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Monday, September 19, 2016

Another Scratch Brownie

These are the brownies I made for my special friend.  He loves goodies and brownies are one of his favorites.  This is a super easy recipe and makes a 9x13 pan so you'll have plenty.  I think these are a must try.
  • 1 cup Butter, softened
  • 2 cups Sugar
  • 1 cup Brown Sugar
  • 4 Eggs
  • 1 Tablespoon Vanilla
  • 1 cup Flour
  • ½ cup Cake Flour
  • 1 cup Cocoa Powder
  • ½ teaspoon Salt
  • 1½ cups Semi-Sweet Chocolate Chunks or Chips (I used a Large Hersey Bar chopped)
  • 2/3 cup chopped walnuts or pecans
  • *Optional: add 8 ounce jar Dulce de Leche. Carefully heat in microwave. Swirl in 4 ounces into batter. Bake. Top brownies with remaining Dulce de Leche.
  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
  3. Stir in flour, cake flour, cocoa, and salt until mixed together.
  4. Fold in chocolate chips.
  5. Pour into 9 x 13 pan and spread evenly.
  6. Bake for 28-36 minutes.
  7. *Adapted from I am Baker's decadent brownies
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things you L♥ve.

Monday, September 12, 2016

Peanut Butter Cowboy Cookies

Peanut Butter Cowboy Cookies

Every year at work starting July 29 and for 3 days we have what's called "Turn".  It's a time when most leases end and old tenants move out and the new get ready to move in.  We usually have about 3-5 days to get units ready.  The painting crew that comes in and does this work for us works those 3 days straight and by the end of it most of them are real punchy.  I try to make them goodies for the last day.  This year this was one of them.  I also made the head painter carrot cake cupcakes with cream cheese frosting (his favorite) and the owner of the company(by special request) I made him brownies from scratch (which was a new receipe).   I will share these recipes over the next two weeks.

Serves: 26-28 large cookies or 60 regular
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • ⅔ cup smooth peanut butter
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 cup quick cooking oats
  • 1 cup cocktail peanuts, roughly chopped
  • 1 cup sweetened flaked coconut
  • 12 oz milk chocolate chips
  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
  4. Add the dry ingredients gradually while beating on low speed, mixing well between each addition.
  5. Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
  6. After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
  7. Use a large non-stick spatula to mix in the quick-cooking oats, peanuts, milk chocolate chips and sweetened flaked coconut by hand. The batter will be stiff.
  8. Use a 4 oz ice cream scoop or the small scoop (which I used) to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
  9. Bake for 16-18 minutes until lightly golden.
  10. Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
Thanks  for stopping by,  have a great week and always Remember to Find the Time to DO ALL the thing You L♥ve.

Monday, September 5, 2016

Chocolate zucchini cake with cream cheese frosting

This was another work treat back in July.  My co workers all love chocolate and cream cheese so thought this would be nice change.  I usually don't make the zucchini cakes with chocolate but thought what they hey, it should be good, RIGHT??  And it was. 
It was a big hit, everyone really loved it.  

 adapted from here
Zucchini Cake with Cream Cheese Frosting
    2 tsp baking powder
    1/2 tsp baking soda
    3/4 tsp salt
    2 tsp ground cinnamon
    1/4 ground nutmeg (use fresh)
    1/4  tsp ground ginger
    3 TBL cocoa powder
    2 cups (283g) all-purpose flour
    1 cup (200g) granulated sugar
    2/3 cup (150g) packed light-brown sugar
    1/2 cup (120ml) vegetable or canola oil
    1/2 cup (120g) applesauce
    1/2 cup (83g) plain Greek yogurt
    2 large eggs
    1 1/2 tsp vanilla extract
    2 1/2 cups (344g) finely grated unpeeled zucchini (grate on small holes of box grater. About 2 - 2 1/2 medium zucchini)
    1/2 cup chopped, toasted pecans or walnuts (optional)

    Cream Cheese Frosting
    8 oz cream cheese, softened slightly
    1/2 cup butter, softened (preferably 1/4 cup salted and 1/4 cup unsalted)
    1/2 tsp vanilla extract
    2 cups (228g) powdered sugar
      Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cocoa powder and ginger for 30 seconds, set aside. In a separate large mixing bowl stir together granulated sugar and light-brown sugar (break up any clumps with your fingertips). Whisk in vegetable oil, applesauce and Greek yogurt until well blended. Add in eggs and vanilla mix until well blended. Stir in grated zucchini. Add flour mixture and stir with a wooden spoon just until combined. Pour mixture into a buttered 13 by 9-inch baking dish. Bake in preheated oven 32 - 35 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter). Remove from oven and allow to cool completely before frosting (cover with plastic wrap leaving a small opening on one corner after about 30 minute of cooling to seal in moisture). Frost with Cream Cheese Frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.
      For the Cream Cheese Frosting:
      In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of bowl. Blend in vanilla. Add powdered sugar and mix until light and fluffy.

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

      Monday, August 29, 2016

      Peanutbutter Chocolate chip muffins

      Yet another experiment for work.  I try to make something different each week.  Everyone seems to love Peanut Butter and of course not many don't like Chocolate.  These very excellent and very filling, I will for sure be making them again.

      2 Cups Flour
      1 tbsp. Baking Powder
      1½ tsp. Salt
      1¼ cups Jif Creamy Peanut Butter
      1.5 cups Nestle Mini Semi-Sweet Chocolate Chips
      1 cup Milk
      ⅔ cup Sugar
      ⅓ cup Canola Oil
      2 Eggs
      1 tsp. Vanilla

      Preheat oven to 375 degrees.
      Stir the flour, salt and baking powder in a large bowl.
      Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
      Fill up muffin liners in muffin pan ¾ full – almost full.
      Sprinkle the top of each muffin with a little more sugar.
      Bake at for approx. 18 minutes, or until done.

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

      Monday, August 22, 2016

      Sour Cream Apple Cake

      This a great cake to make for a large group.  It's really yummy and full of flavor.  Would be great in the AM with a nice cup of coffee.


      • 2 cups flour
      • 1/4 teaspoon salt
      • 3 teaspoons cinnamon, divided
      • 1/2 teaspoon nutmeg
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/2 cup (1 stick) softened butter
      • 1 cup sugar
      • 1 teaspoon vanilla extract
      • 2 large eggs
      • 8 ounces sour cream
      • 2 medium apples, chopped (about 2 cups)
      • 8 tablespoons chopped walnuts or almonds, optional
      • 1/2 cup brown sugar



      1. Preheat oven to 350ยบ Fahrenheit, and grease bundt pan with nonstick spray.
      2. Combine flour, salt, nutmeg and 2 teaspoons of cinnamon in a medium bowl. Stir in baking soda and baking powder, and set aside.
      3. Mix softened butter and sugar in a separate mixing bowl until a creamy consistency forms. Beat in eggs, one at a time, combining until creamy. Add vanilla and sour cream, and mix until well blended.
      4. Sift in dry ingredients, beating the mixture on low speed to form a batter-like consistency. Fold in chopped nuts and apples, stirring gently to evenly distribute.
      5. Pour the batter into bundt pan. Sprinkle evenly with brown sugar and 1 teaspoon of cinnamon, and bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
      6. Turn cake onto serving plate after cooling in pan for 20 to 30 minutes. Serve warm with your favorite toppings.
      thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

      Monday, August 15, 2016

      Orange Blueberry Quick Bread

      Our local grocery store had blueberries on sale so I've made a couple of things over the last couple of weeks.  This is a very good choice for a breakfast bread or a dessert for after dinner with a scoop of ice cream.  It goes together very quickly and freezes well.  Hope you give it a try.

       1/2 c. unsalted butter, room temperature
      1 c. sugar
      2 eggs
      2 tsp. grated orange zest
      1 tsp. vanilla extract
      1/2 c. plain yogurt
      1 Tbl. milk
      2 c. all-purpose flour
      1 1/2 tsp. baking powder
      1/2 tsp. salt
      1 1/2 c. blueberries

      Orange Cream Cheese Icing
      From: Jenn@eatcakefordinner
      2 oz. cream cheese
      zest of 1/2 an orange
      1/2 c. powdered sugar
      1 - 2 Tbl. fresh orange juice

      Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the grated orange zest, vanilla, yogurt and milk and mix until combined. In a separate bowl, combine the flour, baking powder and salt. Add the blueberries and toss to coat in flour mixture.

      Add wet ingredients to dry ingredients and stir until just combined, batter will be very thick. Scoop batter into a greased 9x5-inch loaf pan. Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. If top starts to get too brown while baking, tent with a piece of foil over the top. Remove from oven and cool in pan for 10 minutes, then remove from pan and cool. Top with orange cream cheese icing, slice and serve. Makes 1 loaf.

      For the Orange Cream Cheese Icing: Microwave cream cheese for about 15 seconds or until very soft. Add the remaining ingredients and stir until smooth and creamy, adding as much orange juice as needed to reach desired icing consistency. Drizzle over cooled loaf.

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

      Monday, August 8, 2016

      Lemon Pound Cake w/lemon glaze

      It's been really hot here 3 digit's hot!!!!  This sounded really cool so thought I'd make it for my Monday Work Treat.  It was a big hit and several said it would be great with blueberry's or strawberry's on the side with some whip cream.  A food for thought.

      Lemon Pound Cake

      3 cups all-purpose  flour
      1 teaspoon baking powder
      1/4 teaspoon salt
      1 cup unsalted butter, softened
      2 cups sugar
      3 eggs
      1/2 cup buttermilk
      1/2 cup of sour cream
      4 tablespoons lemon juice
      Zest of 2 lemons ( about 2 tbsps.)
      1 teaspoon of vanilla
      Pre-heat oven to 300 degrees
      1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
      2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
      3. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

      Lemon Glaze

      1/4 cup butter, softened
      1 1/2 cup powdered sugar
      3 tablespoon lemon juice, at room temperature
      1. Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth

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