOVES them, customers, family, friends...me? I'm a little bored with them, so I thought I'd experiment with a few different sugar cookie recipes that have been on my "TO DO" list for awhile now...it's been a crazy busy week (life!) but I managed to find time on Friday to bake! Yay!

You may know that I am a busy stay-at-home mom, but may not realize that 5 kids makes for alotta dishes! Most days 2 loads, sometimes as many as 4 loads of dishes in a day...that being said, you can see why I'd appreciate recipes that are "one-bowl..." keeping that in mind, I made three different doughs back to back in the same bowl, deciding it was easier to make the doughs now and chill to be rolled later than to space out the making of doughs (thus creating more dishes). Also, this allowed me to compare them side-by-side and decide the best (rather than trying to go on memory of what one tasted like).

No time to decorate yet, but that's ok because in this case my mission was to taste the cookies, not the icing ;) So, here are my results:

I baked three different recipes but for the sake of time, I only made a half-batch of each, so that I could taste and compare. I did not take pictures of each step of the recipes this time, I found it to be pretty redundant since I'm comparing 3 different recipes here and all have very similar steps...so I just documented pictures of the most important part, the end results!

Cookie Recipe #1 - Penny's Cookies (click link to view recipe)
Seriously? Don't waste your time and ingredients on this one...it was a PAIN! It says you don't have to refridgerate the dough, I chose to anyway only because I didn't have time to roll them out immediately. After chilled, the dough was tough and hard to work with, and would break apart when rolled. After cooling to room temperature, the dough was impossible to roll, very sticky...so I was forced to add flour (which I HATE to do becuase it makes the cookies tougher and drier...) I had to add flour every re-roll, so yeah...does not make for a soft cookie...also this recipe is baked at 325, so I had to bake them longer - about 15 minutes. I rolled the dough to my usual 1/4 inch.
Cookie Recipe #2 - No Fail Sugar Cookie (NFSC)
This cookie was far superior to the Penny's recipe, I followed directions exactly and after chilling the dough was a dream - did not have to add any additional flour, rolled perfectly without sticking. The cookies are slightly crisp, due to the higher baking temp and longer baking time...I had to bake about 14 minutes to ensure they weren't undercooked. I rolled the dough to my usual 1/4 inch. Taste? Decent - like a sugar cookie, but not alot of flavor.
Cookie Recipe #3 - Martha's Sugar Cookies
The above recipes paled in comparison to Martha's. The dough was perfect after chilling, rolled like a dream, no additional flour needed. Hubby loved these because they turned out very crispy, like a shortbread. I also rolled dough to 1/4 inch, baked at 325 - had to bake almost 18 minutes, when I pulled them out of the oven they were slightly crispy on the outside but soft in the center and chewy. Residual baking got me with this one - when I returned to taste them after completely cooled they were very crispy...I am a soft cookie person, so this for me was a turn-off...hubby is a crispy cookie person so he couldn't get enough of them. I've decided they were good enough to be baked again, but next time I'll probably up the baking time to 350 and bake for a shorter period, hoping to achieve ideal texture. These had a higher ratio of sugar to the other ingredients than the NFSC, which gave them more flavor and definitely more taste appeal.

Did I find the Best sugar cookie today? No...but that's ok - the purpose of this blog is to find and try new recipes in search of the perfect. Today I found 3 recipes that definitely were NOT the perfect sugar cookie, so in a way I did eliminate some of the competition ;)

Stay tuned for future posts on the perfect sugar cookie - I plan to try three more recipes this coming week, as well as a new icing recipe soon.

Note: If you try any of these recipes, I recommend rolling between sheets of parchment, to cut down on flour usage...(as mentioned above, you'll still have to add additional flour if using the Penny's recipe). Also bake your cookies on parchment-lined cookie sheets to cut down on dishes!

Happy Baking!!

Julie

Gooey Butter Cookies

2010-01-20T17:38:00.001-06:00

Today was a good baking day. Even with 3 out of 5 kiddos home, I managed to sneak in some baking time...2 recipes today! Yay! I'm only posting one for now, the other is an entry for a recipe contest so it cannot be published yet.

I've been wanting to make Gooey Butter Cookies for awhile because I love gooey butter cake, but I have to say that after trying them I like the cake better than the cookies. My kids LOVED them...I just found them a little MEH...and I picked up a "chemical-y" aftertaste...guess I'm just picky ;) All things considered, I'll probably make them again but maybe with a different flavor cake mix.

Paula Deen's Gooey Butter Cookies:

Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix (I used yellow)
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix.

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. (I skipped the refridgeration step and used a cookie scoop so I didn't have to get so messy).
Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart (I like to use sheets of parchment cut to fit the pan to save on clean-up) .

Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Hope you'll try them and leave me a comment if you do - I'd love to try these in other flavors!

Happy Baking!

Julie

Pecan Pie Muffins

2010-01-17T23:47:00.000-06:00

"I think I'll start a blg and try a few new recipes three times a week..."Seriously? What was I thinking? I just recovered from a c-section, hubby had surgery...then a nice trip to the ER one week later, and an emergency trip to the doctor's office this past week...did I mention we have 4 kids + a newborn?...clearly I'm in over my head, it's been a crazy few weeks and yesterday was the first time I actually had time to bake. So I was super excited when I stumbled across this recipe on another blog - it combines two of my favorite things - muffins and pie!
Pecan Pie Muffins:
Love Love LOVE this recipe, super easy, super fast, only 5 ingredients, and melt in your mouth delsih!
1. Throw ingredients into bowl, stir together.

2. Spray 24 mini muffin pans w/ baker's joy (or equivalent), distribute batter evenly into muffin cups (I love using scoops to ensure consistent batter amounts).

3. Bake then devour!

If you want to try it (and you TOTALLY should!) you can find the recipe here.

Happy Baking!!

Julie

Why I'm here...

2010-01-09T23:55:00.000-06:00

Hi there! Welcome to my first blog entry! Please bare with me as I learn the ropes! Here's alittle about myself and my hopes for this blog:

I adore all things sweet - cookies, cakes, pastries, candies...and I love the satisfaction that comes from making something myself vs. buying premade boxes. I love finding recipes and tweaking them to my taste, and I am so OCD that I have to find the "best of" whatever food I may be trying to master...so I don't want to just make a "good" chocolate chip cookie, I want to make "the best chocolate chip cookie ever!" But as a busy mommy and wife I rarely have time for "fun baking" (that is baking for pleasure) - most of my baking revolves around orders from customers or requests for specific items at family gatherings, and sometimes they don't come often enough.

Baking withdrawls make me stir crazy and I can't function until my baking mission is complete ;) So, my goal for this blog is to commit me to baking a few times a week. I will find and test two or three (or more if life allows) new recipes a week and blog about them here. (I'll also post tutorials and how-to's once I figure out how).

Please join me on my quest to find the best recipes and satisfy my sweet tooth and stir craziness! If you have a great recipe that you'd like to share, or would like a recipe or how-to for something specific, please e-mail me or post it in the comments section and I will try to put it on my "To Do" List.

Happy Baking!

Julie