I made this to add to my goodies that I give out at Christmas. Was a big hit, but personally I think it would have been better with Dark Chocolate....love Dark Chocolate.
Super easy Christmas Bark
8 oz good white chocolate
1/3 cup dried cranberries
1/3 pistachios
Melt chocolate in microwave (30 seconds at at time) stir til smooth. Save some nuts and cranberries for the top. when the chocolate is melted stir in the fruit and nuts, spread on a parchment lined cookie, sprinkle a few nuts and fruit on the top. Let set up then cut into pieces
Thanks for stopping by, have a Wonderful Christmas and a very Happy New Year but Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna
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Monday, December 19, 2016
Monday, December 12, 2016
Lemon Muffins
Ingredients:
crumb topping:
- 1/4C unsalted butter, melted
- 3/4C all purpose flour
- 2Tb granulated sugar
- 2Tb light brown sugar
batter:
- 1/4C unsalted butter, softened
- 1/2C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- zest of 1 lemon
- 2Tb lemon juice, freshly squeezed
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1C all purpose flour
- 1/2C sour cream
glaze:
- 6Tb powdered sugar
- 1Tb lemon juice
Directions:
- Preheat oven to 350°F. Line a muffin pan with 7 paper liners.
- Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate. Set aside.
- In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups.
- Generously coat each portion of batter with prepared crumb topping.
- Bake for 18-20 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely.
- When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon or whisk to drizzle glaze over cooled muffins.
- Store in an airtight container for up to several days.
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the thing YOU L♥ve.
Donna
Monday, December 5, 2016
Ricotta, Chicken and Broccoli Stuff Manicotti
This was the other dish I made for my sister in laws Birthday Dinner. Both of the dishes were really good, guess it depends on you taste buds and if you prefer Alfredo Sauce or Marinara. Making these are alot of work but then again I love cooking but it sure wears me out.
Ingredients:
I box Manicotti shells
1 8 oz container Ricotta Cheese
1/2- 3/4 cup shredded Mozzarella Cheese
1 egg
2 TBL parsley
1/2 TBL oregano or italian seasoning
1/3 cup grated Parmesan cheese
1 tsp garlic salt
salt and pepper
2-3 large boneless chicken breasts, cooked and shredded
1/2 onion
2 cloves garlic
olive oil
In a large pot cook Manicotti until Aldente, drain and set aside.
In a bowl combine Ricotta cheese, Parmesan cheese egg and spices and mix well. Set aside.
In a large skillet add olive oil and cook some diced onion, add chicken pieces and cook until done, add the garlic and finish cooking. When room temperature add it to the Ricotta mixture. Fill Manicotti shells and place in a 9x11 baking dish with marinara sauce covering the bottom, line the filled shells up then sprinkle shredded mozzarella cheese on top and then top with more marinara sauce. Bake for about 25 minutes covered and until heated fully through. You can take the foil off when you have about 10 minutes left to cook.
Serve with a nice salad and home made bread. Enjoy!!
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna
Ingredients:
I box Manicotti shells
1 8 oz container Ricotta Cheese
1/2- 3/4 cup shredded Mozzarella Cheese
1 egg
2 TBL parsley
1/2 TBL oregano or italian seasoning
1/3 cup grated Parmesan cheese
1 tsp garlic salt
salt and pepper
2-3 large boneless chicken breasts, cooked and shredded
1/2 onion
2 cloves garlic
olive oil
In a large pot cook Manicotti until Aldente, drain and set aside.
In a bowl combine Ricotta cheese, Parmesan cheese egg and spices and mix well. Set aside.
In a large skillet add olive oil and cook some diced onion, add chicken pieces and cook until done, add the garlic and finish cooking. When room temperature add it to the Ricotta mixture. Fill Manicotti shells and place in a 9x11 baking dish with marinara sauce covering the bottom, line the filled shells up then sprinkle shredded mozzarella cheese on top and then top with more marinara sauce. Bake for about 25 minutes covered and until heated fully through. You can take the foil off when you have about 10 minutes left to cook.
Serve with a nice salad and home made bread. Enjoy!!
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna
Monday, November 28, 2016
chicken and spinach stuffed shells
I made this back in October for my sister in laws birthday dinner. I also made stuffed Manicotti which was delicious too. They were both very good. I just love Alfredo anything and this was a nice change. I made the Manicotti with ricotta which was also very good.
adapted from here
Chicken and Spinach Stuffed Shells Serves: 8-10 servings
adapted from here
Chicken and Spinach Stuffed Shells Serves: 8-10 servings
Serves: about 40 shells
Ingredients
1 (12-ounce) box uncooked jumbo pasta shells2 cups chopped cooked chicken
2 cups fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1⅔ cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
2 cups shredded mozzarella cheese, divided
- Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
- Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
- In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
- Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
- Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
- Makes 8-10 servings.
Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the things YOU Love.
Donna
Monday, November 21, 2016
Triple Chocolate Pumpkin bread
- This is a delicious bread and really not all that sweet. Will be great for the holidays. Of course I made this work the work crew and they just goobled it up
FOR GANACHE:
1 1/2 c. semisweet chocolate chips
3/4 c. heavy cream
3/4 c. heavy cream
- Preheat oven to 350 degrees F. Butter a 9-x-5" loaf pan and dust with cocoa powder.
- In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
- In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and pumpkin puree.
- Transfer batter to prepared pan and bake until a toothpick comes out clean, 55 to 65 minutes. Let cool at least 10 minutes.
- Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour heavy cream over chocolate chips and let stand 2 minutes. Whisk until completely smooth and no clumps remain.
- Pour ganache over pumpkin bread, smoothing top if desired, and serve.
Thanks for taking the time to stop by, have a wonderful week and always Remember to Find the Time to Do ALL the things You L♥ve.
Donna
Monday, November 14, 2016
CHOCOLATE SALTED CARAMEL POTS DE CREME
INGREDIENTS
·
1 C. Heavy Cream
·
½ C. Good quality Dark Chocolate(I like Ghirardelli's, 60%
chocolate chips)
·
2 T. Sugar
·
2 Egg Yolks
·
½ t. Vanilla
·
½ C. Sugar
·
2 T. Water
·
1¼ C. Heavy Cream
·
½ t. Coarse Salt
·
3 Egg Yolks
·
1 C. Heavy Cream, whipped to stiff peaks
·
Cocoa Powder, for dusting
·
, to garnish, if desired
INSTRUCTIONS
1.
FOR THE CHOCOLATE LAYER:
2.
Heat the 1 C. heavy cream, chocolate, and 2 T. sugar in a
saucepan over medium/high heat, whisking until the chocolate is completely
melted.
3.
In a small bowl, beat the 2 egg yolks lightly with the whisk.
Pour about ¼ C. of the chocolate mixture in a slow, steady stream, into the egg
yolks while whisking constantly to temper.
4.
Add the egg yolk mixture into the chocolate mixture and combine.
5.
Heat the saucepan over medium heat, whisking constantly, until
the mixture just thickens and bubbles. Do not cook to long or eggs will curdle.
6.
Remove from heat, whisk in the vanilla, and divide the chocolate
pudding between 6 small glasses or ramekins. Tap the ramekins on the counter to
settle the pudding and help the top even out.
7.
Refrigerate ramekins while you make the caramel pudding.
8.
FOR THE CARAMEL LAYER:
9.
Place the ½ C. Sugar and 2 T. water in a saucepan. Bring to a
boil, stirring to dissolve sugar. Brush the sides of the pan down with a wet
pastry brush to prevent sugar crystals from forming.
10. The sugar will
begin to caramelize after a few minutes. Do not stir, but swirl to help evenly
caramelize.
11. Heat the 1¼ C.
cream in the microwave until hot.
12. As soon as the
caramel is golden brown, pour about half of the heavy cream in. The mixture
will bubble quite furiously. When he bubbling starts to die down, add in the
rest of the cream and salt, and whisk until the mixture is smooth.
13. Remove from
heat.
14. In a small
bowl, lightly beat the 3 egg yolks with the whisk. In a slow, steady stream,
pour in about ½ C. of the caramel cream, whisking constantly.
15. Whisk the
tempered egg mixture back in the the saucepan with the caramel cream and bring
back to a boil slowly, whisking constantly.
16. As soon as the
mixture begins to bubble and thicken, remove from heat.
17. Divide between
the 6 dishes and tap to settle the pudding.
Monday, November 7, 2016
Lemon Toffee Cookies
- I've been experimenting with cookie recipes trying to make a list of what I will make at Christmas time. I usually make about 7 or 8 different kinds of cookies, some are favorites, some are requests from the folks I give cookies to at the holidays and some are just new recipes I've tried.
- I think recipe will be a keeper, you can change it up by adding chocolate, nuts or other type of flavoring. It's a very simple basic cookie recipe.
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons lemon extract
- 2 Tablespoons light corn syrup
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup toffee pieces
- ¼ cup granulated sugar, for rolling cookies in
Directions:
- Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and beat until combined.
- In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the toffee chips. Cover dough and chill in the fridge for one hour. (may do longer just take out 15 minutes or so before you are ready to bake)
- Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about ⅛ cup each) and roll in the remaining ¼ cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.
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, October 31, 2016
Honey Banana Bread
This is such a quick easy recipe without a ton of ingredients. Simple to toss together and make for unexpected company or a nice treat in the morning on a cold winter day. (oh btw I hate winter!)
Of course I made this for work and it was a big hit.
makes 1 loaf pan
Ingredients:
2 cups AP flour (you could use whole wheat)
1 tsp baking soda
1/4 tsp. salt
2 eggs (room temp and beaten)
1/2 cup unsweetened applesauce (I did use sweetened)
3/4 cup honey
1/3 cup chopped walnuts (optional)
2-3 ripe mashed bananas
Preheat oven 350° great a loaf pan and set aside.
In a bowl mix dry ingredients, set a side(helpful tip, I always put my dry ingredients on wax paper then just dump into wet, one less bowl to clean) In a med size bowl combine the honey and applesauce, add beaten eggs and banana. Add the dry to wet and stir until combined, don't over mix, add nuts and mix. Pour into prepared pan and bake for 60-65 minutes. Insert toothpick to check if done, if it comes out clean it's done. Cool in pan for 10 minutes then remove and pool on wire rack.
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, October 17, 2016
Almond shortbread cookie
These are AMAZING. A quick easy cookie for any time of the year. These are light and delicious. A great cookie to add to your holiday list. I made these for work and they were a big hit. Shape them any way you like. This will definitely be added to my holiday cookie list.
Prep time: 35 min (not counting freezer and fridge time)
Ingredients:
40-50 cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon amaretto liquor or almond extract (I used amaretto)1/4 teaspoon salt
2 cups all-purpose flour (sifted)
3/4 cup sliced almonds, lightly toasted
In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
2) With mixer on low speed, add flour and mix until dough forms.
3) Using rubber spatula, mix in almonds.
4) Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
5) Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on parchment lined baking sheet 1 inch apart. Bake until edges are golden, about 15-18 minutes. (depending on your oven)
6) Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
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, October 10, 2016
Almond Joy Cookie
I made these for work back in August. They were very easy but I found them to be very sweet. They would be a great addition to Holiday baking. These were a big hit.
Makes about 44 cookies
from here
Ingredients
1 14 oz bag sweetened coconut flakes
2 cups semi-sweet chocolate chips
⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)
⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)
Instructions
- Preheat the oven to 325F.
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
- Stir until combined.
- Scoop out dough with a cookie scoop onto prepared baking sheet.
- Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
- Bake cookies for 13 to 16 minutes or until tips of coconut are just starting to turn golden brown.
- Let cool on baking sheet.
- Store cookies in an airtight container.
Donna
Monday, October 3, 2016
Chocolate Sugar Cookies
It's a raining day here in KS and it has finally cooled down a bit. It's been over 100° everyday for the past week or so. Each day worst than the next, makes it really hard to breathe. I won't complain to much because I really hate winter and it will be here before we know it! sigh!
I made these for work, found the recipe on Pinterest and I changed it up a bit. To one of the batches i added peanut butter just to see what they would taste like. They were a hit. Next time I think I'll add caramel bits and maybe a batch with chopped walnuts. So guess you can do a lot with this recipe. Give it a try.
makes about 44 cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup cocoa powder
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup granulated sugar for rolling
Instructions
- Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes.
- Add in eggs, one at a time, mixing after each addition, and then vanilla.
- Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.
- Refrigerate dough for one hour.
- Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
- Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container.
Donna
Monday, September 26, 2016
Blueberry Muffin Cake
This is what I made for work after coming back from my vacation. (Which was back the end of May into the first week of June. I have my posts done for 2 months ahead.) The guys were having with-drawls from not having a dessert 2 weeks in a row. Truth be told i really didn't feel like making anything because I'm pooped, I've been working in the yard for the past 3 days trying to get my flower beds cleaned up and a bunch of new plants planted. Boy what a chore. This AM my daughter and I planted our tomatoes, eggplant, beans, corn and cucumber plants. Another chore.
Crumb Topping
⅓ cup plus 3 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ cup plus 2 tablespoons butter, room temperature
Cake
¾ cup granulated sugar
¼ cup butter, room temperature
¾ cup milk
1 egg
2½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries
Glaze
¼ teaspoon vanilla
1 teaspoon milk
Instructions
- Preheat the oven to 375°F/190°C
- Spray a 9" Spring-form pan with nonstick spray and set aside, *I lined the bottom with parchment paper and sprayed that.
- In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
- In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
- Spread the cake batter into the prepared pan and top evenly with the crumb topping.
- Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
- For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
- Serve warm or at room temperature. (I bet a scoop of ice cream would be good on top)
Donna
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.
Ingredients
- 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.
Instructions
- Preheat oven to 350 degrees.
- 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.
- Stir in flour, cake flour, cocoa, and salt until mixed together.
- Fold in chocolate chips.
- Pour into 9 x 13 pan and spread evenly.
- Bake for 28-36 minutes.
- *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.
Donna
Monday, September 12, 2016
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
Serves: 26-28 large cookies or 60 regular
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- 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.
- Add the dry ingredients gradually while beating on low speed, mixing well between each addition.
- Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
- After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
- 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.
- 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.
- Bake for 16-18 minutes until lightly golden.
- Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
Donna
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
Ingredients
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
Directions
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.
Donna
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.
Ingredients
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
Instructions
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.
Donna
Ingredients
- 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
Preparation
- Preheat oven to 350º Fahrenheit, and grease bundt pan with nonstick spray.
- Combine flour, salt, nutmeg and 2 teaspoons of cinnamon in a medium bowl. Stir in baking soda and baking powder, and set aside.
- 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.
- 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.
- 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.
- Turn cake onto serving plate after cooling in pan for 20 to 30 minutes. Serve warm with your favorite toppings.
Donna
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.
printable
Ingredients
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.
Donna
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 flour1 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
Instructions
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, softened1 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
consistency.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things You L♥ve.
Donna
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