New Recipe: Red Velvet Peanut Butter Blossoms

I don't think I've seen a Christmas cookie prettier or more Christmasy looking than this one. So naturally, I had to make them when I saw this recipe from i am baker. I made these cookies for our Christmas day get-together and dubbed them "The Prettiest Christmas Cookie Ever". I was a little wary of the red velvet/peanut butter combo. I'm not sure why, it just seemed weird. Guess what? Not weird at all. Quite tasty, in fact. I know this because I was eating them long after they probably should have been thrown out. 

The reason I'm sharing the recipe so long after Christmas is obvious, right? Wouldn't they also make a great Valentine's Day treat? I think so too.

Red Velvet Peanut Butter Blossoms

Ingredients:

• 1 bag Hershey's Kisses
• 1/2 cup (1 stick) butter, room temperature
• 3/4 cup creamy peanut butter (I use Reese's)
• 1 1/3 cup sugar
• 1 egg
• 2 tablespoons milk
• 2 teaspoons vanilla
• 1 teaspoon red gel food coloring (I used AmeriColor brand)
• 3 tablespoons unsweetened cocoa
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• pinch salt
• 1/4 cup red sanding sugar (sugar sprinkles)

Directions:

1. Heat your oven to 375
2. Beat butter, peanut butter, and sugar in a stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring (your batter will be a bright red-pink color - don't be alarmed!). Mix for about 30 seconds to incorporate, then turn mixer to medium high and blend until light and fluffy.
3. In a separate bowl mix cocoa, flour, baking soda and salt (original recipe says to sift but I hate sifting and it almost never seems necessary). With mixer on slowly add flour mixture to sugar mixture and beat until just combined (now your batter should be a gorgeous red color!).
4. Remove mixer bowl from stand. Shape dough into 1 inch balls (I used a 1 tablespoon cookie scoop). Pour red sanding sugar onto small plate or bowl. Roll dough ball in sanding sugar and place on prepared cookie sheet about 2 inches apart.
5. Bake for 8 to 10 minutes.
6. While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
7. Allow cookies to cool to room temperature.

RECIPE SOURCE: i am baker

Notes/Suggestion:

• I was disappointed when I first put in my red food coloring and didn't get that gorgeous perfect red color. I almost added more. But once I added the flour/cocoa mixture it was the perfect red velvet color. So don't get discouraged and don't add more food coloring.
• I can't remember if I greased the cookie sheet or not. Her instructions just say to put them on your "prepared cookie sheet" and since I made these a month ago...I just can't remember. 
• The recipe makes a lot of cookies and they seem to last forever. Seriously, I was eating them a week after I made them and they were still good.

Enjoy!

New Recipe: Jell-O Marshmallows (Halloween Version!)

I came across this recipe shortly before the 4th of July, thought it looked easy and decided to give it a try for our cookout. My chocolate-hating-marshmallow-loving sister gave them two thumbs up. My marshmallow-hating husband couldn't keep his hands off them. And the two kids (Grant being one of them) at the cookout kept asking for more. I'd say they were a hit. Bonus: they're really easy.

Except for some water and toothpicks or sticks, those are your ingredients!

Stick your sticks (or toothpicks) into your marshmallows

 Get a little assembly line set up (the marshmallows are
easiest to coat when using a plate for the Jell-O powder)

 Dip your marshmallow in water and then shake off the
excess water (or blot it on a paper towel).



And then roll your damp marshmallow around in the Jell-O powder
and make sure the bottom and sides are completely coated.



Then you put them on a plate and let them set in the fridge
for about an hour. They for a tangy crust because of the
 Jell-O powder that goes nicely with the squishy marshmallow.

Jell-O Marshmallows

Ingredients:

• 1 bag of jumbo marshmallows
• 1-2 boxes of Jell-O (whatever flavors you want!)
• Toothpicks (or lollipop sticks)

Directions:

1. Put toothpicks (or sticks) in all your marshmallows. Make sure to push them all the way down so they'll stay in while you dip. Then arrange them on a large plate or tray.
2. In a bowl of water (deep enough to cover your marshmallow when dipping) dip your marshmallow all the way in. Lightly blot the excess water from your marshmallow then roll the marshmallow in the Jell-O powder.
3. Then put them back on the plate and once they're all coated put them in the fridge for about an hour to get nice and crusty :)
4. Eat 'um!

Recipe Source: The Country Cook

Notes/Suggestions:

• When I made this recipe the first time (using blue & red Jell-O for the 4th) I used toothpicks because there were going to be lots of adults around to help the kids. This Halloween batch was for day care so I thought it might be easier for the teachers if I used lollipop sticks instead.
• I love how adaptable this recipe is to any party theme! And it's such a fun and easy treat.
• Just in case you're curious, this is how the 4th of July version turned out:

 Enjoy!

New Recipe: Orange Cream Pops

So this is a new recipe that I meant to post about two weeks ago, when I actually tried it. Oh well. I bought some popsicle molds when I ordered some stuff for Grant's Easter basket. I remember making popsicles out of kool-aid when I was a kid which got me thinking about making a yummy cool treat (maybe sometimes healthy?) for Grant. I came across this recipe on Pinterest and made it my first popsicle project. I'll post the original recipe below and the changes I made in my comments.

Orange Cream Pops

Ingredients

• 1 package (3 ounces) orange gelatin
• 1 cup boiling water
• 1 cup (8 ounces) vanilla yogurt
• 1/2 cup 2% milk
• 1/2 teaspoon vanilla extract
• 10 plastic cups or popsicle molds (3 ounces each)
• 10 popsicle sticks

Directions

• In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Stir in the yogurt, milk and vanilla. Pour 1/4 cup into each cup or mold; insert popsicle sticks. Freeze until firm.

Recipe Source: Taste of Home

Mix up the stuff

Pour it in the molds and then stick 'em in the freezer. I did mine late
at night so they didn't get eaten until the next night.



Out of the freezer! My first popsicles! The suspense is killing me!



Oops. A little harder to unmold than I
had anticipated.

Issues with the mold aside, what did the intended recipient think?

He liked it.

Notes/Suggestions:

• Obviously I didn't use the molds/cups called for in the recipe. My molds, I think, are about 5 ounces and there are 6 of them. If you're interested, these are the molds that I ordered: Tovolo Groovy Ice Pop Molds (yellow). They're good, sturdy molds.
• We don't keep 2% milk in the house. We drink skim and Grant drinks whole milk so I used a mix of the two. But I don't think it really matters which type of milk you use. Also, the recipe didn't specify, so I used low-fat vanilla yogurt.
• You could really use any flavor of Jello in this recipe as long as it would taste good with a creamy texture. Strawberry or lemon maybe?

Anybody have some other popsicle recipes to share? I plan to try lots more!

New Recipe: Brownie Covered Oreos

I actually made this over the weekend but I just haven't had time to write up a post about it. By "haven't had time" I actually mean that I'm refusing to sit at my desk during lunch and when I have time at home I'd rather relax and read or catch up on stuff in my DVR than write about brownies. Sorry :)

I got this recipe from Jenny at Picky Palate who has TONS of great recipes on her blog and will have a cookbook coming out soon. The first time I made this recipe I had been in search of something to make to send to day care for the staff on Valentine's day. And I stumbled across this recipe on Jenny's blog. Although she had done it around Christmas time, I managed to find some of the winter Oreos and thought it would be a great Valentine's treat. I ended up making them again over the weekend to bring to my in-laws house when we had dinner over there on Sunday. Mine are not as picture perfect as Jenny's...but they were very tasty!

Brownie Covered Oreos

• 1 Box brownie mix (or use a favorite homemade recipe)
• 1 Package of Oreos (I used the "winter" ones)
• White chocolate, melted for drizzle
• Sprinkles

Directions:

1. Preheat oven to 350. Prepare brownie batter according to package directions (I used the directions for "cake like brownies"). Leave in mixing bowl. Dip Oreos in brownie batter and place in the bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn't take long). As soon as you remove the pan from the oven, take a knife (I used a butter knife) and run it along the brownie edges so they don't stick to the pan.
2. Let cool for 5 minutes and drizzle with your melted white chocolate. Toss on some sprinkles. And then EAT 'EM!

Makes entire package of Oreos

Recipe Source: Picky Palate



Mix up your batter...



Spray your pan (I used the cooking spray w/ flour for baking)...



Keep tiny hands from thievery!



Or have extra Oreos on hand for a treat :)



Dip your Oreos...



This is what they look like before baking. I didn't think it looked like
enough batter but they turned out great!

 

Mmmm...almost ready!

 

This is the white chocolate I used. Two square was the perfect
amount for decorating.



All you need now is a cold glass of milk!


Notes/Suggestions:

• Everybody at the day care loved them and they even let the kids in Grant's classroom have one with their snack on Valentine's day.
• You don't have to decorate them. But if you do, you don't have to use white chocolate. You can use cookie icing or, really, whatever you want.
• I plan to try this again in the future - perhaps next week for Husband's birthday - using mini peanut butter cups and baking them in a mini muffin pan. I'll try to let you know how those turn out!
• There is no wrong Oreo to use in this recipe. Can you think of one Oreo flavor they make that would be bad in this recipe? No, me either.

Enjoy!

New Recipe: S'more Rice Krispie Treats

There is just something about rice krispie treats, isn't there? Every once in a while I just crave them. While cruising Pinterest.com for recipes (love that site) I came across several new recipes for rice krispie treats. Rice krispie treats have become so much more than cereal and marshmallows.

So, the purpose of this particular recipe hunt was because I wanted to make something for the women who take care of Grant every day. He's only been at this new day care for a few months but we've been so much happier with this facility than the last one. This day care has been so helpful to us and its so nice to not worry about how he's being cared for every day. Even after the head bump (let's face it, that could have happened at home). Baking is the way I say thank you. So I thought I'd bake them a little treat for them to enjoy after the long weekend. S'more Rice Krispie Treats! 

S'more Rice Krispie Treats

3 cups Mini Marshmallows

1 tablespoon butter

2 teaspoons vanilla

3 cups Rice Krispies

1 cup Graham Crackers, broken into coarse pieces

1 cup milk chocolate chips

Ingredients:

1. Butter and 8x8 inch square baking pan (or just spray it with cooking spray)
2. In a large, microwave-safe bowl, place the marshmallows, butter, and vanilla in the microwave until the marshmallows begin to soften - about a minute.  Mix with spatula and microwave for another minute until the marshmallows are fully melted. Add the rice krispies until just mixed together. Add the graham cracker chunks and chocolate chips to combine.
3. Press the mixture into the prepared pan. Allow to cool. Cut into 16 squares.

Recipe source: Tasty Kitchen Blog

Notes/Suggestions:

• I doubled this recipe and used a 9x13 inch pan so that there would be enough for all the day care ladies.
• I didn't melt my marshmallows in the microwave because I didn't have a bowl big enough for a double batch. So I used a large pot on the stove (like I've always made rice krispie treats) and it worked fine. But if I was making just one batch I would have used the microwave.
• I did get to taste one, but it wasn't a big taste. Husband and I split a very small piece but what I tasted was yummy. And the container came home empty and Husband got many thank-yous when he picked Grant up that day. So I think they were a hit.

I'm looking forward to trying more new rice krispie treats recipes. I hope you enjoy this one!

New Recipe: Cinnamon Roll Cake

When I bake, I rarely have a desire to eat what I bake. Unless it has cinnamon in it. Then I really don't want to share. But, considering the amount of butter in this recipe, I was willing to share. Every year we have a work conference. Everyone from our division gets together for presentations, division/department updates, and some general bitching about things they're unhappy with. I always try to make something to share and this year I made Cinnamon Roll Cake. There is always coffee in the morning so I figured this would be a yummy morning treat. And it was! I loved this recipe and I can't wait to make it again.

Cinnamon Roll Cake

Cake:

• 3 cups flour
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup (1 stick) butter, melted

Topping:

• 1 cup (2 sticks) butter, softened
• 1 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon

Glaze:

• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees. Spray 9x13-inch glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9x13-inch baking pan.
3. For topping, in a large bowl mix the 2 sticks of butter, brown sugar, flour, and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 25-30 minutes or when a toothpick inserted near the center comes out nearly clean.
5. FOR THE GLAZE: In a medium bowl, mix the powdered sugar, milk, and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Recipe Source: Life as a Lofthouse

Notes/Suggestions:

• The only thing I would have done differently with this cake would have been to eat a bigger piece :)

Enjoy!

New Recipe: Oreo & Fudge Ice Cream Cake

I decided to try another new recipe for our Father's Day cookout. Husband is not a big fan of ice cream cake. This I do not, and never will, understand. I loooove ice cream cake. It's my favorite kind of cake :) Since it was going to be a warm day I was on the hunt for a cool dessert. I remembered a recipe that I'd seen years ago in a Kraft Food & Family magazine (love that magazine, by the way!). It's called Oreo & Fudge Ice Cream Cake (click it for recipe - there's even a how to video if my pictures don't do it for you). How much easier does it get than an ice cream cake made with ice cream sandwiches??

Ingredients



Mix up your "filling"



Assemble your layers, wrap it, and stick it in the freezer.

When it's been in the freezer long enough to set, take it out and put it on a serving plate. Spread on the rest of the whipped cream and I threw a couple of crushed Oreos on top to make it pretty. Then cover it up and stick it back in the freezer until you're ready to serve it. 

Looky there! A homemade ice cream cake!

Notes/Suggestions:

• You could mix it up a little bit if you wanted a different flavor. I want to try to make it with the birthday cake ice cream sandwiches. And use caramel in the filling instead of fudge and vanilla pudding instead of chocolate. And maybe the vanilla Oreos in place of the regular ones. YUM.
• No need to let it sit before serving. It cuts great straight from the freezer.
• If you can find reduced fat sandwiches that come in boxes of 12 you could do a lower fat version. Using reduced fat Oreos and light or fat free whipped cream.

Enjoy!

New Recipe: Chocolate Chip Cookie Pie

I decided to do a dessert for my second new recipe this month (I'm doing really well sticking to my goal!). I got the recipe from Hollie at Life As A Lofthouse who always posts great looking recipes. I saw her recipe for Chocolate Chip Cookie Pie (click on that for the recipe) a while back and I've been trying to find a reason to make it. Let's be honest, I do not need a whole pie sitting around the house. So I made it for Easter! It was apparently a hit because I put the empty pie plate in the kitchen sink this morning to soak (a couple pieces came to work with me for co-workers).



Ingredients



Crimp your pie shell to make it pretty

  

Foamy eggs and adding the flour



Adding the sugars



I couldn't resist adding a picture of my favorite - and lately less used -
kitchen appliance. I love this mixer!



Adding the butter...mmmm butter

 

Adding the chips



Ready for the oven!

 

Done!



I drizzled some chocolate syrup for looks



I always forget the whipped cream...



Right before I stuck my fork in it!

 Notes/Suggestions:

• I used Pillsbury ready made pie crust instead of the frozen one that Hollie used but either one would work. I use the Pillsbury crusts a lot (chicken pot pies, quiche, dessert pie) so I wanted to use what I know.
• SO easy, anyone can make this pie (and everyone will be impressed!)
• I need to read directions before starting...I added the whole bag of chips when I only need half. I had to pick out roughly a cup of chips.
• I did not forget the whipped cream.

Just an FYI, Hollie has a lot of great recipes so check out her blog! I've also made her Lasagna Roll Ups which were great too.

New Recipe: Praline Bundt Cake

So, one of my goals for 2011 is to try at least two new recipes each month. If I try more then Yay! but if not...hey, I've got a baby that needs attention. So I've already had the opportunity to try a new recipe! It's one I've had my eye on but, for some reason, just haven't made it yet. It's Praline Bundt Cake from the December 2007 issue of Southern Living. It's a very time-consuming cake but it looked so delicious I had to try it.

The garnish on the cake are sugared pecans. YUM! I have a recipe for these but in my attempt to follow the recipe exactly I made the ones in the recipe. They got a little burned. That's what I get for following directions!

Then I mixed up and baked the cake:



I was encouraged by the results! It wasn't burned.
Usually I burn anything in a bundt pan.

When it had finally cooled it was retardedly late so I went to bed. I do too much baking at night!



Nothing like some morning motivation to make some icing!

So, I got up early this morning to make the icing/glaze. Not too early...I slept past my alarm - again. My excuse will be that husband was snoring again and I couldn't go right to sleep last night. FYI: Breathe right strips only work for people who snore through their nose...they have yet to invent something for mouth-snorers.



Making the glaze...YUM!

And here is the finished product:

Which was evidently tasty:



Even I ate it...and I plan to eat more tomorrow. Most people who know me know that when I bake I usually don't want to eat it afterward. There was only one thing I baked that I really enjoyed eating...but there is another one the list! And there isn't even chocolate in this!

In case you didn't notice, I put the link to the recipe above which I will try to do any time I put up a post about a recipe attempt.

Notes/Suggestions:

• The pecans burned even though I followed the recipe. In the future, I will try to cook them at a lower temp (perhaps 325 instead of 350?) and probably stir them sooner than the recipe called for.
• The recipe said to bake the cake for 1 hour and 15 minutes but it only took an hour in my oven.
• With most cake recipes I have to double the icing/frosting/glaze. Not this one! There was plenty of icing with just one batch (and I even had to throw out a little bit).

This was a great new recipe. Totally worth the time and effort and I can't wait to make it again...or at the very least to enjoy some leftovers with my coffee tomorrow :)