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Monday, March 30, 2015

Peanut Butter Tandy Cake




Saw this on pinterest the other day and thought, hmmm think I should make this for our Monday meeting.  I've never heard to it before and everyone I've asked has not either.
The end result is that is quite tasty and something I would probably make again.  It's a very easy recipe to do and goes together very quickly.  The time part is waiting for it to cool so you can put the chocolate on top.
 It makes a large sheet cake so this could be great for a party.

PEANUT BUTTER TANDY CAKE 
Ingredients
4 eggs
2 cups sugar
2 cups flour
2 tsp vanilla
1 cup scalded milk
4 Tbl butter (2 tbls for the cake and 2 for the chocolate frosting)
12 oz Peanut Butter
12 oz Hershey’s Chocolate bars
Preheat oven to 350 Degrees
Butter and flour 15 ½ x 10 ½ pan (I used a Jelly Roll Pan)
In a large bowl, Beat until smooth the 4 eggs and 2 cups sugar.
Add 2 cups flour and 2 tsp vanilla
Mix in the 1 cup scalded milk with 2 Tbl butter
Beat until smooth
Bake 350 deg 20 min
Remove cake from oven. Immediately spread 12 oz peanut butter evenly on top of cake
Cool 3 – 4 hours DO NOT REFRIGERATE
MELT: 12 oz Hershey bars and 2 tbl butter over hot water bath (not boiling).
Cook slightly (only until chocolate is melted). Spread melted chocolate mixture on top of peanut butter.
Cool until chocolate is set. Can now be refrigerated.
Cut in small squares and serve. Enjoy.
Hints:
Start heating milk and butter before starting cake
Bars are easier to cut if you take them out of the refrigerator and let them warm up before cutting.

Thanks for stopping by, have a wonderful week and always remember to Find the Time to Do ALL the things YOU l♥ve.
D♥nna

Tuesday, March 24, 2015

Arancini di Riso: Scilian Rice Balls


Last week my sister in law and I went to the movies and then after went to a new Pizza Place downtown.  Pizza was fabulous but we also tried two appetizers, one was just bread the other was these wonderful little rice balls with marinara sauce.  So after having them I of course went on a search for a good recipe.  I've adapted this one from here  .  I think these will become a staple around the holidays, the rice can be made the day ahead along with the sauce, so it would be just a matter of assembling and then frying.  I bet you could form the balls then just do the coating and they would stay together better.  Will try that and let you all know if that is a better way to do them.



3 tbsp extra virgin olive oil
2 cups (15 oz) Arborio rice (the best rice to use is Carnaroli, but it may be hard to find)
4 oz white wine
approximately 30 oz chicken stock
salt
1 egg

FILLING:
mozzarella, cut into ½″ to ¾″ cubes
marinara or bolognese sauce

BREADING:
all-purpose flour
2 eggs, beaten
breadcrumbs
more tomato sauce, to serve
basil leaves, for garnish

Instructions
  1. Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
  2. Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
  3. To make the arancini:
  4. Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out. Place a piece of mozzarella in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
  5. If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
  6. Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
  7. Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
  8. Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side.
Here is a shot of the meal, it sure was yummy.  Something that I will make again.
 thanks for stopping by, have a wonderful day and Always Remember to Find the time to do ALL the things YOU love.
Donna

Wednesday, March 11, 2015

Cream Cheese and Strawberry Coffe cake


This weeks Monday treat for work.  I was going to make Pecan toffee bars but didn't 'have all the ingredients in the house and didn't want to go to the store today.  I am also make risotto today so I can make  arancini balls for dinner this Thursday.  My sister in law and I went to a new (to us) restaurant downtown called Limestone Pizza and we had them as an appetizer, they were wonderful so of course I have to try and make them.  Of course I will share them with you.

Strawberry Cream Cheese Coffee Cake

adapted from here
Serves: 6-8
Ingredients

Strawberry Filling
2 cups fresh strawberries, roughly chopped
1/3 cup sugar
2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon lemon juice



Cream Cheese Filling
8 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg

Butter Cake & Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, very cold and cut into chunks
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350F. Line an 8” inch round pan with parchment paper and spray with nonstick cooking spray.
  2. Add all of the “strawberry filling” ingredients to a medium saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the filling is thickened and strawberries are soft and somewhat broken down. Set aside to cool.
  3. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in ¼ cup sugar and 1 egg and beat until well combined. Set aside.
  4. To make the cake, combine the flour and sugar together in a bowl. Using a pastry cutter, 2 forks or your food processor, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt to the remaining mixture and mix well.
  5. In a separate bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, gently stir in the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
  6. Spread the batter in the prepared pan, pressing about 1/2 inch of batter up the sides. Pour the cream cheese mixture over the batter and spread to within ½ inch edge of the batter (so there is a ½ inch border of uncovered batter all around). Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.
thanks for stopping by, have a wonderful day and Always Remember to Find the Time to Do ALL the things You Love.
Donna

Monday, March 2, 2015

cranberry apple crumb cake



This is this weeks treat for work.  Monday's we have our staff, leasing meeting and I always try
to bring a treat.  I have had cranberries in the freezer that I wanted to use up and also had apples that needed to be cooked or of course made into something yummy.  I started out wanting to make
cranberry bars but then decided on this.  It's really very tasty, has just the right amount of tart and sweet and simple to put together.



Ingredients:

Cake:

2/3 cup + 2 tablespoons of granulated sugar, divided
zest of 1 lemon
1/2 cup (1 stick) of unsalted butter, melted
2 large eggs
1 teaspoon of vanilla extract
1 1/3 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/3 cup of sour cream
2 small apples, peeled, cored and thinly sliced
juice of 1 lemon
1 (12 ounce) bag of fresh cranberries, rinsed and dried
1/4 cup sugar
1/4 water

Crumb:

1 cup of all-purpose flour
1/4 cup of light brown sugar
1/4 teaspoon of salt
1/4 cup (1/2 stick) of unsalted butter, melted

Preparation:
Preheat the oven to 350 degrees F.  Grease a 9″ x 13″-inch baking pan with non-stick baking spray.  Line it with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.
Put cranberry's in a small saucepan with a 1/4 of water and about a 1/4 sugar and a pinch of salt.  Cook until cranberries open and you can mush them.  It will be quite thick.  Set a side to cool.
Using a stand or electric mixer (or mix by hand) mix together 2/3 cup of sugar, lemon zest and butter.  Add eggs, one at a time then vanilla extract.
In a medium bowl whisk together flour, baking powder, baking soda and salt.  Slowly add the dry mixture into the egg mixture, 1/3 at a time, mixing each time until just moistened, while scraping down the sides.  Add sour cream and mix until combined (do not over mix).
In a small bowl add sliced apples and douse with lemon juice, using your fingers to combine; set aside.
Dollop batter into the prepared pan, using a spatula to spread the batter into an even layer.  Place the apple slices over the top of the batter, then place the cranberries over the apple slices.  Sprinkle the remaining 2 tablespoons of sugar over the top.
For the crumb: Mix flour, brown sugar, salt and butter in a medium bowl with your fingertips until it looks like wet sand.  Sprinkle evenly over the entire batter and bake for 45-50 minutes or until toothpick/tester inserted into the center comes out clean.  Let the cake cool completely before cutting into the pan.  Once cooled, cut into squares and serve.
If you like vanilla ice cream this would go great with it!!

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the Things YOU Love.
Donna

Sunday, February 15, 2015

Snickerdoodle Doughnut muffins

These are really very tasty, a nice small treat.  The inside is nice a fluffy while the top has a nice crunch.  I made these for work and everyone loved them.  I think I will add these to the treats I made during the Christmas Holidays.  Would be a nice treat to go with breakfast.

Snickerdoodle Donut Muffins


Ingredients
3/4 Cup Sugar
1/2 Cup Butter (melted)
1/2 teaspoon Pure Vanilla Extract
3/4 Cup Milk (I used 1/2 cup half n hald and 1/4 cup water)
1 1/2 Cups All-Purpose Flour 
1/4 tsp Ground Nutmeg (fresh)
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Cream of Tartar (optional)
1 1/2 teaspoons Baking Powder

For dipping your donut muffins, prepare the following:

In a small bowl,
Melt 1/2 cup butter
In a small bowl mix,

1/2 cup Sugar
1 1/2 teaspoons Ground Cinnamon 
     


     
     

Directions
Preheat oven to 350 Degrees F.  Spray mini muffin tin with non-stick cooking spray.  In a large bowl, mix melted butter, sugar and vanilla - mix until smooth. Next pour milk over mixture, set aside, do not mix.  In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar and nutmeg).  Pour your dry ingredients over the butter/sugar/vanilla/milk mixture -and mix until just blended.  Using a spoon or a scooper, fill each muffin 3/4 full.   Place in oven on middle rack and bake 18-20 minutes, until lightly golden brown.  Remove from oven.  Take each donut muffin, and while they are still warm (not too hot), dip them completely in melted butter and roll them in cinnamon sugar mixture. Place on wax paper to cool.  Enjoy them warm or cold.

Thanks for stopping by, give these a try think you'll really enjoy them.  Have a wonderful day and Always Remember to Find the Time to Do All the Things you love.
Donna


Wednesday, February 4, 2015

Chocoate mayonnaise cake


This is one of the most moist cakes I've ever made and is also so yummy.  I think next time I make it I will do cupcakes with a whipped cream filling.  There are so many different icings you could use too.
This is a must try recipe, oh yes I might add a very easy one too.
 This is the cake before the icing.  Many that ate this said they like it both ways. 



CAKE
Ingredients:
•2 cups of all-purpose Flour
•2/3 cups of unsweetened cocoa powder
•1 1/4 teaspoon of baking Soda
•1/4 teaspoon baking powder
•3 eggs
•1 2/3 cup sugar
•1 teaspoon vanilla
•1 cup of Mayonnaise
•1 1/3 cups water

Grease a 9inch square or line with parchment paper that has been butter on the bottom of the pan and also the parchment paper.  (for ease of taking cake out of pan)

Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350° for about 30 or/and a tooth pick comes out clean. *****I made mine in a 8 inch square and it took about 50 minutes to cook***.   Let cake completely cool before adding frosting.

PEANUT BUTTER FROSTING:
Ingredients:
3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk

Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.


Thanks for stopping by, have a wonderful day and Remember to Find the Time to DO all the THINGS you Love.
Donna

Saturday, January 17, 2015

Italian Cream Cake


I made this cake this past weekend to take my friends house.  We get together to either craft
or play Catan.  This weekend we made cards.  I also was thinking of my "son" it's his birthday
and he is now in AZ, so we ate cake and sang Happy Birthday to him even though he was not
here.  Really miss him.  He's doing really well and is happy......so for me that is the most important
part.  Hard to let go.
The next time I make this I will use just two pans, three made the layers very thin.

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup coconut oil
2 cups granulated sugar
5 large eggs, separated
1 tablespoon vanilla extract
1 cup buttermilk (I used 1/2 cup half n half and 1/2 cp water with a 1/2 tsp vinegar)
1 cup flaked coconut



For the frosting: 
1 cup chopped pecans
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
12 ounces confectioners' sugar, sifted
Instructions

To make the cake:

Preheat oven to 350°. Grease and flour 3 (better is you use only 2) 9-inch round cake pans.

Whisk together flour and baking soda. Set aside.

Using an electric mixer on medium speed, beat butter until fluffy. Gradually add sugar and beat well. add egg yolks, one at a time, beating well after each addition. Mix in vanilla.

Add flour mixture, alternating with buttermilk, and beat at low speed. Begin and end with flour mixture. Stir in coconut.

Beat egg whites until stiff peaks form. Gently fold into batter.
Pour batter into prepared pans. Bake for 25 minutes, or until a pick inserted into the center comes out clean.
Cool cakes in pans on wire racks for about 10 minutes. Then, remove from pans to wire racks to cool completely.
To make the frosting:
Toast pecans in a shallow baking pan at 350° for 5-10 minutes, or until toasted. Set aside to cool.
Using an electric mixer on medium speed, beat cream cheese, butter, and vanilla until creamy. Add confectioners' sugar and beat at low speed until blended. Then, increase mixer speed to high and beat until smooth. Stir in pecans.
Spread frosting between cake layers and on top and sides of cake.

Thanks for stopping by, have a wonderful day and Remember to Find the time to Do ALL the Things YOU Love.
Donna
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