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Archive for the ‘Desserts’ Category

Knock You Naked Bars

“I’m going to marry these!”

Truer words have never rang from my lil bro’s mouth.

He might have laughed when he asked the names of these little devils before he took a bit. One bite and he was in love. So in love that he thought he’d marry them.

I love my little brother. He’s the best taste tester ever. Way better than the hubs (sorry love ya hun!). He’s single therefore every time I make something and he gets to taste test he gets super pumped over it. The hubs on the other hand just says one word answers. Nothing like “I’m going to marry these!” Of course I might take offense to that coming from the hubs.

Maybe it’s because my mom trained him so well. Yup going to give mom some credit on this one. Not sure how she trained him to ooo and ahhh over meals and treats, but I’m going to have to pick her brain on this one so I can get the hubs trained.

The hubs…trained. Wow that’s a laugh. Does anyone ever get them trained?

If you do please share your secret.

I should also give some credit to the older bro. We were out for Halloween and he had dropped his daughter off to relieve my mom from looking after Miss K. In the midst of the festive bar atmosphere he had to lean over and say, “You have one less bar at home. They were amazing!”

Oh yes that’s right this Momma thought she’d go out for a few adult beverages this past weekend. Yup, that cured me of that for another year. I need sleep. 

So if you need someone to propose, love you, oooo and ahh please head to the kitchen with this recipe in hand immediately.

Knock You Naked Bars
Ingredients
2 1/4 c. all-purpose flour
1 tsp baking soda
1 tsp salt
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
1 tsp vanilla extract
2 eggs
2 c. semi-sweet chocolate chips

5 oz evaporated milk
1 bag (14 oz) caramels
1/2 c. peanut butter

1. Preheat oven to 375 degrees. Grease a 9 x 13 in pan.

2. Combine flour, baking soda and salt in small bow. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips.

3. Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.

4. While the cookie dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. Melt thoroughly. Spread over baked cookie dough base.

5. With the remaining cookie dough, drop by spoonfuls ontop of the caramel mixture.

6. Bake for 15-20 minutes or until light golden brown.

Recipe adapted from: The Bite Sized Baker

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Caramel Apple Cobbler

I’m a farm girl through and through. You can take the girl off the farm but you can’t take the farm out of the girl. It will never leave me. It’s a lifestyle. Not that I’m very far from the farm. I moved to “town”, which happens to be a whopping 5,000 people. The farm is all of a great seven miles away.

Every spring I’m calling Daddy (that’s right “Daddy” I’ll always be his little girl) and asking how much he’s got in the field, what field he’s in or bugging my little bro about what’s going on out at the farm.

Fall time rolls around and I’m constantly scanning the fields for the first sign of harvest. I love that sweet smell of fall. The crops coming out, crisp autumn leaves, fresh dirt from the fields being worked. I’m a dork. Have you noticed yet?

My family is also spoiled. My amazing mother, seriously amazing, brings a hot meal out to the field every night. How’s that for service? It’s like meals on wheels. She gets tired and burned out though, so being the wonderful daughter I am (I’m saying this only to boost my ego) I volunteer a couple times every fall and bring supper out.

I love it. The guys rave and ooh and ahh over what you make. Shovel it in their mouths and run back to their combine, truck, tractor or whatever their wheels happen to be. Then I climb in with one of them, usually the little bro in the combine and tag along. We have some good talks in that combine. We solve all our problems, tease each other and just hang out while watching the deer wander by. True bonding time. Miss K even got in on this year’s combine ride!

I love the farm. End of story.

This little treat I whipped up is super easy and the guys loved it as a dessert for their meal out in the field.

Caramel Apple Cobbler
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Ingredients
1 box yellow cake mix
2 cans apple pie filling
1 c. butter, melted
1/4 c. caramel ice cream topping

1. Pour filling into bottom of greased 8×11 casserole pan. Top with caramel ice cream topping. Pour dry cake mix over filling.

2. Pour butter on top of cake mix.

3. Bake at 350 degrees for 45-60 minutes.

Recipe adapted from: A Cowboy’s Wife

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Candy Corn M&M Cookies

I’ve been meaning to make these cookies for over week now and I finally got around to doing it. I had all the ingredients and everything, but life just got in the way.

I made them for my co-worker who informed me the other day that my baking and sharing of treats has been slacking since I had Miss K. I decided it was due time that I shared some treats! We just can’t have people making remarks like that can we?

Of course I decided to finally make them possibly on the worst night ever.

It was the night of Miss K’s 4 month check up and shots at the doctor. I’m proud to report she is in the 90th percentile for height and weight. Healthy. Robust. Lovable.

Well, mostly lovable. That night went like this –

Get home from the doctor and she’s sounds asleep after crying herself to sleep after 4 shots in the the leg. Ouch. It almost did mommy in. It’s terrible watching that as any mother can relate. I keep trying to get the hubby to go the doctor appointment and he just won’t agree too. Imagine that!

Hurry to make supper. Miss K wakes up. Content laying on floor playing with toys so I get an extra ounce of energy and decide to make cookies. Half way through the cookie making process Miss K starts throwing a fit. Feed Miss K. My supper is done. Inhale supper. Back to making cookies. Miss K is anything but content on that floor. Strap her into her carrying facing out so I can continue to mix the dough up. She’s happy. My back hurts. Flip the bowl with the butter into the cookie dough. Luckily it was plastic. Clean up mess. Try laying Miss K back on the floor. She throws a fit. Back into mom’s arms she goes. Finally done making cookie dough and start to bake. Forget cookies. Burn cookies. Save a few.

All while the hubby was off sheet rocking at my brother’s house. End of story.

I once remember my friend telling me that she tried making cookies while she was home on maternity leave and it took her the majority of the day. I can now relate. Bars. I’m making bars from now on!

Moral of the story? These were dang good cookies, but don’t try to do it with a cranky baby that just got shots!

Remember to hurry up and enter the 2 Year Blog Anniversary Giveaway!!!

P.S. I really do love my child to no end don’t go getting all judgey on me 🙂

Candy Corn M&M Cookies
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Ingredients
1 1/2 c. flour
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp vanilla
1 c. white chocolate candy corn M&M’s

1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

3. In a large bowl, beat butter, brown sugar and sugar until light and fluffy about 2 minutes. Beat in the egg. Add vanilla and mix. Gradually beat in the flour mixture. Stir in M&M’s.

4. Chill dough for 1 hour in refrigerator.

5. Drop dough onto cookie sheets. Bake 10-12 minutes or until slightly golden around the edges. Let cool on pan for 2 minutes and then remove to cooking rack.

Recipe adapted from: Chocolate Moosey

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Fall is here and I’m welcoming it with open arms. With fall comes apples at my house. My mom has a few apple trees so I usually end up with apple coming out of every surface of my body. That means I’m always on the hunt for new recipes along with the old goodies like Mom’s Apple Crisp, Apple Bars with Caramel Frosting, Upside Down Caramel Apple Rolls and Speedy Cinnamon Rolls.

Hold up. Wait a minute. When I was searching the blog I found this recipe for Apple Peanut Butter Cookie and I had totally forgot about them! Man those might need to be made again this weekend….I have memories of peanut butter cookies that were super soft and melt in your mouth with a hint of apple. Yup now I know what I’m craving!

This new recipe I found is super amazing also. The recipe is for a 8×8 pan but please feel free to double it and put it in a 9×13 pan and share it with all your friends. Trust me they will kiss you! You wouldn’t need to make the browned butter glaze but why not go all out and throw the diet out the window? I sure did!

P.S. I ordered Miss K’s Halloween costume this morning. She’s going to be so adorable, like she isn’t all the time?! I have to admit when I found out last fall I was expecting I texted my husband multiple cute baby Halloween costumes with subjects as “Oh Cute!” “I can’t wait to dress up Baby E” and I’m sure he was tired of it, but my dream came true and I get to do it this year!!!


Apple Cake with Browned Butter Glaze

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Ingredients 
1 1/4 c. all purpose flour
1 1/4 c. sugar
1 tsp cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
2 large granny smith apples, chopped (I left the skins on!)
1 c. chopped walnuts (optional)
1 tsp vanilla

Salted Browned Butter Cinnamon Glaze
2 Tbsp butter
2 c. powdered sugar
2-3 Tbsp milk
1 tsp cinnamon

1. Preheat your oven to 350 degrees. Grease an 8×8 baking dish with cooking spray.

2. Mix flour, sugar, cinnamon, baking soda, baking powder, salt and nutmeg together in a bowl with a whisk.

3.  In a small bowl, whisk together the two eggs. Add to dry ingredients along with the apples, vanilla and walnuts. Mix until well combined. It will look really dry but keep mixing until it comes together. Pour the cake batter into the baking dish and baked for 45 minutes. Cool on wire rack.

4. Once the cake is cool make the glaze. Melt butter in a small saucepan (do not use nonstick, you need the lighter color to see the butter change colors!). Cook the butter on low heat until brown particles form on the bottom of the pan. Immediately take off heat when you see this, it will burn quickly! Pour into mixing bowl. Add powdered sugar and cinnamon. Beat in milk. Add more milk until it’s the consistency you want!

Recipe from: A Little Bit Crunchy A Little Bit Rock n’ Roll

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Nutter Butter Krispie Treats

This past weekend I went out to my mom’s house while the hubby went over to a friends house to install a counter top. Sometimes I just need “mom” time. Well actually probably more than adult should need, but there is just this “understanding” between me and my mom. She’s probably my best friend. Yup without a doubt. So when I went out there I grabbed some ingredients, the ones I had and knew she’d have the rest to try out a new bar recipe. She played with Miss K while I got to work. Let’s just say – EPIC FAIL. It was supposed to be this yummy peanut butter infused bar and well we had a good laugh as we all tried to get the overly peanut buttery bar off the top of our mouths. My little bro was making so much fun of me I had tears I was laughing so hard. Let’s just say it went straight into the garbage along with the recipe. Just so you know not everything turns out that I make. You only see the best!

I had to redeem myself so a couple days later I tried this recipe. I figured by looking at the ingredients there was no way possible that this could be another EPIC FAIL. I was right! These super yummy treats are thicker than a regular Rice Krispie Bar and have just the right amount peanut butter unlike the other recipe!

Nutter Butter Krispie Bars
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Ingredients
1 (16 oz) package of Nutter Butter Cookies, chopped
6 c. rice krispie cereal
1/2 c. butter
2 (10.5 oz) bags mini marshmallows

1. In a large sauce pan melt your butter over low heat. Key word is LARGE. Mine was overflowing!

2. Still on low heat, add the marshmallows to the melted butter and stir until marshmallows are melted.

3. Remove from heat and stir in your rice krispies and chopped Nutter Butter cookies.

4. When combined, pour mixture into prepared pan and press evenly.

5. Allow to cool, about 20-30 minutes and cut into squares.

*Store in an airtight container for up to 3 days
Recipe From: Cookies and Cups

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Firecracker Cake

It’s so pretty & fun isn’t it! I made this fun little treat while we were at the cabin for the 4th of July weekend.Plus it’s a simple box cake mix that is jazzed up for some fun.

We went to the cabin for the entire week over the 4th. I know I was on maternity leave so it wasn’t really a “vacation” per say from work but it was from reality that’s for sure. I imagined having all this time and getting all kinds of stuff done while I was on maternity leave. Boy that was a figment of my imagination. That list I had is still just as long, maybe even longer!

It was so nice to go up to the cabin and get away from all the things staring me in the face at home. Throughout the week the whole family joined us to relax at the cabin including the hubby’s siblings for a day. It was awesome not to have a schedule, well other than feeding my wonderful daughter!

This cake is so easy to make and so versatile. I already used this concept to make cupcake for out Relay for Life event. We did a cake walk so I used purple and white. Use your imagination and go wild with this one!


Firecracker Cake
Printer Friendly Recipe

Ingredients
1 box white cake mix
Ingredients called for on cake box
Red food coloring
Blue food coloring
1 container (12 oz) white frosting

1. Heat oven to 325 degrees. Generously grease a fluted tube cake pan. Make cake batter according to directions on box.

2. Pour 1 c. of the batter into a small bowl; stir red food coloring in until well mixed. Pour another cup of batter into a different bowl and stir in blue food coloring until well mixed. 

3. Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter. Carefully pour blue batter over white batter. The blue batter will not completely cover the white batter.

4. Bake as directed on box. Cool cake 5 minutes. Flip out of pan onto cooling rack and cool cake completely.

5. When cake is cooled, divide the frosting evenly into 3 microwaveable bowls. Microwave 1 bowl of frosting on high a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting over the cake. Repeat microwaving second bowl. Stir in blue food coloring. Drizzle over cake. Repeat with last bowl, adding red food coloring and drizzling over cake.

6. Let the cake stand until frosting is set. Enjoy!

Recipe From: Love Bakes Good Cakes

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Gooey Butter Bars

These little devils are heavenly. I mean melt in your mouth amazing.

I was quickly informed by my hubby that these are a “keeper”. I’m so glad he’s starting to talk to my language and quickly informs me what his thoughts are about a recipe.

The best part about these bars is it’s all common ingredients that I usually have on hand, so when I need to whip up a quick patch of bars at a moments notice I have the ingredients and they are so super duper easy. Plus they taste amazing so you can’t really go wrong!

The recipe says you can freeze them and they never get hard so you can just grab and go at anytime. I can not say that any of our bars made it to the freezer so I can’t assure you this works but I would think it would!

Gooey Butter Bars
Printer Friendly Recipe

Ingredients

Crust
1/2 c. butter, melted
1 egg
1 pkg yellow cake mix

Filling
2 eggs
3 1/2 c. powdered sugar
1 (8 oz) pkg cream cheese, softened

1. Mix crust ingredients together and pat into bottom of greased 9×13 inch pan.

2. Beat together filling ingredients and spread on top of crust.

3. Bake at 325 degrees for 45 minutes.

*May freeze. They don’t get hard in the freeze, so you can grab at anytime!

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