Mix It Up

You know those little recipe books you aways see at the end of check-out counters?  Well, that’s where I found this recipe.  I picked up a Taste of Home – Brownies and Bars Recipe Book and this recipe jumped right off the page at me.  Pineapple and coconut are two things you just got to have in the summer!  It has a wonderful shortbread crust and the top layer is pretty much just mix everything up in a bowl and pour it over the crust.  That easy!  The pineapple and coconut together is so refreshing!

2 tablespoons butter, melted
3 tablespoons sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
2 cans (8 ounces each) unsweetened crushed pineapple, drained

1 tablespoon butter, melted
1 cup sugar
2 eggs
2 cups flaked coconut

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg.  Combine flour and baking powder; stir into creamed mixture.  Press into a 9 inch square pan coated with cooking spray.  Spread pineapple over crust; set aside.

For topping, in a small bowl, beat butter and sugar until blended.  Beat in eggs.  Stir in coconut.  Spread over pineapple.  Bake at 325 degrees for 35-40 minutes or until golden brown.  Cool on a wire rack before cutting.

Yields: 16 small servings

When I’m trying to think of cookies that sound good to make, for some reason peanut butter cookies never come to mind.  They’re usually not one of my top three cookies to eat.  However, when I eat a peanut butter cookie I think to myself, “Wow, that’s really good, why don’t I make these more often”.  All that to say, I don’t think I give the peanut butter cookie enough attention and credit.  It really is a great cookie, especially this one!  It has peanut butter, peanuts, and peanut butter morsels in it, yet it is still not overpowering.  It’s got a slight crunch to the exterior and soft, chewy interior.  So good with a glass of milk!

Source:  The Spiffy Cookie - Guest Post by Dinner or DessertImage

1 1/3 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 c. butter, room temperature
1/2 c. packed brown sugar
1 tsp vanilla
1 egg
1/2 c. sugar
1 c. peanut butter (I used creamy)
1/2 c. salted peanuts, chopped
1/2 c. peanut butter chips

Preheat oven to 350°F.

In a small bowl, whisk together flour, baking soda, baking powder and salt and set bowl aside.

In a large bowl, beat together butter and both sugars for about 3 minutes or until mixture is light and fluffy. Beat in vanilla and egg. Add peanut butter, peanuts and peanut butter chips and beat on low for a couple of minutes.

Stir the flour mixture into the butter mixture and mix until combined.

Scoop the cookies into medium to large size balls. Place on a parchment lined baking sheet and bake for 13-15 minutes. If you like chewy peanut butter cookies, take the cookies out of the oven when they are still soft in the middle and let them sit on the cookie sheet for 3 minutes before taking them off to cool.

Sorry for the delay in posting recipes.  I’ve been working on something for the past four weeks I haven’t told you about yet.  It’s our local Farmers Market.  I’ve been selling my baked goods every Saturday for the past four weeks.  It’s actually going really well.  I was so nervous the first couple of times wondering if I made enough, or if I made too much, are my prices too high or too low.  I was driving myself crazy!  I finally calmed myself down and gave up my control to God.  I knew I could tweak it week to week so I decided I would just enjoy what I was doing and take the opportunity to meet a lot of great people.

I love bundt cakes but don’t make them very often because sometimes by the time the cake is done all the way through, the outside is way too dark and tough.  When I found this recipe at Lick The Bowl Good I was intrigued by the name.  I like snickerdoodle cookies and love cinnamon and sugar together, so I thought this cake would taste really good if it would bake without the outside getting too dark.  It came together really easy and baked up beautifully!  The cake itself was a moist, dense cake with a wonderful flavor that also had a brown sugar and cinnamon streusal inside.  The outside had a coating of cinnamon and sugar which, I think was the star of the cake.  It gave it that extra hit of sugar and cinnamon and then on the top, which will be the bottom when you turn it over, created a sugar and cinnamon crust that gave it a little crunch.  So good!  I think this is great for breakfast or dessert.

1 teaspoon ground cinnamon
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

Cinnamon Streusel Swirl:
1/2 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 Tablespoons unsalted butter, melted

In a small bowl, combine the 1/2 cup of sugar and 1 teaspoon of cinnamon.  Mix together really well and set aside.  In another bowl mix all ingredients for the cinnamon streusel mixture and set aside. Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, be sure to cover all the nooks and crannies, as well as the center tube.  If you don’t have baking spray with flour, you can grease the pan with shortening. Liberally dust the entire inside of the pan with the sugar and cinnamon mixture.  Try to evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside. Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle the cinnamon streusel mixture on the cake being careful to keep it off the edges of the pan.  Spread the rest of the batter onto the streusel topping.  Sprinkle the top of the cake with the sugar and cinnamon mixture.  Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

I love brownies and I’m always on the search for the perfect brownie.  My perfect brownie is chewy and fudgy with that paper-thin, cracked crust on top.  I have yet to find the recipe that produces all three.  I have several at home I haven’t tried yet so maybe one of them will produce my “perfect” brownie.  Why am I talking about brownies when the title is “Nutella Cookies”?  Well, because these cookies tastes like a brownie.  They have a slight crunch on the outside and a chewy, fudgy center.  They are rolled in hazelnuts which gives them an extra crunch.  These cookies are probably my new favorite chocolate cookie!

Source:  Cuisine At Home Magazine

2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp. each baking soda and table salt

1 stick unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 cup Nutella
1 tsp. vanilla extract
Finely chopped hazelnuts

Whisk together flour, cocoa powder, baking soda and salt in a bowl; set aside.  Beat butter and sugar with a mixer on medium speed, 5 minutes.  Add eggs one at a time, beating to fully incorporate before adding the next.  Add Nutella and vanilla; beat until combined.  Add flour mixture; mix just until combined.  Chill dough 4 hours or overnight.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Scoop about 3 tablespoons of dough and roll in hazelnuts.  Bake cookies until edges are set, about 15 minutes.  Let cookies cool on baking sheets.

Note:  For chewy centers and crisp edges, remove the cookies from the oven when the centers look underdone.

Makes two dozen 3 inch cookies

Crumb Cake

Posted on: May 31, 2012

I love a good breakfast cake and this is probably my favorite right now.  The cake is moist with a mild tang that comes from the buttermilk.  You know those crumb cakes that are skimpy on the crumb?  Not this one!  You’ll get plenty of crumb topping with this cake! The crumb topping puts it into the “oh my, that’s good!” category.

Ingredients for the Cake:
1 1/4  cups  cake flour
1/2  cup  granulated sugar
1/4  teaspoon  baking soda
1/4  teaspoon  table salt
6  tablespoons  unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1  large egg
1  large egg yolk
1  teaspoon  vanilla extract
1/3  cup  buttermilk

Ingredients for the Crumb Topping:
1/3  cup  granulated sugar
1/3  cup  dark brown sugar
3/4  teaspoon  ground cinnamon
1/8  teaspoon  table salt
8  tablespoons  unsalted butter (1 stick), melted and still warm
1 3/4  cups  cake flour

To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add  flour and stir with rubber spatula or wooden spoon until mixture comes together resembles a thick dough; set aside to cool to room temperature,  10 to 15 minutes.

To make the cake:  Adjust oven rack to upper-middle position and heat oven to 325 degrees.  Cut 16-inch length parchment paper or aluminum foil and fold lengthwise  to 7-inch width. Spray 8-inch square baking dish with nonstick cooking  spray and fit parchment into dish, pushing it into corners and up sides;  allow excess to overhang edges of dish.

In bowl of a stand mixer fitted with paddle attachment, mix  flour, sugar, baking soda, and salt on low speed to combine. With mixer  running at low speed, add butter one piece at a time; continue beating  until mixture resembles moist crumbs, with no visible butter chunks  remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat  on medium-high speed until light and fluffy, about 1 minute, scraping  once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter  into even layer.  Break apart crumb topping into  large pea-sized pieces between your fingers and spread an even layer over batter, beginning  with edges and then working toward center. Bake until crumbs are golden  and wooden skewer inserted into center of cake comes out clean, 35 to 40  minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by  lifting parchment overhang.

Source:  Smells Like Home

Green Fluff

Posted on: May 23, 2012

I found this recipe at Ezra Pound Cake’s blog and knew by the list of ingredients this would be a very simple dessert to make, not to mention semi-healthy!  I love pistachio pudding!  I don’t even think I’ve had it since I was a kid.  And of course, adding pineapple, cool whip and yogurt, you can’t go wrong.  I used 0% Greek vanilla yogurt instead and regular yogurt because I love how creamy Greek yogurt is.  And then I used regular Cool Whip instead of fat free Cool Whip.  There’s not that much difference in calories between the two cool whips.  This dessert is creamy and fluffy and just enough sweetness to calm that sweet tooth without adding too many more calories to your day.  The pineapple and nut adds a nice crunchy-ness too.  And I know I already mentioned how quick this comes together but, WOW, really quick!

Adapted from Ezra Pound Cake

1 can (8 oz.) crushed pineapple in juice, undrained
1 package (1 oz.) Jell-O Pistachio Fat-Free Sugar-Free Instant Pudding
1 cup non-fat vanilla Greek yogurt
2 cups thawed Cool Whip
1/4 or less of chopped pecans or any nut you choose

Combine the first three ingredients in a large bowl, and whisk until blended.  Stir in 2 cups Cool Whip and nuts.  Refrigerate for 1 hour.

With Mother’s Day right around the corner this would be a great treat to make for a Mother’s Day breakfast.  Maybe your husband could make it for you!  It’s so easy and can be served warm or at room temperature.  He could make it the night before so it would be ready for you when you wake up on Mother’s Day!  We’ve made this before and served it as a dessert also.  You can pick whatever pie filling you want.  I’ve used cherry and blueberry but use whatever suits your fancy!

4 cups Bisquick baking mix
1/2 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
2 cans (21 ox.) pie filling of your choice

1 cup powdered sugar
1 to 2 tbsp. milk

Heat oven to 350 degrees.  Spray a jelly roll pan, 15 1/2 x 10 1/2 x 1″, or 2 square pans, 9x9x2″.  Mix all ingredients except pie filling and Glaze; beat vigorously 30 seconds.  Spread 2/3 of the batter (about 2 1/2 cups) in jelly roll pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.  (You’ll need some patience here!  It’s hard to spread the batter because it’s so sticky.  It helps to spray your utensil and fingers with cooking spray.)  Spread pie filling over batter.  Drop remaining batter by tablespoonfuls onto pie filling.  Bake until light brown, 20-25 minutes.

Glaze:  Beat the powdered sugar and milk until smooth and of desired consistency.  Drizzle glaze over warm cake.  Serve warm or cool.  18 servings.

Note:  The recipe calls for 1 can of pie filling but I use two because one doesn’t completely cover the batter and I like it all covered with fruit!


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