Crock Pot Peach Cobbler

I found this recipe on a website and though it looked easy and good.  I made it last night for cooking circle and everyone liked it!
Vera

Ingredients:
2 Pounds fresh or canned peaches, sliced (I used three cans in mine)
2/3 cup oats
2/3 cup all purpose flour
2/3 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
3/4 cup softened butter or margarine

Instructions:

1.  Place peaches in a 3-4 quart crock pot
2.  Combine oats, flour, sugar and spices.  Add butter and stir until crumbly.
3.  Pour mixture over peaches.
4. Cook on low 3 hours.

Notes:
   I didn't have any nutmeg, but it great without it.
   Gluten Free options:  Substitute with gluten free flour and gluten free oats.

Pumpkin Cheesecake

My very favorite dessert is cheesecake.  Not the no-bake kind but the real kind, made in a spring form pan and baked just right.  I usually prefer just plain cheesecake with a little fruit on top but I also love pumpkin cheesecake.  This one is perfect, it has just the right amount of pumpkin flavor and is so creamy and delicious.
If making cheesecake scares you, here are a few simple tips to get it just right.
*Make it a day before you will need it.  It will taste better after sitting for 24 hours.
* Have all your ingredients at room temperature and don't over mix.
*Bake it in a hot water bath.  I line the outside of my spring form pan with tin foil before I make the crust then when it is time to bake it, put water in a shallow cookie sheet and place the spring form pan in the cookie sheet in the water.
*After cooking, prop the oven door open and let the cheesecake sit in the oven for an hour or so before taking out of the oven.  After that, let it cool for another hour or so before refrigerating. Cover tightly and refrigerate for at least a few more hours before removing the sides and serving.

Pumpkin Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
5 Tbsp. melted butter
1 Tbsp. sugar

Filling:
1 cup sugar
3 (8oz) packages cream cheese
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1 tsp. cinnamon
1/4 tsp. nutmeg
14 tsp. allspice

Preheat oven to 350 degrees.  Combine the graham cracker crumbs with 1 Tbsp. sugar, then drizzle the melted butter over the top and stir to combine.
Press the crumb mixture into the bottom of a spring form pan and up about 2/3rds of the way up the sides of the pan. Bake for 5 minutes and remove from the oven. Let cool slightly.
Combine the cream cheese, 1 cup sugar, and vanilla in a large bowl.  Mix until smooth but don't over mix.  Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue beating until smooth and creamy.  Pour into your prepared pan and bake for 60-70 minutes.  The center should be set but a little "jiggly" when done.

Chocolate Peanut Butter Marble Cookies-reposted

I love these cookies for a few reasons.  First, because they are just so yummy.  If you follow the links Brenda gives you and use those two particular recipes, you will have soft, perfect cookies that have the perfect combination of chocolate and peanut butter.  Second, because it makes a big enough batch that if you need to take cookies to an event (like a team full of hungry wrestlers or a group of scouts) you will still have enough for your family who love these cookies!

While the Smith girls were in California for girls weekend in March, some of us went to this cookie place to get cookies. I fell in love with this cookie that was a peanut butter cookie and a chocolate cookie marbled together. I have tried to recreate it. I really like how they turned out.

Here is the picture I made of the dough. Unfortunately, I forgot to take pictures of the finished cookies, so you will have to use your imagination.

Here is what you need:

1 batch of your favorite Peanut Butter cookie recipe. I used the one Matti posted here.

1 batch of your favorite Chocolate Cookie recipe. I used this one that I posted here.

Powdered Sugar, optional

Put the two cookie cookie doughs in a bowl and barely mix together until they are just barely combined. It should looked kind of marbled (see above picture).

Roll dough into balls, roll into powdered Sugar if desired. Place on a cookie sheet and bake in a 350 degree oven for 12 - 15 minutes or just until done.

Fresh Blueberry Cupcakes

I found this recipe on Pinterest.
I was mesmerised by the incredible blue colors.
And while it is delicious...I have a little grip about it.
The publisher of the original recipe probably cheated a bit...and that is...well...deceitful.

The cupcakes will not come out the color of a brilliant blueberry....unless you add blue coloring paste. There will be a slightly greenish hue to them...and it still tastes delicious.
Also..the original recipe shows the most brilliant blue frosting.
Again...the only way you're going to get this is to OMIT the blueberries....and add blue coloring paste again.

In my opinion (and granted...it is simply an opinion)...the recipe is good...in fact...it's pretty darn amazing...it you just follow the recipe.
Yes...you'll have bluish green cupcakes and purple frosting.
BUT....you'll also have unaltered blueberry goodness...and that's the best part.

I can say, for a fact, that these cupcakes are delicious.
If you are looking for something fresh and new...this is your cupcake.
They were gone from our house in less than a day...which is great...considering that this pregnancy has put me in a baked goods aversion (I know...strange). But even I could not resist one...or three.

Forgive the pics...I took them with my phone...just be sure I got a shot before I shoved them in my mouth.

Enjoy!
-Matti

Fresh Blueberry Cupcakes
½ cup butter, room temperature
1 cup sugar
2 eggs
1 ¾ cup pastry flour
2 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
¾ cup milk
2 tsp. vanilla
½ cup blueberry puree (recipe below)
Preheat oven to 350 degrees. 
 Line 12-18 cupcake pans with paper liners (or 24+ minis).
Whisk together flour, baking soda, baking powder, and salt in a mixing bowl; set aside.
With an electric mixer, cream butter and sugar until light and fluffy. 
Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. 
Add vanilla.  
Add flour mixture, alternating with milk. 
Beat on medium speed to create a cake-like batter . 
Stir in puree until incorporated and the batter turns blue. 
Add batter into paper liners until ½ full.
Bake for 20 minutes or until toothpick inserted in center comes out clean (10-12 min for minis).
Cool 5 minutes in pans then remove and place on wire racks to cool completely. 
Once cupcakes are completely cooled, decorate accordingly.
Blueberry Puree
2 cups fresh or frozen that have been thawed
¼ cup sugar
1 Tbsp. cornstarch
To prepare filling, all the puree ingredients in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator. (You will have more than you need for the cupcake batter...which you will use for the FROSTING.)

Blueberry Frosting
1 c unsalted butter, room temperature
remaining blueberry puree
4-6 cups powdered sugar

Beat butter and puree with electric mixer with paddle attachment.
Cream until well incorporated, about two minutes.
Gradually add powdered sugar until you reach the desired consistency.
*You can add a teaspoon of milk at a time if needed for consistency.

Snickers Cake

I am in love!  With my husband, yes, but also with this cake!  It was his birthday last week and he had originally requested German Chocolate Cake with accompanying frosting but when he saw on Facebook that someone had pinned this recipe from Six Sisters Stuff, he decided he wanted to try this instead.  I may or may have not have had a piece for breakfast the next morning. 
It's easy and fast, uses a cake mix and requires no frosting.  It can also be eaten warm or cold so no need to wait if you are in a hurry.
Marie

1 German Chocolate Cake Mix
Ingredients called for on cake mix (oil, eggs, water)
1 (14 oz) bag of Kraft Caramels (or any other caramels you like)
1/4 cup milk
1/3 cup butter (which is about 3/4 of a cube)
1-2 cups chocolate chips (however many you like)
1 cup chopped pecans

Directions:
Mix together cake mix as directed on the box. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.

Homemade Twix Bars

One of my favorite candy bars is Twix so when I came across a recipe for a homemade Twix bar, I knew that I needed to try it.  I love how yummy and easy they are to make.  I made them for a party I had last night and everyone loved them.  

 Homemade Twix Bars

1 stick (1/2 cup) butter, room temperature

1/2 cup powdered sugar

1 teaspoon vanilla

1 cup flour

10 ounces caramels, unwrapped (about 35-ish caramels)

1 tablespoon, plus 1 1/2 teaspoon heavy cram

8 ounces milk chocolate

1 1/2 teaspoon vegetable shortening, optional

Preheat oven to 300 degrees.  Line an 8x8 inch pan with foil and spray with cooking spray. 

Beat together butter, sugar and vanilla.  Add the flour.  Press evenly into the pan. You may need to flour your fingers to prevent them from sticking too much.  Prick crust with fork and bake for 35 - 45 minutes until crust is golden.

Immediately after taking crust out of oven, run knife around edges to loosen crust.  Cool completely. 

After the crust is cooled, melt caramel and cream gently in microwave of in a saucepan over low heat until smooth.  Pour over cooled crust and chill for 30 minutes. 

Melt chocolate in microwave or double boiler over low heat.  If your chocolate is too thick to pour, add shortening or oil.  Pour over chilled caramel and spread to edges.  Chill till chocolate is well set.  

Cut into squares to serve.  Store covered in fridge, but remove a few minutes before serving or eating. 

Crock Pot Chocolate Lava Cake

So, if you didn't know, I'm a nurse.
This means I work 12 hours shifts...at night while my kids and husband sleep.

This also means that I have 1-2 meals out of a crockpot every week (because let's be honest...there is no energy to make dinner when you've slept 5 of the last 36 hours).

So, when I saw a crock pot DESSERT...I literally yelped with happiness.
We tried it tonight and it was a HUGE hit.
Warm and gooey and totally delicious.

One note of WARNING:
My crock pot cooks VERY hot...so even though the recipe says to cook on high...I did mine on LOW for 2 1/2 hours and it was perfect and not burnt.
Please be aware of how your crock pot cooks and adjust it accordingly....I would cry for you if you burnt this cake and had to start over :)

Enjoy!
Matti

Crock Pot Chocolate Lava Cake from Life as a Lofthouse

FOR THE CAKE:

• 2 cups Brown Sugar
• 2 cups All-purpose Flour
• 6 Tablespoons Unsweetened Cocoa Powder
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 cup Milk
• 4 Tablespoons Butter, melted
• 1 teaspoon Vanilla Extract

FOR THE FUDGE TOPPING:

• 1 1/2 cups Brown Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 3 cups Boiling Water

Directions: For the cake: Mix together the sugar, flour, cocoa, baking powder and salt in a large bowl. Stir in milk, melted butter and vanilla until combined. Spread the batter over the bottom of a large crockpot.

For the fudge topping: Mix together the brown sugar and cocoa. Sprinkle mixture over the cake batter.

Pour the boiling water over the top. DO NOT STIR! Cover and cook on High for 2 - 2 1/2 hours.

Cake will be very hot! Turn off heat, and remove lid. Let sit 30-40 minutes before serving, so its still warm but wont burn your mouth : )

Serve with Vanilla Ice Cream or Vanilla Frozen Yogurt

Salted Caramel Chocolate Chip Bars

I have a thing for salted caramel.
It just so happens that Trader Joes makes my FAVORITE salted caramel sauce.
One problem....NO Trader Joes in Utah.
(It is SO sad).

Luckily, I have a rockin' sister in law who lives in Davis, CA, and she lovingly supplies with this dream sauce.
Bless you Vera.

So, when I found this recipe, out came the sauce.
I'm not a huge fan of unwrapping a gazillion caramels...so when there is a recipe with caramel sauce any kind, I substitute store bought sauce.

This recipe is super easy.
Super quick.
And VERY delicious.
You can unwrap caramels if you want...but most stores sell a caramel sauce in the jar, and you can add crushed sea salt to your taste.

I added a little TOO much caramel sauce. It made the bars a little messy...but that wasn't necessarily a bad thing either. :)

Enjoy!
Matti

Salted Caramel Chocolate Chip Bars (from Brown Eyed Baker)
2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
*10 ounces caramel candy squares, unwrapped
*3 tablespoons heavy cream
*This is where I sub for jarred sauce!
Fleur de sel (or other sea salt), for sprinkling over caramel and bars

1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
*Or just use the caramel sauce in a jar....lifesaver! Use about 3/4 jar!

5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.

Coconut-Pecan Frosting

I grew up with my grandma making this frosting. In fact, I don't think I even realized that you could buy it in the store until I was an adult. The first Valentines Day after my husband and I were married I made german chocolate cake shaped in a heart with this homemade frosting for him. It quickly became a tradition and I have done it every year since. He also requests it for birthdays quite frequently. It really isn't hard at all to make and doesn't take long. The hardest part in our house is keeping everyone out if it for long enough to make it on the cake!

In case you didn't know, to make a heart shaped cake without a special pan, just bake your cake in a 9x9 inch square pan and a round one. After the cake is cooled, just turn your square cake on a diagonal and cut your round cake in half, making two half-circles. Place those against two sides of your square cake to make your heart.

Marie

1 cup granulated sugar or packed brown sugar (I use brown sugar)

1/2 cup butter or margarine

1 cup evaporated milk

1 tsp vanilla

3 large egg yolks

1 1/3 cups flaked coconut

1 cup chopped pecans

In a 2 quart saucepan, stir sugar, butter, milk,vanilla and egg yolks until well mixed. Cook over medium heat for about 12 minutes until thick and bubbly.

Stir in coconut and pecans. Cool about 3o min, beating occasionally with a spoon.

From the Betty Crocker Cookbook

Ignore the messy chocolate frosting job. My 5-year olds wanted chocolate frosting on the sides of the cake since they don't like the german chocolate frosting and wanted to do it by themselves. I didn't realize how bad it looked until I uploaded the pictures!

Cinnamon Roll Pumpkin Vanilla Sheet Cake

Ooh, doesn't the name sound good? It is no secret that I love pumpkin anything. So when I saw this, I was in heaven! It turned out great and everyone LOVED it. It looks good, tastes good, and is SO easy to make. It is perfect for the holidays coming up.

Hope you enjoy :)

Veronica

P.S. I added a little Vanilla to the icing, and it turned out wonderful, but that is optional.

P.P.S. In other photos, on other sites, the icing is more visable, just not in this photo. Bummer.

1 box yellow cake mix

4 eggs1/2 cup of canola or vegetable oil1/2 cup of milk or buttermilk (I used milk)

3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can of pumpkin
1 stick (8 Tablespoons) unsalted butter
3/4 cup packed light brown sugar

1/2 teaspoon cinnamon

3/4 cups powdered sugar

1/4 - 1/2 cup heavy cream (start w/ 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray

2. Place cake mix, eggs, oil, milk, pudding, sour cream, and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into a prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melted. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-45 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy!

Pumpkin Chocolate Chip Cookies

I got this recipe from the Wiscombe Family Cookbook. I made a batch last night and they turned out great! Hope you enjoy -Vera

1 Cup Sugar
2 Cups Flour
1/2 Cup Butter (softened)
2 tsp. Baking Powder
2 tsp. Vanilla
1/2 tsp. Baking Soda
2 eggs
1/2 tsp. Salt
1 Cup Pumpkin
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
Chocolate Chips
1 cup nuts (optional)

Place all ingredients except chocolate chips and nuts in mixer, mix well. Fold in chocolate chips and nuts. Spoon onto greased cookie sheet. Bake at 350 for 12 minutes.

Frozen Caramel-Toffee Ice Cream Sandwich Dessert

Yes...long title.

You can just rename this recipe "dessert of amazement".
At least, I have renamed it that.

This recipe was very easy to put together and was a HUGE hit for our weekly Sunday dessert.
Be warned, it really does make a lot.
And, when they say "deep" 9x13 foil pan, they mean it. Mine went past the top of the pan.

You can find disposable pans at the grocery store in the baking isle for around $3.
I found mine at Dollar Tree for $1.

This is a sure hit if you ever need to take a dessert for a bigger group.
Or, like us...make it for 6 people and freeze the leftovers...and eat them every night for the next week.
It's worth it.

Enjoy!
Matti

Frozen Caramel-Toffee Ice Cream Sandwich Dessert
by: Recipe Girl

Ingredients:
1 deep-dish rectangular, throw-away foil pan (9x13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
bag of Heath bits
4 bars Heath or Skor candy bars, chopped
Directions:

1. Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan.

2. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with toffee bits. Place in the freezer for about an hour.

3. Layer 2nd level of 12 ice cream sandwiches on top of the toffee bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Skor/Heath bars over the top. Place in freezer for several hours until firm.

4. When ready to serve, remove from freezer and use sharp knife to cut into squares.

Easy Black Forest Cake

I found the inspiration for this cake on Allrecipes.com and changed it up a little to make it a little more dense, moist and chocolaty. If I liked cherries and chocolate I am sure I would have loved it-it looked very good! However, my family loved it and gave it rave reviews.
Marie

1 box of chocolate cake mix
3 eggs
1 small box chocolate pudding
1 Tlbs almond extract
1 cup semi sweet chocolate chips, divided
1 (21 oz) can cherry pie filling
Glaze
1/2 cup semisweet chocolate chips
2 Tlbs milk
1 Tlbs butter
1/2 cup powdered sugar

Mix all cake ingredients together just until moistened. Pour into bundt pan sprayed with cooking spray. Bake in 350 degree oven for 40-45 minutes or until done.
Cool for 10 minutes in pan and then turn cake out of pan.
To make glaze, mix chocolate chips, milk and butter in microwave until smooth. Whisk in powdered sugar until desired consistency. Pour over cake.

Texas Chocolate Cake

Sue made this a couple weeks ago an d it is AMAZING! Hope you love it as much as I did - Vera.

In large bowl mix:
2 Cups sugar
2 Cups flour

In sauce pan combine:
1 Cube butter
4 Tablespoons cocoa
1/2 cup buttermilk
1 cup water
1/2 cup oil
Bring to a boil then add to sugar and flour.

Add:
2 eggs
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
Pour into greased and floured baking (cookie) sheet.
Bake at 350 degrees for 10-15 minutes.

Frosting (use while hot):
1 cube butter
4 Tablespoons cocoa
6-12 Tablespoons cream
1 tsp. vanilla
Bring to a boil, then add 1 cup nuts and powdered sugar (enough to thicken).

Pour over cake and enjoy!!!

Chocolate Cake with Blackberry Buttercream Frosting

So, I found this cake.
I drooled over the beauty of it.
Then I read the ingredients and drooled some more.
Seriously.

Then I made the frosting.
Oh. My.
It is like a blackberry milkshake...in frosting.
I literally ate it by the spoonful.

DO NOT be scared of this cake.
It is SO easy to make.
***Note: I doubled the frosting and barely had enough...and used some of it for the middle layer.
Definitely double the frosting recipe and use TWO round cakes.

Recipe is below.
Followed by a link to the frosting tutorial.

Enjoy.
Matti

Hershey’s Perfectly Chocolate Cake

2 c sugar
1 ¾ c all-purpose flour
¾ c cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 c milk
½ c vegetable oil
2 tsp vanilla extract
1 c boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Blackberry Buttercream Frosting adapted from Sammyw

1 c unsalted butter, room temperature
½ c seedless blackberry jam
4-6 cups powdered sugar

Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.

Gradually add powdered sugar until you reach the desired consistency.

To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam (I USED FROSTING) along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting.

Tutorial for icing HERE

Lovely Salted Caramel Sauce

Made this one the other day in order to try and satisfy my craving for Traders Joe's salted caramel sauce (mmmmmm.....).
It's super easy....and little scary when you read the directions.
But it totally works and let's be honest...I've been eating it by the spoonful from the jar.
Enjoy!

Matti

For the recipe...go to the link here at Always with Butter.

Zebra Cake

Bella and I made this cake together during a rainy Utah day...in June. So much for summer, right?
It was originally supposed to have white and brown stripes, but Bella insisted on pink.
I was easy to persuade.
The original looks like this:
Next time I'll stick with white cake...it's easier to see the stripes.

It's easy to make and very good....even with just a dusting of powdered sugar.
I think a thin glaze would also be tasty.
Enjoy.

Matti

Zebra Cake
from The Whimsical Cupcake...go here for the recipe and tutorial (because it's a little difficult to explain...but easy to see...and do!)

Ultimate Chocolate Chip Cookie Dough Oreo Fudge Brownie

So, I can't take credit for the above picture. We ate the dessert in a mad frenzy when it was finished and I forgot to take pics of the after.
The below are pics of the assembly process.

When I first saw this recipe, I wasn't sure what to think.
It would be super good....or super gross.

Well, it was super good.
Ridiculous good.
Must be eaten with ice cream good.

Oh...and it weighs SEVEN POUNDS.
Seriously.

I may have eaten it for breakfast...and lunch....and dinner.

Go make it.
You won't regret it...very much.

Enjoy!
Matti

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar

from Kevin and Amanda

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Strawberry Shortcake Triffle

Last week we had some strawberries that were calling to be made into a dessert (Or was that just my imagination?). Something sweet and yummy and classic...but a little different.
I stumbled on the basis for this recipe from Paula Deen and figured if it is from Paula Deen, it has got to be worth making!
I made it with regular white cake instead of angle food cake just because I had a mix on hand and it was faster and easier than angel food cake. I also used lite cool whip. I was glad I did-it was almost too sweet.
Marie

1 large angel food cake (or white cake)

Custard:
1 (8 oz) package cream cheese
1 (14 oz) sweetened condensed milk
1 (12 oz) frozen whipped topping, thawed

Glaze:
1 cup sugar
3 Tlbs cornstarch
3 Tlbs strawberry gelatin
1 cup water
2 cups fresh strawberries, cut into 1/2 or 1/4

Whole fresh strawberries and mint leaves for garnish if desired

Slice cake, using a serrated knife, horizontally into 3 equal layers (I cut a 9x13 inch cake into about 1-2 inch pieces.)

Glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

Custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl, set aside.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard making 3 layers. Top cake with fresh strawberries and fresh mint leaves.

Jelly Roll Pan Sugar Cookie

I love sugar cookies.
But let's be honest...I don't always want to subject my kitchen (and myself) to complete mania with kids and frosting and sprinkles and candies and....

you get the idea.

So, when I saw this recipe for jelly roll pan sugar cookies, I almost passed out with excitement.
And guess what...they are GOOD! I mean, really good.
Soft and not dry at all.

You can decorate as little or as much as you want (I stenciled out a sugar crystal duck for ours...my daughter picked purple for the icing color).

They are fast and yummy and a good cure to a sugar cookie craving.
I don't remember where I found the recipe..but thank you whoever you are!
Enjoy!

Matti

Pan Sugar Cookies
For the cookies:

Ingredients

5 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 sticks butter (1 cup), room temperature

1 brick (8 oz.) cream cheese, room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla extract

2 teaspoons almond extract

Instructions

Preheat the oven to 350 degrees F. Spray a 9 x 13 baking pan with Pam.

In a medium bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl fit for a stand mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy, about two minutes. Add the sugar and cream for another minute. Add the eggs, one at a time, beating until just incorporated after each addition. Add the vanilla and almond extracts and beat until just incorporated. Add the sifted dry ingredients in three installments, mixing until just incorporated after each addition. Pour the mixture into the prepared baking pan and cook for 25-35 minutes, or until a toothpick in the center comes out clean. Let cool completely on a cooling rack. Meanwhile, make the icing:

For the icing:

Ingredients

1 stick butter, room temperature

1 brick (8 oz.) cream cheese, room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3-1/2 cups confectioners’ sugar

pinch salt

food coloring, if using

Instructions

In a large bowl fit for a stand mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy, about two minutes. Add the vanilla and almond extracts and beat until incorporated. Add the confectioners’ sugar and salt and beat on low until the sugar stops flying around. Then, turn the mixer to high and beat until light and fluffy. Add food color at this time if you’re using it.

Spread on top of the completely cooled cookies. Refrigerate for about 30 minutes, then cut into very small bars