Rosette Cake

So this is a technique I learned from the I am baker website (listed below). She did this on a round cake like the one below. I loved it so much I topped a sheet cake with it and loved how it turned out. This is a simple way to dress up a sheet cake and it perfect for any occasion. All you do it put your frosting in a pastry bag that is fitted with a really large star tip. Make rosettes all over the cake close together and then fill in any empty spots with a swoosh of frosting and you are done!! Happy Frosting!!http://iammommy.typepad.com/i_am_baker/

Here is how is looks on a round cake and sprayed with edible food spray. It make it look like fresh cut roses!!

Here is a view from the top down, I love the pattern and texture to it!

Strawberry Lemonade Bars

So I made these recently and they were very tasty. The strawberry added a nice sweet factor to go along with the tart lemon flavor. They are light, refreshing, simple and delicious. I found this recipe at allrecipes.com

Strawberry Lemonade Bars
Crust
2 Cups Flour
1/2 Cup Powdered Sugar
1 Cup Butter Softened
Combine until it resembles a crumbly pie dough and press into a greased 9x13 pan. Bake at 350 degrees for 15-20 minutes until just golden.
Filling
8 Eggs
2 Cups Sugar
1 Cup lemon juice
2 TBS. Lemon Zest
2 Small Pkg Strawberry Jello
Combine and pour over baked crust. Bake for another 20 minutes or until set. Sprinkle the top with powdered sugar when cool and serve.

Smore Brownies

So I think it is kind of obvious that I like things that are sweet. I do have a few favorites though, and smores is definitely one of them. I love eating them in the summer with a nice fire going, but I also enjoy them from the microwave or roasted over my stove. I also think that you can't just have one. I think six is about right. Anyway, thus the inspiration for my latest creation. I must say I have had lots of smore cookies, but can't get over the fact that the marshmallow turns into one big glob or gets all crunchy. This is not the case with these. You get a graham cracker crunch, dense moist brownie covered in melted chocolate and a soft and creamy marshmallow. Hee hee! Sorry, I will try to calm down. In the mean time give these a try and watch them disapear at your next barbeque!!

Start off with your graham cracker crust. I didn't count how many crackers made a 1 1/2 cups crumbs, but it looks like somewhere around 18. My kids had a great time crushing these while I got the other ingredients ready. This gets pressed into a double tinfoil lined 9x13 pan and baked for a while while you get the rest mixed together.

Here we are after the crust is baked. Just pour 2/3rds of your brownie batter in and spread evenly.

Now here is the trick for your marshmallow to keep is creamy and nice. Mix a small jar or marshmallow creme with a small can sweetened condensed milk.

Then spoon it all over your brownie batter.

Once you have your marshmallow on spoon on the extra batter. The more you cover the marshmallow the more creamy goodness you will have. I left some out because I wanted creamy with a bit of toasted marshmallow too. I topped it all off with three Hershey bars and baked.

Here is the finished product. Lining the pan with foil makes them a lot easier to cut.

Smore Brownies
(Crust from food network and marshmallow creme from Our Best Bites)

Crust
6 Tb butter melted
1 1/2 -2 Cup Graham Crackers crushed
2 Tb Sugar
Pinch of Salt

Press into a 9x13 greased pan and bake for 10-15 minutes at 325 degrees.

Brownie Batter
2 Cubes Margarine melted
10 Tb. Cocoa
2 Cups Sugar
4 Eggs
1 1/2 Cups Flour
Dash of Salt
Spread about two thirds of the batter onto the cooked crust then top with your marshmallow mixture.

Marshmallow mixture
1 small can marshmallow cream
1 small can sweetened condensed milk
Drop the rest of the brownie batter by spoonfuls on top of the marshmallow and spread around. Top with three Hershey bars broken into their small pieces and return to the oven for another 20-25 minutes or until the brownie is cooked through.

Cinnamon Sour Cream Raisin Bars

So whatever happened to our friends the raisins? I am so surprised these days that when people order cinnamon rolls they usually don't want any with raisins. I have always liked raisins in baked goods. I think it stems from when I was little and my Mom would buy me a cookie at ZCMI. If she wouldn't let me have an eclair (which she usually didn't because I had a bad habit of squirting filling all over myself) then I would pick a m&m cookie or a raisin filled cookie. They were sweet, and gooey and chewy. All the things that kids love. I obviously have carried that love into adulthood. The sugar cookie version of raisin cookies can be a bit tedious, so I came up with a cookie bar version to make things more simple. I love it if any cookie I like can be made into a bar!! So here is my "healthy" recipe for the new year, and let's hear it for raisins!!

So here are all the components together. The baked crust then the filling and the crumbly top. MMMM.

Spread out the filling and if there is extra you know what to do with it.

Sprinkle on the rest of the crumble, bake and finish off with an icing drizzle.

Cinnamon Raisin Bars

Filling -Place the following ingredients in a small pot.

5-6 Cups Raisins

1 Cup Sugar

3 Eggs

2 1/2 Tbs Cornstarch

1 1/2 Cups Sour Cream

1 tsp. Cinnamon

Cook over low heat until raisins are plumped up, sugar is dissolved and mixture is heated through thoroughly and well blended. Stir well so you don't get scrambled eggs. Set aside while you get your crust together.

Crust

2 Cups Flour

2 Cups Quick Oats

1 1/2 Cups Brown Sugar

1 tsp Baking Soda

1 1/2 tsp. Salt

1 Cup Melted Butter

1 tsp. Cinnamon

Press half of the crust mixture into a greased 9x13 pan and bake at 350 for about 8 minutes. Remove and spread raisin mixture all over the top, then sprinkle with the rest of the crust crumbles. Bake again for another 8-10 minutes. Cool and drizzle with vanilla frosting.

Snow Ball Cookies!!

So here is the perfect cookie for Christmas. These are coconut lime butter cookies and they are delish!! I found them on a blog I follow called a www.abountifulkitchen.com . I loved them because they were bright and refreshing. It seems that everything we eat this time of year can be so rich and heavy that it was definitely a nice change. Try them out and Santa will thank you!!

Coconut Lime Snow Balls

2 1/2 Cups Flour
2 tsp Lime zest
3/4 Cup Sugar
1/4 tsp. Salt
2 Sticks Butter cut up
2 tsp Vanilla
2 Tbs. Cream Cheese

Glaze
1 Tbs. Cream Cheese
3 Tbs. Lime Juice
1 1/2 Cups Powdered Sugar

1 1/2 Cups Coconut

Combine your dough ingredients and roll into small balls. These cookies do not spread so you can bake them close together. Bake at 350 for about 10 minutes until the bottom is golden. Remove and cool. Combine glaze ingredients and dip the top of the cookies in the glaze. After dipping immediately dip in coconut.

By the way, I said they tasted light, we need to enjoy our cream cheese and butter before all those crazy new years resolutions start!!

Fall Trifle

Ok, so usually necessity is the mother of invention, but this time I must admit it was laziness that was the mother of invention. So I was home on a Saturday night and I wanted banana cream pie. I told my husband they were on sale and we should go get one. Well, by the time we got all the kids in bed we were too tired to go anywhere, but that did not get rid of the need for banana cream pie. So I checked out my pantry and got busy. This is what I came up with and I must say it was awesome!!

Fall Trifle

Molasses cookies or Ginger Snaps (these were molasses cookies from Costco and they were nice!)

instant vanilla pudding (made)

Bananas

Ice cream caramel topping

Cool Whip

Start by crumbling your cookies and layering them in the bottom of dish. Cover your crumbled cookies with vanilla pudding and then sliced bananas. Top with cool whip, drizzle with caramel and start over again. Chill and then enjoy with chillin with a loved one!!

Oreo Trifle

Ok, so basically I love Oreo Trifle. I have to thank my sister in law Amy for sharing this with me. After having tasted it I literally had to make my own. By my own I mean one just for me to eat, and share with no one else. No really I made a trifle for everyone and then one for me. Also I ate it so quickly that I have no pictures. But, this recipe is not only DELICIOUS, but beyond simple. Also, thanks to Oreo changing the color of the filling it can match any Holiday you want it to. I do not have measurements, so you can layer them as thick or thin as you like. If you feel like you have extra ingredients add another layer or make your own to each later. Enjoy!!

Oreo Trifle
Oreos
Cool Whip
Instant chocolate pudding (made)

Optional items: Caramel, m&m's, toffee, or any other tid bits that make you happy!

Find yourself a nice trifle bowl, or a tall bowl or Tupperware and lay down a layer of Oreos. You can break them up or you can put them down whole. I don't like them crushed too small, I like to be able to bite into Oreo softened by all the whipped goodness. Then layer the chocolate pudding and cool whip. My sister in law will mix some of the pudding and cool whip to create another shade of layering. You may do as you please. If you have other items you want to add just layer them in. Keep in the refrigerator until ready to serve. Enjoy!

Candy Corn Kiss Cookies!!

So, have you seen all the Halloween stuff out? Of course you have. A few weeks ago it was annoying to me, but now I am getting excited and of course have begun to bake! I found these new Hershey Kisses at Target a couple of weeks ago and have had them sitting in my pantry while I was trying to come up with a great idea of how to use them. Well, being the baking nerd that I am I had this idea come to me in my sleep. Yes I bake and eat cookies in my sleep, and they are calorie free that way!! Anyway, these are beyond simple, they are bright and festive, and taste insanely good. I was hoping if I put them in these cupcake holders that read poison no one would eat them, sadly I was wrong. Guess I will just have to make another batch! Let me know what you think!

So here are the Kisses you are looking for. They are cute and tasty!!

Here they are unwrapped and ready to go!

And here they are melted and swirled to candy corn cookie perfection!!

Candy Corn Kiss Cookies

2 Packages Hershey Kisses Candy Corn Flavor

2 Cups Butter (softened or room temperature)
1 Cup Sugar

1 Cup Brown Sugar

2 Eggs

Cream together and add:

2 tsp. Vanilla

5 Cups Flour

Press into a greased cookie sheet and bake at 350 degrees for 15-20 minutes or until just golden. Remove and sprinkle your candy corn kisses evenly all over the top. Return the oven and bake for another minute or two until kisses are fully melted. Remove from oven and immediately swirl kisses with a knife and cool until chocolate is set.

Fall Popcorn!

Well, school has started and it has already started to get cool outside. This has my mind turning to fall. I found some caramel bits the other day and had to put them to good use! Fancy popcorn is soooooo expensive, but super easy to make and you can cater it to what you like. Here is a super easy way to put it together!!

These are all the ingredients you really need, but you can add any of your favorite treats. You can also use regular popcorn, but I like kettle corn. Pop two packages according to directions and spread out on two cookie sheets to cool.

Next you need to prep your chocolate and caramel. Melt you chocolate and set aside. Now let me tell you about these awesome caramel bits. The worst thing about using caramel has always been unwrapping those little clear wrappers off the caramel. Well now Kraft has omitted that all together with these little caramel bits. I bought these in the baking isle at target. Melt with one tablespoon water stirring every 30 seconds until smooth and set aside.

Now the fun part. It is like splatter painting but much tastier!! My kids thought this was soooo much fun. They decided to add mini M&M's to one but you could add nuts, candy corn, Reese's pieces, the possibilities are endless!!! Then just throw them in the freezer for a few minutes and break them up and you are ready to eat. It is salty, sweet, crunchy, and gooey, YUM!!!

Snickers Brownies!

Hello All!!! Ok, I must apologize for dropping off the planet, but even in those crazy busy times I have been keeping up on my baking. Here is a tasty one you must try. After I made that candy bar cake for my husband I had to think of something to do with all those snickers bars. I think I found a tasty solution. So make a batch of these for someone you know who has had to go back to school whether it be a teacher or a student. Both could use some chocolate caramel therapy!!! Enjoy!

So this is really simple. Just whip up a batch of your favorite brownies. Spread half the batter in a greased 9x13 pan and top with 4 chopped snickers bars. Cover them in a layer of Hershey's ice cream caramel topping.

Spoon on the rest of the batter and bake at 350 degrees for 20-25 minutes until batter is cooked through. Serve to a hungry student or loved one immediately!!

Candy Bar Cake

I'm back!! So my husband and I just recently celebrated our anniversary and I wanted something cute, but different to do for him and this is what I made. I saw some of these online and you could pay major bucks to have someone make them for you. I opted to make my own, saving me money and giving me a fun craft project. This idea is so simple, but is a perfect gift. All I did was buy a paper mache' hat box at the craft store and a case of candy bars from Costco. I hot glued on the large candy bars. The smaller ones had a thinner wrapper that melted with the hot glue, so I used double stick tape. I cover the top in Rolos, then wrapped them all in a pretty ribbon. I only did one layer, because it was a big hat box, but you could also make it look like a multi-tiered cake using different size boxes. The cool thing about this is that when you are done you can still put a present inside. So the wrapping AND the present are the gift. I also used ours as our center piece for our romantic dinner! So Fun!!! Just pick your favorite candy, grab your glue gun and go crazy! Enjoy!!

Summer Zucchini Sheet Cake

Happy August!! Well, if any of you have a garden, or a neighbor with a garden, then you know that in August we usually have more Zucchini than we know what to do with. We have been eating it with dinner for weeks when I finally thought I should make some Zucchini bread. Just as I was pulling out my old trusty recipe I thought, hmm a cake would be similar, and would have frosting, so I went for it. This recipe is compilation of a few great cake and zucchini bread recipes, so it has the best of both worlds. I have made it twice in the last two weeks, and we could not stop eating it. You know it is good when you kids say things like this "Hey Mom, you should always fix my zucchini like this!" and "Mom, are you baking today? Because we are almost out of Zucchini Cake!!" Awesome. I cannot guarantee the same health benefits, but the taste, I can. Delish!!! Happy Baking!!

Summer Zucchini Sheet Cake

3 Cups White Sugar
4 Eggs
1 1/2 Cups Vegetable Oil
3 tsp. Cinnamon
1 tsp Salt
1 1/2 tsp Baking Soda
1 tsp Baking Powder
3 Cups grated Zucchini
3 Cups Flour
1 tsp Vanilla
1/2 package milk chocolate chips

Combine all of these ingredients together. Now, I will say this made just a little too much batter, so either make yourself about 4 cupcakes too, or leave out about a cup to a cup and a half of batter so it doesn't overflow in your oven. If you are worried about it put some tinfoil underneath to catch any drips. Also here is a tip to save you from grating for hours. I just chopped my zucchini in big chunks and then threw it in the blender. Not only was it faster, but makes it so your cake is smooth with no zucchini strings in it. Pour into a greased cookie sheet and bake at 325 degrees for about 25 minutes or until the middle is set. I frosted mine in cream cheese frosting, but any white frosting will do. Enjoy!

Pie in a Cookie Pan!!!

Happy 24th of July weekend! So here in Utah we celebrate Pioneer day which always includes a lot of family and a lot of food. I was trying to think of something other than a cookie to bring to a family party when this idea popped into my head. I love pie, but will admit that you have to make a lot of them to feed a lot of people. Plus it is hard to serve them without the pieces getting all broken. So, this will solve both of those problems. My pie in a cookie pan will feed a happy hungry crowd and you can serve it with your regular square spatula with no mess! Woo Hoo!! Feel free to pick any flavor. I went with peach MMMMMM! Have a tasty weekend!

So, I will fully admit I went with canned filling. I didn't need the hassle of peeling, pitting, boiling and thickening. It made it much faster. Here is my dough and the recipe. My children helped me make this with no problem.

Pie Dough

6 Cups Flour

3 Cups Unsalted Butter

3 tsp. Salt

1 1/2 Cups Ice Water

So first measure in your flour and salt then break up your butter. You want your butter straight from the fridge. It is harder to break up, but well worth the effort. Use your hands to mix the butter into the flour and salt until the whole mixture is crumbly. Next add your water a little bit at a time until your dough just comes together. Do not over kneed your dough or it will get tough. You will still see pockets of butter and that is what you want. Those create all those awesome buttery layers. Cover your dough and throw it in the fridge for about 15 minutes while you preheat the oven to 375 degrees.

Now we are ready to roll. Flour your counter and roll out half of your dough to about the size of your cookie sheet. The trick to getting it in your pan is to roll it up on your rolling pin and then roll it onto the pan! Be sure to grease your cookie sheet!!!

Trim off any extra dough and then use a fork to poke the bottom crust. You do this so the steam has somewhere to escape so your pie doesn't blow up in the oven.

After that, spread in your pie filling. I used 4 cans for this big pie. Before you put your top crust on sprinkle the pie filling with sugar and cinnamon. Roll out your second crust and use the same rolling pin technique to get it on top of the pie. I used a small cookie cutter before rolling it onto the pie to make some decoration. You can do the same or just make slits to let steam out. Be sure to pinch around the edge to keep all that tasty filling in. Next I dip my fingers in milk and rub it all along the top of the pie. It helps make it golden and gives it that perfect crunch. Right after you rub on the milk sprinkle the pie with sugar. I used sanding sugar for a stronger flavor and crunch. You could also top with cinnamon too. Bake in the oven for about 45 minutes or until golden brown. Serve hot or cold.

Chocolate Dipped Strawberry Crispies!!

Long time no blog! Please forgive me for my slow posting. I did want to sneak in this easy and tasty cookie. I saw the strawberry marshmallows at the store this week and had to grab a bag. This is a simple twist on your rice crispy treats. You add a flavored marshmallow and some chocolate, and all the sudden they are fun and fancy!! Enjoy!

So how awesome is it that these are the only ingredients you need? Melt you butter in a large pan on the stove. Then add the marshmallows and stir constantly until they are all melted together. (Tip: Be sure to melt these at a medium to low temperature. If you do it too fast or hot your cookies will be hard as rocks. I melted mine between a 4 and 5 on my stove.) Add 9 cups of rice crispies and press into a greased 9x13 pan.

Then all you have left to do is melt your chocolate chips in the microwave, spread sprinkle and eat!!

Not Just for Cupcakes anymore!!

Hey all! So I thought I would share a great tip. These are adorable cupcake holders, but I don't just use them for cupcakes. I also use them to serve treats. If you want your cookies to be the first to go just serve them individually in these cute little cups. I love the convenience of making bar cookies and this way no one has to stand at your pan and cut themselves a cookie. They can just grab one and go, plus they keep your hands clean. I still like to cut my cookies big, so just flatten them out a little and you are ready to go. Good luck and have a great holiday weekend!!!

Stars Stripes and Cupcakes Forever!!

Ok, I told you the 4th was one of my very favorite holidays, so here is a festive cupcake to celebrate in style. It is simple but will stand out at any gathering!! Also stay posted this week because I have a few more simple but awesome tricks up my sleeve for the 4th and any other summer party!!

These cupcakes are red white and blue, but you don't know it until you bite into them!

Here is what you need. Make sure you use a good red food coloring ( I used Americolor) so you are not pink white and blue.

I made the mix as directed and then divided the batter in half and tinted on half red and left the other half white. I put them in these Wilton squirt bottles because it makes it easier to control the batter. Feel free to use spoons or an ice cream scoop.

I just squirted a layer of one color and then the other and the baking process did the swirling for me. You can also put your batter in and give it a swirl with a tooth pick or a knife.

Bake and frost and this is how they look before you bite...

This is how they look after, a burst of color to surprise the eater. Enjoy!!

Hazelnut Heath Bar Brownies

Ok, so I must tell you that the 4th of July is one of my very favorite holidays ever. I love everything about it from honoring my country to cheesy parades to family barbeques and fireworks. I will say though, that a lot of those memories are attached to some type of food. That being said I want to share some treats that will make memories and also be a big hit for the summer. This is one of my latest creations, and I must say it is TASTY!! If you love a fudgy brownie or hazelnut, or toffee, basically you will think you have died and gone to heaven. Take a peek and then try it out for me!!

Here are your basic needs, a great brownie recipe (I'll share one with you!), a small container of Nutella (YUM) and 4 Heath bars (YUM AGAIN!).

HAZELNUT HEATH BAR BROWNIES

2 Cubes margarine

10 TBS. Cocoa

2 Cups Sugar

4 Eggs

1 1/2 Cups Flour

Dash of Salt

1 Small container Nutella

4 Small Heath bars crushed

Melt the margarine and mix in your cocoa. Then add your sugar and eggs. Beat well. Lastly add your flour and salt. Spread into a greased 9x13 pan and bake at 350 degrees for 15 minutes. Pull your brownies out of the oven. They will only be half cooked at this point. Open the Nutella and drop spoonfuls all over your brownies. I used the whole jar, but you can use less if you want them less fudgy. Next take a butter knife and swirl the Nutell into the uncooked brownie batter. Be careful not to go all the way to the bottom of the pan. Stay in the uncooked batter on top. Now put back into the oven for another 15 minutes or until the brownie batter is cooked through. The Nutella will stay soft and fudgy. Remove from the oven and immediately top with your Heath bar pieces pressing them gently into the top of the brownie so they don't fall off when you bite into them. Cool completely. These are great hot with ice cream, but if you want to cut them into bars I would suggest refrigerating them for a cleaner cut. Happy Baking!!!

Here they are with the Nutella just dropped on them. You can see that the edges of the brownie are baked but the center is still raw.

Here they are once the Nutella is swirled in ensuring that chocolate hazelnut fudge in every bite!!!