payday bars

of all places, a funeral luncheon was where I discovered these.  I am thinking of presenting another “rule” to add to the church handbook, that when someone brings something to a funeral luncheon, or another church gathering, they need to bring copies of the recipe as well.
so when I came home, I hunted them down.
I have made them twice already, so I am more than qualified to tell you some of the tweaks and tips to make you love these as well.
here’s where I found the recipe.
PAYDAY CANDY BAR COOKIES
1 yellow cake mix
1/3 c. butter
1 egg
3 c. miniature marshmallows
2/3 c. white corn syrup
1 package (12 oz.) peanut butter chips
1/4 c. butter
2 tsp. vanilla
2 c. salted peanuts
2 c. Rice Krispies (I left these out.)
Mix cake mix, egg, and 1/3 cup of butter (room temperature). Press into a greased 9x13 pan. Bake at 350 degrees for 12 to 18 minutes (watch it closely after the 12 minute mark), or until golden brown around the edges. Spread marshmallows over the top and return to oven for three to five minutes until melted. Cool completely. (I popped them into the freezer while I made the topping.)
In heavy saucepan, mix peanut butter chips, syrup, butter and vanilla; heat and stir until smooth. Add peanuts and Rice Krispies (or leave them out). Spread over marshmallows. Cool and cut.
I learned to freeze these for just a few minutes, long enough to get that marshmallow layer solid.  when you pour on your hot mixture over the top, if those marshmallows aren’t settled enough, they will melt when they come in contact with the topping and then you will only have marshmallow on the outer edges.  but merrill likes it that way because he “doesn’t like marshmallows”?  issues with that boy…
after I top them, I pop them into the fridge to let the topping firm up, and then cut them and let them come to room temperature before eating them.  cutting them while they are cold, helps the knife go through easier and your lines are pretty.  (cut the ones in the picture too soon, I was obviously too excited.)
I also tried adding another egg to the cake part to see if we liked it more cakey, but we all seemed to prefer it less cakey.
it is definitely a keeper of a recipe!

the best hot cocoa EVER.

(I have my friend dani, and our mutual love of pinterest to thank for this incredible pot of hot goodness.  thanks dani!!!)

christmas break finds our little family staying inside and spending a lot of time together.

(I started to wonder if it was too much time this year.  can you say drama?)

when evening comes, you can usually find three little girls who are in need of a snack (read: they are “starving”), and I could take a little sweet something or other as well.

I found this recipe, through a friend’s pin on pinterest, and knew I had to make it.  I am pretty sure it was the can of sweetened condensed milk that convinced me.  you can take that to mean either that it has sweetened condensed milk in it, or that I get to lick the can clean.  whichever. take your pick.

(but I did get lynn hooked on it, so there.)

I apologize for no picture, but if you can imagine a cup of melted chocolate (plus that sweetened condensed milk, please don’t forget that, whatever you do!!!), some whipped cream on top, and angels singing, you got it.

now I say it is the best because merrill likes it!!

merrill calls most cocoa “hot caca”.  and if you remember anything from junior high spanish, you will recall that “caca” is not good.

but let’s be honest, the kid doesn’t like green olives (?!?) and he usually sleeps diagonally in bed.  he has a few issues.  (we can go into those later.)

I changed it a tiny bit, because the first time I made it, I used the bittersweet chocolate chips and it was “too rich” for some people’s taste.  so the second time around I used milk chocolate instead.

here’s the link.

here’s the recipe:

Polar Express Hot Chocolate (aka the BEST hot chocolate you've ever tasted) Recipe:

--1.5 cups of heavy cream

--1 can of sweetened condensed milk (14 oz)

--2 cups of bittersweet chocolate chips

--6 cups of milk

--1 tsp vanilla extract

In a large pot over low heat, combine all of the above ingredients.  Stir regularly for 30-40 minutes until chocolate is fully melted and incorporated with other ingredients. 

this was perfect to have in the evening and cover it, stick it in the fridge and then warm it up the next morning to have with breakfast.  or FOR breakfast.

seriously the best EVER.

orange dreamsicle fudge

if you are anything like me, summertime means dreamsicles.  sure, winter time could mean that same thing, if I weren’t wrapped-up in a cozy blanket, reading a good book, knitting or crocheting, all with a cup of cocoa or spiced cider.

otherwise, a dreamsicle would be perfect!!

but, I discovered something whilst perusing pinterest, and we have since decided it is a winner.

(we’ve also made two pans of it.  in one week.)

orange dreamsicle fudge.

Here’s the link and below is the recipe.

(and might I suggest, you have a cooking buddy handy, because two people is helpful for this recipe!)

1.5 sticks) butter

2- cups granulated sugar

3/4- cup heavy cream

1- package (12 oz) white chocolate chips

1- jar (7 oz) marshmallow cream (or fluff)

1- tablespoon orange extract

orange (or a combination of red and yellow) food coloring

 

Prepare a 9 x 13 pan by spraying it with cooking spray (they suggest lining it with foil as well, but it worked just fine without.)

In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.

Continually stir the mixture until the butter melts and the sugar dissolves.

Brush down the sides with a wet pastry brush.

Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.

Stir until the white chocolate has melted and the fudge is completely smooth.

Working quickly, pour about a third of the white fudge into a bowl and set aside.

To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth

Pour the orange fudge into the prepared pan and spread it into an even layer.

Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour.

To cut, pull the fudge out of the pan using the foil as handles.  (or not.)

Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

sugar cookie bars: more “pinspiration”.

so when there was nothing better to do, I perused pinterest and saw that one of my friends had recently pinned a rather tasty looking treat.

I thought, “how perfect for my family!!  they love sugar cookies.”  I don’t so much love the mess.  whenever I roll out the cookie dough, little hands want some to either eat, or roll, roll again, then re-roll to make one nasty looking cookie.  a totally inedible cookie.

this recipe is perfect because you make the dough, spread it in a pan and bake it.  we love our sugar cookies THICK, with lots of frosting, so this was perfect!

I didn’t have any cream cheese on hand, so I made my usual buttercream and everyone was happy.

(although, I know someone might just fall over in shock, but I thought it was too much frosting.)

(gasp.)

here’s the pin.

here’s the recipe:

Sugar Cookie Bars

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon zest (optional)
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.

Frosting
1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened
1 tsp vanilla (I used almond extract for half of the frosting)
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.

so go and try them out, use some fun sprinkles!

one down.. (re-visiting peanut butter cupcakes)

so i said, just the other day, that i needed to re-visit this cupcake with a glorious idea that hit me..  sometime, i can’t remember when.  it was most likely when i was ready to fall asleep.

(those darn glorious ideas hit me then or when i am in the shower..  at least i can write them down when i am in bed.)

i originally tried this recipe in the fall and we all loved it.  after that trial, i had the idea to add some reeses (big ‘uns) to the actual cupcake.

yeah, i didn’t get around to trying that one out until, well, last week.

they were winners.

so when my next glorious idea hit, i knew i’d better test drive it (so to speak) soon.

that, and one of the guys who works for merrill didn’t get his peanut butter cupcake due to the fact that merrill ate it.

(i think that means they are kind of good.)

so here goes…

i start out with my most favorite boxed triple chocolate fudge cake mix ever (still haven’t found the perfect chocolate cake recipe to make from scratch that stays moist…).  i tweak it a little by substituting 1/2 cup softened butter in place of the oil.

then i divide the batter among my cups and get an assistant to unwrap, and not eat the regular sized reeses peanut butter cups. 

(not eating them now is key.  tempting, i know, but very important.)

you take that little cup of yumminess, and place it on the top of the batter.  press it in until the top of the cup is level with the surface of you batter.

see:

pop those in the oven and let them bake according to the recipe.

after they have cooled, they will look flat.

(but they are delicious, so don’t fret.  frosting will make up for the flatness soon.)

we had one, that didn’t get “reesed” (totally just invented that word..  you can even see it up there!!) and you could tell which one was missing the secret surprise.

it was all fluffy and junk.

then lynn ate it assuming it was like the rest.  she was greatly disappointed.  but she should have known.  there were no chopped peanuts on top!

(that is our code of sorts.)

which is okay, i am sure that she was the culprit who got into the jumbo bag and ate the one cup that we were going to need to reese all of them.

so after they have cooled, frost them.

when i say “frost them” i really mean that you should frost them with this:

Peanut butter frosting

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

so, you can go on ahead, and pipe that on the way it is OR…

you can do what i did..

i substituted the regular old peanut butter (delicious, but boring in comparison) with a cup of this!!!

it is a bit of an addiction lately…

i really wanted to add dark reeses to the cupcakes, but would not (no way!!) settle for the miniatures.  i wanted the big’uns.  i couldn’t find them.  i will have to attempt it again, i guess.

(i am sure everyone will throw a fit of epic proportions..)

now these are good the “regular way” but SO good with this little tweaking.

(i finished off the frosting.  right out of the bag…  can you picture that?  me, mouth ajar, bag of frosting inserted..)

when i asked merrill if they were good, i got quite the reaction.

now that frosting recipe makes enough to generously frost a little more than a dozen, so we made some of each…

(and to further try to convince you to go and make them yourself, here’s some pictures to help with the convincing.)

yeah, don’t forget those chopped peanuts either.  you know, “code” and all..

oh, and i have been told that a glass of milk is a great addition.

The 24 hour cookie.

The title of this post does not refer to how long it takes to make these babies.

It indicates how long they lasted here.

I was in search of a soft chocolate cookie, one that I could add peanut butter chips to, and then we could all enjoy.

So I went hunting.

This recipe fit the bill perfectly and was yummy with the peanut butter chips.

(I am currently wondering how they would taste with some mint extract in them..)

Soft Chocolate Cookies

1 cup butter (softened)

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

2/3 cup baking cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

(Confectioners sugar for dusting after they are baked, optional.)

In a mixing bowl, cream together the butter and the sugar.  Add eggs, one at a time, mixing well after each addition.  Mix in vanilla.  Combine flour, cocoa, baking soda, and salt; gradually add into the creamed mixture. 

Now the recipe suggests that you cover this and let it chill for one hour, I didn’t need to do this.  It was cold and very firm.

Roll into one inch balls and place 2 inches apart on a greased cookie sheet (but I heard that the silpat works just as well).  You can press them down with a fork if you want, then bake at 350 for 8-10 minutes.  (Mine took a little less at 7 and 1/2.)

I added the peanut butter chips, but read that someone added raspberry extract to some of the dough, made a little well in the center of others and added raspberry jam.  The reviews were phenomenal!

My family’s review was an empty plate the next day.

Caramel Chocolate Cupcakes.

I cannot take credit whatsoever for these delicious treats.
My friend Emily shared this a while ago on her blog and I knew I had to try them out.
Well worth it I may say…
I did have to make an alteration, but trust me, still incredibly yummy.
I used my tried and true, but not from scratch (GASP!!) favorite box mix, and made this frosting.  Now mind you, I had no whipping cream (that smelled good, I am crazy about that), so I used a can of sweetened condensed milk instead (and licked the can clean!).  It worked out fantastically!
Caramel Frosting
1/2 cup butter or 1 stick
1/3 cup whipping cream (the real stuff)
1 cup brown sugar
1 tsp vanilla
melt the butter, cream and sugar in a medium pot over medium heat. The recipe said to just heat until the sugar dissolves, but I liked the results better if you heat just till boiling point, let it simmer for like 1 minute more after that..pour hot caramel in a mixing bowl, and mix on low speed for about 1 minute, then add 2 cups of powdered sugar, one at a time or the sugar will fly everywhere. Mix until smooth. The frosting will still be some what warm. That's okay. This stuff sets up really fast.
I used my uneven spatula, trying to get the tops all pretty and such, the frosting was still so warm, that It just coated, so prettily the top of each cupcake.  It was no work at all.
(My family also licked the bowl of frosting clean.)
I also had no sea salt, so I cannot testify to that particular flavor explosion, but these were oh so good!
Thanks Emily for sharing your little bit of found heaven!

Comfort: Cinnamon Rolls

I know that we all crave comfort foods at times, and those times are usually when we are feeling under the weather.
Ever since Peyton (my 2 year old) decided to be super sweet and share her cold with me, I have been needing some of that comfort.
It also helps that a friend brought over cinnamon rolls and we (and when I say “we” I really mean “I”) just kind of didn’t get enough..
This recipe is the one my mom has used for her cinnamon rolls since, well, ever.  This is the one that hits the spot where comfort and familiarity in concerned.
So the other day, when I was feeling in need of some comfort, I popped a couple of reds, a blue or two, washed all the germs from my hands and made me some..

Sweet Dough
1 tablespoon sugar
2-3 tablespoons yeast
3/4 cup warm water
2 cups milk
1/2 cup sugar
2 teaspoons salt
2 eggs
1/2 cup oil or soft shortening
7- 7 1/2 cups flour
Stir yeast and 1 tablespoon sugar into the warm water.  Set aside.  Mix together in a saucepan: milk, sugar, salt, oil, and eggs.  Whisk while heating until quite warm but not too hot.  Transfer to a large mixing bowl and add yeast mixture.  Mix together and then add the flour, just a little at a time until a smooth dough forms.  Knead lightly on a floured surface.  Let rise until double.  Bake finished product at 375.
Now when I do cinnamon rolls, I roll this dough out on a floured surface until it is 1/2 inch thick.  I spread melted butter over the entire piece of dough, then top very generously with: brown sugar, then cinnamon, then white sugar.  My mom adds raisins, but because I detest them in everything but Chex mix and Rasin bran, I leave them out.  Roll the dough up into a long roll, and cut about 1 1/2 inch sections.  Place in a greased baking pan and let rise again.  Bake for about 20-25 minutes at the above temperature, or until the tops are nice and golden brown.

While these are baking, I start the frosting.  I used to use my plain old buttercreme, but have since fell in love with cream cheese icing on these.
Cream Cheese Icing
3/4 pound butter, softened
1 pound cream cheese
dash of salt
1 teaspoon vanilla
1 pound powdered sugar (maybe a little more)
Cream together the butter and cream cheese.  Add the remaining ingredients and mix well.  Add more powdered sugar until you get the desired consistency.
Let the cinnamon rolls cool to touch and then spread on the frosting.

I do not recommend eating one while typing though. ;)

For the love of Peanut Butter! (Peanut Butter Cupcakes)

Have I ever before mentioned how our little family embraces everything peanut, especially when it is paired with chocolate?
Well, we do.  It was a pre-requisite to be in our family.
I set out to find a perfect chocolate cupcake recipe, and went to the most dependable gal on planet earth when it comes to recipes for tasty things (Ina Garten) and I not only found a chocolate cupcake recipe, but an amazing peanut butter frosting recipe.
Now, let me first say that the cupcake recipe, I wasn’t head over heels for.  It wasn’t nearly as moist as her other cake recipes are, maybe I should tweak it just a little bit, I dunno, but I used my favorite boxed (gasp!) mix for these bad boys.
(Fav boxed mix by the way is Betty Crocker Triple chocolate fudge mix, I sub the oil for a stick of butter and decrease the water to 1 1/4 cups instead of 1 1/3.)
The frosting was divine!
Merrill, who is expert taste-tester, and aficionado of peanut butter/chocolate combos, gave this treat two thumbs up (with his mouth full).
Peanut Butter Frosting
(so she calls it “icing”..  whatever..)

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth
And then pipe (or smear) it onto something yummy (like chocolate cupcakes), and prepare to enter heaven.
P.S. I also topped my cupcakes with some chopped nuts, just to let people kinda know what was in them.  Oh, and it looked cute too.

Coconut Cupcakes..

I should start out saying a big thanks to Jaclyn, my SIL who made these tasty treats 4 years ago, and has had me hooked ever since.  Another big thanks needs to be said to the cookbook where she got the recipe from..  love that Ina Garten!  Grandpa W. probably loves her too..  these are a fav!)
Now, don’t have a heart attack when you read the ingredient list, just tell yourself that you can have one (or three if you are like me) a day, and call it good.
Cupcakes:
3/4 pound unsalted butter at room temperature (that’s 3 sticks)
2 cups sugar
5 extra large eggs at room temperature
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract (mmmm..)
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut (divided in half)
Preheat oven to 325.  Cream together butter and sugar for about 5 minutes on low.  Add eggs, one at a time, mixing well, then add the vanilla and almond extract.  In a separate bowl, sift together: flour, baking powder, baking soda, and salt.  Add 1/3 of the combined dry ingredients and half of the buttermilk to the batter.  Mix well, then add 1/3 more of the dry ingredients, and the other half of the buttermilk.  Mix again.  Add the last of the dry and mix until just combined.  Fold in 7 ounces of the coconut, and bake in lined muffin tins for 25-30 minutes.  Let cool well and then ice.
Icing:
1 pound of cream cheese (softened)
3/4 pound unsalted butter, at room temperature (3 sticks again..  I know, I know..)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 pounds of powdered sugar.
Cream together the cream cheese and butter.  Add the vanilla and almond extract, then add in the powdered sugar.  I would mix in a half at a time.  You can fold in the remaining coconut or top the iced cupcakes with it, Merrill likes it that way so there is adequate warning that these particular cupcakes contain coconut..  or do a bit of both.  They look pretty and taste even better.
This does make a lot of icing, but I like to eat it for breakfast. ;)

Scrumptious: Chocolate Ganache Cupcakes

This was the treat I made for Family Home Evening this week.
I also made them, slightly different, for Ashley’s pre-school class.  They had a letter “P" on top instead of the heart.  They are learning about the letter “P” this week.
They were really quite cute.
Quite tasty too..
I am a boxed cake mix kind of girl.  Sometimes, but not very often, I will make one from scratch, but I have perfected the box mix, and I choose to stick with it.
For these I used a triple chocolate fudge super moist mix (and it was goooood).  I usually go for the devil’s food, but Merrill isn’t a huge fan of chocolate, so I thought I would go a little lighter on him with the chocolatey-ness of the cake, since it was gonna hit him in the topping. :)
I have taken to using these nut cups instead of the traditional liner, and I love them!  I can set them all on my huge cookie sheet and fill them, baking more at a time and they turn out perfect and cute!
After I let them cool, I dipped just the tops in Ganache that hasn’t been whipped yet. 
For those who haven’t enjoyed Ganache yet, try it, tomorrow.  I would promise to bring you some, but I would probably eat it all before I got to you.
It is that good.
It’s equal parts of a good chocolate (I like semi-sweet) and whipping cream.  You heat the cream (don’t boil it) and then put your chocolate (chopped up) in it.  Let it sit for a few minutes, then stir in the chocolate, letting it all melt.  Let it cool longer in the fridge (but not so it is set up and hard).  I let mine set for about an hour, then mixed it using my mixer until it was nice and smooth.  Then I dipped the cupcakes.  I put the Ganache back in the fridge and let it chill a bit longer, then whipped it up the rest of the way and piped the tops using my favorite tip (Wilton 1M).
I took a tip from Bridget when it came to my toppers.
I melted white candy melts in my handy-dandy squeeze bottle(both are found at any craft store) and squeezed that onto waxed paper.  For the Ps I had a piece of paper with the perfect Ps to trace underneath the waxed paper, for the hearts it was all free-hand baby..  and while the chocolate was still soft, topped them.   I used crystallized sugar on my hearts (shown here) but used Valentine colored non-parelis (sprinkles) on the Ps.  Let those harden up and transfer them to the cupcakes.
They tasted so good!
In fact, there is one left in the fridge, and I have a book to finish!

Favorite cake: Mom's Chocolate Layer Cake

Well, one of my favs..
I had to have this one for my birthday today.
Like, really.

Mom's Chocolate Layer Cake

favorite chocolate cake (I like Devil's Food)
1small tub Cool Whip
2 bars Baker's unsweetened German chocolate
3/4 cup margarine

Bake cake according to recipe, cool, and cut so you have 4 layers.
Melt 1 1/2 bars of chocolate with margarine over low heat in a small saucepan.  Let cool in the fridge until spreadable, not too runny but not thick.
Start layering your cake..  bottom layer gets a coating of chocolate, then a layer of cake.  Cool whip goes on top, then another layer of cake.  Chocolate comes next, then the last layer of cake.  Top it off with Cool Whip and some shavings from the remaining half of the chocolate bar.  Let it set up in the fridge before serving.

This is also good for breakfast. ;)

Sunday night snacking: Scones and Honeybutter

When I wandered out to the freezer to get the breadsticks to accompany our spaghetti Sunday, my eyes fell on the strawberry freezer jam.
Before I knew it, I was craving scones.

Scone Dough

1 quart buttermilk  (you can also use milk + vinegar or lemon juice if you don't have any buttermilk on hand.  The ratio is 1 cup of milk to 1 tablespoon of vinegar or lemon juice.)
2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons soda
2 eggs
1/2 cup warm water
2 tablespoons yeast
1 1/2 teaspoons salt
2 tablespoons oil
flour

Start by dissolving the yeast with a tablespoon of sugar in the warm water.  Mix the remaining sugar, baking powder, soda, and salt in a bowl.  In a large bowl, mix the buttermilk, eggs, and oil, then add the yeast and dry mixtures.  Mix well.  Start by adding six cups of flour, one cup at a time, and mix until smooth.  Add more four as needed until you get a smooth, lightly sticky dough.  (I stopped counting after eight cups, the recipe didn't state an amount of flour to use.)
Let the dough rise, and refrigerate until ready to use.
When ready to cook, roll out to 1/2 inch thickness on a floured surface, cut into squares, and let rise again.  Cook in oil until golden brown (about 350 degrees) turning once.
(This dough can keep in your fridge for a week.  Just cover it!)

We didn't have any honey butter in the house (I think we ran out when we had pulled pork last week..) but thanks to the good old internet, and a neighbor who loaned us some honey, we made our own honey butter.

Honey Butter

1 pound of butter (softened a bit)
1/4 cup honey
1/2 teaspoon vanilla
dash of salt

Mix your butter on a low speed to get it soft to make the incorporation of the other ingredients easier.  Add the remaining ingredients and mix all together until smooth and chill before using.

We served ours with the freezer jam and honey butter.
At this point, I think we will have these again tonight!! :D

Yummy Corn Puffs..

Something very good lies in wait inside of this unassuming bag...  the contents are pictured below.
(And no, it is not fun stuff from Office Max purchased at 15% off...)

I got some of these last Christmas as treats circulated, petitioned someone for the recipe, found a version of it, made them, but they didn't turn out. :(
This year, I found the source, got the recipe, and they turned out!!
My family loves them...
(I think I do more though..)

Corn Puffs

2 cups sugar
1 pound of butter (I KNOW!!  But they are soooo good..)
1/4 cup water
2 tablespoons Karo Syrup

Bring all ingredients to a boil and boil for 5 1/2 - 6 minutes (I would suggest the lesser..) and pour over the corn puffs (they usually sell them in the chip area of the grocery store in GIANT bags).  It's a good idea to do it in a paper bag, then fold the top and shake it up.  You can store it in the paper bag or in an airtight container.
I will warn you, the bottom of the bag is the best part. :)

I guess that I have to go scrap a traditional layout now too...  you know those goals!

Carrot Cookies..

It's that time of the month again..
Flavor of the Month has been so much fun to do!!
This month is "Cookies".
While I have many cookie recipes that are my "favorite", I thought I would share one of my childhood favorites, and try to get my kidlets into them too.

Orange Carrot Cookies

3/4 cup shortening
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla (I tried Almond extract in them and mmm..  yummy!)
1/2 teaspoon salt
1 cup cooked, mashed carrot

Cream shortening and sugar together.  Add the egg and mix well.  Add in the dry ingredients, vanilla, and carrot, finish mixing.
Place by teaspoon fulls (I use my smallest scooper) on a greased cookie sheet and bake at 375 for 12-15 minutes.

Then comes the icing..

4 tablespoons butter (or margarine) softened
3 tablespoons orange juice
zest from half an orange
pinch of salt
powdered sugar

Mix all and add powdered sugar until it reaches a thick, but not too runny consistency.
Ice the cookies while still warm.

Now, I LOVE and ADORE carrots..  I have my entire life.  I have given them credit for my great eyesight..  until my late twenties when I had to get reading glasses..
These cookies were a favorite of mine when I was little and I still love them now!  My kids like carrots.  Especially with dip.  But this is not the same thing..  they gave me some interesting looks while making them, so I knew it would be fun getting them to just try them out.  Merrill even gave them a whirl, he was the one giving the weirdest looks by far.  He said they were "okay"..  and he doesn't like much of anything.  In fact, I am still trying to figure out why he likes me! ;)

A little force was necessary on the part of the kiddos trying them out....  :D

Traditions: Spritz Cookies (AKA Press Cookies)

So the licorice caramels are very yummy..  especially if you enjoy black licorice.
Lessons I learned:
Use licorice oil or Anise oil.
I used Anise extract.  Not the same thing.
I used the WHOLE BOTTLE to get the right flavor.
Did I mention they are yummy?
We have been doing a lot of baking this last week.
- Cupcakes
- Mints
- Dipped pretzle rods
- Fudge (that didn't turn out..  there is a difference between evaporated milk and sweetened condensed.  I buy more of one, and love it so much, I think it should go in EVERYTHING!!  Not in fudge though..  no, no. no.)
- Caramels
- Licorice caramels
- Sugar cookies
- Spritz

Spritz are my fondest childhood memory..  and that is what we call them, some people call them "press cookies" but I like Spritz..  sounds more festive. ;)
I remember my mom making them, every year.  She stored them in the largest Tupperware bowl known to man and it wasn't the fake Tupperware, it was the real stuff here people..  the kind that had the little circle on the lid with the notch cut out, I think to put it on a beaded chain?
We used the ginormous bowl as a booster seat as well.
She made them in red, yellow, and green, decorated them with red hots, and I thoroughly enjoyed eating the dough.
I still do.
There is something that having your own children does to you, especially around the holidays.  I am usually on a mission to learn how to do something just the way my mom did when I was small.  That is what happened  the year I had Lynn.
That was also the year Merrill got me my cookie press for Christmas.
Love that guy!
I bet I could have gotten another dozen or so cookies if I could just keep my hands out of that bowl!
It is an easy recipe, I use my Wilton cookie press to extrude them in the fun shapes.

Spritz

1 cup softened butter
1/2 cup sugar
2 eggs
1 teaspoon of Almond extract
2 1/4 cups flour

Cream together the butter and sugar.  Add eggs Almond extract, and the flour, and mix until it forms a dough.  Chill in the fridge until ready to use.  You can either roll in waxed paper, then slice and bake on a cookie sheet, or you can use a cookie press.

Red hots to embellish make them that much cuter and yummy!

Bake at 300 for 6-8 minutes

I love these things..  but I love pretty much anything with Almond extract in it.
My StazOn ink smells like Almond extract..  I get hungry for Spritz while I scrap sometimes for SOME reason. ;)

Mary's Caramels..

I have been making more than digital headers these days..  are you as happy as I am that I FINALLY got my header updated? ;)
There is a woman who lives in the neighborhood where I grew up who made some of the yummiest caramels I have EVER tasted, and she also makes THE BEST pecan roll.  She still puts an extra one on my parents plate, just for me! :D
As I was planning my list of treats to make this year, caramels were on there as usual..  but I wanted HERS.  Thankfully, I have a collection of ward cookbooks that is pretty impressive, if I do say so myself.  It helps when you are engaged more than the boring old "just once" and your future MIL gives you one from their ward for Christmas. ;)  I found a recipe for "Licorice Caramels" in the one she gave me.
Mary's recipe is really easy:

2 cups sugar
1 1/2 cups Karyo syrup
1/2 pound butter
1 can sweetened condensed milk (you can lick the can clean if you are like me!)
pinch of salt
1 teaspoon vanilla

Combine all ingredients except vanilla.  Stir well on low heat until dissolved.  Bring to boil, stirring constantly.  Cook to a good, firm ball.  Boiling time is about 15 minutes.  Add vanilla.  Pour into a buttered pan.  Let cool.  Cut into squares and wrap.

Now I will let you know, I gave up on candy thermometers about 14 candy thermometers ago.  I use the old "cold water test" and it has never failed me.  If you aren't familiar with the "cold water test", here's how she works:
Take a measuring cup (I prefer my metal ones) put a few ice cubes in it, and fill the rest of the way with cold water.  When your candy is getting close to being at the desired point, drizzle some into the cup, let it take it's shape and you'll know if it's done.

 I also employ my pizza cutter a lot..  it works fantastic for cutting the caramels.

I actually remembered one thing not on my list while on my daily trek to a store...  Anise extract.  I did forget more envelopes and holiday stamps (what are CHRISTMAS cards with a Forever stamp?)..  I will be attempting Licorice Caramels..  I will let you know how it works!

Mmmmmm... Eclairs.

I made these beauties for the ward party on Saturday..

I was in a mood I tell ya...

Apparently, they didn't last.  I have to make more and drop them on the appropriate doorsteps. :)

I used this recipe, but instead of spreading, I used my small cookie scooper, dropped them on a greased cookie sheet, baked for 20 minutes at 400, let them cool, and filled them using my gi-hugant piping bag and tip.  I frosted some with my favorite chocolate icing, but left some plain..  well, except for the dusting of powdered sugar, that is.

Eclair Cake..

 I am a lover of all that is sweet.
I am also a lover of Eclairs.  My mom has been making them for as long as I can remember.  There are people in my old neighborhood, who would do ANYTHING if my mom's eclairs were promised.
Now, I don't know how authentic they are..  but I do know how authentically delicious they are.
The only problem with an Eclair is that it has the tendency to explode on you.
That is where this recipe is awesome.
No unexpected explosions.

Cream puff:

1 cup water
1/2 cup margarine or butter (I have used both)
1/8 tsp. salt
1 cup flour
4 eggs

Bring water, butter, and salt to a boil.  Add flour all at once, while stirring vigorously over heat.  Continue stirring until mixture forms a ball.  Remove from heat and let cool for 10 minutes.  If you do not let it cool long enough, in the next step you'll end up with scrambled eggs in your crust, instead of the nice air pockets..  just be patient.
Add eggs, one at a time, beating well after each addition.
Spread into a greased 9x13 pan, and bake at 425 for 15 minutes.  Reduce heat to 350 and bake for an additional 15 minutes.  It is done when the tops are golden, and it makes a hollow sound when it is tapped on with fingertips.
Let this part cool well.

Filling:

1 large box of INSTANT vanilla pudding
2 cups of milk
1 8 oz. bar of cream cheese

Prepare pudding using two cups of milk, and set aside.
In another, larger bowl, beat the cream cheese until well softened.  Add the pudding to the cream cheese, 1/4 -1/3 at a time, mixing well between each addition of pudding so the mixture is smooth, not lumpy.  Spread this over the top of the cooled cream puff crust.  Top it with your favorite whipped topping and drizzle with chocolate syrup.
Cut, serve, and enjoy some Eclair yumminess without explosions!

Eeeasy Key Lime Pie..

So..
I am participating in a "Flavor of the Month" over at Bake at 350..

July's theme: Pies.
Me.. personally love 'em. EVERY kind, ala mode, please..
I chose to do a favorite of mine, and wherever I seem to take it.
It's perfect for summertime.. the flavor is so refreshing, and it is soooo easy to make.
I hear it is popular in Texas.. ;)
Here ya go..



Crust:
I like to use a graham cracker crust, pre-made is awesome, but you can crank out your own favorite if you so desire. It is tasty with both! I usually do it the easy way in summer.. more time to play!
(If you are using a smaller, traditional size pie shell, you'll need two.. just warning you! ;D)

Filling:
1- 16 ounce tub of Cool Whip
1- 14 ounce can of sweetened condensed milk (Hello!! Whole milk + sugar.. how can this get any better.. I'll have a can!)
1/4 cup key lime juice (I like to buy it in a bottle, pre-squeezed and all.. Nellie and Joe's is my fav.)
green food coloring (optional)
whipped cream and limes for garnish

Here's why I LOVE this recipe..
IT'S EASY.
NO slaving over a juicer.
NO standing over a hot stove.
NO oven necessary.
It comes together so fast.
It's great for BBQs and other spontaneous events.
See.. perfect for summer!

Dump your Cool Whip into a large bowl, add the sweetened condensed milk, the key lime juice, and the food coloring (if you are going to add it, do it NOW!). Fold all ingredients together thoroughly.
Spoon it into your pie shell, and let it set in the fridge for an hour.
Slice it up, garnish it, and enjoy!

I have made both, a traditional in the kitchen for a day Key Lime Pie, and this.. love 'em both, but I will totally take this one in the summer months!