May 31, 2012

Homemade Oreos

1 Devil's Food Cake Mix (dry mix)
2 eggs
1/3 cup oil
1-2 TBS vanilla

1.  Preheat oven to 350℉.  Line a cookie sheet with parchment paper or Silpat.

2.  Mix together all ingredients.  The dough will be stiff.  Drop Tablespoon size dough balls onto prepared cookie sheet.  Flatten dough balls slightly.

3.  Bake for 8-9 minutes.  Let cookies completely cool.  Frost with favorite frosting and sandwich together.  (buttercream, cream cheese, mint etc)

Basic Buttercream
1/4 cup softened, butter
2 cups powdered sugar
1/8 cup evaporated milk, maybe a little more (regular milk works just fine)
1/2 tsp vanilla

1. Mix butter and powdered sugar. Add milk until desired consistency. Add vanilla.

2.  Spread on the back of a cool cookie top with the bottom of another cookie to sandwich together.

May 28, 2012

Cookies and Cream Brownies

1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup cocoa
4 eggs
3/4 tsp salt
1 tsp vanilla
1- 3/4 cup flour
3 (6 oz. each) cookies and cream bars (or use regular size candy bars)

1. Preheat oven to 350℉.

2. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except candy bars. 

3. Spread half the batter in 9x13 inch pan sprayed with nonstick cooking spray.   Layer the candy bars on top of brownie batter sides touching.  Spread the rest of the brownie batter evenly on top of candy bars.
4. Bake for 25-30 minutes. Don't overbake.  Let cool and cut in squares.

May 25, 2012

Buttermilk Caramel Syrup

From Creations by Kara

1-1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/4-1/2 cup butter
1 tsp. baking soda
1 tsp. vanilla

1.  In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat.

2.  Remove from heat and whisk in soda and vanilla. It will bubble up a lot.  As it cools, the bubbles will go away.

Use over pancakes, waffles, etc or serve over ice cream.

May 21, 2012

Cake Waffle Ice Cream Sandwiches

From Gina and Come Together Kids

Cake Mix and ingredients to make
Ice Cream

1.  Preheat waffle iron.  Make cake mix according to package directions.  Cook cake mix in waffle iron as you would any waffle.

2.  Set cake waffles on cooling rack to cool. When cool place them in freezer to firm up.  Use waxed paper to seperate cake waffles.

3.  Slightly soften ice cream.  Spread softened ice cream on waffle.  Cover with another waffle.  Place in freezer to firm up ice cream sandwiches and enjoy.

*You could also top cake waffle with fruit and whipped cream for a simple dessert.

May 17, 2012

Peanut Butter Corn Flake Balls

1 cup sugar
1 cup corn syrup
1 jar (18 oz) peanut butter, crunchy or creamy (I use creamy)
6 cups corn flakes
3 oz good quality chocolate of your choice, optional (I use chocolate chips)

1. Add corn flakes to a large bowl. Set aside.  Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil.

2. Remove from heat and stir in the peanut butter. Mix well.

3.  Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

4. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

5. Put the chocolate (if using) in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth. Drizzle the melted chocolate over the cookies. Let cool.

Makes about 3 dozen

May 13, 2012

Mile High Biscuits

From Deals to Meals

3 cups flour (can use 1/2 white flour and 1/2 wheat if desired)
1- 1/2 tsp salt
1 TBS sugar
1- 1/2 tsp. baking powder
1 stick butter
3/4 cup buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out either way)
1 egg
1/4 cup water

1.  Preheat oven to 425℉.

2.  Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix).

3.  Roll the dough onto a floured cutting board about 1 to 1-1/2 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 9-12 biscuits, depending how thick you make them.

Tips to making awesome biscuits:
*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

May 9, 2012

Double Cookies and Cream Kiss Cookie Bars

From Picky Palate

1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
1- 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp.  salt
1 cup mini chocolate chips
12 Oreo Cookies, broken up
25 Cookies and Cream Hershey’s Kisses

1. Preheat oven to 350℉ and grease an 8×8 inch baking pan.

2. Place butter and sugars into a large bowl, stir to combine, at least 2 minutes. Add egg and vanilla, mixing to combine. Add dry ingredients, chocolate chips and oreo cookie pieces, stirring to combine.

3.  Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of Hershey’s Kisses 5 per row. Top with remaining dough and gently press. Bake for 25-30 minutes, until golden brown.

4.  Let cool for 30 minutes, cut into squares and serve.

Makes 12-16 bars

May 5, 2012

Green Monster Spinach Smoothie

From IowaGirlEats

1 frozen sliced banana (slice it before you freeze it)
1 TBS peanut butter
1/2 cup 0% fat Vanilla Greek yogurt
1 cup milk
4 cups baby spinach (or more, or less)

1.  Combine all ingredients in a blender and blend until smooth.