Brownies

Some of my friends and I had a Pinterest party.  We made a wreath we saw and brought something to eat.  I made these brownies from The Key Ingredient.

1 cup butter
2 1/4 cups sugar
4 eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla
1 1/2 cups flour
2 cups chocolate chips

In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined. Stir in the flour and chocolate chips until well combined. Spread into prepared pan in a buttered pan (batter will be very thick and sticky) and bake for about 30 minutes at 350, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

Easy Angel Food Cake

Take a box of Angel Food Cake mix , and combine it with a 20 ounce can of Blueberry pie filling.  The mixture starts to froth and it turns airy and fluffy right before your eyes. Once it's all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 degrees for 30 minutes. 

Super easy right?  You can use any type of pie filling or even crushed pineapple with the juice.

Sugar Cookies and Cream Cheese Frosting

These cookies are so soft and delicious.  I have said I am for sure not a cookie maker but these are super easy I didn't even mess them up.  I made them the first time for Kyle's Valentine's Day Party then I made them again with Lego candies on them for his birthday.

 



Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
2 eggs
1 tsp vanilla

Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda

Mix all ingredients well. Roll into golf size balls and roll in some granulated sugar. Flatten with your fingers just until there is some resistance.  Bake at 350 for 8-10 minutes. Bake until just starting to crack. Don't let them get brown. Cool and frost with frosting.

Cream Cheese Frosting
1 block cream cheese
1 stick butter
lots of powdered sugar
vanilla flavoring


Cream together the cream cheese and butter. Whip it for a little while. Add powdered sugar and some vanilla flavoring until it tastes the way you like it. I usually do about 2 tsp vanilla and half a bag of powdered sugar.

Pumpkin Cookies With Frosting

Kyle and JD have been telling me they want a pumpkin pie.  So I thought I would be a wonderful mother and have one made for them when they got home from school.  Well I only had one pie crust and so I had to half my recipe.  This was going great until the second ingredient went into the bowl.  I halved the pumpkin but not the sugar.  So I had to find a recipe for cookies instead.  I found this one.  The boys were pretty happy to have cookies so I guess it worked out ok.

2 cups shortening

2 cups white sugar

2 cups canned pumpkin

2 eggs

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

4 cup sall-purpose flour

6 tablespoons butter

8 tablespoons milk

2 cups confectioners' sugar

1 1/2 teaspoons vanilla extract

1 cup packed brown sugar

 

Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.

 

Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees

 

To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Fresh Peach Pie



This is my friend Jana's pie recipe.  I tried it a few years ago and love making it every time I have fresh peaches.  I am sure you can make it with canned ones too but I never have.  It really is so easy to make and unbelievably delicious!

9" baked pie shell, cooled I just got one at the Wal-Marts because I wanted it right NOW.

5-6 large peaches

1 cup sugar

3 heaping tablespoons corn starch

1/2 cup water

2 tablespoons butter

1/2 teaspoon almond extract

Take 3 large peaches and wash and peel them. Slice peaches into the bottom of your pie crust.

Next, mash 2-3 peaches, depending on size. I usually mash 3 medium sized peaches.

Add the sugar, corn starch & water...you need heaping tablespoons of the corn starch like this:  I am even using her pictures.  Thanks Jana!

 Then mix it all together. It will look like this when your done.

Thicken in the microwave. Mine usually takes 6 minutes all-together. Make sure you stir it after every 2 minutes. You will know when it is ready because it turns from a watery milky-looking mess to a beautiful translucent pie filling!

Now add the butter and almond extract. Do not skip the almond.

Pour the thicken pie filling over the cut up peaches.

Refrigerate until set & cooled. 

Enjoy!

Cherry Braid

I make this every year for Christmas morning.  It is one of Matt's mom's recipes.  I made it a few days ago for a little breakfast we went too.

I use the the bread recipe that I use for everything else.  It makes enough for two loaves.  Then I let it rise.  When it has risen I take half of the dough and roll it out to about a quarter inch oval.

1 can Cherry Pie Filling
1 (8 oz) Cream Cheese (softened)
1/2 cup powdered sugar

Mix the cream cheese and sugar together until smooth then all the pie filling until it is all well mixed.  Pour half the mixture down the center of the dough and leave about three or four inches on the sides.  Use a pizza cutter to cut strips up and down both sides then braid the dough.  Seal the ends.  I usually have to cut some dough off the end so there is not to much on the ends.

Pour some icing over the top.

A little butter
A little milk
and Powder sugar

Mix together until the right taste and consistency.

Snikers Fruit Salad

The picture doesn't look like there is much to see, but give it a try.

1 big container of Cool Whip (thawed)
1 or 1 1/2 bricks of Cream Cheese (softened)
1 cup powdered sugar
1 bag of fun size Snikers Candy bars (To me this was almost not enough you might want to get a few more)
4-6 Granny Smith Apples

Mix Cool Whip, Cream Cheese and sugar together.  Cut up Snickers and apples and mix altogether.  I thought that adding strawberries and maybe some banannas would make it even better.

Oreo Treats

I made these for Matt and his crew for Father's Day.  I thought they kinda looked like coal so it was fun to make them.  And what man doesn't like Oreo's.

2 bags Oreo's
2 bags marshmallows
1 stick butter

I used my blender to chop up the Oreo's but a food processor would work great.  Chop them pretty fine almost like you are making a crust with it.  I did like when I bit into a piece that wasn't quite so fine.
Melt marshmallows and butter until smooth and add Oreo's.  Mix well and pour into a greased 9x13 inch pan.  Let cool and cut into squares.
You can half this and put into a 8x8 inch pan.

Raspberry Rolls

I had these the other day when I was at Aunt Karma's.  She got this recipe from Miranda.  They are just a little bit addicting.  I couldn't wait to make them when I got home.  I had to send a pan full to work with Matt so I wouldn't sit home and eat them by myself.

For the dough I used the Quick and Easy White Bread recipe (click on the link for the recipe).  Aunt Karma uses Grandma Bonnie's Cherry-Go-Round dough recipe that is in the cook book (which is also the dough recipe Grandma used for her cinnamon rolls).

2 cans Raspberry Pie Filling
Sugar

After you mix the dough let it rise in a bowl for a few hours.  Then divide the dough in two and roll out the first batch like you are making cinnamon rolls.  Spread one can of Raspberry pie filling over entire surface of dough.  Then sprinkle generously with sugar and mix with pie filling.
Now the messy part.  Roll up the dough like cinnamon rolls, it will be messy but just keep as much filling in as possible and keep rolling. When it is all rolled up cut into about 1-1 1/2 inch sections place in a buttered pan or a pan lined with parchment paper, scrape all the extra filling that fell out while you were doing your rolling and spread over rolls.  Let rise for another few hours or until it fills the pan.  Repeat with remaining dough.  Bake at 425 for 25 minutes.  Keep a close eye on them you may have to adjust you oven and time.  Cool for about 30 minutes then dump out of pan.
I just used a basic Cream Cheese Frosting, but a easy powder sugar glaze would be good too.

Copy Cake

JD calls Coffee Cake, Copy Cake.  I hate to correct him when he hears things wrong, he comes up with some funny stuff. 

Matt and I went to visit his Grandparents in Texas when I was pregnant with Kyle and she made this for us.  I loved it so I got her recipe.

Batter:
3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Topping:
1/2 cup brown sugar
2 Tablespoons flour
2 Tablespoons butter, melted
1/2 cup chopped nuts
2 teaspoons cinnamon

Mix sugar, shorting and egg good.
Add baking powder and salt to egg mixture.  Then add alternately the flour and milk.  Mix very well.  Spread half of batter in greased 9x9 pan.  Mix topping ingredients together and spread half of topping over half of batter in pan and circle in with a fork.  Repeat with batter and topping.  Bake at 375 for 30 minutes.

Dulce de Leche Cheesecake

I found this on Pinterest. It doesn't look quite like the picture of the one I found but is very good anyway. I think it is because she made her own dulce de leche. I found a can of it at Wal-Mart and just used it. My friend made her own as well just from sweet and condensed milk. I tried it and I am not talking about it. It was a big mess. So mine was darker but both very good.
Crust:
17 whole graham crackers finely ground
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
10 Tablespoons butter

Filling:
3 (8oz) packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup dulce de leche
2 teaspoons vanilla

Glaze:
2/3 cup dulce de leche
3 Tablespoons heavy whipping cream (if you buy the dulce de leche you will need a lot more)

Preheat oven to 350. Coat a 13x9 inch baking pan with spray. Mix graham cracker crumbs, sugar and cinnamon in a medium bowl. Add melted butter, stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
Blend cream cheese and sugar until smooth and creamy. Add eggs 1 at a time, mixing after each one. Add dulce de leche and vanilla; process until blended. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Cool completely.
Heat dulce de leche and 3 tablespoons cream in microwave in 10 seconds intervals until melted. Stir to blend, adding more cream it too thick to pour. Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled.
If you buy your dulche de leche you should only need 1 can. For the glaze I used quite about a bit more than 3 tablespoons. But I think it is thinner if you make your own.

Grandma Bonnie's Jello Popcorn Balls

Grandma Bonnie always made these for Halloween. She must have spent hours making them because she always had a ton of them for all the Trick-or-Treaters. And she always gave me more than just one in my bag. Then we would eat them every time we went up to her house for days. I always love to make one of Grandma's recipes, I talk to her while I am cooking and ask what I am supposed to do next, or tell her she needs to help me make it right. When I made these it was no different but what caught me off guard was the next morning when I was getting out the toaster and I caught a whiff of the popcorn and jello. I couldn't believe how fast it took me back to Grandma and Grandpa's kitchen.
A few years ago I asked if anyone had this recipe and Mandy sent it to me. I am so happy someone was smart enough to get it from Grandma because I'm sure it wasn't something she had written down. And most of the time when you say "I'm looking for a recipe for Jello Popcorn Balls because my Grandma made popcorn balls with jello and they are the best" people look at you like you are crazy. I decided to make them for JD's Valentine's Day Party.

1 big raspberry jello box (not sugar free)(I used strawberry because I didn't have raspberry)

1 cup sugar

1 cup Karo

2 bags popcorn

Bring everything but popcorn to boil over medium heat, stirring often. By the time it comes to a boil it shouldn't be super grainy. Take off heat and pour over popped popcorn in a large bowl. Stir and stir until it is well coated.

Grandma must have started making balls very soon after she poured the mixture over the popcorn but it is very hot. We ate dinner and got it cleaned up before I made mine and it was kind of hard to make sick together. When I was making them I was thinking how Grandma did it when they were so hot. But then I remember her and Grandpa pulling taffy when it was super hot too. She must have just been used to it.

Gina's Rich, Yummy Chocolate Cake

Gina said this was her first ever real homemade from scratch nice cake. It looks great to me. Maybe Valentine's Day??
She said she got it off of all recipes.com.

Cake:
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
6 (1 oz) squares unsweetened chocolate, chopped
1/2 cup unsalted butter
2 1/2 cups dark brown sugar
3 eggs
1 1/2 Tablespoons vanilla extract
1 cup sour cream
1 cup water

Frosting:
6 (1 oz) squares unsweetened chocolate, chopped
1/4 cup unsalted butter
1 egg yolk
4 cups confectioners' sugar
2 Tablespoons vanilla extract
2 Tablespoons heavy cream
1 (8 oz) package cream cheese, softened

Ganache:
2 cups bittersweet chocolate chips
1 cup heavy cream

Preheat oven to 350. Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter with be thin). Pour batter into prepared pans.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 Tablespoons vanilla and 2 Tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove form heat and set aside.
Assemble the cake: When the cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread frosting over the ganache. Cover with top layer of cake. Frost top and sides with buttercream, and garnish with more ganache.

Chocolate Cookies

I found these on Pinterest and decided to try them. I really can't believe how wonderful they are. They don't have any flour in them they are very interesting.
I doubled this
1 1/2 cups chocolate chips (divided) I used milk chocolate chips
3 large egg whites
2 1/2 cups powdered sugar (divided)
1/2 cup unsweetened cocoa powder
1 Tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350. Spray cookie sheets with cooking spray. Melt 1 cup chocolate chips in the microwave, stirring every 30 seconds. Cool slightly.
Using electric mixer beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff)
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into a ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Double-Strawberry Scones

This is another one I got from Aunt Karma that I wanted to try before I put it on so I could have a picture. But I will just have to add one when I make it. It sounds so good. I think she makes these for Uncle Kent's Seminary kids. I wish I had him as a teacher.

2 1/2 cups flour
2 Tablespoons, sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cut into chunks
3/4 cup chopped fresh strawberries
1/2 cup freeze-dried strawberries (optional)
2 Tablespoons snipped basil
2 eggs, lightly beaten
1/2 cup half-and-half or milk
sugar

Preheat oven to 400. In large bowl stir together flour, 2 tablespoons sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles course crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
In a medium bowl stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

Heat Attack Cookies

Aunt Karma gave me this one during Thanksgiving. It sounds very good and would be good for Christmas cookies I think.

Step 1:
1 Cup butter
2 Cups Flour
1/2 cup sugar
nuts finely chopped
You must use real butter. Cut these ingredients into crumbs. Press into 9x13 inch greased pan. Bake at 375 for 20 minutes.

Step 2:
1 cup butter
1 cup brown sugar
4 Tablespoons corn syrup
1 can Sweetened Condensed Milk
Put in sauce pan and bring to boil on med heat stirring constantly. Careful it scorches easily. Boil exactly 5 minutes continuing to stir. Cool 5 minutes and pour over cookie.

Step 3:
Melt 1 cup of milk chocolate chips with 1 Tablespoon oil. Pour over top and spread. Refrigerate before serving.

Mexican Wedding Cookies

Sorry for the lack of posts lately. It has been so crazy around here.

I love these cookies. I make them every Christmas. I double the recipe and there is plenty to take around to neighbors and friends.
2 cups flour
1 cup finely chopped pecans
1/4 teaspoon cinnamon (I always put in more a heaping 1/4 teaspoon)
1/4 teaspoon salt
1 cup butter
1/4 cup granulated sugar
1/4 cup powdered sugar
2 teaspoons vanilla
additional powdered sugar

Combine flour, pecans, cinnamon and salt; mix well and set aside. In a larger bowl, beat butter and sugars until creamy. Add vanilla; beat well. Gradually add flour mixture to butter mixture; beat on low speed just until dry ingredients are incorporated. Using a cookie scoop, drop level scoops of dough, 1 inch apart, onto baking sheet. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to cooling rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Then I usually wait another 5 minutes and roll them again in the powdered sugar. Cool Completely.

Symphony Brownies

I love making these but they are very addicting.
1 package brownie mix
3 big Symphony bars with almonds and toffee chips

Prepare the brownie mix according to directions. Spray 9x13 inch pan with cooking spray. Poor
1/2 the batter into the pan, smooth with spatula. Place candy bars side by side on top of batter. Cover with remaining batter smoothing with a spatula. Bake according to package. Cool completely.

Peach Crisp

Mandy sent me this a few weeks ago. I wanted to try it while I still had fresh peaches but just didn't get to it. She did it with peaches from her trees. I really wish I had some peach trees. I made it with canned peaches. It was really good still.
8 peaches or enough to fill a 8x10 pan 2/3 full peel and slice (it too me 3 cans of peaches)
2 Tablespoons sugar
1 Tablespoon lemon juice
2 Tablespoons flour or 1 Tablespoon corn starch (flour seems to make it thicker)
mix these with the peaches and pour into a greased 8x10 pan and bake for 20 minutes at 375.

Topping:
1 Cup flour
1/2-1 Cup brown sugar (Mandy thought 1 cup was too much I liked it. but I have a serious sweet tooth)
1 Cup oats
2 teaspoons cinnamon
1/2 cup butter-sliced
Cut all together and pour topping over peaches and bake for 20 more minutes at 375.
Yummy with ice cream or cream!

Blackberry Cobbler

3 cups fresh or frozen blackberries
1 cup sugar
1/4 teaspoon cinnamon
3 Tablespoons cornstarch
1 cup cold water
1 Tablespoon butter

Biscuit Topping:
1 1/2 cups flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup milk

In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until smooth; stir until until mixture come to a boil. Combine the cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a buttered cast iron skillet. Dot with butter.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
Bake uncovered, at 350 for 30-35 minutes or until filing is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream.