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Monday, June 27, 2016

Cordial Cherry Banana Bread



This looks funky but was really tasty.  I had some Hersey cordial cherry's and wanted to get them out of the house so I wouldn't be tempted to eat them....so what better way then to put them into something I'd be baking.  I thought it would have a much stronger cherry taste but actually it was just a hint, but did change the flavor just a bit.


1 3/4 cup flour
1/2 tsp salt
1tsp baking soda
1 stick butter  (melted)
1 tsp vanilla
3/4 cup brown sugar
2 eggs
3 ripe bananas
16 Hersey cordial cherry's plus 10 more for top
1/2 cup walnuts (optional -- I didn't use them this time)

pre heat own 350 ° and spray a loaf pan, set aside.
In a bowl mix dry ingredients
In another bowl melt the butter, then add the banana and cook in microwave for about a  minute.  Mash banana in butter, add brown sugar, vanilla and the two eggs.  Mix well with a fork or whisk.
Add the 16 hersey kisses and microwave for about a minute.  Stir.  Add dry ingredients to banana mixture pour into prepared pan.  Bake for 55-60 minutes, until tester comes out clean.  Half way through baking put the other 10 kisses on top they will melt.    When done let cool for about 10 minutes on wire rack then remove.  Serve warm or at room temperature.  Enjoy!
Thanks for taking the time to stop by.  Have a wonderful week and always Remember to Find the Time to DO ALL the thing You L♥ve.
Donna

Monday, June 20, 2016

Chocolate muffins




Another work treat as you can see I've been on a chocolate kick.  Everyone at works loves chocolate so it's really a no brainer when baking for Monday's.  These were very good and nice and moist.  They were a big hit.  I will probably make them again.


Double Chocolate Muffins
 adapted from here    via Barbara Bakes
1/2 cup unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 teaspoons baking powder
2/3 cup cocoa mix
1/2 teaspoon salt
2 eggs
1 cup milk (skim, 1%, 2%, whatever you have works)
1/3 cup sour cream
2 cups all-purpose flour
1 large Hersey special dark chocolate bar

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 24 muffins.

2) Cream together the butter, sugar, vanilla, baking powder, cocoa powder, and salt until light and fluffy- about 3 minutes. Add the eggs one at a time, beating until incorporated between each addition. Add the milk and sour cream. Add the flour and chocolate chips and mix just until all ingredients are combined.

3) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip).


In the future:
Change amount of milk to 1 cup

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, sour cream, and vanilla until light and fluffy - about 3 minutes. Add the eggs, one at a time, beating until incorporated between each addition.

3) Stir together the flour, baking powder, cocoa powder, and salt. Add flour mixture to butter mixture alternately with the milk, in 2-3 additions each (so add a third of the flour, half of the milk, another third of the flour, etc.).

4) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip).

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Monday, June 13, 2016

Chewy Chocolate Chip Oatmeal Bars

Monday work treat, not much to say about this other than it was really good.





Chewy Chocolate Chip Oatmeal Bars
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 16 bars
Ingredients

2 C flour

1 tsp baking soda

1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 1/2 C old fashioned oats
1 1/2 C brown sugar
1 1/4 C butter, melted
2 eggs
1 Tb vanilla
2 1/2 C milk chocolate chips

Instructions

1. Preheat your oven to 350 degrees.

2. Into your stand mixer or large mixing bowl place 2 C flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt and 1/2 tsp cinnamon. Toss them together with a fork to combine.

3. Grab 2 1/2 cups Old Fashioned Oats and add them to the mixing bowl.
4. Add 1 1/2 C brown sugar and toss everything together to mix.
5. Melt 1 1/4 C butter and pour it into the bowl. Mix for one minute.
6. Add 2 eggs and 1 Tb vanilla.
7. Mix until the dough has combined. It will be crumbly.
8. Add 2 1/2 C chocolate chips. I used milk chocolate, but semi sweet, butterscotch or cinnamon chips would also be fabulous. Mix the chips in.
9. Spray a 9x13 pan with cooking spray and press the dough into it.
10. Bake for 20 minutes. Stick a butter knife or toothpick into the center. When it comes out clean the bars are done. Don't worry if they look a little bit underdone. They should. :) This will help them stay nice and moist.
11. Allow them to cool completely and then cut into bars, or eat them warm from the pan...whatever suits your fancy.

thanks for stopping by, have a great week and Remember to Find the time to Do ALL the thing YOU L♥ve.
Donna

Monday, June 6, 2016

Ricotta Blueberry Cake


When I was at Sam's a while back I bought a large container of Ricotta Cheese for the stuffed chicken breast that I posted in a previous post.  So of course there was plenty left so to the drawing board for things to make with what was left.  I made this for work and it was a nice treat.  I am going to make Thumbprint cookies next, which of course I'll share.  I may try to find another recipe for using it in another stuffing type dish. 

This is the cake before the sugar and cutting the hole in it.

 and now powder sugar added


Ingredients:

Servings: 8 ***helpful hint at bottom to get more slices****
Nonstick vegetable oil spray
cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen  blueberries, raspberries or blackberries, divided


Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

*****To get more slices from your round cakes try this............cut a small circle in the center of the cake and then slice your pieces you will get was more servings this way, which is great if you have more people to serve.    And best part you can eat the little piece you cut out.  :)  *****

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO all the things YOU L♥ve.
Donna 

Monday, May 30, 2016

Preacher Cake



 This is a great cake and would be wonderful for a large crowd.  I made this for work and they all loved it so will be making this again for sure.


 adapted from here
Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided (here's the nut grinder I use)
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Monday, May 23, 2016

Chocolate Lovers Banana Bread



Chocolate, chocolate, chocolate...As you can see people at my job love chocolate.  This is a banana bread that is loaded with chocolate And I must say is really, really good.

adapted from here
Ingredients
1½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter
¼ cup brown sugar
½ cup white sugar
2 eggs
4 small bananas, mashed (approx. 1⅓ cups)
½ cup dark  chocolate chips
1/2 cup chopped walnuts for pecans

Topping
¼ cup half  &  half
2 tablespoons brown sugar, packed
1 teaspoon butter
½ teaspoon vanilla
6 tablespoons  dark chocolate chips
Instructions

  1. Preheat oven to 350 degrees. Grease & flour a 9x5 loaf pan.
  2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
  3. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
  4. Bake 50-60 minutes, or until a toothpick comes out clean.
Topping
  1. Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
  2. Whisk chocolate chips until smooth. Cool completely and drizzle over bread.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Monday, May 16, 2016

Cheesy Potatoes


I made these for Easter dinner, oh YUM!

7-8 large potatoes
3 green onions, chopped
4 TBL dried parsley
1 cup ricotta cheese
1/2 cup heavy cream
1/2 cup half and half
3-4 oz velvetta (white and yellow)
2 TBL butter



Preheat oven to 375°
Boil potatoes (with skins on, you could peel if you want).  Cook until almost done, they will continue to cook when you bake, so you don't want them overcooked.  Let come to room temperature.
In the pan that you will be cooking the potatoes in ,(I used a corning ware oval baking dish) cut potatoes add chopped green onions, parsley add just a pinch of salt and some black pepper, set aside.  In a small bowl combine 1/4 cup of the heavy cream and the ricotta, mix well.  In a small saucepan add the butter, rest of the creams and the cheeses and cook slowly til melted.  Pour the ricotta over the potatoes, pour the cheese mixture on top of that and toss the potatoes to fully coat.  Cover with foil and bake for about 35-40 minutes until tender and bubbly.  You can uncover for the last 10 minutes if you want to get a crust.  Enjoy
Have a wonderful week and Always Remember to Find the Time to Do All the things YOU L♥ve.
Donna
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