Desserts

Desserts and Sweets

Healthier Monster Cookies

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I have a confession to make. I don’t really like baking. I know, I know. Here I am with a food blog and I really can’t say with confidence that I enjoy baking. The main reason being that the act of baking is so precise. I like to add dashes of this and that into whatever I am making. With baking, I don’t know what to add if something is too dry, or if my cookies are too flat after they’ve baked, or what is okay to change in a recipe and what isn’t.

It’s just never been my thing. I will bake from time to time but I have to follow a recipe with exact precision, which, drives me crazy.

When it comes to healthier baking, like this recipe for Monster Cookies that I found online, it’s almost cheating. I mean, I bake casseroles, and roast chickens, and this, seems close to that somehow.

Allow me to explain.

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The reason this recipe feels like I’m cheating the Baking Gods is because there is so much oatmeal, peanut butter, etc. that you actually shape the cookies with your hands and cook them in the oven until they aren’t raw anymore. There’s very little science involved. I can do that! Correction: I did that!

These cookies are chewy, peanutty, oatmealy, chocolately… and almost guilt-free! Definitely better for you than most cookies anyway. Why? Because the fat in these cookies comes mostly from the peanut butter. Take a guess as to how much butter is in this batter. Come on… guess.

A single tablespoon! Not one stick, like many other cookie recipes, but ONE TABLESPOON! So go ahead, indulge. Enjoy for breakfast. Eat three of these in one sitting. Because honey, in my book, these are pretty darn good for you!

4

To me these cookies could be cousins with a granola bar or oat bar. There’s enough sweetness that this could be a dessert but its not overpowering and could be eaten as a breakfast on the go too. I added M&Ms and Pecans to mine but customize these and make them your own. Let me know your thoughts in the comments below.

I did not create this recipe. This recipe was written by Amy’s Healthy Baking.

Healthier Monster Cookies

Ingredients

  • 1 cup instant oats (or oatmeal that has been pulsed in a food processor 5-6 times)
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 Tablespoon unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup nonfat milk or almond milk
  • 2 Tablespoon mini M&M candies, divided
  • 2 Tablespoon mini chocolate chips, divided
  • 2 Tablespoon chopped pecans (optional)

Directions

  1. Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the melted butter, egg white, and vanilla. Mix in the peanut butter until smooth. Stir in the brown sugar and milk. Mix completely. Add in the flour mixture, stirring just until incorporated. Fold in all of the pecans, most of the M&Ms, and most of the chocolate chips. Chill for 30 minutes.
  2. Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet and flatten to the desired thickness and width. Cookies will not spread. Gently press the remaining M&Ms and chocolate chips into the tops of the cookies. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack. Keep in a sealed container.
http://foodiemcbooty.com/healthier-monster-cookies/

I did not create this recipe. This recipe was written by Amy’s Healthy Baking.

Simply Delicious Chocolate Chip Cookies

IMG_2142

Sometimes a simple chocolate chip cookie is all I need to make everything right in the world again. There is something so warm and inviting about fresh, homemade chocolate chip cookies. I love the taste, the chew, and how intoxicating my home smells when I make cookies. Every step of the baking process (including the eating part!) is completely comforting to me, like being wrapped in a warm blanket fresh from the dryer. I will make these cookies, specifically this recipe, until the day I die.

IMG_2146 (1)

The thing I’ve learned through baking batch after batch of cookies, is that every cookie spawns from the same basis recipe. If you mix sugar, butter, flour, leaveners (etc.) you end up with some type of cookie. Some recipes I’ve tried result in puffy cookies, others are crispy, and some are just plain… well, plain.

IMG_2153 (2)

Personally I love a chewier, golden cookie and I’ve found the perfect ingredient to make that happen every.single.time – melted, brown butter. I’ve had the best luck achieving this by using melted butter and if you let the butter brown, your cookies will taste as if you added caramel to them. Sooooooo yummy! I think this cookie recipe is pretty darn perfect but I’m always open to other learning differen baking tips. Share some of your own cookie tips in the comments below!

Simply Delicious Chocolate Chip Cookies

Simply Delicious Chocolate Chip Cookies

Ingredients

  • 1 cup unsalted butter
  • 3 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 12-ounces good-quality semi-sweet chocolate, chopped
  • Flaky sea salt

Directions

  1. Preheat the oven to 360°F. Line 2 rimmed baking sheets with parchment paper.
  2. Melt the butter in a light-colored saucepan over the lowest heat possible. Swirl the pan occasionally to ensure the butter is cooking evenly. The butter should begin to foam. The butter will progress from a light yellow-brown color to golden-tan then a dark, deep nutty brown. When you smell a nutty aroma, your butter is browned. Set aside.
  3. In a bowl, combine flour, baking powder, baking soda, and salt with a whisk. Set aside. Pour the melted butter into a large bowl and whisk in the sugars until all lumps are gone. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended (do not over mix or you will have tough cookies!) Gently stir in the chocolate chunks.
  4. Refrigerate the dough for 5 minutes and then roll into 1 heaping tablespoon rounded discs and gently press each cookie into a bit of flaky sea salt (or you can lightly sprinkle sea salt on top and press the salt into the dough). You wont need much salt to make an impact. Arrange on the prepared pans leaving 3 inches between each cookie. Bake until the tops are cracked and lightly golden, 10-12 minutes, rotating the pan halfway through baking. Cool on the pan for 2 minutes, the move to a wire rack to cool completely.
http://foodiemcbooty.com/simply-delicious-chocolate-chip-cookies/

Recipe adapted from Seven Spoons and Cook’s Illustrated.

Pumpkin Cookies with Chai Tea Icing

Baby it’s cold outside!  Denver’s forecasted high is 2 degrees today.  I am so thankful to Santa for bringing us a heated blanket.  I know we (and our kitty) appreciate the warmth on these bitter cold nights.

The holidays are typically a time of reflection for me.  I think about what I have accomplished (or didn’t accomplish) during these last 12 months and make new goals for the new year.  I also remember to show my appreciation to my family and make sure they feel the same warmth and love they make me feel, especially during these cold days.  I also love to share in memories with my friends and extended family here in Colorado.  There is nothing like cozying up to loved ones and talking over a mug of something warm.

If you love a cup of spicy chai tea as much as I do, then you will love these cookies.  They have just enough spice to make everything nice and the pumpkin flavor really comes through too.  I hope you enjoy and have a splendid new year!

Recipe originates from Reclaiming Provincial.

Pumpkin Cookies with Chai Tea Icing

Ingredients

    Cookies
  • 2 ½ cups of all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp salt
  • ½ cup of butter (1 stick), softened
  • 1 ½ cups of sugar
  • 1 cup of pumpkin purée
  • 1 egg
  • 1 tsp vanilla extract
  • Icing
  • 2 cups of confectionery sugar
  • 4 tbsp milk, plus additional milk if necessary
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 chai tea bags

Directions

  1. Preheat your oven to 350°. Combine flour, baking powder, baking soda, spices, and salt in a bowl and set aside.
  2. In a separate bowl, cream together butter and sugar. Beat in pumpkin, egg, and vanilla until creamy, then mix in dry ingredients until just combined.
  3. Drop tablespoons of batter onto a parchment-lined baking sheet. Bake cookies for 15–16 minutes, or until they begin to have just a hint of golden brown around the edges. Remove from oven and cool complete before frosting.
  4. For the icing: Melt butter in a saucepan and add milk. Steep chai tea bags in the liquid for 5 minutes, then discard. Combine together with sugar, vanilla, and milk, and mix until a smooth icing forms. If the icing is too thick, add 1 tablespoon of milk at a time until you have a smooth, velvety glaze.
  5. Dip the cookies and place in the fridge to cool.
http://foodiemcbooty.com/pumpkin-cookies-with-chai-tea-icing/

Caramel Macchiato Cupcakes

CaramelMaccCups

I used to be that girl who drank her coffee black.  I was a coffee purist.  I still am that coffee purist at heart, but recently I discovered Caramel Macchiato drinks.  (Please don’t tell the coffee beans, I don’t want them to know that I am cheating on them).  What a mistake! Now I am hooked on high sugar, caffeinated beverages!  You probably think I’m exaggerating but I swear I get the shakes if I don’t have one every 48 hours.  I admit it – I have a problem.

That is, after all, the first step right?

So, what better way to celebrate these deliciously sweet and caffeinated beverages than with a cupcake?  My challenge with these cupcakes was to ensure that the coffee was the star of the show and there was just enough caramel to make these perfectly sweet.  I used a Starbucks double shot and caramel macchiato coffee creamer in the cake mix.  I think it turned out PERFECTLY!  I brought these to work and the girls couldn’t get enough of them.  You’ve been warned, you may need an intervention after eating these cupcakes!

CaramelMaccCups2

This is one of those recipes that already has so much going on that I “cheated” with a few of the ingredients.  I used cake mix and frosting from the store.  I used the mix and frosting as a base and spruced them up with other yummy ingredients.  Saved me a headache, that’s for sure.  I’ll leave it up to you if you want to do the same!

Caramel Macchiato Cupcakes

Rating: 51

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yields: 24 cupcakes

Calories per serving: I don

Caramel Macchiato Cupcakes

Ingredients

  • 1 box Betty Crocker Triple Chocolate cake mix (if you use a different brand, make sure the number of ounces on the box are the same)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 4 Tablespoons Starbucks double shot drink
  • 1 cup Caramel Macchiato Coffee Creamer
  • 3/4 cup strongly brewed coffee, cooled to room temp
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 2 cans vanilla frosting
  • 1 packet of caramel flavor frosting flavor-add in
  • Caramel syrup (store bought or homemade)

Directions

  1. Preheat oven to 350 degrees F. Mix cake ingredients as directed, replacing the water with Starbucks double shot and coffee creamer. Divide evenly in cupcake liners, filling each liner 2/3 full. Bake immediately for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool. Note: If your mix sits for too long your cake will not be as light and fluffy. Make sure to mix well before pouring if needbe.
  2. In a small bowl, combine the strong coffee and milk. Place all cooled cupcakes onto a sheet pan and poke numerous times with a chopstick or skewer. Carefully pour a bit of the coffee/milk mixture into each cupcake so it soaks up the mixture.
  3. Combine the frosting with 1/2-3/4 of the caramel flavor packet, to taste (I don't like my frosting too, too sweet). Frost the cupcakes and drizzle with caramel sauce.
http://foodiemcbooty.com/caramel-macchiato-cupcakes/

 

Maple Glazed Pumpkin Muffins

pumpkin muffins

I am so excited to share pumpkin recipes on this blog again!  Pumpkin season is my absolute favorite.  Pumpkin spice lattes… pumpkin cream swirl coffee… pumpkin coffee cakes… pumpkin ravioli… pumpkin everywhere!

You’ll have to excuse me if you’re like my boss and do not like pumpkin.  More for us pumpkin lovers then!

If you’re here because you love pumpkin as much as I do, then let’s talk about pumpkin muffins.

pumpkin muffins2

Pumpkin muffins are arguably my second favorite pumpkin baked good after pumpkin pie.  They are moist and fluffy and I can’t help but rip off those crunchy muffin tops (heehee!) and scarf those down before I can even blink.  The batter scared me at first, a bit thicker than I thought it should be.  But after I baked them I quickly realized that the batter was just right.  These muffins are completely fluffy and flavorful.  There really isn’t need for streusel or glaze, but heck, when in Rome right?

The streusel adds that extra bit of sugary crunch that we all love.  Plus the glaze… well, frankly I’m happy I added the maple glaze.  The maple compliments the pumpkin and spices extremely well.  I never knew!  I just might have to add syrup to my pumpkin pie from here on out.  Okay maybe not… but that doesn’t mean I’m not going to try it.  🙂

Cheers!

Maple Glazed Pumpkin Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yields: About 24 muffins

Ingredients

    For the Muffins:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 can (15-ounce) pure pumpkin puree
  • 3 large eggs
  • 2 1/2 cups flour (I used a combination of whole wheat and all-purpose)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • For the Streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter, softened
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 Tablespoon pure maple syrup
  • 1-2 Tablespoons milk

Directions

  1. Preheat oven to 350 degrees F. Grease 24 cupcake pans.
  2. In a large mixing bowl, beat the butter and sugar until combined, about two minutes. Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt and slowly combine until thoroughly mixed (I did this by hand with a wooden spoon). Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
  3. In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
  4. Bake for 17-18 minutes. Remove and cool on a wire rack.
  5. For the glaze, whisk the powdered sugar, vanilla, maple syrup and milk together until desired consistency. Drizzle onto the muffins, allow to set for a couple of minutes and enjoy!

Notes

If freezing, do not add drizzle. Allow muffins to cool and store in an airtight freezer bag. When ready to eat, thaw and make drizzle fresh.

http://foodiemcbooty.com/maple-glazed-pumpkin-muffins/

Muffin recipe adapted from Pinch of Yum and Shugary Sweets blogs.  Let’s call this their Pumpkin Muffin baby.

pumpkin drop donuts, donuts without pan, donut holes

Pumpkin Drop Donuts

pumpkin drop donuts, donuts without pan, donut holes

Happy September!

Do you know what that means?  September means the air is crisper in the morning, school season starts and pumpkin season is just around the corner!  What better way to celebrate pumpkin season than with pumpkin donuts?  These drop donuts taste just like mini pumpkin pies.  Yum!

Now, I don’t have a donut pan so I stick to drop donuts (who needs a donut pan to make great donuts at home anyway?)  Okay, these aren’t gourmet looking by any means but they are rustic and absolutely delicious.  Make sure you have some friends or family members around when you make these, otherwise you’ll eat them all by yourself.  Which, your taste buds will love but your tummy might not.

The most important thing to keep in mind when making drop donuts is to make sure you drop small amounts of dough into your fryer oil.  If you make the donuts too large, the inside will not be able to cook completely and the inside of your donuts will be doughy instead of fluffy.

Pumpkin Drop Donuts

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yields: About 30-40 donuts

Ingredients

  • Vegetable oil for deep frying
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon all spice
  • 1/8 teaspoon ground cloves
  • 1/3 cup canned pumpkin
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Directions

  1. Heat oil for deep frying (375°F).
  2. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, all spice and cloves. Mix pumpkin, milk, oil, vanilla and egg in a separate bowl. Stir into dry ingredients just until moistened. Allow to rest for 5 minutes.
  3. Drop by teaspoonfuls into hot oil 5-6 at a time. Fry 2-3 minutes, on each side, until golden brown.
  4. Drain on paper towels. Mix sugar and cinnamon; roll warm donuts in mixture and serve.
http://foodiemcbooty.com/pumpkin-drop-donuts/

strawberry hand pies

Fresh Strawberry Hand Pies

strawberry hand pies

Today is my birthday.  My, how times flies.   Because this is such a sweet day I thought I would post something sweet for you!

In case you couldn’t tell, I’m more of a cook than a baker.  I feel more comfortable cooking, a mad scientist of sorts, experimenting with new ingredients here and there.  Baking is more an exact science, which is why I usually stay away, but I do like to dabble once in awhile.

One of my favorite desserts to indulge in is pie.  I love how fresh fruit bursts and becomes ooey and luscious after it bakes in a flaky pie crust.  Yum.  Because it is  prime strawberry season, these seemed absolutely perfect to make.

If you’re a pie crust maker, feel free to make your own crust for these pies.  I cheated here and used store bought crust for my pies.  I hear these make good leftovers for breakfast the next day too (if you have any leftovers)!  Don’t ask me how I know that, just trust me.

I um, got a little too ambitious with the filling so my pies leaked a bit more than they normally would.  A personal thank you to the person who invented parchment paper!

Fresh Strawberry Hand Pies

Fresh Strawberry Hand Pies

Ingredients

  • About 2 pounds of strawberries (3-4 cups, chopped)
  • 4 tablespoons sugar
  • 2 tablespoons corn starch
  • pinch of salt
  • Pre-made pie crusts (4 single rounds total)
  • 1 egg
  • water
  • sanding or granulated sugar

Directions

  1. Preheat your oven to 425 degrees F. Line 2 large cookie sheets with parchment paper.
  2. Combine the strawberries, sugar, corn starch and salt in a medium bowl. Whisk the egg and water together in a small bowl. Let sit and prepare the crusts.
  3. Use a large biscuit cutter or large mouthed glass or mug and cut as many 5-inch rounds as you can. Combine any leftover scraps of dough and roll it flat with a rolling pin. Cut another 5-inch round from the combined scraps.
  4. Put about 2 tablespoons of filling in the middle of the rounds. Brush the edges with the egg wash, then fold the crust in half and create a half circle. Press and crimp the edges to seal. Place the pies on the prepared cookie sheets. Cut a vent into each round then brush each pie with more egg wash and sprinkle with sugar.
  5. Bake for 20-25 minutes or until golden brown.
  6. Keep in a sealed container at room temperature for up to 2 days.
http://foodiemcbooty.com/fresh-strawberry-hand-pies/

oatmeal bars caramel

Oatmeal Caramel Bars

oatmeal caramel bars

Hello friends!  It’s been too long.  Now that spring has arrived in full swing here, I have been a busy bee.  It’s like everyone has woken up from winter’s slumber.  Loads of visitors, grill outs, parties… it’s almost as if summer has already arrived.  I love this time of year!

Okay, back to these absolutely delectable bars.  I don’t even know where to begin with these!  They are ooey, gooey, chocolatey and chewy.  They are sweet with caramel and hearty with bits of oats.  These are completely addicting and dangerous.  You’ve been warned.

The process is relatively simple.  You create a layer of cookie/bar, par bake it, add a layer of gooey caramel then finish it with the second layer.  Bake, cut, and devour.  The second step is optional… you could just bake and devour but I try to have a bit of civility when it comes to these things.  Only when people are looking of course.

Oatmeal Caramel Bars

Ingredients

  • 32 individually wrapped caramels, unwrapped
  • 6 tablespoons heavy cream
  • 2 cup all-purpose flour
  • 2 cup rolled oats
  • 1 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup butter, melted
  • 1/2 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking pan lined with foil or parchment paper. In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
  2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of pan. Reserve the rest.
  3. Bake the crust for 15 minutes in the preheated oven. Remove and sprinkle with chocolate chips. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Use your hands to gently pat everything down.
  4. Return to the oven and bake for an additional 15 minutes, or until the top is lightly toasted. Cool then cut into squares.
http://foodiemcbooty.com/oatmeal-caramel-bars/

Bailey’s Irish Cream Chocolate Cake

Baileys Irish Cream chocolate cake 1

Yep, you read that correctly – boozy cake.  Now, this isn’t my first rodeo with booze and cake.  What can I say, I like having my cake and drinking it too.  What lady doesn’t, really?

This isn’t your average chocolate cake.  You can really taste the Bailey’s Irish Cream in this baby.  If you’re not a fan of Bailey’s, feel free to replace the Irish Cream with Guinness Stout to stick to the St. Patrick’s theme or switch it up with my favorite alcohol to add into any cake, Young’s Double Chocolate Stout Beer.

Bailey Irish Chocolate Cake2

I originally grabbed this recipe from Foodie Baker, converting her recipe to US measurements.  I found the cake to be more brownie-like and heavy instead of light and cake-like.  I also thought that it lacked sweetness.  I think my conversions threw off my results so I made some adjustments and this is my final version of her “lazy cake.”

Happy baking and happy St. Patrick’s Day!

Bailey’s Irish Cream Chocolate Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yields: 16 small servings or 8 large servings

Bailey’s Irish Cream Chocolate Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup good-quality cocoa
  • 1 1/2 cups sugar
  • 1 cup strong coffee
  • 1 cup butter, cubed
  • 1 cup Bailey's Irish Cream
  • 2 eggs
  • 1 teaspoon vanilla
  • Powdered sugar, for topping

Directions

  1. Preheat oven to 325 degrees F. Butter an 8x8-inch dish and line the bottom with parchment paper.
  2. Combine the flour, baking soda and salt in a small bowl and whisk together.
  3. In a small pot, add the cocoa and sugar. Add the coffee and butter then heat the pot to medium heat, whisking until the sugar dissolves and the butter melts. Pour into a large bowl and allow the cocoa mixture to rest for 10 minutes. Stir in the Bailey's and one egg. Whisk to combine. Add the second egg and vanilla and whisk again.
  4. Sift in the flour mixture and combine. The cake batter will be thin. Pour into the buttered dish and tap on the counter a couple of times to release any air bubbles.
  5. Bake for 1 hour then cover with aluminum foil and finish in the oven for another 30 minutes. The cake is done when a toothpick or skewer can be inserted and removed cleanly.
  6. Remove from the oven and allow to cool completely. Dust with powdered sugar and serve.
http://foodiemcbooty.com/baileys-irish-cream-chocolate-cake/

Texas Millionaires (Homemade Candy)

Sweets for your sweetie!

I discovered this recipe in a candy making book many years ago.  I couldn’t tell you the name of the thing if my life depended on it.  It SHOULD be named:

CANDY:  THE BOOK YOUR MAMA WARNED YOU ABOUT

If you haven’t heard of a Texas Millionaire before, they are essentially chocolate-covered caramel pecan balls (say that five times fast!)  They’re very similar to turtles and thus, equally as addicting.

Homemade candy is so easy to make and it makes a great gift. Everyone loves something that was handmade and custom. Here’s a great opportunity to make something for someone you love.

Texas Millionaires

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yields: 2 - 3 dozen candies

Ingredients

  • 1 (14-ounce) package caramels, unwrapped
  • 2 tablespoons butter
  • 2 tablespoons water
  • 3 cups pecan halves
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 8 (2-ounce) vanilla candy coating squares

Directions

  1. Spray a [heavy] saucepan with non-stick spray. Cook first three ingredients in the sauce pan over low heat, stirring constantly until smooth.
  2. Once melted, stir in pecan halves. Remove from heat and cool in pan at least 5 minutes (should be a fairly pliable consistency).
  3. Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes (until firm).
  4. While the pecan caramel goodies cool, wash out the saucepan you were using. Melt the chocolate morsels and candy coating in the same saucepan on low heat, stirring until smooth (this will save you loads of cleanup later).
  5. Dip caramel candies into the chocolate sauce, allowing excess to drip, place on lightly greased wax paper. Chill 15 minutes. While these chill, clean out your saucepan.
  6. This recipe makes 2-3 dozen candies. These keep the best in the fridge. However, if you know you're having company over ahead of time, take them out a half hour before your guests arrive and these little guys will be ooey gooey on the inside by the time their grubby fingers find them.
http://foodiemcbooty.com/texas-millionaires-candy/

Fresh Strawberry Crumble Bars {Vegan}

strawberry bars, crumble bars, vegan baking

Howdy and happy Groundhog’s Day to you!  This isn’t really a Groundhog’s Day inspired recipe (who eats groundhog anyway?) but I had a plethora of oats and almonds in my pantry that inspired this recipe instead.

I bought some fresh strawberries and these vegan strawberry bars were born!  I love that this recipe uses real fruit instead of jam.  That makes it healthy right?  Okay, not really.  There is plenty of sugar in these bars, but they are completely dairy and egg-free, so that helps.

Usually when I read those words (“dairy-free” and “egg-free”) I instantly connect it to being tasteless.  I know, that’s a shameful thing to do but I am a bacon-lover at heart after all.  Have no fear though, because the fresh strawberries with the texture of the crumble really are a winning combination that does not lack in flavor one bit.  I hope you enjoy these as much as we did!

Fresh Strawberry Crumble Bars {Vegan}

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yields: About 12 bars

Fresh Strawberry Crumble Bars {Vegan}

Ingredients

    For the Crust:
  • 6 tbsp unsalted dairy-free butter alternative, chilled
  • 1 cup all-purpose flour
  • ⅓ cup light brown sugar
  • ¼ tsp salt
  • For the Filling:
  • 3½ cups chopped organic strawberries
  • ⅓ cup white sugar
  • 2 tbsp flour
  • 1 lemon
  • For the Topping:
  • ⅓ cup all-purpose flour
  • ⅔ cup quick oats
  • ¼ cup crushed almonds
  • ½ cup light brown sugar
  • 6 tbsp unsalted dairy-free butter alternative, chilled

Directions

  1. Preheat oven to 350 degrees F.
  2. Use a pastry blender or food processor to combine crust ingredients until crumbly. Press into an 8×8 dish. Place into the oven and bake about 15 minutes, until slightly browned. Remove and set aside.
  3. Combine strawberries, sugar and about 3 tbsp lemon juice from the lemon in a bowl. Zest the lemon for extra lemon flavor over the strawberries. Add the flour and mix until well blended. Set aside.
  4. For the topping, combine all ingredients listed above with a pastry blender or food processor until crumbly. Spoon the strawberries over the crust, then top with crumbly topping and crushed almonds.
  5. Bake for 40-45 minutes, or until the top is a nice golden brown. Let cool for at least 30 minutes before cutting into bars-
http://foodiemcbooty.com/fresh-strawberry-crumble-bars-vegan/

Sugar Cookies with Almond Icing

cookies_1

I love my mom very much but she was never the “mom” type.  She didn’t get excited about bake sales nor did we heavily participate in holiday festivities.  She was more of the tough-love type.  She taught me how to survive and make it on my own.  She worked hard so I could have a future.  It’s something that I can’t thank her enough for.

I realized that I haven’t experienced the sugar cookie decorating phenomenon that most kids grow up with.  Bound and determined, I hosted my first holiday cookie party.  The best part (other than the wine of course) was getting together and decorating cookies with my friends.  They may not have been the prettiest cookies made by man, except for Heather’s of course, but they tasted amazing.

Sugar Cookie

Heather’s “Grocery Store Worthy” Cookie

This is a new tradition for us!  Here’s hoping my decorating skills will improve as time goes on…  at least they tasted great!

Sugar Cookies with Almond Icing

Rating: 51

Prep Time: 1 hour, 20 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 28 minutes

Yields: 5 dozen

Ingredients

    For the Cookies:
  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • For the Icing:
  • 5 cups confectioners' sugar
  • 3 tablespoons milk
  • 3 tablespoons light corn syrup
  • 1 teaspoon almond extract
  • assorted food coloring

Directions

    For the Cookies:
  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.
  4. For the Icing:
  5. In a small bowl, stir together confectioners' sugar and milk. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup, one teaspoon at a time.
  6. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, pipe, or paint them with a brush.
http://foodiemcbooty.com/sugar-cookies-with-almond-icing/

 

 

 

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