Pumpkin Spice Bars

Holy snow-balls, Batman, it's cold here in Texas!  Yesterday, we had power outages from all the ice.  It was weighing down the trees and all the power lines.  Luckily, our guys were on the ball, and had it back on lickity-spit.

There is something about cold weather that makes me want to bake.  Especially, here at the holidays.
Maintenance Man has been wanting begging me to make these for about a month now.  I figured that was long enough to make him wait.

Pumpkin Spice Bars

From the Betty Crocker Cook Book

Ingredients:

4

eggs

2

cups granulated sugar

1

cup vegetable oil

1

can (15 oz) pumpkin (not pumpkin pie mix)

2

cups all-purpose flour

2

teaspoons baking powder

1

teaspoon baking soda

1/2

teaspoon salt

2

teaspoons ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon ground cloves

Directions:

Heat oven to 350˚, and lightly spray a 15x10x1 pan with cooking spray

In a large bowl, beat eggs, granulated sugar, pumpkin and oil with a wire whisk.  Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.

Spread in pan and bake for 25-30 minutes, until a toothpick comes out clean.

Cool on a wire rack until completely cool, about 2 hours. 

Cream Cheese Frosting

1 brick (3oz) cream cheese, softened

1/3 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar

Mix cream cheese, butter and vanilla until smooth. 

Gradually beat in the powdered sugar on low speed until smooth and spreadable. 

Spread frosting over bars, cut into rows of 7x7. Store in refrigerator.

Also, in the fridge, as we speak, is dough for Chocolate Crinkle Cookies (my all-time favorite cookie) and Snicker-doodles. BTW, my family thinks I'm a little silly at this time of the year because I love to say snicker-doodle dough over and over again.  Go ahead and try it..it's fun. 

Mocha Cheesecake. Crazy Cooking Challenge

When I received the email on this month's Crazy Cooking Challenge I was a bit excited and a lot intimidated.  See, I've never baked a cheesecake before.  Oh, sure, I've plopped a brick of cream cheese in a bowl with some instant pudding and some Cool Whip, but never actually baked one.  In fact, I don't even own a spring-form pan.

So, as you can see, this month's cooking challenge, was just that....a challenge.  I searched the internet.  Google, Pinterest, Facebook, anywhere I could think to look for a great cheesecake recipe.

I always find some of the best recipes on About.com, and sure enough, that's where I found this gem.   The only problem?  It's Monday and the challenge goes live on Tuesday!  I sure hope this works.

Mocha Cheesecake

Ingredients

1 Graham Cracker Pie Crust (2 extra servings)

24 oz cream cheese

1/2 cup sugar

2 eggs

1 cup heavy cream

6 oz semi-sweet baker's chocolate

1 tsp vanilla

1/3 cup strong-brewed coffee

Directions

Melt chocolate and set aside.  In a large mixing bowl, beat together the cream cheese and sugar until fluffy.  Add the eggs, one at a time, beating after each addition. Beat in the heavy cream.

Pour the chocolate slowly into the cheese, and add the coffee and vanilla.  Stir well until blended.

Pour the batter into the crust and bake at 350˚ for 45 minutes or until the sides of the pie are puffed slightly.  Cool, with the oven door cracked, then cool to room temperature. Chill before serving. Store in refrigerator.

And, there ya have it.  My very first baked cheesecake. Ever.  And you were witness to it.  I hope you try it out too; it was very good.  I thought, after I had the chocolate all mixed, this would be great as a marbled cheesecake as well.  I think I just might have to try that too.

If you can't get enough cheesecake, check out some of the other great cheesecake recipes.  I know they will be happy to have you. :) 

York Peppermint Patty Brownies

I have a horrible weak spot for brownies.  A huge, never-ending weak spot for brownies.  I could eat brownies all day, every day.

Pinterest is a gross enabler.  It enables me to find yummy chocolate recipes.  It enables me to take ordinary chicken and make it fabulous!  I found this poem that sums up the whole Pinterest experience.  

Here it is, just in case you don't want to click off this wonderful recipe: 

"If Pinterest was real, the whole world would be shiny,
no thighs would touch, every waist would be tiny.
There’d be no time to sleep and no time to rest,
while we try 50 new ways to cook chicken breasts.

We’d use proper technique to chop all our onions,
our boyfriends would dress like urban Paul Bunyans,
the walls of our bedrooms say “Live, Laugh, Love,”
and our black sequin miniskirts fit like a glove.

We’d all follow strict workout plans to stay lean,
and use vinegar to keep our homes spotlessly clean.
We’d eat cookie-stuffed brownies and never gain weight,
we’d buy Chanel purses and never pay the rent late.

We could make macarons our very first try,
no dress is too fancy, no heel is too high.
Every outfit is stylish and perfectly posed,
every girl can french braid with her smoky eyes closed.

Makeup and hair tips are carefully taught,
and who needs an oven when you have a crockpot?
We’d make beautiful crafts to display on the shelf.
Like my necklace? Why thank you, I made it myself.

In Pinterest world everything’s pretty and nice,
but remember perfection always comes with a price:
manicures never chip and tights never run,
but in real life this world wouldn’t be any fun."

Winona Dimeo-Ediger- The Frisky.com

Did she nail it?  Oh, I think so!  Too funny, but so true.  

So, I was perusing the fabulous site we all call Pinterest, and came across this pin:

Source: fearlesshomemaker.com via Dana on Pinterest

Doesn't that look wonderful?  I also have a weakness for York Peppermint Patties, so I knew I had to make these.  

Ok, let's get this thing started!  

First, combine 2/3 cup butter and 5 oz unsweetened baking chocolate and 1 tsp instant coffee in a 1-quart sauce pan.

Melt it over low heat; stirring constantly.

Hey, there, good looking!  Ahem...  

Next, you'll need 1 3/4 cup sugar in a mixing bowl

2 teaspoons vanilla extract

3 large eggs

1 Cup flour; yup you read right.  I added my flour with the rest of the ingredients instead of at the end... 
Beat with electric mixer on high for 5 minutes.   

Beat in chocolate on low speed; scraping bowl occasionally. 

Line a muffin tin with 12 liners; add 1 heaping spoonful of the brownie batter.

Place a mini-York Peppermint Patty in the center and press it in.

Cover the peppermint patty with another tablespoon of batter. 

Bake at 350˚ for 30 minutes.  

York Peppermint Patty Brownies

Ingredients:

2/3 cup butter

5 oz unsweetened baking chocolate. cut into pieces

1 tsp instant coffee

1 3/4 cup sugar

2 teaspoons vanilla

3 large eggs

1 cup all-purpose flour

Directions:

Preheat oven to 350˚

Line a muffin tin with 12 cupcake liners

Melt butter, chocolate and instant coffee in 1 quart saucepan over low heat, stirring constantly.

Beat sugar, vanilla, eggs and flour in medium bowl with electric mixer on high speed for 5 minutes.  Beat in chocolate mixture on low speed, scraping bowl occasionally.

Scoop 1 heaping tablespoon of batter into each liner.

Place York Peppermint Patty in the middle and press it in

Scoop another 1 tablespoon batter over the patty.

Bake for 30 minutes. 

Original idea found: Fearless Home Maker

Brownie recipe adapted from: Betty Crocker Cookbook

Made Monday #25 Church Supper #43 Whimsy Wednesday 16 Uncommonly Yours Linky Party #33 Show and Share #45 From Dream to Reality #21 Weekend Wrap Up Part What's Shakin Link Party #14 Scrumptious Sunday Link Party #17 The Pinterest Challenge Moms Test Meals #3 

Cherry Cheese Brownie Bites

Ever wake up in the morning and just know you have to have chocolate?  I was there this morning.

I woke up thinking of chocolate.  I went through breakfast thinking of chocolate (which WAS chocolate I might add; a chocolate Slim Fast).  By lunch time, I caved. 

I pulled out a box of fudge brownies from the pantry.  But, I just knew there was something better than just plain ole brownies.

I was right:

Cherry Cheese Brownie Bites

Ingredients:

1 pkg. fudge brownie mix

1 pkg. cream cheese (8 oz), softened

1 can sweet condensed milk (14 oz)

1 egg

1 tsp almond extract

1 can cherry pie filling (21 oz)

Directions:

Preheat oven to 350˚.  Prepare brownie mix as package directs.  Spread into a lightly greased 13X9 inch baking pan. (I used my Perfect Brownie Pan).  Bake 20 minutes.  While that is baking, in a small mixer bowl, beat cream cheese until fluffy.  Gradually add the milk, then add the egg and 1/2 tsp extract and mix well.  Pour evenly over brownie layer, bake 25 minutes longer or until set.  Cool.  Stir remaining 1/2 tsp extract into cherry filling.  Serve with brownies.  Refrigerate leftovers.  

Linking up:  Tip Junkie's Tip Me Tuesday
Flour Me With Love's Mix it up Monday
Sumo's Sweet Stuff's Market Yourself Monday
Craft-O-Mania's Monday Link Party
Uncommonly Yours' Link Party

DIY Dreamer's From Dream to Reality
Someday Craft's Whatever Goes Wednesday
NY Melrose Family's Whimsy Wednesday
Mrs. Happy Homemaker's Making You Crave Monday
Lil Luna's Link Party #79
The Country Cook's Weekend Potluck
Crunchy Creamy Sweet's Linky Party
Everyday Mom's Sunday Supper

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Chocolate Snicker-doodles

We always save our Snicker-doodle recipe for Christmas.  I don't have a reason that we only pull it out during the Holidays, but we do.  I was thinking about cookies the other day, and remembered Snicker-doodles.  I was thinking about chocolate as well.  So, what better?  Combine Snicker-doodles with chocolate!  I was thinking I must be a genius.

So, here goes nothing:

Chocolate Snicker-Doodles

Ingredients:

1 1/2 cup sugar

1/2 cup shortening

2 3/4 cup flour

1 tsp baking soda

1/2 cup butter, softened

2 large eggs

1/4 tsp salt

2 tsp cream of tartar

1 tsp cinnamon

1/2 cup cocoa

1 tsp cinnamon and 1/4 cup sugar for later

Directions:

Beat 1 1/2 cups sugar, the butter, shortening and eggs in a large bowl.  Stir in flour, cream of tartar, baking soda, cocoa, cinnamon, and salt

Shape dough into 1 inch balls.  Mix 1/4 sugar and 1 tsp cinnamon.  Roll balls in the cinnamon-sugar mixture.  Place 2 inches apart on ungreased cookie sheet.  

Bake 8-10 minutes @ 400˚ or until set.  Immediately remove from cookie sheet to wire rack. 

It wasn't until the first batch was in the oven, that I remembered I forgot all about the baking soda....

  Not good...so back to the proverbial drawing board. 

So, after another round of ingredients, we got chocolate snicker-doodles:

The jury is actually still out on these. Kolby liked them, Riley spit his out... I ate mine, but  I think it's best not to tamper with an already perfect cookie. I hope if you try them, you will link up, and let me know how you liked them. 

I'm linking up to:  Crazy for Crust's Crazy Sweet Tuesday,  Someday Craft's Whatever Goes Wednesday

Yummy Bagels

One of Kolby's all-time favorite breakfast foods is a bagel with strawberry cream cheese on it.  One of his stories in his Reading Street book was about a boy whose parents own a bakery.  In it, was a recipe for Jalapeno Bagels.  We decided to try to make some home-made bagels. (minus the jalapenos)
Gather your ingredients for Phase I:

 All you will need for these bagels is:
1 3/4 cups lukewarm water                          1 1/2 tablespoons sugar
1/2 tsp dry yeast                                            5-6 cups flour
2 tsp salt

Mix water, yeast, salt and sugar.  Add flour and mix into a ball.  Knead for 10-12 minutes adding more flour if necessary, until dough is stiff.

 Let dough rest 10 minutes, then cut into 12 pieces with a knife.

Roll each piece of dough on a table to form long, cigar-like shapes.  Then, for each of the twelve pieces, connect the two ends by overlapping them about 3/4 of an inch and rolling the ends together to make a ring shape.  This is where having 2 extra sets of hands comes in handy.

They roll fast, don't they?  Now, the hard part...waiting.  Cover them with a damp towel and let rise 1-1 1/2 hours in a warm spot.  Here they are, lined up and ready.  {I'm hoping that is the way they are supposed to look}

Now, that the waiting is over {phew}, Gather your materials for Phase II:

In a large pot, bring 1-2 gallons of water to a rolling boil.  Place bagels in boiling water and boil until they float (15-30 seconds).

Remove with a slotted spoon and place on a lightly greased cookie sheet.  On a side note, make sure not to leave your stainless steel slotted spoon on the stove top while the oven is preheating and the water is boiling..{ouch!}

Bake at 400˚ for 10-15 minutes or until golden brown.

Now, I'm not going to lie and say that everyone turned out this good.  Most were wonky and big..good, but wonky.  This way, we have a base to improve on. :)

Happy Pi Day {3.14}

I love pie.  I'm not so good at π.  Luckily, I can make pie. :)

It's very Spring-time in Texas.  We have been hitting 80's all week.  So, I think it is too hot to bake a pie.  So, I'm opting for a no-bake version. One of my family's favorite is a chocolate pudding pie. It's super, super easy {as pie}.

Chocolate Pudding Pie

1 Graham cracker pie crust

1 box chocolate instant pudding

1 tub Cool Whip (divided)

 1 3/4 cup milk 

Mix together milk and pudding mix until well blended.  Fold in 1/2 tub of the Cool Whip.  Transfer pudding mix into the pie crust.  Top with other 1/2 of the Cool Whip.  Chill for about 2 hours and enjoy. 

Optional: add 1/2 tsp mint extract or Creme de Menthe to the pudding mix. And 3 or so drops green food coloring to the topping. {would be perfect for upcoming St. Patty's Day}  I love it this way, but my family does not like mint flavor.  This confuses me... a lot...




Linkin to:

The Perfect Brownie Pan

I love brownies. They are my favorite chocolate snack. I especially love the edges. Yum.. just a little bit of crunchy with a soft inside. Oh I'm drooling.
This weekend, the hubby bought The Perfect Brownie Pan. Well worth the investment. It comes with an 11X7 pan, dividers, insert for perfect serving and stencils.
I used a brownie mix. Duncan Hines to be exact.(I'm more partial to Betty Crocker..you know the one that comes with Hershey's chocolate syrup) But these we good too.
The only thing that is misleading: the ads all say non-stick pan, but you still have to spray the pan and dividers with cooking spray. Not a big deal since you would do this anyway.
The Perfect Brownie Pan..well worth the $19.99.

Pound Cake

When I hear the words Pound Cake, am I the only one who thinks of Van Halen's hit? I'm sure I am. But anyhoo. I bought some beautiful strawberries this weekend. I needed something to put them on.

While researching the perfect pound cake recipe, I learned something interesting. This buttery cake got its name based on the amount of ingredients you used: a pound of butter, a pound of eggs, and a pound of sugar. Whew, that must have been one big cake.
I did not find one recipe that I thought would fit, so I guess this is my pieced together recipe for pound cake.

You will need:
Flour
Sugar
Vanilla
Eggs
Butter
Shortening
Salt
Baking Powder
Milk

Heat your oven to 350°, and grease/flour your bundt pan. I haven't done this step since the invention on Baker's Joy. I. Love. This. Stuff. :)

In a small bowl, mix together 3 cups flour, 1 tsp baking powder and 1/4 tsp salt.

In a large mixing bowl, cream together 1 cup butter, 1/2 cup shortening, and 3 cups sugar until light and fluffy.

Stir in 1 TBS vanilla.

Don't make fun of my mixing bowl. I realized after I started that my large bowl was in the fridge with strawberry mousse in it. But, I know you're secretly jealous of it.
Add 1 egg at a time until you have used all 5.

Beat in flour mixture, alternating with 1 1/4 cup milk.


Transfer batter to prepared pan. This was so good. Oh, no, I didn't taste the raw batter.. ok, yes I did, and it was good.

Bake in preheated oven 80-90 minutes.

My Cupcakes Are Like People

They come in all different shapes and sizes.

I have been trying to make cupcakes for each holiday. Today, we made St Paddy's Day green cupcakes:

And for Valentine's Day, we made pink ones:

I found some coconut in the back of my pantry while digging for my food color set, so I am foreseeing some awesome Easter cupcakes. Yum!

Bananas out our ears

I bought bananas last week for the kiddos. Why is it, when you buy a bunch of bananas, they barely eat one; but when you buy a couple of bananas, they're gone in just a day. Anyway, had planned on making 'fools banana cream pie', didn't have any Nilla wafer pie crusts, then when I got home to see that I had Nilla wafers, I didn't have any vanilla pudding! Argh! So, I decided banana bread was the way to go. My recipe courtesy of the Betty Crocker Cookbook calls for buttermilk. Yup, you guessed it; no buttermilk. So I went on the search for a new banana bread recipe. I found one on About.com. It was AWESOME!!! I thought I would share:

Ingredients:
1 cup butter or margarine

2 cups sugar

4 eggs

1/4 teaspoon salt
 
2 teaspoons soda

4 cups flour

6 large bananas, very ripe, mashed

1 cup finely chopped pecans

Preparation: 

Slight addendum to the recipe above.  I only had 4 over-ripe large banana today (5.17.12), but the bread is still wonderful!

Smush the bananas with a fork. 

Cream together butter and sugar. 

Add eggs, one at a time, beating after each addition. 

Now, here is where my camera decided to stop working.  I'll wing it from here with just instructions. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.  

2nd addendum to the above recipe: I bought a package of already chopped walnuts that yielded 1 3/4 cup.  Yup, you guessed it; I dumped the whole package in.  YUM!

Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 loaves.

And the final product.  Because when I woke up this morning, my camera decided to start working again.  Very strange.  

Enjoy!  It is the best, moist banana bread I have ever made, or tasted for that matter.

Sharing here: The Country Cook's Weekend Potluck, Kayla's Creation's Sunday Roundup, Our Delightful Home's Show Me What You Got