Baby Brooks - She is so adorable!
Wednesday, April 27, 2011
Birthday and Happy Birthday!
Last week at our community group I baked some treats in celebration of the birth of Brooks Tarcon and to celebrate Amy's birthday. mmmmmm....who doesn't love funfetti cupcakes?!?!
Saturday, April 9, 2011
Monkey Bread
I got this wonderful recipe from my sister-in-law Sally (who is the mother of my future nephew!) at my bridal shower in a Martha Stewart perfectly turquoise recipe box. I tried it for the first time on Monday night when I made dessert for our Community Group. Be jealous...it was a hit! Thanks Sally :)
Ingredients:
3 packages of Pillsbury biscuits
1 cup sugar
2 Tbsp. ground cinnamon
1/2 cup melted butter
Directions:
Heat oven to 350 degrees. Mix sugar and cinnamon in a large zip-lock bag. Cut biscuits into quarters. Place them in the bag and shake with mixture until coated. Place in a 9x13 pan (I used a bundt pan instead). Melt the butter and add to the bag with the leftover cinnamon sugar mixture. Pour buttery mixture over the top of the biscuits. Bake for 30 minutes. Serve warm :)
Enjoy!
Ingredients:
3 packages of Pillsbury biscuits
1 cup sugar
2 Tbsp. ground cinnamon
1/2 cup melted butter
Directions:
Heat oven to 350 degrees. Mix sugar and cinnamon in a large zip-lock bag. Cut biscuits into quarters. Place them in the bag and shake with mixture until coated. Place in a 9x13 pan (I used a bundt pan instead). Melt the butter and add to the bag with the leftover cinnamon sugar mixture. Pour buttery mixture over the top of the biscuits. Bake for 30 minutes. Serve warm :)
Enjoy!
Oatmeal Craisin White Chocolate Chip Cookies
I recently bought a HUGE bag of Craisins at Sam's Club per my husbands request. Needless to say, we have been enjoying them immensely! Hence, my wonderful creation this past Saturday night. To my delight, after I made them, I saw a recipe for them on the back of the Craisins bag :) I thought I was being creative! (The Oatmeal cookie recipe is just from the Quaker Oats Box) Either way, I hope you make these and enjoy them because they are delicious!!!
Ingredients:
1/2 cup plus 6 Tbsp. Butter, softened
3/4 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups Quaker Oats, uncooked
1 cup Craisins
1 cup White Chocolate Chips
Directions:
Heat oven to 350 degrees. Beat butter and sugars together until creamy. Add vanilla and eggs and beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well. Stir in oats, craisins, and white chocolate chips until well mixed. Drop by rounded spoonful onto cookie sheet. Bake for 5 minutes. Rotate 180 degrees. Bake for an additional 5 minutes, or until they start to turn golden brown. Don't over cook! They will still cook after you take them out. Let cool for a minute or so before transferring to a wire rack.
Variation:
You could also make these into bar cookies by baking them for 30-35 minutes in an 13x9 baking dish.
Enjoy!
Ingredients:
1/2 cup plus 6 Tbsp. Butter, softened
3/4 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups Quaker Oats, uncooked
1 cup Craisins
1 cup White Chocolate Chips
Directions:
Heat oven to 350 degrees. Beat butter and sugars together until creamy. Add vanilla and eggs and beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well. Stir in oats, craisins, and white chocolate chips until well mixed. Drop by rounded spoonful onto cookie sheet. Bake for 5 minutes. Rotate 180 degrees. Bake for an additional 5 minutes, or until they start to turn golden brown. Don't over cook! They will still cook after you take them out. Let cool for a minute or so before transferring to a wire rack.
Variation:
You could also make these into bar cookies by baking them for 30-35 minutes in an 13x9 baking dish.
Enjoy!
Sweet-Tooth
So it's been a while since I've posted. I've been on a "diet" since the week before Christmas, and I haven't really been in the mood to bake... that is until recently.
Feast your eyes on my new cookbook::
I appreciate that my boss' appreciate me in the song of my soul...baking! I eagerly anticipate the day when my BFF comes over and we make these beauties on the cover. Who doesn't love cotton candy?!
Feast your eyes on my new cookbook::
Thursday, December 16, 2010
Peppermint Fudge
This fudge recipe is from Martha Stewart. I heart her. It's so easy! I added peppermint to make it more "Christmas-y".
Peppermint Fudge
Ingredients:
2 cups sugar
1 tsp. salt
4 Tablespoons butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semisweet or white chocolate chips
1 tsp. vanilla extract
1/2 tsp. peppermint extract (increase if you want more flavor)
Crushed candy canes
Directions:
Line a 9x13 pan with wax paper in a crisscross pattern (One lengthwise, two crosswise) and spray with Pam OR spray the inside of cupcake cups with Pam.
In a medium sized saucepan, cook sugar, salt, butter, cream and marshmallows for a few minutes over medium heat, continually stirring, until the marshmallows are almost melted. Then bring to a boil for 3-4 minutes, stirring occasionally.
Remove from heat. Add in chocolate chips, vanilla, and peppermint extract. Stir until chocolate chips are melted. Pour into lined pan or paper cups.
Let fudge cool at room temperature for 3 hours. Add crushed candy canes to the top once it becomes hard (1 - 1 1/2 hours). Use paper edges to remove fudge from pan. You can cut into squares or use cookie cutters.
Enjoy!
Peppermint Fudge
Ingredients:
2 cups sugar
1 tsp. salt
4 Tablespoons butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semisweet or white chocolate chips
1 tsp. vanilla extract
1/2 tsp. peppermint extract (increase if you want more flavor)
Crushed candy canes
Directions:
Line a 9x13 pan with wax paper in a crisscross pattern (One lengthwise, two crosswise) and spray with Pam OR spray the inside of cupcake cups with Pam.
In a medium sized saucepan, cook sugar, salt, butter, cream and marshmallows for a few minutes over medium heat, continually stirring, until the marshmallows are almost melted. Then bring to a boil for 3-4 minutes, stirring occasionally.
Remove from heat. Add in chocolate chips, vanilla, and peppermint extract. Stir until chocolate chips are melted. Pour into lined pan or paper cups.
Let fudge cool at room temperature for 3 hours. Add crushed candy canes to the top once it becomes hard (1 - 1 1/2 hours). Use paper edges to remove fudge from pan. You can cut into squares or use cookie cutters.
Enjoy!
Wednesday, December 15, 2010
Treats, treats, treats
This past week I made some treats for the volunteers at my church who so graciously devote their Sundays at church. I didn't anticipate how much time it would actually take me to do all of it and after it was all said and done it was well worth it!
Gingerbread Men - From the Food Network, but I doubled the spices :)
1 1/4 cup butter, softened
1/2 cup brown packed brown sugar
2/3 cup molasses
1 egg
1/4 tsp. black pepper
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground allspice
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
3 cups flour
Cookie Cutters
Directions:
Beat butter and brown sugar together. Add in molases and egg until well blended. Add pepper, salt, baking soda, cloves, allspice, ginger, cinnamon and four, and beat until mixed. The dough will be thick!
Divide the dough into 2 sections, flatten into a disk on plastic wrap, and wrap and refidgerate 2-3 hours (but no more than 3!)
Preheat over to 350 degrees. Remove dough from fridge and let stand for about 20 minutes.
Roll out a section of the dough onto a floured work surface (I used wax paper) until the desired thickness is reached (I did mine to about 1/4 inch). Dip your cookie cutter into flour and go for it! Bake for 5 minutes, then turn 180 degrees, and bake for another 3-5 minutes depending on how thick you made them. Let them cool for a minute then transfer to a wire rack to finish cooling.
Enjoy!
Gingerbread Men - From the Food Network, but I doubled the spices :)
1 1/4 cup butter, softened
1/2 cup brown packed brown sugar
2/3 cup molasses
1 egg
1/4 tsp. black pepper
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground allspice
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
3 cups flour
Cookie Cutters
Directions:
Beat butter and brown sugar together. Add in molases and egg until well blended. Add pepper, salt, baking soda, cloves, allspice, ginger, cinnamon and four, and beat until mixed. The dough will be thick!
Divide the dough into 2 sections, flatten into a disk on plastic wrap, and wrap and refidgerate 2-3 hours (but no more than 3!)
Preheat over to 350 degrees. Remove dough from fridge and let stand for about 20 minutes.
Roll out a section of the dough onto a floured work surface (I used wax paper) until the desired thickness is reached (I did mine to about 1/4 inch). Dip your cookie cutter into flour and go for it! Bake for 5 minutes, then turn 180 degrees, and bake for another 3-5 minutes depending on how thick you made them. Let them cool for a minute then transfer to a wire rack to finish cooling.
Enjoy!
Saturday, December 4, 2010
Gingersnaps
My grandma gave me a cookbook a couple of years back. It's called 'Feeding the Flock: Turpin Mennonite Church 100th Anniversary'. I'm not sure where she got it from (although she is from Oklahoma) but I would of never known that this cookbook she ordered for me would turn out some of my most popular cookies.
Soft & Chewy Gingersnaps
1 cup sugar
3/4 cup butter
1 egg
1/4 cup molasses
1 tsp. cinnamon
1 T. ginger
1/2 tsp. salt
2 tsp. baking soda
2 cups flour
Sugar (for coating)
Directions:
Heat oven to 350 degrees. Beat sugar and butter together until smooth. Add egg and mix until just blended. Add molasses until blended. Add in cinnamon, ginger, salt, baking soda, and flour. Beat until well blended, making sure to scrape in the sides of the bowl.
Roll into small balls and roll in sugar. Bake for 5 minutes, turn 180 degrees and bake another 3 minutes. Allow to cool for a minute or two before transferring to a wire wrack to cool.
Enjoy!
Soft & Chewy Gingersnaps
1 cup sugar
3/4 cup butter
1 egg
1/4 cup molasses
1 tsp. cinnamon
1 T. ginger
1/2 tsp. salt
2 tsp. baking soda
2 cups flour
Sugar (for coating)
Directions:
Heat oven to 350 degrees. Beat sugar and butter together until smooth. Add egg and mix until just blended. Add molasses until blended. Add in cinnamon, ginger, salt, baking soda, and flour. Beat until well blended, making sure to scrape in the sides of the bowl.
Roll into small balls and roll in sugar. Bake for 5 minutes, turn 180 degrees and bake another 3 minutes. Allow to cool for a minute or two before transferring to a wire wrack to cool.
Enjoy!
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