Homemade Hot Fudge Sauce

Okay seriously!!!  This stuff is stinkin' good.  Like take out a spoon and eat it plain good.  Like "your Momma warned you about it" good.  It is rich and decadent.  It makes me salivate.  It is soooo very delicious.  Pour it over ice cream, dip fruit in it, dip a spoon in it, and life will be that much sweeter!

Hot Fudge Sauce

Ingredients: 
1/4 cup + 2 Tablespoons heavy whipping cream
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup light corn syrup
2 ounces unsweetened chocolate, chopped
2 Tablespoons butter
4-6 ounces sweet chocolate (ghiradelli, hershey, nestle, whateves!)
1 teaspoon vanilla

Directions:
Bring whipping cream, sugar, cocoa powder, and corn syrup to simmer in a small heavy saucepan. Continue simmering until sugar dissolves, stirring occasionally, about 2 minutes.  Add chopped chocolate, butter, and sweet chocolate and stir until melted and smooth. Remove from heat; stir in vanilla.  Store leftovers in a glass jar in the refrigerator.  

Recipe Source:  Olivia Barney, my lovely Momma

Jam Bars

We had a glow in the dark Easter egg hunt before Easter, and I was looking for some new Bar Recipes to make.  Oh my goodness!  These were a hit!  Everyone raved about them!  They were so simple too, and I had everything in my pantry  That's my idea of a fantastic dessert!  The original recipe called for Raspberry Jam, but I made mine with Homemade strawberry jam.  I am sure any kind would be delicious though. 

Ingredients:

1 cup Softened Butter
¾ cups Sugar
1 whole Egg
½ teaspoons Vanilla
2-½ cups All-purpose Flour
10 ounces, weight Jar Seedless Jam
½ cups Chopped Toasted Pecans Or Walnuts

Directions :

Beat the softened butter and sugar until creamy. Add the egg and vanilla, beating until well blended. Add the flour and beat well. Reserve one cup of this dough and set aside.

Press remaining dough into a lightly greased 9×9 pan and press down well and evenly. Spread jam over the top of the dough. Stir the nuts into the remaining one cup of dough and sprinkle this evenly over the jam. Do not press this down.

Bake at 350 degrees for 25-28 minutes or until the top is lightly brown. Let the pan cool completely on a wire rack.  Cut and Serve!

Recipe Source:  Tasty Kitchen

 

 

 

 

Construction Birthday Cake

Well Howdy y'all!  With two birthdays in the family last week, it has been a little crazy busy around the casa!  I realized I needed to create a birthday cake and fast for my little 4 year old.  He loves cars, airplanes, trucks, cranes, tractors, pretty much anything that moves!  I found some ideas online to get the brain started and then created this.  It was fast, simple, and easy, and he loved it!!! 

 

I made it the night before his birthday, and he couldn't stop staring at it.  He was begging to play with it!

 

 

Look at that little guy!  He makes me laugh every day!  After we sang and blew out candles, he got his wish...to go crazy with the cake!

I guess they all went a little crazy with the cake!  They had so much fun with it, and that to me was really worth it.  And I will be honest...I couldn't stop eating it.  Something about the crunch the little rock candies added to the moist cake was just like a mini birthday party in my mouth.  And I gotta be honest, if there is food in front of my face, there is a 90 % chance I will eat it. 

 



 

The aftermath in the construction zone!  

 

Construction Birthday Cake

 

Chocolate Cake

Ingredients:

1 box chocolate cake mix

1 small box of instant chocolate pudding

1 cup sour cream

3/4 cup water

3/4 cup oil

4 eggs

 

Directions: 

Mix all ingredients together until well blended.  Pour into two 8- or 9-inch cake pans.  Bake according to the directions on the cake box.  Be sure to check with a toothpick to ensure that the cake is cooked through.  Cool cakes.  When cool, wrap in plastic wrap and freeze.

 

Chocolate Buttercream Frosting

Ingredients:

1 lb. powdered sugar

1/3 cup cocoa powder

1/2 cup (1 cube) butter

1 teaspoon vanilla

1/4 cup milk (adjust to get the right consistency)

 

Directions: 

Mix all ingredients until light and fluffy. 

 

Frosting the Cake:

Unwrap the frozen cakes from the plastic wrap.  Put a layer of frosting on top of one of the cakes, then stack the other cake on top.  Frost the entire cake.  This cake is so forgiving, just spread away!  After frosting, take a chunk out of the top layer of the cake.  Put that below the area it was removed as dirt.  Then use Oreo crumbs to create additional piles of dirt on and around the cake.  Put piles of  Chocolate Rock Candy around the bottom of the cake and a single layer around the top of the cake for a border.  Place any type of construction trucks around the cake.  (I bought a 5 pack at Wal-Mart for $4.99.)  And you're done!!!

 



Easy Homemade Oreo Cookies

These are a favorite quick and easy dessert for guests or just when you get a hankerin' for something sweet!  They just happen to be a favorite of the hubby!  He loves all things "Oreo"!  I swear to y'all it is really hard to eat just one!  The best thing about the recipe is that the cookie has only 3 ingredients and the frosting only has 4.  How could it get any better than that?!

Easy Homemade Oreo Cookies

Cookie Ingredients:
2 packages Devil's Food Cake Mix
1 cup vegetable oil
4 eggs

Filling Ingredients:
1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla

Directions:
In a mixing bowl, combine cake mixes, oil, and eggs; mix well.  Roll into 1 inch balls.  Place 2 inches apart on ungreased baking sheets.  Do not flatten.  Bake at 350 for 8-10 minutes or until set.  Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool).  In a small mixing bowl, beat cream cheese and butter.  Add sugar and vanilla; beat until smooth.  Spread on the bottom half of the cookies; top with remaining cookies.  Store in fridge or freezer. 

Recipe Source:  Shalae Barney (my SIL)

Luscious Lemon Bars

Where do you begin when you haven't been in the blogging world for years?  That is the question.  I took this picture 8 months ago in hopes of posting it on the blog due to two dear friends.  They told me they wished that I would start to post again on my blog.  Honestly, I wished I would too.  I love having my recipes online.  It makes them so easy to access and share with others.  So here it goes people...

Honestly, this recipe is one of the best for Lemon Bars.  It was a little like heaven in a pan.  The secret ingredient....coconut.  Those who abhor coconut will think I am crazy, but oh, you friends out there that love, like, or even tolerate coconut...watch out!  You may just eat the whole pan.  They are so delectable! 

Luscious Lemon Bars

1 cup flour
1/2 cup margarine
1/4 cup powdered sugar

Melt butter, pour it over the flour and sugar and mix ingredients together.  Pat into 9x9 inch pan and bake for 20 minutes at 350 degrees.

2 eggs
3 Tablespoons lemon juice
a little grated lemon rind
3 Tablespoons flour
1 cup sugar
1/2 teaspoon baking powder
1/2 cup coconut

Beat eggs and lemon juice and rind.  Add rest of ingredients and mix well.  Pour on top of baked crust.  Bake 25 minutes at 350 degrees.  When done sprinkle with powdered sugar. Cut when cool.  Devour!!!

Recipe Source:  My Momma

Apple Streusel Bread

This bread is absolutely fantastic.  It has just the right amount of apple and the perfect combination of flavors.  We love it.  I love to make bread into mini loaves so I can give some away so I don't eat it all because trust me, I can and will do it.  Be sure if you make smaller loaves to decrease the baking time. 

Apple Bread:

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 granny smith apple, peeled and diced

Streusel Topping:
2 tablespoons flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter

2 tablespoons brown sugar

Directions:
1. Preheat oven to 350.
2. To prepare topping, combine flour, granulated sugar and cinnamon in a small bowl. Cut in butter until crumbly. Set aside.
3. To prepare bread, combine flour, baking soda, and salt in a medium bowl.
4. Cream butter and sugar in a mixing bowl. Beat in eggs, lemon juice and vanilla.
5. Add the flour mixture to the butter mixture and stir just until moistened. Add apples and stir gently to combine.
6. Spoon half of the batter into a buttered 9-by-5 inch loaf pan. Sprinkle with half of the topping. Spoon remaining batter into the pan and sprinkle with remaining topping. Finish by sprinkling evenly with brown sugar.
7. Bake for 55-60 minutes, or until a wooden pick inserted in the center comes out clean. Remove the bread from the pan and set on a rack to cool. Makes 10 servings.

Recipe Source:  The Costco Cookbook

Baked Chocolate Cake Donuts (Gluten Free and Dairy Free)

So my sweet sissy and niece are visiting me for the week from Las Vegas.  My sister found out a couple of years ago that she can't eat gluten or dairy along with a few other food items.  So I created this donut recipe exclusively for her.  I have to say, these were really good.  We all really liked them and my sis was overjoyed to have something made especially for her. 

Chocolate Cake Donuts (Gluten Free and Dairy Free)
Makes 6 donuts

Ingredients:
1 cup oats, ground into a fine powder (You can use a food processor or blender.)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla soy milk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons vegetable oil
1 teaspoon vanilla extract

Directions:
1. Heat oven to 325. Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk oat powder, cocoa, baking soda and salt. In small bowl, whisk soy milk, sugar, egg, oil and vanilla until smooth. Add soy milk mixture to oat mixture; whisk until blended and smooth.

3.  Batter is more liquidy than firm.  Spoon batter into donut pan, filling until 2/3 full.  Bake at 325 for 13 minutes.  Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

For chocolate-frosted donuts: Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons vanilla soy milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Recipe Source:  Kimmy's Creation

Shauna's Banana Bread

I am not the biggest fan of banana bread because I am not the biggest fan of bananas, but this bread, oh my, is one of the best banana breads I've ever tasted. My dear friend, Shauna, would invite us over all the time for banana bread when we lived in Portland. Then she would send us home with a loaf. What a dear, dear woman. This is a family favorite!

Shauna's Delicious Banana Bread

Ingredients:
1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
3 or 4 smashed bananas
1 tsp. lemon juice
1/2 c. milk
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp salt

Directions:
Preheat oven to 350 degrees. Cream together sugar and butter. Then mix in eggs, bananas, lemon juice, milk, and vanilla. Add the remaining dry ingredients, beat until smooth. Pour into greased pans. This makes two large loaves of banana bread. Bake large loaves for 1 hour or until toothpick inserted in center comes out clean. Don't overbake! Bake for less time if you make smaller loaves of bread.

Recipe Source: Shauna Nemelka

Easy Pistachio Layer Dessert

This dessert is easy and really scrumptious. We make this for St. Patrick's Day every year, but it is delicious at any time. You can also swap out the Pistachio Pudding for another favorite flavor, like maybe chocolate. You can make it in a flash!

Easy Pistachio Layer Dessert

Ingredients and Directions:

1st layer

Mix:

1 cup flour

1/2 cup margarine or butter

2 Tablespoons sugar

1/2 cup pecans chopped

When these ingredients have been mixed, press into a 9x13 inch pan. Bake at 350 for 15 minutes or until brown. Cool crust.

2nd layer

Mix until smooth:

8 ounces softened cream cheese

1 cup powdered sugar

1 cup whipped topping (from a 12 to 16 oz. container of whipped topping)

Spread onto cooled crust.

3rd layer

Prepare according to package directions:

1 large package pistachio pudding

Pour over 2nd layer and let it set.

4th layer

Put remainder of 12-16 ounce container of whipping topping on top of pudding and sprinkle with 1/2 cup chopped pecans or other type of nut.

Recipe Source: Momma Barney

Linked to:  Sweets for a Saturday

Cinnamon Rolls with Cream Cheese Frosting

Hello you!  I'm calling your name.  You can't have just one bite.

Lovin' the gooey middles coming out of the oven. 

Seriously?  Look at that frosting just drizzling down the side of that cinnamon roll.  That's my kind of roll baby!

These are hands down probably some of the BEST cinnamon rolls I have ever tasted if not the best.  They got rave reviews from everyone I gave them too including the hubs and kids.  The cinnamon roll recipe is from Pioneer Woman.  They are truly to die for and will leave eating a whole pan without sharing.  The frosting is a cream cheese frosting which in my opinion is a must for a cinnamon roll.  You may not want to start making these because friends and neighbors will begin knocking down your door when they smell the delicious smell of oozy, gooey cinnamon and sugar combined with butter wafting through the neighborhood.  Plus, you can even store the dough for up to 3 days if you don't have the time to make a complete batch.  Good luck resisting these, but you absolutely must try them! 

Pioneer Woman Cinnamon Rolls with Cream Cheese Frosting

Ingredients
Dough:
1 quart milk (not skim)
1 cup vegetable oil
1 cup sugar
4 1/2 teaspoons active dry yeast
9 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt

Filling:
2 cups melted butter, plus more as needed
1/4 cup ground cinnamon for sprinkling
2 cups sugar, plus more as needed

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Directions:
1.  For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

2.  Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

3.  Preheat the oven to 375°F.

4.  To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

5.  Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

6.  Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices.  One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into a pan.  You can use pie plates, 9x13 inch baking dishes, or baking sheets.  Place the sliced rolls in the pans, being careful not to overcrowd.

7.  Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.  I made my rolls bigger than 1/2-inch thick, and they took a bit longer to cook. 

For the Frosting:
Mix all the ingredients together until smooth.  

Recipe Source:  The Cinnamon Rolls Recipe - The Pioneer Woman, The Cream Cheese Frosting - Cooks 

Red Velvet Cake Donuts

So I love making donuts in my donut pan!  I especially love cake donuts and these are right up my alley.  My kids loved this sweet breakfast on Sunday.  It's a fun way to sweeten up your sweethearts.  The batter is super thick.  Like really, really thick.  I was surprised how thick it was.  I had to get in there with my hands to mix it up.  Then I just rolled the batter into long logs and curled them around the donut rings.  So don't be alarmed when the batter is thicker than normal.  These were a hit around here.  The frosting is delish!  

Baked Red Velvet Cake Donuts

Ingredients (makes 12 donuts)

Donuts:

• 2 1/4 cups FLOUR
• 1 Tablespoon BAKING POWDER
• 1 teaspoon BAKING SODA
• 1/2 teaspoon SALT
• 3/4 cup SUGAR
• 1 EGG
• 2 Tablespoons BUTTER, melted
• 2 ounces UNSWEETENED CHOCOLATE, melted
• 1/2 Tablespoon VANILLA EXTRACT
• 1/2 cup BUTTERMILK
• 1 Tablespoon RED FOOD COLORING

Glaze:

• 2 ounces CREAM CHEESE
• 3/4 cup POWDERED SUGAR
• 4 Tablespoons CREAM
• 1/2 teaspoon VANILLA

Instructions

Donuts:

Preheat oven to 350°. Grease a donut pan with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda and salt.

In a large bowl, combine sugar and egg. Add the melted butter and melted chocolate; stir well. Add vanilla, buttermilk and food coloring.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill each donut well about 2/3 full.

Bake for 12-15 minutes, do not over bake!

Cool slightly before adding glaze.

 Glaze:

Microwave cream cheese for 15-20 seconds.

Stir in remaining ingredients until smooth.

Recipe Source:  Crumbs and Chaos 

Linked to:  Sweets for a Saturday

Pumpkin Cream Trifle

This Pumpkin Cream Trifle is a perfect dessert for Thanksgiving or for any type of gathering in pumpkin season.  I just made this for a large party, and it was a huge hit.  You just can't beat layers of soft and flavorful pumpkin spice cake layered together with smooth whipped cream and cheesecake pudding, all topped by a delightful crunchy toasted nut and toffee layer.  This dessert really is delicious!  Plus, it is so simple to make.  You can really whip it together once the cake is done and cooled. 

Pumpkin Cream Trifle

 First Layer:

1 pkg spice cake mix
1 pkg. (3.4 oz) instant vanilla pudding
1 cup canned pumpkin
½ cup vegtable oil (can do ¼ cup applesauce, and ¼ cup oil instead)
½ cup water
3 large eggs
1 tsp ground cinnamon
½ tsp ground ginger

 Preheat oven to 350. Spray 9x13 baking pan with vegtable oil spray. Place all cake ingredients in large mixing bowl. Blend with electric mixer on low speed from 1 minute. Scrape down sides and then increase speed to medium and beat for 2 minutes more. Batter should look thick and well blended. Pour into prepared pan and bake 32-39 minutes or until cake tests done. Cool completely. (cake can be frozen at this point. Thaw at room temperature before assembling trifle.) When ready to prepare trifle, cut or tear into approx. 1 inch cubes.

 Second Layer (cream):

2 pkgs. (3.4 oz) cheesecake flavored instant pudding mix
2 cups cold milk
2 cups freshly whipped cream (unsweetened)

 Combine pudding mixes with milk and blend with whisk until it starts to thicken. Fold in whipped cream, then quickly assemble trifle.

 Third Layer (toppings):

½ cup chopped, toasted pecans or almonds
½ cup Skor toffee bits

 To assemble trifle:

Place 1/3 of cake cubes into trifle bowl. Top with 1/3 of cream mixture and sprinkle with 1/3 of nuts and toffee bits. Repeat layers two more times, ending with nuts and toffee on top. Serve immediately or refrigerate, covered no longer that 24 hours.

Recipe Source:  Sister's Cafe

Linked to: Full Plate Thursday, Sweets for a Saturday

S'more Pancakes with Marshmallow Syrup

Who says you can't have S'mores for breakfast?  This is a perfect way to remember the good ol' campfire s'mores you made on vacation and reminisce about the perfect melty chocolate with the gooey, sugary, toasted marshmallows all between two perfectly sweet graham crackers.  And the best thing....it's what's for breakfast.  We absolutely love pancakes around our house.  I created this recipe last year, and we have been in love with them ever since.  I'm not even a huge S'more fan, but these pancakes bring out the best in the S'more.  So with much love, I give you our S'more pancakes with marshmallow syrup.

S'more Pancakes
Ingredients:
2 cups graham cracker crumbs
1 cup flour
1/4 cup sugar
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1/4 cup oil
2 eggs
1 1/2 cups milk
2/3 cup mini semi-sweet chocolate morsels
Handful of mini-marshmallows

Directions:
In a large bowl, mix together the graham cracker crumbs, flour, sugar, salt, baking soda, and baking powder.  In a medium sized bowl, mix together the oil, eggs and milk.  Pour the wet ingredients into the dry ingredients.  Mix just until moistened.  Add the chocolate chips and some marshmallows and gently stir in.  Heat a griddle or frying pan over medium heat.  Spray with non-stick cooking spray.  Pour about 1/4 cup pancake batter per pancake.  Cook pancakes over medium heat until they start to bubble on top and the other side is lightly browned.  Then flip with a spatula until the other side is browned.  Remove to a oven safe platter and cover with foil to keep them warm until ready to serve.  Makes 12 - 4 inch pancakes.  Top your pancakes with syrup and additional chocolate chips and marshmallows if desired.

Marshmallow Syrup
Ingredients:
1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1/2 tsp. vanilla
1 tsp. baking soda
1 cup mini marshmallows

Directions:
In a medium saucepan, combine butter, buttermilk, and sugar.  Bring to a boil, stirring regularly.  Remove from heat and whisk in vanilla and baking soda.  It will foam up a bit.  Immediately add the marshmallows and stir until mixed into syrup.  It's now ready to serve over your yummy S'more Pancakes.

Recipe Source:  Kimmy's Creation

Linked to:  Sweets for a Saturday, These Chicks Cooked

Oreo Cupcakes

What could be better than Oreo infused cupcakes? We absolutely love these cupcakes.  These cupcakes are the favorites of my hubs and the little lady of the house.  They may even be the favorite of the little man, but he can't tell me so yet.  This is a delectable cupcake.  It has half an Oreo on the bottom, Oreo in the batter, and a little bit of Oreo in the frosting.  It is pure goodness.  You can also make these into little sweet babies.  I have a fetish for little things, so I love these mini Oreos cupcakes.  Just be sure to buy a bag of the mini Oreos for the garnish and to put on the bottom of the cupcake. 

Oreo Cupcakes

Ingredients:
1 package chocolate cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package chocolate pudding
44 Oreos, divided (16 Oreos coarsely chopped, 14 Oreo halves, 14 Oreo halves for garnish)

Directions:
1. Preheat oven to 350 degrees F. Place cake mix, pudding mix, eggs, water, oil and sour cream into a stand or electric mixer. Beat on medium speed for close to 2 minutes or until well combined. Coarsely chop 16 oreos.  Gently fold the Oreos into the cake batter.

2. Line the cupcake pans with paper liners. At the bottom of each liner, place half of an Oreo. Then fill with batter until the liner is 1/2-3/4 full. Bake for 18-24 minutes or until toothpick comes out mostly clean from center. Let cool completely. (This recipe makes about 28 cupcakes.)
 
Frosting

Ingredients:
1 cup butter (2 cubes)
1/2 cup milk
1 1/2 teaspoons vanilla
2 pounds powdered sugar
3 finely crushed oreos

Directions:
Beat butter in mixer bowl.  Add powdered sugar, milk, and vanilla.  Beat until icing is creamy.  If it is too creamy to pipe on, put it in the fridge to harden it up a bit.  When frosting is ready, pipe onto cupcakes. 
Garnish each cupcake with a half of an Oreo. 

Recipe Source:  Kimmy's Original Oreo cupcake was inspired by this cupcake.  The frosting is my Mom's recipe with Oreos added. 

Linked to:  Sweets for a Saturday

Guest Post: Chris' Lemonade Cupcakes

Meet Christina!  She is the mother of four, wife of one, orchestra teacher of many, toe reader, herbal guru, creative artist, animal lover, gardener and culinary genius.  To top it all off, she is one hot mama!  And I'm lucky enough to have her as my sister-in-law.  Chris is one of those ladies who is at home in her own skin.  She's got depth and understanding beyond her years.  She is a true and loyal friend and person and she is a blast to be with.  She is a breath of fresh air.  I love her to pieces.  So back to the part about her being a culinary genius.  Seriously, this woman creates recipes that are so mouth-watering!  She once made me a pizza, that I kid you not, was 3 1/2 inches high, piled with Mozzarella and Parmesan cheeses, basil leaves, heirloom tomatoes, and other deliciousness, and it was so delectable.  I always look forward to her delicious meals!  So I finally was able to get her to guest post for me.  Hooray!  Presenting Chris' Lemonade Cupcakes.  They are heavenly! 

Chris always makes the food look lovely as well!

Lemonade Cupcakes

Ingredients:
1 cup sifted flour
1 tablespoon baking powder
1/4 cup melted butter
1/2 teaspoon lemon extract
1/2 cup scalded milk
6 egg yolks
1 cup sugar

Directions:
Mix dry flour and baking powder together. Beat eggs until thick and lemon colored. Gradually beat in sugar and lemon extract. Quickly add flour mixture and stir just until mixed. Slowly stir in hot milk. Pour into cupcake liners and bake at 350 for 20 - 25 minutes or until a toothpick inserted comes out clean.

Lemon Curd

Ingredients:
2 eggs
2 egg yolks
1/3 cup sugar
1.3 cup lemon juice
1 tablespoon finely grated lemon peel
1 stick salted butter cut into 1 tablespoon slices

Directions:
Whisk eggs, yolks, sugar, lemon juice and peel into the top of a double broiler. Blend well. set top of double broiler on to bottom with boiling water but make sure that the bottom of the pan does not touch the boiling water. Whisk constantly until thick and 170 degrees for 5 minutes (do not allow to boil). The key to good lemon curd is gentle, constant heat and constant whisking. Remove bowl from over the water and whisk in butter one cube at a time, allowing each curd to melt before adding the next. Cool curd covered in fridge.
Cut a small hole into the top of each cupcake and fill with cooled lemon curd.

Lemon Frosting

Ingredients:
1 cup butter, softened
4 cups confectioner's sugar
1 - 2 tablespoons milk
1/2 teaspoon lemon extract (or to taste)

Directions:
Mix all together with an electric mixer until smooth and creamy. In a pastry bag with a large star or decorating tip swirl frosting onto lemon curd filled cupcakes. Sprinkle with red colored sugar and top with a sliced strawberry.

Individual Cheesecakes

Look at these sweet little cakes!  Aren't they perdy?  They taste perdy and are perdy darn easy to make too!  This recipe is one that my mom always made while we were growing up.  In my opinion, it's a perfect amount of cheesecake.  (Okay, so I'll fess up.  Sometimes I eat more than one.)  I topped these little cheesecakes with raspberry because it's in season here, but you could top them with any berry or topping. 

Individual Cheesecakes

Ingredients:
2 8-ounce packages cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
18-24 vanilla wafers
18-24 cupcake liners
Topping (See below for my homemade raspberry topping)

Directions:
Preheat oven to 350 degrees.  Mix cream cheese and sugar.  Add eggs and vanilla.  Beat until smooth.  Line muffin tins with paper liner and drop a vanilla wafer flat side down into muffin paper.  Cover wafer with cream cheese mixture, 2/3 full.  Bake at 350 degrees for about 10-15 minutes or until firm.  (Watch carefully while baking or the wafer could burn.)  Cool.  Top with whatever topping you'd like.

Homemade Raspberry Topping
1 1/2  cups water
1/2 cup sugar
1 (1.6 oz.) package raspberry flavored gelatin
1 1/2 Tbsp. cornstarch

In medium saucepan, bring water and sugar to a boil. Mix jello with cornstarch and gradually add to boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly. Remove from heat and cool completely.  Spoon a small amount of topping onto the individual cheesecakes.  Then top with 2-3 raspberries. 

Birthday Cake Pancakes

If y'all don't know, I love pancakes!  When I saw these pancakes start floating around the blog world, I knew we had to have some.  So we created a recipe, and we love it!  I made these for our family reunion along with 3 other types of pancakes, and these were the first pancakes devoured!  Our favorite way to eat these is with Buttermilk Syrup and topped with sprinkles.  So delicious!  It really is like having a dessert for breakfast.

Birthday Cake Pancakes

Ingredients:
1 1/2 cups Original Bisquick mix
1 1/2 cups white cake mix
1 cup milk
2 eggs
Rainbow Sprinkles

Directions:
In a large bowl, mix together all ingredients until moistened.  Fold in the rainbow sprinkles.  Add as many or as little as you'd like.  Heat a griddle or frying pan over medium heat. Spray with nonstick cooking spray. Pour about 1/4 cup of batter per pancake on the griddle. Cook until you can see the pancake bubbling and the other side is browned. Flip with a spatula and cook until the other side is browned. Serve with syrup or glaze and sprinkles. 

Recipe Source:  Kimmy's Creation

$250 Cookies

Hands down, one of the best cookie recipes ever!  I use this recipe all the time and people love it.  Sometimes I leave out the Hershey bar and nuts and add in Heath crunch bar pieces or M&M's instead.  Other times, I don't ground up the oatmeal.  I just put it in whole.  Any way you dish it, people will love it.  It really is a recipe that is universally loved!

$250 Cookies

Ingredients:
1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cups flour
2 1/2 cups blended oatmeal (blended oatmeal: measure and blend in a blender to a fine powder)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12-ounces semi-sweet chocolate chips
4 ounces of Hershey chocolate bars broken into chunks
1 1/2 cup nuts, chopped

Directions:
Cream butter and both sugars.  Add eggs and vanilla.  Mix together with flour, oatmeal, salt, baking powder, and soda.  Add chips, candy bar, and nuts.  Refrigerate for one half hour.  Roll into balls and place 2 inches apart on cookies sheet.  Bake for 6-10 minutes at 375 degrees.  Makes 56 cookies.

Recipe Source:  My wonderful Mom

Linked to:  Foodie Friday, Sweets for a Saturday

Parade of Pies

I love summer!  It is my favorite season of the year.  Why?  Because I love the sun and everything that goes with it, from swimming to fruit picking.  I love making pies from fresh picked fruit.  Here in Oregon, we are so blessed to have every type of fruit farm available for picking during the summer and fall.  I love it!  So here's a parade of fruit pies for some happy baking this summer. 

This Fresh Peach Pie will knock your socks off!  The filling is a cream cheese, whipped cream mixture topped by peachy delight!

This pie was my favorite growing up.  This Banana Cream Pie is unbeatable!

This Raspberry Cream Pie is now probably my favorite pie ever!  You can't eat just one piece. 



Mmmmm....Strawberry Rhubarb Pie with an Oatmeal Streusel Topping...need I say more?



This is the Blackberry Cream Pie, a knock off of the Raspberry Cream Pie!  A huge crowd pleaser!

Happy Baking!!!  Enjoy baking some delicious fruit pies!

Strawberry Rhubarb Pie with Oatmeal Crumb Topping

There is nothing like a sweet, warm, fresh berry pie!  A la mode this little baby and you've got yourself a completely fantastic dessert.  This pie was so easy to make and tasted so, so good.  I just love rhubarb desserts!  So I do have a tip on using rhubarb that my mom gave me which I love.  Any of you had the problem with rhubarb being too crunchy or hard for the dessert after it is cooked?  Now, thanks to my mom, I always pre-cook the rhubarb before I put it in the pie or any dessert.  I cook it in the vegetable steamer in a pan for 6 minutes until it is softened.  I've found that if I do this, the rhubarb ends up soft and perfectly blended in with the dessert.  Ya know what I'm sayin'?  Cooking it before hand has been a perfect solution for me. 

Strawberry Rhubarb Pie with Oatmeal Crumb Topping

Ingredients:
Pre-cooked Pie Shell

Pie:
2 cups strawberries, sliced
3 cups rhubarb, chopped into 1/4" pieces
1 cup sugar
1/4 cup cornstarch

Topping:

1/4 cup butter
1/2 cup brown sugar
1/4 cup + 2 Tablespoons flour
1/4 cup + 2 Tablespoons oatmeal (any type but instant)
1/4 teaspoon cinnamon
1/8 teaspoon salt

Directions: 
1.  Preheat oven to 400 degrees.

2.  Fill a medium pot with a little bit of water (just enough to steam the rhubarb).  Place a vegetable steamer inside the pot.  Put sliced rhubarb in vegetable steamer, cover with lid, and steam rhubarb for 6 minutes or until tender. 

3.  In a large bowl, mix together the rhubarb, sliced strawberries, sugar, and cornstarch.  Mix until well blended.  Pour the filling into the pre-cooked pie crust. 

4.  Make the crumb topping: In a large mixing bowl, combine all the topping ingredients except the butter. Cut butter into mixture with a pastry blender or two butter knives until mixture resembles coarse bread crumbs.  Spread the crumbs over the top of the pie filling. 

5.  Put foil around the edges of the pie crust so that the edges don't overcook.  Cook the pie on the center rack for 45-60 minutes at 400 or until the crumbs are a deep golden brown.  (My oven cooks hot and was done at 45 minutes maybe even less.)

6.  Now cut yourself a monstrous piece of warm pie, load it with ice cream, and enjoy!  ****Kimmy's disclaimer--Doing this everyday is not good for your diet.  There....now I've cautioned you. 

Recipe:  My little creation

Linked to:  Made it on Monday, Full Plate Thursday, Sweets for a Saturday