Here is a quick and easy snack that my daughter loves okay we all love and can't keep in the house.
6 cups Honey Nut Chex® cereal
1/2 cup honey-roasted peanuts
1/2 cup honey or light corn syrup (I use honey)
1/4 cup sugar
1/2 cup creamy peanut butter
1/4 cup dark chocolate chips (I use milk chocolate)
Directions
1. Butter 9- or 8-inch square pan. In large bowl, mix cereal and peanuts; set aside.
2. In 3-quart saucepan, heat honey and sugar just to boiling over medium heat, stirring constantly. Remove from heat; stir in peanut butter until smooth. Pour over cereal mixture in bowl; stir gently until evenly coated. Press firmly in pan. Cool 15 minutes.
3. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars. Let stand at room temperature at least 30 minutes until chocolate is set. For bars, cut into 4 rows by 6 rows. Store loosely covered at room temperature.
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Showing posts with label Sweets. Show all posts
Showing posts with label Sweets. Show all posts
Tuesday, November 15, 2011
Wednesday, June 29, 2011
DIY Magic Shell
this is so easy to make you are going to kick yourself for not making it sooner. 1 1/4 Cups Chocolate Chips
1/2 Cup Coconut Oil (measured when solid)
1/2 Cup Coconut Oil (measured when solid)
Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth.
It will be runny.
Pour into a reusable container.... if you refrigerate you might want it in a glass container for reheating it.
Friday, June 24, 2011
Strawberry Yogurt Covered Pretzels
1 large bag mini pretzels
2 cups strawberry yogurt
4 cups confectioners sugar
1. Preheat the oven to 250ºF.
2. Beat together the confectioners sugar and yogurt until the frosting is smooth and creamy. Add up to a cup more of confectioners sugar if necessary to make it thicker. Stir in the pretzels.
3. Place the pretzels on a lined cookie sheet. Turn OFF your oven and place the pretzels inside, propping the door open slightly. This will help dry the frosting. Allow them to sit there for 3 hours before removing.
the look beyond yummy... I used to buy the Quaker yogurt covered pretzels they were so good so I am going to be making these this week to test out how good they taste I will post how they turn out this week.
Monday, May 30, 2011
A-B-C Muffin Master Mix
18 cups all-purpose flour
5 cups granulated sugar*
2 1/4 cups buttermilk blend or nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
Store in a large airtight container labeled with the date and contents in a cool, dry place.
Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
To make 24 regular size muffins:
Heat oven to 400 degrees F.
Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray. In a large bowl, beat:
4 eggs
3 teaspoons vanilla extract
2 cups water
1 cup vegetable oil
Stir in 5 1/2 cups muffin mix and any additional ingredients just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on HIGH for 30 seconds per muffin.
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel Topping for 24 Muffins:
Mix together:
1 cup granulated sugar
1 teaspoon cinnamon
2/3 cup all-purpose flour
Cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy Topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients to add to mix before baking:
Apple Muffins:
3 cups raw grated apples
1 teaspoon ground cloves
1 cup nuts or raisins
Sprinkle with cinnamon and sugar mixture before baking.
Applesauce Muffins:
1 cup applesauce - omit oil
Apricot Muffins:
1 cup chopped dried apricots
Banana Muffins:
2 mashed bananas
1 cup walnuts (optional)
Blueberry Muffins:
2 cups fresh or frozen rinsed blueberries
Bran Molasses Muffins:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins
Butterscotch Muffins:
2 (12 ounce) bags butterscotch chips
1 cup chopped nuts
Carrot Muffins:
2 cups grated carrots
1 cup raisins
1 1/2 teaspoons allspice
Cashew Muffins:
2 cups unsalted coarsely chopped cashews
Cherry Muffins
2 cups fresh or dried pitted cherries
Chocolate Chip Fudge Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
3 cups miniature chocolate chips
Coconut Muffins:
3 cups toasted flaked coconut (reserve some to sprinkle on the top)
Cranberry Orange Muffins:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 tablespoons orange peel
Currant Muffins:
1 1/2 cups currants
1 cup chopped nuts
Date Muffins:
1 cup chopped dates
1 cup chopped nuts
Eggnog Muffins:
4 teaspoons rum extract
2 cups eggnog (omit water from recipe)
Before baking, top with mixture of:
2 tablespoons sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
Fig Muffins:
2 cups dried chopped figs
1 cup chopped walnuts
Fruit Muffins:
2 cups dried diced fruit
Garden Fresh Muffins:
1 cup grated carrots
1 cup grated zucchini
1/2 teaspoon ground cloves
Gingerbread Muffins:
2 tablespoons ground ginger
1/2 cup molasses
2 cups raisins
Granola Muffins:
Reduce muffin mix to 4 cups and add:
1 1/2 cups granola
Top with additional granola before baking.
Grapenuts Muffins:
Reduce muffin mix to 4 cups and add:
2 1/2 cups Grapenuts
1 teaspoon allspice
Hazelnut Muffins:
2 teaspoons ground cardamom
2 cups chopped hazelnuts
Incredible Cream Cheese Muffins:
Combine:
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
Drop this mixture by tablespoon onto top of muffins before baking.
Jam Muffins:
1 1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)
Kisses and Hugs Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners' sugar and water glaze.
Lemon Muffins:
Omit 1 cup water and replace with 1 cup lemon juice.
Use 4 eggs.
1/2 cup chopped nuts
Lemon Poppy Seed Muffins:
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons poppy seeds
Use 4 eggs.
Omit 1 cup water and replace with 1 cup lemon juice.
Mandarin Muffins:
1 (11 ounce) can mandarin oranges, chopped and undrained
1 1/2 cups shredded carrot
Reduce water to 1 cup
Maple Muffins:
6 tablespoon maple syrup
Reduce water to 1 1/2 cups.
Marmalade Muffins:
1 1/2 cups orange marmalade
1 cup chopped nuts (optional)
1 cup orange juice (omit 1 cup of the water)
Mincemeat Muffins:
1 1/2 cups mincemeat
Oatmeal Muffins:
Reduce muffin mix to 4 cups and add:
1 cup oats
Use 4 eggs and up to 2 cups raisins or grated apples
Orange Muffins:
2 cups sour cream
1 cup nuts or coconut (optional)
2 (11 ounce) cans mandarin oranges, drained
Use 4 eggs.
Peach Muffins:
2 cups fresh or 1 large can (drained) chopped peaches
Peanutty Muffins:
3 cups peanut butter chips
1/2 cup chopped peanuts
Peanut Butter Banana Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas
Peanut Butter and Jelly Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
Drop 1 tablespoon jam into each muffin before baking.
Pear Muffins:
2 cups fresh or one large can (drained) chopped pears
Pecan Muffins:
2 cups chopped toasted pecans
1 teaspoon maple extract
Pineapple Carrot Raisin Muffins:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)
Pineapple Macadamia Muffins:
1 teaspoon ground cloves
1 large can crushed pineapple, drained
1 (7 ounce) jar macadamia nuts, chopped
Plum Muffins:
2 cups fresh or canned plums, chopped
Prune Muffins:
1 to 2 cups chopped prunes
1/3 cup poppy seeds
Pumpkin Muffins:
2 cups or 1 can solid pack pumpkin
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins
Raspberry Muffins:
2 cups fresh or frozen whole, unsweetened raspberries
Rum Raisin Muffins:
3 teaspoons rum extract or 3 tablespoons rum
Before baking, top with mixture of:
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sesame Seed Muffins:
1 cup toasted sesame seeds
Before baking, top with mixture of:
1/2 cup nuts
4 tablespoons brown sugar
4 tablespoons sesame seeds
2 tablespoons all-purpose flour
1/2 teaspoon each cinnamon
1/2 teaspoon nutmeg
Sour Cream Muffins:
Omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 teaspoons grated lemon peel (optional)
Squash Muffins:
2 cups mashed squash
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins
Strawberry Muffins:
2 cups fresh or frozen strawberries, chopped
Sweet Potato Muffins:
1 tablespoon allspice
4 tablespoons dry orange peel
2 (10 ounce) cans sweet potatoes, mashed, well drained (about 2 1/2 cups)
Tropical Treat Muffins:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 teaspoons lemon peel, grated
Vanilla Muffins:
2 packages vanilla chips
Walnut Muffins:
1 1/2 cups chopped walnuts
Wheat Germ Muffins:
2 2/3 cups wheat germ
Use 4 eggs and 1/2 cup extra water
Before baking, top muffins with mixture of:
1/2 cup wheat germ
2 tablespoons granulated sugar
Yogurt Muffins:
Reduce water to 1 1/2 cups and add:
2 (8 ounce) cartons yogurt, plain or flavored
Zucchini Muffins:
2 cups grated zucchini
2 tablespoons cinnamon
1 cup chopped nuts (optional)
5 cups granulated sugar*
2 1/4 cups buttermilk blend or nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
Store in a large airtight container labeled with the date and contents in a cool, dry place.
Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
To make 24 regular size muffins:
Heat oven to 400 degrees F.
Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray. In a large bowl, beat:
4 eggs
3 teaspoons vanilla extract
2 cups water
1 cup vegetable oil
Stir in 5 1/2 cups muffin mix and any additional ingredients just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on HIGH for 30 seconds per muffin.
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel Topping for 24 Muffins:
Mix together:
1 cup granulated sugar
1 teaspoon cinnamon
2/3 cup all-purpose flour
Cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy Topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients to add to mix before baking:
Apple Muffins:
3 cups raw grated apples
1 teaspoon ground cloves
1 cup nuts or raisins
Sprinkle with cinnamon and sugar mixture before baking.
Applesauce Muffins:
1 cup applesauce - omit oil
Apricot Muffins:
1 cup chopped dried apricots
Banana Muffins:
2 mashed bananas
1 cup walnuts (optional)
Blueberry Muffins:
2 cups fresh or frozen rinsed blueberries
Bran Molasses Muffins:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins
Butterscotch Muffins:
2 (12 ounce) bags butterscotch chips
1 cup chopped nuts
Carrot Muffins:
2 cups grated carrots
1 cup raisins
1 1/2 teaspoons allspice
Cashew Muffins:
2 cups unsalted coarsely chopped cashews
Cherry Muffins
2 cups fresh or dried pitted cherries
Chocolate Chip Fudge Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
3 cups miniature chocolate chips
Coconut Muffins:
3 cups toasted flaked coconut (reserve some to sprinkle on the top)
Cranberry Orange Muffins:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 tablespoons orange peel
Currant Muffins:
1 1/2 cups currants
1 cup chopped nuts
Date Muffins:
1 cup chopped dates
1 cup chopped nuts
Eggnog Muffins:
4 teaspoons rum extract
2 cups eggnog (omit water from recipe)
Before baking, top with mixture of:
2 tablespoons sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
Fig Muffins:
2 cups dried chopped figs
1 cup chopped walnuts
Fruit Muffins:
2 cups dried diced fruit
Garden Fresh Muffins:
1 cup grated carrots
1 cup grated zucchini
1/2 teaspoon ground cloves
Gingerbread Muffins:
2 tablespoons ground ginger
1/2 cup molasses
2 cups raisins
Granola Muffins:
Reduce muffin mix to 4 cups and add:
1 1/2 cups granola
Top with additional granola before baking.
Grapenuts Muffins:
Reduce muffin mix to 4 cups and add:
2 1/2 cups Grapenuts
1 teaspoon allspice
Hazelnut Muffins:
2 teaspoons ground cardamom
2 cups chopped hazelnuts
Incredible Cream Cheese Muffins:
Combine:
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
Drop this mixture by tablespoon onto top of muffins before baking.
Jam Muffins:
1 1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)
Kisses and Hugs Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners' sugar and water glaze.
Lemon Muffins:
Omit 1 cup water and replace with 1 cup lemon juice.
Use 4 eggs.
1/2 cup chopped nuts
Lemon Poppy Seed Muffins:
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons poppy seeds
Use 4 eggs.
Omit 1 cup water and replace with 1 cup lemon juice.
Mandarin Muffins:
1 (11 ounce) can mandarin oranges, chopped and undrained
1 1/2 cups shredded carrot
Reduce water to 1 cup
Maple Muffins:
6 tablespoon maple syrup
Reduce water to 1 1/2 cups.
Marmalade Muffins:
1 1/2 cups orange marmalade
1 cup chopped nuts (optional)
1 cup orange juice (omit 1 cup of the water)
Mincemeat Muffins:
1 1/2 cups mincemeat
Oatmeal Muffins:
Reduce muffin mix to 4 cups and add:
1 cup oats
Use 4 eggs and up to 2 cups raisins or grated apples
Orange Muffins:
2 cups sour cream
1 cup nuts or coconut (optional)
2 (11 ounce) cans mandarin oranges, drained
Use 4 eggs.
Peach Muffins:
2 cups fresh or 1 large can (drained) chopped peaches
Peanutty Muffins:
3 cups peanut butter chips
1/2 cup chopped peanuts
Peanut Butter Banana Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas
Peanut Butter and Jelly Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
Drop 1 tablespoon jam into each muffin before baking.
Pear Muffins:
2 cups fresh or one large can (drained) chopped pears
Pecan Muffins:
2 cups chopped toasted pecans
1 teaspoon maple extract
Pineapple Carrot Raisin Muffins:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)
Pineapple Macadamia Muffins:
1 teaspoon ground cloves
1 large can crushed pineapple, drained
1 (7 ounce) jar macadamia nuts, chopped
Plum Muffins:
2 cups fresh or canned plums, chopped
Prune Muffins:
1 to 2 cups chopped prunes
1/3 cup poppy seeds
Pumpkin Muffins:
2 cups or 1 can solid pack pumpkin
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins
Raspberry Muffins:
2 cups fresh or frozen whole, unsweetened raspberries
Rum Raisin Muffins:
3 teaspoons rum extract or 3 tablespoons rum
Before baking, top with mixture of:
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sesame Seed Muffins:
1 cup toasted sesame seeds
Before baking, top with mixture of:
1/2 cup nuts
4 tablespoons brown sugar
4 tablespoons sesame seeds
2 tablespoons all-purpose flour
1/2 teaspoon each cinnamon
1/2 teaspoon nutmeg
Sour Cream Muffins:
Omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 teaspoons grated lemon peel (optional)
Squash Muffins:
2 cups mashed squash
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins
Strawberry Muffins:
2 cups fresh or frozen strawberries, chopped
Sweet Potato Muffins:
1 tablespoon allspice
4 tablespoons dry orange peel
2 (10 ounce) cans sweet potatoes, mashed, well drained (about 2 1/2 cups)
Tropical Treat Muffins:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 teaspoons lemon peel, grated
Vanilla Muffins:
2 packages vanilla chips
Walnut Muffins:
1 1/2 cups chopped walnuts
Wheat Germ Muffins:
2 2/3 cups wheat germ
Use 4 eggs and 1/2 cup extra water
Before baking, top muffins with mixture of:
1/2 cup wheat germ
2 tablespoons granulated sugar
Yogurt Muffins:
Reduce water to 1 1/2 cups and add:
2 (8 ounce) cartons yogurt, plain or flavored
Zucchini Muffins:
2 cups grated zucchini
2 tablespoons cinnamon
1 cup chopped nuts (optional)
Thursday, March 3, 2011
Cinnamon Rolls
Cinnamon Rolls
Serving Size 12
Dough:
1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
Filling:
1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened
CREAM CHEESE CINNAMON FROSTING:
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar
Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.
Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
Serving Size 12
Dough:
1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
Filling:
1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened
CREAM CHEESE CINNAMON FROSTING:
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar
Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.
Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
Caramel Marshmallow Delights
1 can (14 oz) sweetened condensed milk
1/2 cup butter
1 bag (14 oz) caramels
1 bag (16 oz) marshmallows
1 box (10 oz) crisp rice cereal
In the top of a double boiler, combine milk, butter & caramels. Heat over boiling water, stirring until smooth. Remove from the heat
With a fork, dip marshmallows into hot mixture, then roll in cereal.
Place on a foil-lined pan. Chill for 30 minutes
Remove from pan and store in airtight container in refrigerator
Thursday, December 9, 2010
Forgotten Cookies
Ingredients
* 2 large egg whites, at room temperature *
* 1/2 teaspoon cream of tartar
* 2/3 cup white sugar
* 1 teaspoon vanilla extract
* 1 cup semisweet chocolate chips or finely chopped semisweet chocolate **
* 1 cup finely chopped walnuts ***
* I used egg whites sold in the carton
** I prefer milk chocolate chips because semi sweet make them too sweet
*** I usually leave all the nuts out but you can add them
Directions
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
I will say it is also neat to add peppermint flavour instead of vanilla and.... crushed candy canes on the top of the peppermint ones... YUMMY! You can do many different variations it is not funny!
Tuesday, October 26, 2010
Pumpkin Chocolate Chip Muffins (low cal version in parentheses)
4 eggs (1 cup egg beaters)
1 16 oz. can pumpkin (same)
1 1/2 cup oil (1 1/1 cup applesauce)
2 cups sugar (1 cup sugar/splenda blend)
3 cups flour (same)
2 cups mini chocolate chips (1 cup mini chocolate chips)
2 tsp. baking soda (same)
2 tsp. baking powder (same)
2 tsp. cinnamon (same)
1 tsp. salt (same)
Mix dry ingredients, then wet ingredients, and combine the two. Put in greased muffin tin 3/4 full and bake at 375 for 15-20 minutes. Enjoy!
1 16 oz. can pumpkin (same)
1 1/2 cup oil (1 1/1 cup applesauce)
2 cups sugar (1 cup sugar/splenda blend)
3 cups flour (same)
2 cups mini chocolate chips (1 cup mini chocolate chips)
2 tsp. baking soda (same)
2 tsp. baking powder (same)
2 tsp. cinnamon (same)
1 tsp. salt (same)
Mix dry ingredients, then wet ingredients, and combine the two. Put in greased muffin tin 3/4 full and bake at 375 for 15-20 minutes. Enjoy!
Friday, August 13, 2010
Zucchini Bread
My Very yummy Zucchini Bread!!!!!
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup Apple Sauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini
DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
**Do not drain zucchini**
Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. Butter can be added about 20 minutes into cook time.
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
**Do not drain zucchini**
Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. Butter can be added about 20 minutes into cook time.
Monday, August 2, 2010
Quick Lemon-Berry Trifle
Made this for our dinner party with friends last night.... it was so good and refreshing!
Quick Lemon-Berry Trifle
Quick Lemon-Berry Trifle
2-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding, or any other flavor
2 cups thawed COOL WHIP Whipped Topping, divided
4 cups mixed fresh berries (blueberries, raspberries, sliced strawberries), divided
42 NILLA Wafers
Make It
BEAT milk and pudding mixes in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish.
ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 of the pudding mixture and half each of the berries and remaining pudding mixture. Top with layers of remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries.
REFRIGERATE 1 hour.
Banana Walnut Bread
How I wish I had some bananas at the house to make this... I think a trip out to Briwood might be in order for today so that I can make some banana bread.
1 3/4 C. flour
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe (this is usually 2 or 3 bananas)
1/3 cup margarine
2 tablespoons milk
2 eggs
1 cup chopped walnuts (divided into 2 (1/2 C.) portions (OPTIONAL)
Preheat the oven to 350 degrees. In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, and salt), stir together to combine. In another medium size bowl combine margarine and sugar, with a mixer cream the margarine, and sugar together until light and fluffy. Add in mashed bananas, eggs, milk and mix well. Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts, blend together until everything is mixed together. Do not over stir.
Pour batter into a greased 8×4 inch loaf pan. Then top the batter with the remaining chopped walnuts. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
Wednesday, July 28, 2010
Donut Muffins....
Going to make today with basic kitchen ingredients so I will have pictures to post once I am done.
1-¾ cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups Oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk
FOR THE TOPPING:
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon
DIRECTIONS:
1-¾ cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups Oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk
FOR THE TOPPING:
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon
DIRECTIONS:
Combine flour, baking powder, salt, nutmeg and cinnamon.
Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.
Sunday, April 4, 2010
Coca Cola Cupcakes....
Preheat oven to 350 degrees. Prepare cupcake tin with liners.
In a bowl, sift sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a lined cupcake pan 2/3's full, and bake 20 minutes. Remove from oven, let cool and then frost.
Frosting:
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16 ounces) confectioners' sugar
1 teaspoon vanilla extract
For frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract. Spread over cupcakes. Serve with a coke!
More pictures to follow!!!!!
Friday, February 12, 2010
slice & bake refrigerator cookies
Easy kid-friendly recipe for slice & bake refrigerator cookies.
1 1/4 cups butter, softened (2 1/2 sticks)
1 cup sugar
4 teaspoons milk
2 teaspoons pure vanilla
3 cups all-purpose flour
In a large mixing bowl, preferably with an electric mixer, beat butter and sugar together until fluffy. Add milk and vanilla, beat again and scrape bowl.
With mixer on low speed, add flour one cup at a time and beat after each addition.
Shape into logs approximately 2" in diameter. Roll the logs in parchment paper or plastic wrap and chill for at least 2 hours or overnight.
When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or a silpat liner and give them a light spray with vegetable shortening.
Unwrap logs and slice into 1/4" thick slices or roll out to cut out shapes. Place cookies on prepared cookie sheet and bake for 8-10 minutes or until very light brown and the sides are slightly firm.
Remove from oven and let cool 5 minutes before transferring cookies to a wire rack. Cool completely before storing in air tight containers.
1 1/4 cups butter, softened (2 1/2 sticks)
1 cup sugar
4 teaspoons milk
2 teaspoons pure vanilla
3 cups all-purpose flour
In a large mixing bowl, preferably with an electric mixer, beat butter and sugar together until fluffy. Add milk and vanilla, beat again and scrape bowl.
With mixer on low speed, add flour one cup at a time and beat after each addition.
Shape into logs approximately 2" in diameter. Roll the logs in parchment paper or plastic wrap and chill for at least 2 hours or overnight.
When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or a silpat liner and give them a light spray with vegetable shortening.
Unwrap logs and slice into 1/4" thick slices or roll out to cut out shapes. Place cookies on prepared cookie sheet and bake for 8-10 minutes or until very light brown and the sides are slightly firm.
Remove from oven and let cool 5 minutes before transferring cookies to a wire rack. Cool completely before storing in air tight containers.
Friday, December 11, 2009
Kernel's Popcorn.... copycat recipe
This is the copycat recipe I used for kernels popcorn. I was looking for a recipe for something easy for my daughter to take to her friends for a games night and I thought this fit the bill perfectly.
Pictured above is Lime & Cherry popcorn
Ingredients:
1/3 cup margarine
1/4 cup honey
1/2 cup sugar
1 small package Jello (flavoured gelatin mix)
10 to 12 cups popped popcorn
Directions:
1. Combine honey & margarine in a microwave safe bowl. Microwave until melted.
2. Add sugar & Jello powder. Stir. Put in microwave and cook until it comes to a rolling boil (doubles in size).
3. Pour over popcorn in a large bowl. Stir to coat.
4. Place on greased baking sheet(or line baking sheet with parchment paper) and bake at 200 degrees 25 minutes F for , stirring every 10 minutes.
5. Cool & break apart. Store in airtight container.
**Today I made lime and cherry... perfect for christmas. So far Lime is my favourite.
Pictured above is Lime & Cherry popcorn
Ingredients:
1/3 cup margarine
1/4 cup honey
1/2 cup sugar
1 small package Jello (flavoured gelatin mix)
10 to 12 cups popped popcorn
Directions:
1. Combine honey & margarine in a microwave safe bowl. Microwave until melted.
2. Add sugar & Jello powder. Stir. Put in microwave and cook until it comes to a rolling boil (doubles in size).
3. Pour over popcorn in a large bowl. Stir to coat.
4. Place on greased baking sheet(or line baking sheet with parchment paper) and bake at 200 degrees 25 minutes F for , stirring every 10 minutes.
5. Cool & break apart. Store in airtight container.
**Today I made lime and cherry... perfect for christmas. So far Lime is my favourite.
Wednesday, December 2, 2009
Toffee Squares
These squares turned out wonderfully. I made them for a cookie exchange with the ladies. YUMMY!
4 1/2 cups rolled oats
1 cup brown sugar, firmly packed
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup light corn syrup
1 tablespoon vanilla
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening
2/3 cup (about 3 ounces) chopped nuts
Preheat the oven to 350°F. Lightly grease a 15 x 10-inch pan.
Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along.
Bake the squares for 10 to 12 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack.
In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the squares in the refrigerator until the chocolate is firm. Remove from the refrigerator and cut into squares. The easiest way to do this is to use a chef's knife to cut the bars into long strips while they're still in the pan and then transfer each long strip to a cutting board to cut into bite-sized pieces.
VERDICT: Very pleasing treat.. great for a cookie exchange as one tray made over 6 dozen.
4 1/2 cups rolled oats
1 cup brown sugar, firmly packed
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup light corn syrup
1 tablespoon vanilla
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening
2/3 cup (about 3 ounces) chopped nuts
Preheat the oven to 350°F. Lightly grease a 15 x 10-inch pan.
Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along.
Bake the squares for 10 to 12 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack.
In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the squares in the refrigerator until the chocolate is firm. Remove from the refrigerator and cut into squares. The easiest way to do this is to use a chef's knife to cut the bars into long strips while they're still in the pan and then transfer each long strip to a cutting board to cut into bite-sized pieces.
VERDICT: Very pleasing treat.. great for a cookie exchange as one tray made over 6 dozen.
Monday, October 26, 2009
Brownies
These brownies are so yummy for your tummy!
* 1/2 cup white sugar
* 2 tablespoons butter
* 2 tablespoons water
* 1 1/2 cups semisweet chocolate chips
* 2 eggs
* 1/2 teaspoon vanilla extract
* 2/3 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.
Cinnamon Butternut Squash Muffins
These muffins are beyond delightful!!! So so so yummy not just for breakfast but any time of the day if you ask me.
1 banana, mashed
1 cup cooked butternut squash
4 eggs
1/3 cup applesauce
1/3 cup white sugar
6 Tablespoon canola or vegetable oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
2 cups flour
Optional Topping:
1 tsp cinnamon
1/4 cup brown sugar
Directions
1. In stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar, and oil, until well blended.
2. In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon and flour.
3. Add the dry ingredients into the wet ingredients and mix until batter forms.
4. Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping. Makes 24 regular size muffins. (mine made 20 muffins)
5. Bake at 350. Regular size muffins for 16-18 minutes.
Wednesday, August 19, 2009
Easy Fruit Cobbler
This was really easy to assemble even with the help of my 5 year old. She likes to help when I bake things.
3 tablespoons butter/margarine
3/4 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 1/2 to 3 cups fresh sliced fruit (peaches/nectarines/blueberries/strawberries, etc) *
1 tablespoon sugar
1. preheat over at 350 and cook on middle rack.
2. Put butter in 8" square pan or 9" round pan; set in oven to melt. Remove from overn when melted.
3. Whisk together flour, sugar, baking powder, salt in a small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, scatter fruit over batter. Sprinkle with 1 tablespoon sugar.
4. Bake for 50 to 60 minutes until batter browns and fruit is bubbling.
* try using an assortment of fruit!
I will also add for my family I usually double this recipe because we have a large family. This recipe usually serves about 4.
3 tablespoons butter/margarine
3/4 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 1/2 to 3 cups fresh sliced fruit (peaches/nectarines/blueberries/strawberries, etc) *
1 tablespoon sugar
1. preheat over at 350 and cook on middle rack.
2. Put butter in 8" square pan or 9" round pan; set in oven to melt. Remove from overn when melted.
3. Whisk together flour, sugar, baking powder, salt in a small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, scatter fruit over batter. Sprinkle with 1 tablespoon sugar.
4. Bake for 50 to 60 minutes until batter browns and fruit is bubbling.
* try using an assortment of fruit!
I will also add for my family I usually double this recipe because we have a large family. This recipe usually serves about 4.
Monday, February 2, 2009
Depression Cake
1 1/2 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup water
1 teaspoon vanilla
1 teaspoon vinegar
4 teaspoons cocoa
6 tablespoons of oil
Mix all ingredients together until combined. Pour into an 9 inch sqare pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. This cake is better cooled. It seems to get even more moist as it cools and is even better the next day. We cut it into 9 squares. It needs NO frosting.
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