Category Archives: Holidays

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Sugar Cookie Bars

If you are anything like me, you love sugar cookies.  But, you don’t love rolling them out and cutting them and my favorite recipe does not lend itself to a drop cookie recipe very well.

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Enter sugar cookie bars!  Just take my recipe for sugar cookies and half it, then press it into a cookie sheet and bake until light golden around the edges.

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Frost with some very delicious frosting, and there you have it!

I’m thinking some chocolate sugar cookies with orange frosting would be perfect for Halloween!

Cool completely and frost with your choice of frosting.

Sugar Cookie Bars
 
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Sugar Cookie Bars
Author:
Serves: 24
Ingredients
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 375 degrees
  2. Cream the butter and sugar in a stand mixer or with a hand mixer
  3. Add in the vanilla and eggs. Beat well
  4. Add sour cream. Beat again
  5. Whisk together flour, baking soda, and salt. Add to wet ingredients
  6. Press dough into a lightly greased cookie sheet. Bake for 10-15 minutes or until the edges start to turn a light brown.
  7. Cool completely and frost with your choice of frosting.

You can use cream cheese frosting (yum!) or buttercream like I did to frost the cookies.

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Mixed Berry or Peach Crisp

Now, I’m a big fan of crisps. Cobblers? Meh, not so much.  They always seem to be raw in the middle and burned on the top.

This recipe for mixed berry or peach crisp is perfect for your 4th of July party!

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You can make it in big 9×13 baking dishes

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or individual sized serving dishes!  Plus, the crisp topping freezing beautifully!

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And, please don’t forget the vanilla ice cream.

Mixed Berry or Peach Crisp
 
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Mixed Berry or Peach Crisp
Author:
Serves: 12
Ingredients
  • 2 cups each blueberries, blackberries, raspberries, and strawberries or
  • 8-10 large peaches peeled, pitted, and sliced
  • 2 tablespoons cornstarch
  • 2-3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 cup sugar
  • ½ cup brown sugar, packed
  • 1½ cups  flour
  • 1 cup quick-cooking oatmeal
  • ½ pound cold  butter, diced
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together the fruit of your choice with the cornstarch, sugar, and vanilla.
  3. In the bowl of a stand mixer mix together the sugar, brown sugar, flour, oatmeal, and butter until the mixture is crumbly.
  4. Pour the fruit into a greased 9x13 baking dish (or into individual ramekins) and sprinkle liberally with oatmeal mixture.
  5. Bake for 1 hour or until the crisp topping is browned and bubbly. (The individual ones will take about 40 minutes.)
  6. Serve with vanilla ice cream.
  7. Eat!

Recipe for the crisp topping adapted from Ina Garten.

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Chocolate Raspberry Scones

My mom is awesome.  She runs around like a crazy woman all day to all my dad’s various construction projects, helps immensely at his dental office, and I don’t know what I would do without her.

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{my mama and my baby}

She loves the chocolate raspberry truffles from See’s and she also loves scones. So I set out to try and combine the two.

Perfect Mother’s Day gift, right?  Well, it took me four tries to get it right but I finally did.

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Kouign-nuts

So you know that cronuts are all the rage right?

Deep fried croissant dough?

Well, kouign-amann dough is very similar to croissant dough, and after making the kouign-amann dough yesterday, I had a few scrapes left over.

So I thought to myself, why not fry it?

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And it worked great!  These little fried pieces of dough are mighty divine. I fried them at about 330 degrees in regular old vegetable oil. Any hotter, and all the butter in the dough would just burn up.

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Glaze with a powdered sugar glaze (powered sugar, milk, and a little vanilla) and you are golden!

Yummy, yummy!

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Kouign-Amann

Have you guys ever tried some of the frozen pastries they have at Trader Joe’s?  The chocolate croissants are a must try.

Then at for Christmas breakfast, my dad busted out these new frozen pastries called kouign-amanns.  They were so good.  Better than the chocolate croissants even.

Then this month’s Bon Appetit magazine showed up and what is the featured project for the month?

Homemade kouign-amanns. The recipe didn’t seem that hard, so I thought why not? Plus, no fancy ingredients or equipment.

And let me tell you they are worth every single minute!

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You start by making a pretty straight forward yeast dough. Then the waiting starts.  At this point the dough need to double in size, be punched down and then raise until doubled in size again.

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While you are waiting for your dough to raise, make your butter block.  Beat together cold butter with some sugar and little salt and form it into a block. Stick it back in the fridge while you are waiting for the dough to finish raising.

(And yes the ruler is a necessity in this recipe, sorry)

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The the fun starts! Roll out the dough big enough to encase your butter block, then fold the dough around the butter. In the second picture, the dough and butter get folded into themselves.  Crimp the edges a little but to make sure no butter leaks out.

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St. Patrick’s Day Pistachio Cake

Back in my previous life, when I taught special education, we would make this cake every year for St. Patrick’s Day.

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The students would love it, because it looks like a normal bundt cake until,

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you cut into it and it’s green!

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This cake is so moist and delicious.  The original recipe calls for a full cup of oil, but I used half a cup of oil and half a cup of applesauce.  Partially because I ran out of oil and I’m lazy and partially because I wanted to be a little healthier!

Happy St. Patrick’s Day my internet friends!

St. Patrick's Day Pistachio Cake
 
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St. Patrick's Day Pistachio Cake
Author:
Serves: 16
Ingredients
  • 1 box white cake mix
  • 1 small box instant pistachio pudding
  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 1 cup club soda
  • green food coloring, if desired
Instructions
  1. Preheat oven to 350 degrees. Grease a bundt pan very well.
  2. Mix together the cake mix and pudding mix. Add the eggs, oil, applesauce, and club soda. Mix well. Stir in food coloring if using.
  3. Pour into prepared pan and cook for 45-50 minute or until the cake tests done.
  4. Eat!

 

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Pink Velvet Trifle

Happy Valentine’s Day!!!

Are you still on the look out for an easy but show stopper dessert?

Look no further!

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This Pink Velvet Cake Trifle is so good and so easy!

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Nothing says Valentine’s Day like chocolate, whipped cream, and pink cake!

Happy Valentine’s Day!  I love you all!

Pink Velvet Trifle
 
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Pink Velvet Trifle
Author:
Serves: 12
Ingredients
  • 1 recipe prepared red velvet cake, cooked in a 9x13 pan
  • 1 big box instant chocolate pudding
  • 3 cups milk
  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Make the red velvet cake, but use pink food coloring instead of the red to make it a pink velvet cake. Cool completely and then cut into cubes.
  2. Make the pudding by mixing together the pudding mix and the milk.  Refrigerate until needed.
  3. Whip the cream, sugar, and vanilla together until stiff peaks form.
  4. Place half of the chunks of pink velvet cake in the trifle dish, top with half the pudding, and half the whipped cream.  Repeat.
  5. If desired, top with chocolate shavings. This trifle is best if eaten the same day it is made, but it will keep in the fridge for a couple of days.
  6. Eat!

My recipe for Red Velvet Cake can be found here.  Just use pink food coloring instead of red to achieve a pink cake.

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Strawberry Cupcakes with Lemon Whipped Cream Topping

So these little suckers are pretty great.

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Easy too.  They are so light you literally could eat 20 of of them.  Don’t ask me how I know that.

The strawberry cake topped with a lemon whipped cream mousse-like topping make these divine.

Strawberry Cupcakes with Lemon Whipped Cream Topping
 
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Strawberry Cupcakes with Lemon Whipped Cream Topping
Author:
Serves: 24
Ingredients
  • 1 box strawberry cake mix
  • oil and eggs as called for on box of cake mix
  • 1 cup lemon curd
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
Instructions
  1. Make the cake mix according to package directions. Place in mini muffin pans and cook according to package directions. Cool completely.
  2. Whip the cream and powdered sugar together until soft peaks form. Whip in the lemon curd until stiff peaks form.
  3. Using a piping bag with a big round tip, pipe blobs of topping on each mini cupcake. Top with lemon zest.
  4. Eat!

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Browned Butter Rice Crispy Treats

So yeah….want to take your rice crispy treats up a notch?

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Brown the butter first.  It transforms them into a different treat entirely.  It really gives them a depth of flavor and deep butter flavor like nothing else.

I drizzled mine with pink and red candy melts to make them more festive, but they really don’t need it.

Try it.  You won’t be sorry.

Browned Butter Rice Crispy Treats
 
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Browned Butter Rice Crispy Treats
Author:
Serves: 12
Ingredients
  • ¼ cup butter
  • 6 cups mini marshmallows
  • 6 cups rice crispies
Instructions
  1. In a large pot over medium heat, melt the butter. Keep cooking the butter until it turns golden brown and starts to smell nutty.  Add in the marshmallow and melt.  Once everything is melted, add the rice crispies and coat in the marshmallow mixture.  Place in a greased 9x13 pan and press out evenly.  If its sticking to your fingers, you can lightly wet your hands to press it out.  Let cool completely and cut into squares.
  2. Eat!