Thursday, February 7, 2013

Nutty Marshmallow Caramel Bars

Nutty Marshmallow Caramel Bars

Heat oven to 350 degrees. 

Chop 1 c almonds and add to a large bowl with 3/4 c flour, 3/4 c oats, 2/3 c packed brown sugar, 1/2 tsp baking soda, 1/2 ts salt and 1 egg.  Mix together until combined.

Stir in 1/3 c margarine that has been slightly melted and stir until mixture is crumbly.  

In a 9x13 pan spread the mixture out evenly and bake for 10 minutes.

After baking, pour 7 ounces of marshmallow creme over the hot bar and then drizzle with a caramel sauce.  If you don't have caramel sauce you can melt 1/4 c butter with 1 cup brown sugar and allow that to cook to make a similar sauce.  After the marshmallow and caramel layers, finish with 1 c chopped almonds.

Bake again for another 20 minutes.  Let cool and slice into bars with a wet knife to prevent the bars from tearing when cutting.  Enjoy!  

Tuesday, January 29, 2013

Monkey Bread Dough from Scratch

Mix 2 1/4 tsp yeast in 1/2 c very warm water.  Stir.  Melt 1/2 c butter and stir into 1/4 c sugar, a pinch of salt and 1/2 c evaporated milk.  Add the yeast and stir.  Beat in 3 1/2 c flour and knead together.  Place in a bowl and cover with a clean towel.  Allow to rise for an hour. 

Thursday, January 17, 2013

Bacon and Potato Medley Soup

Bacon and Potato Medley Soup

I had just bought a bag of potatoes that I was hoping to use in addition to some left over turkey bacon and chicken broth I had on hand.  I was pleasantly surprised with the result!

To begin, cook 6 pieces of turkey bacon, slice into small pieces and set aside.

Wash 2 pounds of potatoes and slice into quarters.  Place on a baking sheet, cover with olive oil and italian spices and bake for 40 minutes at 375 degrees- long enough to bake through and softened.

On the stove, in a pot simmer with oil 2 tbsp minced garlic and 2/3 c of chopped onion.  Add in the bacon pieces and let it begin to cook together.  Add 3 tbsp flour, a pinch of salt and some pepper and mix well.

Pour 3 c chicken broth to the pot and stir- leave until it begins to boil.

In a large bowl, add the cooked potato pieces with 1/3 c milk and mash them as much as they will allow ... some pieces will still be whole and others will not.

Add the potato mixture to the boiling broth and mix for 10 minutes, allowing the flavors to incorporate.  

When ready to serve, prepare the bowls with the soup and top with cheese, red pepper and parsley to your liking.

Mix all together in your bowl and enjoy!

Tuesday, January 1, 2013

Apple Cinnamon Breakfast Bread

Apple Cinnamon Breakfast Bread

In a bowl mix 1 1/2 c flour, 2/3 c oats,  2 tsp cinnamon, 1 tsp ginger, a pinch a salt and 1 tsp baking soda.

With a mixer, combine 1/2 c sugar and 6 tbsp softened butter or oil if you would like a healthier option. Beat in 2 eggs, one egg at a time followed by 1 tsp vanilla.  Continue to mix.  Add 1/3 c plain yogurt and 1 c apple sauce and mix until just combined. 

Place in prepared loaf pan and bake for about an hour at 350 degrees.

Thursday, December 27, 2012

Cinnamon Yogurt Muffins with an Almond Streusel Topping

Cinnamon Yogurt Muffins with an Almond Streusel Topping

Prepare the streusel topping first by combining 2/3 finely chopped almonds with 1/3 c packed brown sugar, 1/2 tsp cinnamon and 2 tbsp melted butter.  Mix well and place in freezer while preparing the muffin batter.

Preheat oven to 375 degrees and prepare a 12 muffin tin pan.  In a large bowl whisk 4 tbsp butter that has been melted and cooled, 2/3 c sugar, 2 eggs 1 tsp vanilla and 1 c plain yogurt.

Stir in 2 c flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp cinnamon and a pinch of salt.

Fill each muffin tin with batter and sprinkle the chilled streusel on top, lightly pressing the crumbs in so they adhere to the batter.  Bake for 18 minutes and let cool.

Saturday, December 15, 2012

White and Milk Chocolate Chip Coffee Cake

White and Milk Chocolate Chip Coffee Cake

Preheat your oven to 350* and prepare a bundt pan for baking.

In a mixer, cream 1 1/2 c sugar with 12 tbsp butter until it is fluffy.  Add 3 eggs, 1 egg at a time.  When mixed, add 1 1/2 tsp vanilla and 1 1/4 c yogurt.  

In a separate bowl sift together 2 1/2 c flour, 2 tsp baking powder, 1/2 tsp baking soda and a pinch of salt.  

While having the mixer on a low speed, add the flour mixture to the batter until combined.  

 Evenly spoon half the batter into the bundt pan.  Top with half your streusal mixture which is a combination of 1/3 c packed brown sugar, 2/3 c flour, 1 1/2 tsp cinnamon and 4 tbsp cold butter cut into pieces crumbled together.

Once half the batter has been topped with half the streusal as well, sprinkle milk and white chocolate chips on top- enough to your liking.

Repeat with remaining batter, streusal and chips.

Bake for 60 minutes and let cool to enjoy!

Tuesday, December 11, 2012

Eggnog and Peppermint Candy Cane Cookies

Eggnog and Peppermint Candy Cane Cookies

Stir together 1 c sugar, 1 c softened butter, 1/2 c milk, 1 egg, 1 tsp vanilla and 1 tsp eggnog extract.

Stir in 3 1/2 c flour, 1 tsp baking powder and pinch of salt.  Mix in until dough is formed.  

Divide the dough in half and add red food coloring to one portion of the dough.  Cover both portions and refrigerate for 3-4 hours until firm.

Heat your oven 375* and place 5 candy canes in a ziploc bag to crush while the dough sits out for a few moments.

Roll both portions of dough into about 4 inch ropes on a floured surface.  One all the dough has been prepared into their ropes, lightly twist one of each and curve the tops onto a cookie sheet to create the shape of a candy cane.  Repeat until all the dough has been formed.

Bake 10 minutes and immediately after removing from the oven top with crushed candy cane- as the cookies cool, the candy will harden and adhere to the candy cane cookies.

Cool compeletely and enjoy!