Golden Raisin-oatmeal cookies w walnuts

I made these awhile back.  A very tasty cookie and well worth making.  Hope you try them.

Ingredients

 ¼ cup unsalted butter 

6 tablespoons neutral flavored oil (canola, melted coconut, etc.)

1 teaspoon vanilla extract

½ cup granulated sugar ¼ cup plus

2 tablespoons brown sugar

1 large egg

2 cups old fashioned oats + ¼ cup hot water

1 cup all purpose flour

 1 tablespoon ground cinnamon

½ teaspoon baking soda

 ½ teaspoon salt

⅓ cup each: dried golden raisins, chopped pecans or walnuts, chocolate chips

Instructions

 1. Preheat the oven to 350.

 2. In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg. 

3. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture. 

4. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix­ins (no more than 1 cup of total assorted mix­ins). 

5. Refrigerate dough for at least 10 minutes.

 6. Measure out tablespoon­sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden. 

7. Let the cookies cool fully before removing them from the baking sheet.

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

Do Nothing Cake

I was trying to decide what to make for my Monday work treat but didn't really want to get into doing a lot of work, so stumbled upon this on FB.  I had all the ingredients on hand so thought what the heck.  Was worth making and everyone loved it.  So I think this would be a good one when you have a crowd for dinner.

Cake :
2 cups all purpose flour
2 cups granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 large can (20 Oz) crushed pineapple with juice
Frosting :
1 stick (1/2 cup) butter
1 cup sugar
1 can (5½ ounce) evaporated milk
1 cup chopped walnuts or pecans
1 cup shredded coconut

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Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, Whisk together all the batter ingredients until just combined.
3. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.
4. While cake is still baking, prepare the frosting.
5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
6. Cook and stir for about 5 minutes, or until slightly thickened.
7. Remove from heat and add in the coconut and pecans.
8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
9. You need holes so that hot frosting has plenty of room to get down and soak the cake.
10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
11. Allow cake to cool for a bit before cutting.
12. Due to the frosting seeping into the cake, it is very moist!
13. 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

Pecan coconut banana bread

This bread is really yummy.  The coconut and pecans are a great addition to the slight banana taste.  Give it a try.  Goes together fairly quickly and makes a nice loaf.  Bet they would be great as muffins also.  Maybe next time. 

Ingredients

1/2 cup half n half with 1 tsp cider vinegar or ½ cup vanilla yogurt (I used the 1/2 n1/2)
1 egg
3 medium bananas, mashed (about 1⅓ cups)
3 tablespoons vegetable oil
1⅓ cup flour
½ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
½ cup shredded coconut
Streusel Topping
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons coconut
2 tablespoons pecans

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.
In a separate bowl, combine yogurt, egg, oil and bananas. Add to flour mixture and stir just until moistened. Do not over mix. Pour into prepared pan.
Combine topping ingredients until crumbly and sprinkle over batter.
Bake 55-65 minutes or until a toothpick comes out clean.

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

Pecan Pie Cookies

A co worker posted these on FB back in October and I asked if this was a hint that she wanted me to make them for work.  Her reply "hell yes".  I am not a fan of pecan pie because I think it's way to sweet but there were good.  Maybe because it's just a bite or two.  I doubled the recipe because it said it only made 12 cookies, well that would never be enough for the crew at work, they've been know to eat 4 dozen.  :)

1 prepared single pie crust (homemade or purchased, I used Pillsbury) 

2 tablespoons butter, melted 

½ cup pecans, chopped 

⅓ cup packed brown sugar 

¼ cup corn syrup 

2 eggs 

⅛ teaspoon salt 

Optional ¼ cup semi sweet or milk chocolate chip for decorating 

Instructions 1. Preheat oven to 400 degrees. 2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stove top over medium­low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. 3. Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛­1/4" up on the edges. 4. Spoon 1 tablespoon of the pecan mixture into each circle. 5. Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. 6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set

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

Apple Pecan Spice Cake

I made this back in December, as usual for work.  I had some apples that I needed to use to went searching.  I found this recipe and it looked and sounded very yummy.  I made a few changes which I will note in red in the directions.  Please read it first then proceed with the rest of the recipe.

without the cream cheese icing

Ingredients
3 cups Granny Smith Apples, chopped into small pieces (see below)
1 1/2 cups sugar
½ cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon salt
½ cup milk
1 cup pecans roughly chopped
Brown Sugar Cream Cheese Frosting:
1 (8 oz) package cream cheese frosting, room temperature
¼ cup butter, softened
2 teaspoon vanilla
1 cup golden brown sugar

Directions:

1. Preheat oven to 350 degrees and grease and flour a 9x13 inch baking pan. Set aside.
2. Peel and slice apples, place in a skillet with butter and sugar.  Add some cinnamon, about 2 Tbl and 1/4 cup brown sugar.  Cook until you have a mixture that looks syrupy.  Cool then chop the apples for the batter.
3. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla.
4. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add chopped pecans.
5. Pour into prepared 9x13 inch pan. Bake for 30-40 minutes or until toothpick comes out clean. Let cool completely.
6. To make the frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 minutes until it is light and fluffy and the sugar has dissolved. Spread evenly on top of the cake. Refrigerate after frosting.

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

Donna

Carrot cake

adapted from the joy of baking

This was the other cake I made on my Sunday baking this one was for the head painter Ryan.  For some strange reason I couldn't find the Carrot Cake that I know I had posted here several years ago.  Guess it's out there is space somewhere.  Carrot cake is one my all time favorites too.   Ingredients: 1 cup pecans or walnuts toasted and chopped 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) 2 cups (260 grams) all-purpose flour   1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 4 large eggs  1 1/2 cups (300 grams) granulated white sugar 1 cup (240 ml) safflower, vegetable, or canola oil (or other flavorless oil) 2 teaspoons pure vanilla  extract 3/4 golden raisins Cream Cheese Frosting: 1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 2 cups (230 grams) confectioners (powdered or icing) sugar sifted 1 teaspoon pure vanilla  extract 1 teaspoon finely grated lemon zest or a bit of fresh lemon juice Directions:   Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. I made this is a tube pan. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.   Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.  To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers. Serves 10 - 12. Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest or juice. Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do all the things YOU L♥ve. Donna

Scratch Brownies

adapted from here
These are the brownies I made that Sunday for the drywall guy Rick.  I decided that I should make the recipe from scratch so went searching and came up with the one.  I made some changes and hope he likes them.  Won't be able to try them cause then I'd have to have one missing from the pan.  :)

Well I was told these were "ridicilous" and I'm guessing that's a good thing.  :)....and I've already been asked to make more.
printable

 

Ingredients:

1/2 cup (115g) salted butter¹

8 ounces (228g) coarsely chopped quality semi-sweet chocolate
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
2 Tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips

1/2 cup chopped pecans and then 12 or so 1/2 pecans for top

Milk Chocolate Frosting (optional)

1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (22g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste

Directions:

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan³ with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

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

Hummingbird Bundt Cake

My weekly treat for work.  I had been wanting to make something with pineapple since our local grocer has had them on sale.  Can't beat it when you can get a fresh pineapple for a buck.  I was originally going to make a pineapple banana bread when I stumbled upon this recipe.  I must say it sure is good and oh so quick to put together and best of all is you only use 1 bowl.

printable

Hummingbird Bundt Cake

ingredients:

1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 tsp. vanilla extract
Glaze:
4 oz. cream cheese, cubed & softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 to 2 TBL. milk

Prepare Cake Batter:  Preheat oven to 350*.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan.  Spoon batter over pecans.
Bake at 350* for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Glaze:  Process cream cheese, powdered sugar, vanilla, and 1 TBL milk in a food processor until well blended.  Add remaining 1 TBL. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

 

Sure hope you try this cake, you won't be sorry.  Another great recipe to add to my list.

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

Donna

Apple Praline Bundt Cake

  Last month I made a turkey dinner and this was our dessert.  I made the turkey the way Michael Simon makes his and all I can say is WOW it comes out so moist and you don't have to do any basting.  I've posted a picture of it in this post at the end.  I will post it again along with the recipe from the show "the chew".  

 My adopted son's parents were in town and I always have them for dinner at least once.  I was really undecided as to what to have for dessert and stumbled upon this recipe on Pinterest at this site .   This cake looked so yummy I just had to try it.  It was a big hit and I will for sure make it again.

 

Printable

Apple Praline Bundt Cake

Ingredients:

Cake -
3/4 cup canola oil
3/4 cup cinnamon apple sauce
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
3 cups cake flour (you could use all purpose)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1 cup chopped pecans, toasted
3 cups chopped Granny Smith apples
2 tsp vanilla
2 Tbsp praline syrup (optional) Praline Glaze -
1/2 cup brown sugar, packed
1/4 cup butter
1/4 cup milk
1 tsp vanilla
1 cup powdered sugar

Garnish - 
glazed pecans (yep.  I purchased them in a bag.)

Prepare the bundt pan with cooking spray and then granulated sugar (or flour).  Start toasting the pecans.  I put them in the oven for about 8 minutes on 375 degrees.  You need to shake them around every couple of minutes.  Mix together the sugars, oil, and applesauce.  Add eggs and beat well.  Mix the dry ingredients together, then add them to the wet egg mixture.   Fold in vanilla, apples, and toasted pecans.  Batter will be fairly stiff.   The juice from the apples with thin it out as it bakes.  Bake at 350* for 75 minutes or until a long wooden pick come out clean from the middle.  Allow to cool at least 15 minutes in the pan, then turn it out onto a cooking rack.  If desired, brush a praline flavored syrup (or a simple syrup) over the warm cake so it will soak in and keep everything nice and moist.
While the cake is cooling, make the praline glaze.  Stir together brown sugar, butter, and milk into a heavy saucepan.  Bring to a full boil and cook about 2 minutes, stirring continually.  Remove from heat.  Stir in vanilla and confectioners sugar.  Pour over cake immediately before it "sets up."  Garnish the praline glaze with glazed pecans while its still "wet" so they will stick.
Thanks for stopping by,   have a wonderful weekend and Remember to Find the Time do ALL the Things YOU Love.
Donna