Mini Key Lime Tarts

A similarity between these mini desserts and my last post, Strawberry Jell-O Pretzel Salad, is that they are both perfect summer, fruit desserts.  I would much rather have something like this than a piece of chocolate cake in the summer.  These mini tarts are refreshing and the perfect size to satisfy your sweet tooth. 

You could easily make these into larger sized individual tarts, or use the batter to make one 

large tart. 

Mini Key Lime Tarts

2-4 pkgs of frozen mini phyllo tarts

1 (14 oz) can sweetened condensed milk

1/2 cup fresh lime juice, plus zest from 2 limes

2 Tbsp powdered sugar

4 egg yolks

2 cups whipped cream, or cool whip

8-10 key limes, sliced into coins to garnish

Preheat oven to 375ºF.

In a large bowl, whisk together egg yolks until blended.  Add in sweetened condensed milk, lime juice, lime zest, and powdered sugar.  Whisk together until smooth.

Place mini phyllo tarts onto a baking sheet.  Spoon batter into each mini tart until nearly overflowing (it will not spill over when cooked).  Bake for approx 12 minutes, or until custard has set.  Remove and let cool. 

Top with whipped cream, or cool whip.  Garnish with key lime.  Store in your refrigerator for up to 4-5 days.

Enjoy!!!

Strawberry Jell-O Pretzel Salad

Strawberry Jell-O pretzel salad appears to be a dessert that has been around for awhile and I'm sure most of you have heard of it, or tried it.  I had not ever heard of it before seeing it around on Pinterest.  However, this is such a delicious summer dessert recipe!! Fruit, cool whip .... yum!  It's the perfect combination of sweet & salty.  I highly recommend making this before the summer is over!! 

The only downfall to this dessert is that it doesn't stay good for very long - the pretzels will start to get soggy after several days.  It would be a great dessert to take to a BBQ or potluck dinner. 

Tip for you: Follow the directions carefully, and in order.  Timing each step is important.  I learned the hard way and my jell-o had set a little too much before I poured it as the top layer.

Strawberry Jell-O Pretzel Salad

3 cups crushed pretzels

1 cup butter, melted

4 Tbsp sugar, plus 3/4 cup sugar

1 (8 oz) pkg cream cheese, room temperature

1 (8 oz) container cool whip (I always use the "Free" Cool Whip)

2 (3 oz) strawberry gelatin, Jell-O, packages

2 cups boiling water

2 (10 oz) pkg frozen strawberries (sliced)

Preheat oven to 400ºF.

For the crust: mix the pretzels, butter (melted), and 4 Tbsp sugar.  Press the pretzel mixture into 9x13 and bake from approximately 7-10 minutes.  Let crust cool.  (Make sure completely cooled before moving on the next layer). 

In a mixing bowl, beat together cream cheese and 3/4 cup sugar.  Once thoroughly mixed together, gently fold in the cool whip.

Once the crust is cooled, spread the cream cheese layer over the pretzel crust.  Make sure the cream cheese layer is spread evenly and is spread up against the edges of the pan - that will prevent the jello from leaking down into the layers.

Top layer/Jell-O layer: Boil 2 cups of water, then take off the burner and add gelatin mix - mix together well.  Add in the strawberries and let it cool for just a couple minutes - you want slightly thicker consistently, i.e. that of an egg white.  Once that is achieved, pour Jell-O mix on top of cream cheese mix.

Refrigerate for 3-4 hours, until well set.

Enjoy!!!

Soft & Chewy Chocolate Chip Cookies

These chocolate chip cookies are based off of the base recipe for the Snow Day Cookies I made a couple months ago.  The secret ingredient: cornstarch.  The other secret: under baking them.  

Baking them for the recommended time is about 8-9 minutes.  When you check on them at that time, you want them to not be "firm", but at a spot where you may question to bake another minute or two.  But, if you want them really soft, then take them out of oven and let them sit on the cookie sheet for several minutes to cool (about 10 or so).  Once they are cooled, I transfer them to the freezer and keep them in the freezer.  Then, when you want a cookie, just pull it out of the freezer and it will be ready to eat - it won't be so hard that it seems frozen, or that you want to let it sit out for several minutes to soften up.  Another piece of advice: when baking cookies, do not place uncooked dough on hot/warm baking sheets.  It's best to invest in a couple baking sheets and rotate between each batch. 

For more information on how to bake soft cookies, head over to Sally's Baking Addiction and read up!

Soft & Chewy
Chocolate Chip Cookies
{Original Recipe: Sally's Baking Addiction}

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

3/4 cup dark brown sugar

1/4 cup sugar

1 egg, room temperature

2 tsp vanilla extract

2 cups flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 1/4 cup semi-sweet chocolate chips

Line baking sheet with parchment paper and set aside.

Using a mixer {either hand held or stand}, cream together butter and sugars on medium speed until fluffy and light in color. Mix in egg and vanilla. 

In a separate bowl, combine flour, cornstarch, baking soda, and salt.  On low speed, slowly mix into wet ingredients.  Stir in chocolate chips.  Then, chill your dough for at least 30 minutes.

Preheat oven to 350ºF.

Once dough is chilled, drop 1 Tbsp sized ball of dough onto baking sheet.  The dough may be sticky to work with.  Bake for 8-9 minutes.  After baking time is completed, let cookies cool on baking sheet for several minutes - then, if desired, transfer to freezer to store.  

{May be stored out of freezer, as well}

Enjoy!!!

Carrot Cake Pie

If you have ever made a "cake pie", I'm sure you would agree that they are very addicting.  A couple years ago for Thanksgiving I made a "cake pie" and it's one of my favorite types of pie desserts.  This carrot cake pie I made for Easter dessert, as well.  This was definitely the family favorite.  Between my sister and I, it's pretty safe to say that carrot cake is one of my favorite all-time desserts and red velvet is hers.  However, she may have converted {but probably not complete} after having carrot cake pie.  Everyone must give this recipe a try! 

Carrot Cake Pie
{Original recipe from: Crazy for Crust}

     1 premade pie crust {or you can use your favorite homemade recipe}

1 cup flour

1/2 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1 1/2 tsp cinnamon

1/8 tsp ginger

1/4 cup butter, melted

1 tsp vanilla

1 egg

1 cup shredded carrots

For the frosting:

1/4 cup white chocolate chips

5 oz cream cheese

1 Tbsp butter

1/2 tsp vanilla

3/4 cup powdered sugar

Preheat oven to 350ºF

Line a pie pan with pie crust, crimping the edges

Combine:  flour, baking powder, baking soda, salt, cinnamon, and ginger in mixing bowl. Then, cream together butter and sugar with mixer, then stir in eggs and vanilla until combined

Stir dry ingredients into wet until combined.  Fold in carrots

**Note: the batter will be very thick and it isn't a large amount, either. 

Pour batter into pie crust and bake for 25-30 minutes - until top is set and toothpick comes out nearly clean.  If edges of pie crust start to brown, cover with protector or aluminum foil. Cool completely before frosting.

Frosting:

Melt white chocolate chips in a small bowl in the microwave on 50% at 30 second increments, until melted.  Let cool slightly.

In a separate bowl, beat cream cheese and 1 Tbsp butter with mixer until creamy.  Then, beat in melted white chocolate.  Stir in vanilla.  Slowly beat in small amounts of powdered sugar, until well combined.  Frost the pie how you would like - you can either spread a layer on top, or use a piping tip to decorate.

*My photo was taken before I frosted it.  I used a piping tip to add the frosting.

Enjoy!!!

Coconut Cream {Easter} Pies

While hunting for what I was going to bake for Easter dessert, I came upon several recipes that sparked my interest.  I finally narrowed it down to 2 - Coconut Cream Pies and Carrot Cake Pie.  Deciding between the two recipes was near impossible because Chris's favorite dessert is coconut cream pie and my favorite dessert is carrot cake.  I asked my family what sounded good and their reply - "Both sound good!" I decided to make both.  The coconut cream pies were baked individually  which worked well for smaller portions.  You could put the recipe together and make one large pie, I guess.  

The recipe for the coconut cream pies can be found in the cookbook Desserts in a Jar.  Chris and Laney got me the cookbook for Christmas and is filled with all sorts of fun recipes!  I also found the recipe on Crazy for Crust's blog {love this blog, by the way!}.  I followed the directions step by step, but somehow my pudding mixture was still soupy after several hours of being chilled.  So, I had to adapt the recipe a bit.  I added in approx 1 1/2 pkg of coconut cream instant pudding mix {by Jell-O}.  So... if you encounter the same problem, just make sure you have some coconut cream instant pudding on hand to help thicken it up!  

Also, I did not make the meringue topping.  I simply used fat-free, sugar-free cool whip.  If you are interested in making the meringue topping, you can follow click on the link above to Crazy for Crust and find the instructions there. 

*The colored ramekins were purchased at World Market (only $1.95 for each).

Coconut Cream {Easter} Pies

1 pkg refrigerated Pilsbury pie crust

3 c. milk {I used skim}

2/3 c. sugar

5 large egg yolks

1/4 c. cornstarch

2 tsp vanilla extract

1/2 tsp coconut extract, optional

1 c. coconut, plus extra for toppings

Fat-free, sugar-free Cool Whip

Mini easter egg candy -

{I used Cadbury mini eggs for some and M&M eggs for others}

 6-8 Mini ramekins or glass jars

Roll out pie crust and bake in bottom of ramekins per instructions on box.

*I had some extra pie crust, so I baked it on a baking sheet and then crumbled it on the bottom of each ramekin

In a large {heatproof} bowl, whisk together egg yolks and sugar.  Whisk togehter {by hand} until smooth, will become light yellow in color.  Set to side.

In a medium sized sauce pan, add milk and cornstarch.  Set over medium heat until bubbles begin to form around the edges, stirring constantly {about 5 minutes}.  While the mixture is hot, pour approximately 1/2 cup into the bowl with the egg yolks and sugar - whisk together to temper the eggs.  Then, whisk in approximately another 1/2 cup of the hot milk mixutre into the eggs.  Pour the entire egg/milk mixture back in the sauce pan.  Place back on medium heat and continue heating until it thickens {approx 2 minutes}. 

Remove from heat and add in vanilla extract, coconut extract {if desired}, and coconut.  Place pudding mixture into fridge for several hours to continue to thicken and chill. 

If your mixture is not thick enough, or pudding-like, add some coconut cream instant pudding mix until it is thickened to your liking, I used approx 1 1/2 small pkgs of the instant pudding mix. 

In a small pan, over medium heat, add coconut - stirring constantly {can burn easily} until toasted and browned. 

Divide pudding mix evenly into ramekins.  Top with cool whip, sprinkle with toasted coconut.  Add mini easter egg candy, if desired. 

Enjoy!!!

Skinny Funfetti Cupcakes

Whether you are baking a cake or cupcakes, an easy "skinny" substitution is to use some sort of diet soda versus the eggs and oil.  I don't feel it takes away flavor, nor does it really dry it out.  I think it's a great way to cut back on some calories {go ahead, have a seconds!}.  These cupcakes use Diet Sprite.  If you are baking a darker cake {chocolate, devil's food}, I would suggest using Diet Coke or Diet Dr. Pepper.  This cupcake recipes not only uses a 'healthier' version for the cake part, but also the icing.  Chris thought they were really good and was surprised when I told him how the icing was made.  Hope you enjoy!!

Skinny Funfetti Cupcakes

{Source: Six Sisters' Stuff}

1 pkg Funfetti cake mix

1 can Diet Sprite

Frosting:

1 tub {8 oz} sugar-free, fat-free Cool Whip

1 small pkg sugar-free vanilla Jello Instant Pudding

Preheat oven to 350ºF.  Line muffin pan with cupcake liners.

In large mixing bowl, mix together cake mix and Diet Sprite until smooth, no lumps.  Evenly distribute in cupcake liners.  Bake for approx 20 minutes.  Let cupcakes cool completely before frosting.

To make the frosting: mix together Cool Whip and vanilla pudding, using a whisk or electric mixer.  Mix together until smooth, no lumps.  Evenly frost cupcakes {make sure cupcakes are completely cooled before frosting, or else it may make the cool whip runny}.  Store in refrigerator!

Enjoy!!!

Circus Animal Cookie Truffles

These cookie truffles are incredibly easy to make!  They are much less time consuming than normal cake ball truffles because it doesn't require you to bake a cake!  I think it would be fun to experiment with other pre-made cookies (I have done the oreos before and those are delish!).  This recipe can be used with either cream cheese or cream cheese frosting.  I did the frosting because I read that it tastes better than the cream cheese.  To be honest, they are a little sweet - but they are tasty!  I think the cream cheese filler would help to make them less sweet.  So, if you prefer something a little less sweet, then you could try the cream cheese filling instead. 

Also, the measurement on the ingredients is flexible, too.  I bought my ingredients at Target and they were all out of the bags of the frosted animal cookies, so I bought 2 boxes of the Target brand.  I ended up mixing about 16 oz of animal cookies and 1 can of frosting.  But this can easily be reduced by half. 

Circus Animal Cookie Truffles

Approx 16 oz of Circus Animal Cookies

1 tub of cream cheese frosting

Almond Bark, or Wilton's Candy Melts (found at Hobby Lobby)

Sprinkles

Using a food processor, grind up the animal cookies to fine crumbs.  Pour all crumbs into a large bowl. 

Add 1 tub of cream cheese frosting and mix thoroughly with a spoon. 

Place truffle mixture in fridge for at least 30 minutes {optional} - making the mixture a little more firm makes it easier to roll.

Roll into equal sized balls and place on baking sheet {covered with parchment paper or foil}.  Place in fridge for 3-4 hours, or freezer 1-2 hours - until firm.

Melt almond bark, or candy. Using a spoon, dip each ball into melted chocolate - tap excess off against side of bowl.  Place on baking sheet & pour sprinkles on top.  Place in fridge for several hours, until chocolate hardens. 

Store in fridge for up to 1 week. 

Enjoy!!!

*When dipping the  balls into the chocolate, work quickly so that the chocolate doesn't harden up too much. Also, after each ball is dipped, immediately decorate with sprinkles so that the sprinkles will stick to the melted chocolate. 

**I used both white almond bark and Wilton's candy for my truffles.  I used white almond bark and dipped several balls into that - then, I added hot pink gel food dye {the gel dye works so much better} and dipped several balls into the hot pink.  Lastly, I used the Wilton's Candy Melts in the light pink color.  I buy my Wilton's Candy Melts at Hobby Lobby {or at Michael's, JoAnn's}. 

Here's a link to what the Candy Melts look like:

Wilton's Candy Melts

Here's a link to the gel dye that I use:

Wilton's Gel Food Color

Snow Day Cookies

I have been wanting to make these cookies for awhile because the base for these cookies are a little different than most.  The recipe uses corn starch, which I guess creates the thickness and fluffiness of these cookies.  They are also super soft and chewy - which I read is created by the higher ratio of brown sugar to white sugar (who knew?).  Anyways, they are really good and I am anxious to use this base for different types of cookies now!  

These were the perfect cookies to make today because it was snowing this afternoon (and the cookies have Snocaps in them!).  Snocaps are not a candy that I have ever bought.  I couldn't even tell you the last time I had one.  So, when I went to the store to go purchase them, I couldn't find them.  I tried Target, Wal-Mart, & Hy-Vee.  I mentioned something to my dad about it and was able to find some at Walgreens (thanks Dad!).  If you do not have all the baking chips that are listed in the recipe, feel free to use whatever you have on hand - anything will work!  I used dark chocolate, semi-sweet, and white chocolate (hence, the name triple choco-chip). 

Snocap Triple Choco-Chip Cookies
{Adapted from: Sally's Baking Addiction}

3/4 c. unsalted butter, room temperature

3/4 c. dark brown sugar (light brown sugar works too, but dark is preferred)

1/4 c. sugar (I used baking splenda)

1 large egg, room temperature

2 tsp. vanilla

2 c. flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt (I only used 1/4 tsp)

1/2 c. semi-sweet chocolate chips

1/4 c. dark chocolate chips

1/4 c. white chocolate chips

1/2 c. Snocaps

In a large bowl, mix together (with a stand mixer or hand mixer) butter and sugars, until well combined and fluffy on medium speed.  Then, mix in egg and vanilla. 

In small separate bowl, add flour, cornstarch, baking soda, and salt. Simply stir ingredients together. 

Slowly add in flour mixture to large bowl with butter, sugars, egg, and vanilla - mix together on slow speed until well combined.  Then, stir in chocolate chips and snocaps. 

Refrigerate dough for minimum of 30 minutes -- you can refrigerate dough for up to 3 days.  I wrapped mine up in that press-n-seal wrap and let it chill for about 2 hours.  

When ready to bake cookies, preheat oven to 350ºF.  Use parchment paper or a baking sheet to bake cookies on.  Scoop about 1.5 Tbsp of dough onto sheet for each cookie (slightly flatten out -- just a little bit, though!)  

Bake for 8 minutes.  They may appear slightly under cooked, but do not let them crisp at all!  I just let mine sit on the baking sheet once out of the oven for a couple minutes then remove to cool. 

The recipe states - Do not drop dough onto warm cookie sheets to bake.  Make sure the cookie sheets are completely cooled before baking. 

Enjoy!!!

Impress Your Honey: Easy Red Velvet Whoopie Pies

While grocery shopping a couple days ago, I stumbled upon a limited edition Pillsbury cookie dough - Red Velvet.  I am not one who loves to make cookies from cookie dough.  I would rather put in the extra elbow grease and bake them from scratch.  However, I picked up a roll of the dough to try out.  Also, my sister is a huge fan of red velvet desserts - it's her favorite - so, I knew she would be excited to try these out.  These whoopie pies are so easy to make!  Like I said, the dough is a premade dough and the icing that I used in the center is also Pillsbury.  While they may look a little fancy, they are the easiest things to make!

The only ingredients you need: 

Red Velvet Cookie Dough & Easy Frost Icing

Impress Your Honey:

Red Velvet Cookie Whoopie Pies

1 pkg of Red Velvet Cookie Dough

1 can of Easy Frost Icing

Bake cookies according to package. 

Once cooled, fill the center with icing and sandwich two cookies together.

Optional: Decorate with sprinkles, sugar crystals, etc. 

Enjoy!!!

Red Velvet Trifle

For Laney's birthday this year, we had our families over again for dinner.  One of the desserts I made included a trifle that my aunt originally gave me a recipe for.  It's one of my sister & I's favorite desserts.  The best part is that you can make it the day or night before and will actually taste better the next day!  It's a great dessert if you know you will be in a time crunch on the day of an event or anything.  It's super easy to make, too!!

Red Velvet Trifle

1 pkg Red Velvet Cake Mix

1 can sweetened condensed milk (I used fat free)

1 c. milk

1 large packet of instant vanilla pudding 

1 large container cool whip, thawed (I used sugar free/fat free)

1/4 c. kahluha

Hershey syrup

Bake cake according to directions on box in 13x9 pan.  When done, take out of oven and immediately poke holes over top of cake (I used the tip of a wooden mixing spoon).  Pour 1 can of sweetened condensed milk over the top and let it cool thoroughly.  

Mix together milk and kaluha, then add in pudding and whisk all together.  Gently fold in cool whip and mix thoroughly. 

Cut the cake in half and tear or slice pieces off and place in bottom of trifle bowl.  Drizzle hershey syrup over cake layer.  Then, top of half of the pudding mixture.  Repeat each layer.  Top the trifle with chocolate chips, chocolate shavings, raspberries - whatever you prefer! 

Again, it helps to make it the day or night before.  But if you are unable to, it will still taste delicious! 

Enjoy!!!

Christmas Cookies & Candy {2012}

Christmas Cookies & Candy {2012}

I'm so excited to write this post!  Last year, I made a whole bunch of cookies and candy and when I tried to remember everything I baked, I had a hard time.  Now I will have all of it documented and can look back next year on what I made!  It will help me to decide which ones I should make again and which ones I should omit -- which will allow me to try new recipes! 

I will share each recipe with you - so beware, this is a long post.  In the following picture I have numbered all the candy and cookies so you can correlate the number to the recipe (in case there was any confusion). 

{1}

Chocolate Crinkle Cookies

These are made from cake batter, surprise! They are perfect for Christmas Cookie making because of the convenience.

1 box Devil's Food Cake mix

1/4 c. canola oil

2 eggs

Powdered sugar to roll 

Preheat oven to 350ºF and line cookie sheet with parchment paper.

Combine cake mix, canola oil, and eggs in a large mixing bowl.  Mix together with spoon (batter will get a bit thick and greasy). 

Pour powdered sugar in small bowl.  Roll dough to form balls, then roll into powdered sugar.  Place on cookie sheet.

Bake for approx 12 minutes. 

These are good to keep in the freezer! 

{2}

Cake Batter Fudge

2 c. + 2 Tbsp yellow or white cake mix

2 c. powdered sugar

1/2 c (1 stick) salted butter, cut into 4 pieces

1/4 c milk

2/3 c white chocolate chips

1/2 c rainbow sprinkles

Spray 8x8 baking pan with non-stick cooking spray.

Mix together cake mix and powdered sugar in a large bowl.  Add mix and butter (do not stir them in) and microwave for 2 minutes.  Once done, immediately begin mixing everything together - the batter will be very thick.  

Fold in white chocolate chips and sprinkles, stir gently (you do not wan the sprinkles to leak their color into the fudge).  Spoon the mixture into baking pan, level out the top.  Chill in the refrigerator for at least 2 hours.  Cut into squares.  Store in fridge.
{3}

Sweet & Salty Chocolate Cups

1.5 c. peanuts

1.5 c. chocolate chips

1.5 c. butterscotch chips

1 bag of Lays potato chips, crushed

Melt the chocolate chips and butterscotch chips in a large bowl in the microwave, about 2 minutes.

Mix in the chips and peanuts to the melted mixture.  Keep mixing until all combined.  

Scoop by large spoonful into cupcake liners (place liners on a large baking sheet, it will be easier to transfer to refrigerator or freezer to cool)- you can use either small or large, it doesn't matter.  I used a mixture of both.  Place in fridge, or freezer, until cooled.  Store in refrigerator until ready to eat. 

{4}

White Chocolate Peanut & Chip Bark

1 package of white chocolate almond bark

1 container of peanuts (cocktail)

1 bag of Baked! Ruffles, lightly crushed

Melt almond bark (either on stove top or in microwavable bowl).  Once melted, stir in peanuts and chips.  The amount is to your liking!

Line baking sheet with parchment paper.  Pour onto parchment paper and place in refrigerator until cooled and hardened.  Then, break apart in pieces.  Store in fridge. 

{5}

White Chocolate Peanut & M&M Bark

1 package of white chocolate almond bark

1 container of cocktail peanuts

1 bag of M&Ms

Melt almond bark (either on stove top or in microwavable bowl).  Once melted, stir in peanuts and M&Ms.  The amount is to your liking!

Line baking sheet with parchment paper.  Pour onto parchment paper and place in refrigerator until cooled and hardened.  Then, break apart in pieces.  Store in fridge. 

{6}

Fudge

1 1/2 c. sugar

2/3 c. evaporated milk

2 Tbsp butter (or margarine)

1/4 tsp salt

2 c. mini marshmallows

1 1/2 c. semi-sweet chocolate chips

1 tsp vanilla extract

Line 8x8 baking pan with foil. 

Combine: sugar, evaporated milk, butter, and salt in a medium-sized sauce pan.  Bring to a boil over medium heat, stirring constantly.  Boil, stirring constantly (or else it will scorch), for 4-5 minutes.  Then, remove from heat.

Stir in marshmallows, chocolate chips, vanilla (and other add ins you may like, such as walnuts).  Stir vigorously for 1 minute, or until everything is smooth and well combined.  Pour into lined baking pan and refrigerate for 2 hours, or until firm.  Lift from pan (using the foil) and cut into desired pieces.  Remove foil.  Store in fridge. 

*I added some M&Ms that I had left over to the tops of half of the pan.

{7}

Minty M&M Pretzel Bites

1 bag of mini pretzels

1 bag of Wilton's peppermint candy (I find them at Wal Mart during the holiday season, I cannot find the peppermint kind anywhere else throughout the year)

1 bag of M&Ms

Preheat oven to 325ºF.

Line baking sheet with foil.  Arrange pretzels on baking sheet and top each pretzel with a candy.  Place in oven for 3-5 minutes, until the candy starts to melt (don't let it melt all the way, otherwise it will seep through the pretzel).  Take out of oven, press M&M into top.

Slide foil off of baking sheet and let cool for at least 1-2 hours.  Store in air-tight container in fridge. 

{8}

Snickerdoodles

Here is another cake mix cookie! Similar to the Chocolate Crinkles!

1 package white cake mix (or yellow works great, too!)

1/4 c. oil

2 eggs

1/2 tsp ground nutmeg

For rolling:

1/4 c. sugar

2 tsp ground cinnamon

Preheat oven to 350ºF.  Line baking sheet with parchment paper. 

In a large bowl, mix together cake mix, oil, eggs, and nutmeg - with a wooden spoon.  (Once again, the mixture will be thick and may be a little greasy feeling.)

In a small bowl, combine the sugar and cinnamon.

Roll the dough into 1-inch balls and then roll in the sugar-cinnamon mixture to coat.  

Place on baking sheets and bake for 10-12 minutes.  Do not over bake. 

Remove from oven and cool. 

Again, I find these cookies are great to store in the freezer.  Once you are ready for one, grab one from the freezer and it will soften up in just a couple minutes!

{9}

Christmas Magic Bars

1/2 c. butter, melted

1 1/2 c. graham cracker crumbs

1 (14 oz) can sweetened condensed milk

2 c. semi-sweet chocolate chips

1 1/3 c. flaked coconut

1 c. M&M, holiday version

Preheat oven to 350ºF.  Coat 9x13 baking pan with Pam (non-stick cooking spray)

Combine the graham cracker crumbs and butter - press into the bottom of pan.  Pour sweetened condensed milk evenly over the crumb mixture.  Then, layer evenly with chocolate chips, coconut, and M&Ms.  Press down firmly.  Bake 25 minutes, or until lightly browned.  Cut into bars.  Store in air-tight container (at room temp or in fridge).

Hope you enjoy all these recipes!!!

Baked Apple Pie - In an Apple

For Thanksgiving with my family, I was put in charge of the desserts.  I wanted to do something that wasn't extremely heavy because it seems like no one hardly eats desserts after such a big meal.  I created these apple pies, baked in an apple, after I saw it on Pinterest. 

This dessert was a big hit! Everyone loved it.  I only made 4 total, because I had brought along another small dessert; but, I wish I would have made more.  The only challenge I came across when making this was trying to keep the apples from browning.  I know there are tricks and techniques out there to prevent the browning, but I just worked quickly and added some lemon juice on top of the apples.  I fully baked these at home and the night before.  After Thanksgiving dinner, I popped them in an oven safe dish and put them in the oven at 300º for several minutes to warm them back up.  

Baked Apple Pies: In an Apple

8 Granny Smith Apples

1 tsp cinnamon

1/4 c. sugar {I used baking splenda}

1 Tbsp brown sugar

Pie Crust {I used the Pillsbury refrigerated kind}

*8 Granny Smith Apples -
4 apples used to bake the pie with;
4 apples used to cut up for the apple chunks for the pie filling

Preheat oven to 375º.

Cut the tops of the apples off and remove the inside (core out) the apple.  You can do this with either a spoon or melon baller {be careful not to puncture a hole through the apple}.  I went ahead and tossed the inside of the apples down the drain - they were all in little pieces and browned before I was able to even attempt to save any of it to use for the pie filling.

*After removing the insides of each apple, I squirt some lemon juice on the inside, placed in a plastic ziploc baggie and put in the fridge until ready to use again.

Using the other four apples, cut up the apples in small pieces {remove skin}.  In a mixing bowl, mix the diced apples with the cinnamon, sugar, and brown sugar.  Spoon the mixture into each hollowed apple.

Roll out pie crust into thin strips and place a lattice {or any other type of pattern} across the apples.

Fill an 8x8 baking dish with just enough water to cover the bottom.
Cover with foil and bake for 20-25 minutes.  Then, remove foil and bake for an additional 20 minutes, or
until crust is golden brown.

*Optional step: once you take the apples out of the fridge, you can line the apples with some of the pie crust.  I used to top of a glass cup to cut a circle out of the crust and molded it to the inside of the apple before filling with the apple mixture.

Enjoy!!!

Pumpkin Pecan Pie: In a Jar

I can't remember how I originally stumbled upon this recipe. I had wanted to try out a dessert jar recipe for awhile and thought this one sounded delicious.  I went to World Market and bought some individual glass jars (they are very reasonably priced).  I grabbed 2 different sizes so that I could experiment with both.  I decided the smaller jars are more appropriate for individual desserts.  These little jarred pies are delicious and easy to make.  Desserts in a jar are now one of my favorite ways to bake little individual desserts.  You can get very creative and come up with some of your own ideas, too.  Mix and match all sorts of different recipes!

I followed the recipe that is below, the only thing that I did different was that I added the turkey on top of the pie.  I just used Pilsbury refrigerated pie crust and my stamper cut outs from William-Sonoma to make the turkeys.  I placed them on top of the pies about 7 minutes before they were done baking. 

Pumpkin Pecan Pie:

In a Jar
{source: Glorious Treats}

1-15 oz. can of pumpkin

1 can (12 oz) evaporated milk

3 eggs

3/4 c. sugar

4 tsp. pumpkin pie spice

1 pkg yellow cake mix

1 1/2 c. chopped pecans

3/4 c. butter, melted

whipped cream, cool whip, or ice cream for topping (when served)

Preheat oven to 350ºF.

 Place each jar on a cookie sheet and spray each jar with non stick cooking spray. 

In a large mixing bowl, whisk together pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice.

Fill each jar with about 1/2 cup of pumpkin mixture. 

Sprinkle 1-2 Tbsp of dry cake mix on top of the pumpkin layer.  

Then, sprinkle approx 1 Tbsp of chopped pecans on top. 

Pour 1 Tbsp of melted butter on top. 

Bake for approximately 40 minutes {insert toothpick in center of jar and if clean, then pies should be done baking}. 

**If adding a turkey or some other pie crust cut out on top, place on top of pies approximately last 7 minutes of baking.

Cool for at least 30 minutes before serving.  If not serving right away, I recommend placing them in the refrigerator. 

Enjoy!!!

I doubled the recipe and made enough for Chris to take to work for his co-workers and families.  I placed them all in a wicker tray, which allowed for easy transportation.   And I was pleasantly surprised several days later when he brought back the empty jars.  I thought it was so nice of everyone to return the jars!!

Have fun with this recipe!! And think about all the other options and types of pies or cakes you could bake in a jar! 

{Best Ever} Chocolate Chip Oatmeal Cookies

Before I started nursing school, I had to take a couple prerequisite courses - one of them being physiology.  Physiology was by far my favorite course.  I love understanding how and why everything works the way that it does.  I think another reason I loved the course so much was because of my amazing teacher.  She was so good at teaching the course and was able to teach to us so that it made sense to us (versus just memorizing material for an exam).  

Before each exam we had a study review in class.  At each review, she would bring homemade chocolate chip oatmeal cookies.  Everyone begged her for the recipe, but she said she wasn't going to give it out until the end of the course on the last review session (incentive for everyone to attend!).  She kept her promise and shared the recipe with us.  She got the original recipe from when one of her children attended some sort of summer camp.  She told us that she got the recipe, made it at home, and it tasted nothing like what she had tried.  She said she had contacted the people about the recipe and they gave her very detailed step by step instructions on how they put together the recipe.  From what she told us, she said that it is very important to mix this recipe by hand (no kitchen aid, no blender, etc) - just a good old fashion baking spoon!  

I don't have a picture of these cookies at this time.  I just really wanted to get this recipe saved somewhere so I don't lose it.  I still have it written down on the back of one of my review sheets - and there is vanilla, flour, etc. all over it! 

{Best Ever} Chocolate Chip Oatmeal Cookies

1 c. margarine (2 sticks), room temperature (I use Fleishmann)

1 c. sugar

1 c. brown sugar

2 eggs

2 c. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. vanilla (do not use imitation)

2 c. old fashioned oats

1.5 c. semi-sweet chocolate chips (I like to use the chunks by Nestle)

Preheat oven to 350ºF.

Mix together (not with mixer): margarine, sugar, and brown sugar - until well mixed.

Add in eggs and mix together.

Next, add flour, baking soda, baking powder, salt, and cinnamon.  Mix together until well combined. 

Lastly, mix in vanilla, oats, and chocolate chips. 

Drop mixture by spoonfuls onto baking sheet and bake for 8-12 minutes.  Take out of oven before fully "cooked" - you still want it a little gooey.  Let cool for a couple minutes on baking sheet, then transfer onto foil and place in freezer. 

I usually keep mine in the freezer and eat them cold.  But that's just my preference! 

Enjoy!!!

Boston Cream Pie Cupcakes

For my mom's birthday this year, I was put in charge of bringing dessert.  I decided to make Boston Cream Pie Cupcakes.  When I was younger, I remember my aunt bringing over a Boston Cream Pie once and loved it.  I can't remember having Boston Cream Pie since.  I found this recipe on Pinterest, which is from a recipe blog that I follow.  

Boston Cream Pie Cupcakes
{Source: Six Sister's Stuff}

1 package Butter Golden Yellow Cake Mix
(make cupcakes according to directions on box)

1 (3.4 oz) box French Vanilla instant pudding

1 1/2 c. heavy whipping cream

1/2 c. powdered sugar

1/4 c. milk

1/2 c. sour cream

Make cupcakes according to directions on box - let cool.

Mix together the remaining ingredients: pudding, heavy cream, powdered sugar, milk, and sour cream.  Beat on medium speed until stiff peak forms. Cut each cupcake in half and add a dollop of the filling mixture.  Put cupcake back together and frost with the ganache. 

Ganache:

1 c. heavy whipping cream

12 oz. semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a boil.  Remove from heat, pour over chocolate chips in a mixing a bowl and stir together.  Let the ganache slightly cool, then take a spoonful and drizzle over the top of the cupcakes until coated.  The ganache will drizzle down the sides of the cupcakes.

Store in refrigerator.

These cupcakes are very easy to make and are very tasty!!

Enjoy!!

Chris' 29th Birthday!

Friday was Chris' birthday - big ol' 29!  Unfortunately, our initial plans had to be changed.  Chris has decided to take the day off work and spend the day together; but, last minute Thursday evening he had to fly to Dallas for work.  He arrived back late Friday afternoon and so we got to spend some time together.  When he arrived home, he opened his gifts (well actually I think Laney opened them for him), then we changed and went out to dinner.

{Happy Birthday, Chris!}

Following dinner we met up with a couple of his friends to watch the Chiefs' game.  A couple drinks led to some birthday shots, which led us to wind up at Argosy! (Surprise, surprise... wonder who's great idea that was!).

We stayed at Argosy for awhile then headed back home.

For his birthday cake, I made a Chocolate Oreo Cake.  I found the recipe on a blog and have included the recipe here.  Very easy to make and very good, too! 

{Before the chocolate ganache}

{With chocolate ganache}

{Happy 29th Birthday!!}

  Chocolate Oreo Cookie Cake

1 package chocolate cake mix

12 oz. milk chocolate chips

1/2 c. whipping cream

1 (8 oz) package cream cheese, soft

1/2 c. sugar

2 c. cool whip, thawed

12-15 oreos, crushed

Preheat oven to 350ºF. Grease two 9 inch round cake pans and set aside.

Prepare cake mix per directions on box and divide into the two cake pans. Cook as directed on the box.

Cool cakes for approx 10 minutes, then invert onto cooling rack.

Melt the chocolate chips and whipping cream in microwave for approx 2 minutes, until melted together (stir every 20 seconds).  Then, let cool for 5 minutes.

Beat the cream cheese and sugar together until evenly mixed.  Then, fold in the cool whip and crushed oreos - save some oreos for top of cake if you wish.

Place one cake onto cake stand, then spread cream cheese mixture onto.  Top with additional cake.  Then pour/spread the chocolate ganache mixture on top and sides of cake.  Place in refrigerator until ready to eat.

Enjoy!!

Happy 4th Of July: Firecracker Bundt Cake

HAPPY FOURTH OF JULY!

Hope everyone is having a wonderful 4th of July! Unfortunately, I am scheduled to work.  But, it actually works out not too bad because Chris is having to work today, too {poor guy}.  He is finishing up a very large project at work and has a deadline approaching! 

After work, Chris & I are planning on going to watch some fireworks around here.  I guess it really depends on what time I am able to get off work!  

Until then... Enjoy this recipe:

Firecracker Bundt Cake(Source: Betty Crocker & Mix-and-Match Mama)

1 box white cake mix

2 boxes instant vanilla pudding

1/2 cup vegetable oil

1 1/4 cup water

4 eggs

Icing:

1 can fluffy vanilla frosting

Red & Blue food coloring

Preheat oven to 350º degrees. Grease bundt cake pan.

Mix together {beat with electric mixer}: cake mix, pudding, vegetable oil, water, and eggs.

Divide the batter into 3 equal parts, in separate bowls.

Add red food coloring to one bowl {you will just have to "eye it" - I can't remember how many I used, but mine turned out a little pink almost}.  

Add blue food coloring to another bowl {again, just eye it to the color of your likings}

Pour the red batter into the cake pan first and spread it out evenly.

Next, add the white batter - again spread evenly.

Last, add the blue batter. 

Bake for approx 40-45 minutes. 

Once baked, allow cake to cool for 10-20 minutes.  Invert cake onto cooling rack or 

serving platter.

Now time for the icing!

Divide the icing into three equal parts - and place each into 3 separate microwave-safe bowls.

Microwave each bowl on medium heat for approximately 15 seconds 

- you will want it to be a bit runny. 

To one bowl, add red food coloring; to another bowl add blue food coloring.

While frosting is still warm, take a spoonful of icing and drizzle on top of cake.  

Alternate colors to achieve the look you want! 

Once cake is cooled and frosted, make sure to store in your fridge! 

Enjoy!!!

Pink Lemonade Cake Pops

At Target the other day, I noticed Pilsbury had a seasonal flavor out for cakes and cookies: Pink Lemonade.  I couldn't resist picking up a box to try.  I thought these would make delicious cake balls!  So, I baked the cake on Tuesday.  This morning, I made the balls, then placed them in the fridge to chill.  This afternoon, my mom was over so we got to dipping the cake balls and experimented a bit with some decor.  Some of them turned out better then others - still could use a little more practice!

Pink Lemonade Cake Pops
adapted from: Bakerella

1 package Pilsbury Pink Lemonade cake mix (plus
ingredients for the cake)

1 can pink lemonade frosting

White chocolate bark (or any type of melting chocolate)

Lollipop sticks

Bake cake according to directions on package. Let cake cool.  

I usually make the cake the day before, let it sit over night.

Once the cake is cooled, cut or break the cake into smaller chunks and place all in bowl.

Empty tub of frosting into the bowl with the cake, like so:

Mix cake and frosting together (using your hands usually works the best!).

Next, roll into small balls and place on baking sheet or in a baking dish:  

Let the cake balls chill in the fridge for several hours, or place in the freezer for at least 30 minutes.

Melt your chocolate, use a medium power on the microwave so it doesn't scorch the chocolate.

Once chocolate is melted, begin dipping! Take out a couple cake balls at a time.

How to dip the cake balls:

• Dip the tip of the lollipop stick into the chocolate, about 1/4 - 1/2 inch

• Place the cake ball on the end with the chocolate you just dipped - stick it in about half way

• Dip the cake ball into the melted chocolate - go directly straight down, until fully covered

• Bring the cake ball out of the chocolate, straight up

• Tap off any excess chocolate

• Decorate with sprinkles, sugar crystals, etc (optional)

• Place cake pop standing up straight up to dry, i.e. use a styrofoam block

Voila! Pink Lemonade Cake Pop

*For better/visual instructions, visit Bakerella's instructions on youtube:

Cake Pop Instructions by Bakerella

Although these babies are a bit of work, they taste amazing!  They are definitely dangerous and hard to resist!!  If you don't have lollipop sticks around, you can always just make cake balls (i.e. dip the balls without the lollipop sticks).  That is what I have always made in the past - but the cake pops are fun, too!  You can purchase the lollipop sticks at Hobby Lobby or any other craft store.  

Laney supervising gma (and hoping for some crumbs!)

Visit: Bakerella for more creative ideas!! Enjoy!