White Chocolate Brownies with Raspberry Coulis

I found these brownies to be divine! Super delish. I found the recipe for the brownies at. Culinairy Delights

(30 mins in and 8x8 pan)

For the brownies:

2/3 cup all-purpose flour
½ cup finely ground almonds
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
4 ounces premium-quality white chocolate, coarsely chopped
1 cup sugar
2 teaspoons grated orange zest
4 large eggs
1 teaspoon pure vanilla extract
1 cup fresh raspberries

Getting ready

Center a rack in the oven and preheat the oven to 325 degrees F.

Butter a 9-x-13-inch pan (Or in an 8x8 for 30 mins), line the bottom with parchment or wax paper, butter the paper and dust the bottom and sides of the pan with flour; tap out the excess. Put the pan on a baking sheet. Not sure on the time, I'd put it for 20 mins and check it.)
To make the brownies

Whisk together the flour, ground almonds and salt.

Set a heatproof bowl over a saucepan of only-just-simmering water. Put the butter in the bowl, top with the chopped chocolate and stir frequently until the ingredients are just melted—you don't want them to get so hot that the butter or the white chocolate separates. (White chocolate is finicky, so don't leave the kitchen while it's over the heat—too much heat and it will fall apart or scorch.) Remove the bowl from the pan of water.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and orange zest together with your fingers until the sugar is moist and aromatic. Add the eggs and, with the paddle or whisk attachment, or with a hand mixer, beat on medium-high speed for about 3 minutes, or until pale and foamy. Beat in the vanilla. Reduce the mixer speed to low and blend in the melted butter and chocolate. Still working on low, mix in the dry ingredients, stirring only until they disappear into the batter. Scrape the batter into the prepared pan and sprinkle the raspberries evenly over the batter.

Raspberry Coulis to go with brownies. This truely is what makes the brownies. It does take a little work, but is oh so worth it. I got the recipe from Une Gamine dans la Cuisine at pixie-baker.

Ingredients
2 cups of fresh or frozen raspberries
1/4 cup sugar (add more if needed, I like mine on the tart side)
1/2 Tablespoon of lemon juice (optional)

If you are using frozen berries, thaw them to room temperature first. In a medium saucepan over medium-high heat, bring raspberries and sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 10- 15 minutes.

Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 lemon juice. Taste and add more sugar or lemon juice if you like.

Drizzle over dessert with a fork or from a pastry bag fitted with a thin tip.

Delicious Crepes

We had crepes for dinner last night. We love this recipe! The husband can't wait to get enough of them and he isn't even a big sweet eater. If you want to try something fun for breakfast or have breakfast for dinner this is a fun change and very easy!!!

CREPES

1 cup flour
1 Tbsp sugar
1/2 tsp. cinnamon
1 1/2 cups milk
2 eggs
*Beat the above ingredients until well mixed. Spray Pam or cooking spray on frying pan and then pour about 1/4 cup of batter into the center. Tilt the pan so that batter covers the entire bottom of the frying pan like the picture below. Cook each crepe on low/med heat (my stove is set to about a 3 or 4 when cooking them). When the crepe starts to look dry on top it is ready to flip sides. (In the pic below the crepe is almost ready to flip you can see the right side is still slightly wet). Then prepare the filling.

Filling:
1/2 pkg of cream cheese softened
3/4 carton of cool whip
1/2 c. powdered sugar
*Combine and spread in the center of a crepe and then roll crepe up. Top with berries! Enjoy

(Almond!) Sugar Cookies

I've been trying different sugar cookies to find my favorite...and I think I did! I don't know if it's the almond, the ease, or how well they stayed together...but I LOVE these!! I found these at Our Best Bites...I'm so excited!

Ingredients:
1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Directions:
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12

Almond Glacé Icing

Not only did I find yummy cookies but I found a great icing to put atop! (Also found at Our Best Bites)
Ingredients:
1lb powdered sugar (about 3 3/4 C)
6T whole milk (low-fat actually works, but use whole if you can)
6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract (I use almond because I use almond in my sugar cookies)

Directions:
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It's smooth and thin, like in the picture below. It easily runs off the whisk in a pretty thin drizzle.

To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick you just add more milk and if it's to thin, you add more powdered sugar. I add it in small amounts until it's a good consistency. For me, it's when it gets to a point where it's relatively hard to whisk it by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream now.

Pear-Cherry Crisp (crock-pot)

I got this recipe from my friend Courtney and was SO excited to try it out! And yes, it was GOOD! But I have a little suggestion, make sure you buy yellow, and NOT ORANGE cake mix. Haha, it was still good, but I know it'll be even better with the right flavors! Make sure you try it out, what's better than a dessert you just throw all ingredients in and leave it, and it turns out great? Mmm I can't wait to make this again...

Ingredients:
1-26oz can cherry pie filling
1-15 oz canned pears in syrup
1 tsp almond extract (vanilla works also)
1-18ox box yellow cake mix
1 stick of butter cut into tablespoons
1 packet of instant oat meal (brown sugar maple is the best!)

Directions:
Spary crock with cooking spry. Combine cherries, pears and almond extract in crock. Sprinkle cake mix over fruit mixture. Dot with butter. Sprinkle oatmeal over cake mix. Place 6-8 dry paper towels over crock and secure with lid. The paper towels with absorb the moisture. Cook on low 4-6 hours (I only had 2 1/2 hours, so cooked on high and it still turned out!) and DO NOT lift the lid while cooking. Best served with vanilla ice cream or cool whip.

Orange Creamsicle Cookies

ORANGE CREAMSICLE COOKIES

2 1/2 Cups Flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Cup softened butter

1/2 Cup sugar

1/2 Cup brown sugar

1 large egg

1 tsp. vanilla

2 Tbs orange zest (about 2 oranges)

2 Cups vanilla chips

Combine flour, baking soda, and salt and set aside. Cream butter and sugars and then beat in egg and vanilla. Gradually add flour mixture. Stir in orange zest and chips. Bake on cookie sheet at 375 for 8-10 minutes. YUMMY!!!!

Better than Anything Cake

There are many names for this cake and it's super yummy. Enjoy!!

1 package Betty Crocker SuperMoist German chocolate cake mix

Water, oil, and eggs as called for on cake mix package directions

1 can(14 ounces) sweetened condensed milk

1 jar (17 ounces) caramel, butterscotch, or fudge topping

1 container (8 ounces) frozen whipped topping, thawed

1 bag (8 ounces) toffee chips or bits w/choc

 

Preheat oven to 350 degrees. Bake cake as directed on package for 13x9-inch pan.  Cool 15 minutes. Poke top of warm cake every ½ inch with handle of wooden spoon, wiping handle occasionally to reduce sticking.  Drizzle with sweetened condensed milk and caramel topping.  Cover and refrigerate about 2 hours or until chilled.  Spread whipped topping over the cake.  Sprinkle with toffee chips.  Cover and refrigerate any remaining cake.

 

Chocolate Peanut Butter Cup Layered Krispie Treats

Ok this dessert is sooo good. If you like peanut butter and chocolate together, you will fall in love! Although there is a good bit of peanut butter so I think when I make it next time I'll cut it down by 1/2 C or so making it 1 1/2 C instead.

Ingredients:
6 Cups rice krispie cereal
1 large bag mini marshmallows
1/4 Cup butter
2 Cups creamy peanut butter
50 mini Reeses Peanut Butter Cups, quartered
1 1/2 Cups melted chocolate to drizzle

Directions:
Place cereal into a large mixing bowl, set aside. Place marshmallows and butter into a large bowl and microwave until puffed up, about 3 minutes. Remove and pour into cereal, mix to combine then pour into a greased 9×13 inch baking dish and press to make even. Melt peanut butter until nice and runny, about 45 seconds. Pour in quartered peanut butter cups, stir gently then pour over treats. Drizzle melted chocolate over top and refrigerate to harden. When set, cut into squares and serve!!

Lemon Bars

This lemon bar recipe is delicious! I got this from my mother-in-law, thanks Barbara!!

Ingredients:
Crust:
3/4 C marg.
1/2 C powder sugar
1 1/2 C flour
Filling:
3 eggs
1 1/2 C sugar
3 Tbl flour
6-7 Tbl lemon juice

Directions:
Preheat oven to 350. Mix all of the crust ingredients together until it crumbles. Press into 9x13 pan. Bake for 15 minutes.
Meanwhile, combine filling ingredients. Pour onto hot crust and bake for another 15 mins.

Lemon Ricotta Cookies with Lemon Glaze

These cookies are really good. The actual cookie is a pretty mild lemon taste, almost short bread type cookie. The glaze definitely gives it a nice kick, the lemon is much more pronounced in it. I know the ricotta might sound weird to some of you out there, but it doesn't really effect the taste. Just thinking about these cookies is making my mouth water!! And I can't remember where I found this recipe--sorry!


Ingredients:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup unsalted butter, softened
2 cups sugar
2 eggs
1 (15 oz.) container ricotta cheese (I used part-skim)
3 tbsp. fresh squeezed lemon juice
zest of one lemon
For the glaze:
1 1/2 cups powdered sugar
3 tbsp. lemon juice
zest of one lemon

Directions:
Preheat the oven to 375°F. Line two baking sheets with parchment paper.

In a medium bowl combine the flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs one at a time and mix well to incorporate, scraping down the bowl between additions. Add the ricotta cheese, the lemon juice, and lemon zest. Mix to combine. Add in the dry ingredients and mix on low speed just until incorporated.

Spoon the dough onto the baking sheets (about 1 tablespoons per cookie). Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Transfer to a wire rack to cool completely.

To make the glaze, in a small bowl combine the powdered sugar, lemon juice and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using the back of the spoon. Let the cookies sit to allow the glaze to harden, about 2 hours. Store loosely covered.

Golden Graham Gooey Goodness...

That is what I call it. Not sure what the real name is though. I've taken this to work several times and everyone LOVES it! Hope you enjoy!

2 cups granulated sugar
2 cups Karo Syrup
3 cubes butter
Golden Grahams Cereal
Corn Chex Cereal
Slivered almonds
Coconut

Fill large bowl with entire box of Corn Chex, and an equal amount of Golden Grahams and set aside.(Malt-O-Meal brand Golden Grahams are just as delicious, and a lot cheaper for a large bag).
Melt butter in large saucepan. Add sugar and Karo syrup. Stir well, and bring to a boil. Boil for 2 minutes, or until sugar is completely dissolved.
Drizzle over cereal and mix with a wooden spoon. Mix in a bag of slivered almonds and a bag of coconut.
Lay out on wax paper to let cool.
Eat immediately and enjoy!

Peanut Butter Fudge Cake

"Here is the recipe for the best cake in the world!" (according to Kristy, who I got the recipe from-thanks!)


Peanut Butter Fudge Cake

2 c. flour
1 t. baking soda
2 c. sugar
1 c. butter
1/4 c. cocoa powder
1 c. water
1/2 c. buttermilk
2 eggs
1 t. vanilla
1 1/2 c. creamy peanut butter

Combine the first three ingredients in a large bowl. Set aside. Melt butter in a medium saucepan and add the cocoa. Mix well and add water, buttermilk, and eggs. Mix really well. Cook, stirring constantly, until the mixture boils. Add to the flour mixture and mix until batter is smooth. Pour into a 9x13 pan, greased. Bake at 350 degrees for 20-25 minutes.Cool for 10 minutes and spread on the peanut butter. (I put the peanut butter in the microwave for about 20-30 seconds to make it more spreadable. That way it doesn't rip up the cake when you spread it on.)Let it cool completely. You can put it in the fridge.
Frost.

Chocolate Frosting

1/4 c. cocoa
1/2 c. butter
1/3 c. buttermilk
1 t. vanilla
1 16 oz. pkg. Powdered sugar

Bring cocoa, butter, and buttermilk to a boil over medium heat. Pour over powdered sugar. Add vanilla and beat unil smooth. Spread over cooled cake

St. Nick's Dove Sticks

Ingredients:
1 bag Peanut Butter M&M's (red and green ones for Christmas)
1 bag of DOVE Milk or Dark Choc. PROMISES
1 C. creamy peanut butter
2 1/2 C. powder sugar
2 sticks of butter
2 1/2 C. graham cracker crumbs
1 greased 15x10 pan

Directions:
1. Combine the butter, powder sugar, peanut butter, and graham cracker crumbs in a bowl and mix thoroughly. Press mixture into the bottom of greased pan.
2. Melt unwrapped DOVE PROMISES in microwave for 90 sec. or till smooth. Pour melted choclate on top of mixture and smooth with spatula.
3. Place M%M's over the layer of chocolate.
4. Refridgeerate to set chocolate for about 30 mins. Cut and serve. Makes 48 sticks.

I got this recipe from the back of the Peanut Butter M&M's bag. I thought it was good and it all got pretty much eaten up and the ward Christmas party. One thing I'd change is to do either double or do half another bag of the DOVE PROMISES. It needed more chocolate for my taste.

Frozen Fruit Salad

 Cream Together: 

1 (8oz) cream cheese 

¾ cup sugar   

Add:          

1 large Pineapple drained          

1 (10oz) Frozen Strawberry sliced with juice           

3 diced Bananas          

¾ cup chopped nuts           

1 large cool whip           

Mix together and place in 9X13 pan freeze.  Defrost 1 hour before serving.  

Holiday Mix

Ingredients:

3 cups Cheerios 

3 cups Rice Chex

3 cups Life 

3 cups Golden Grahams

1 pkg (10 oz) Pretzel Sticks

1 cup salted skinless peanuts 

1 pkg Holiday M&M’s 

24 oz pkg Almond Bark   

1. Melt Almond Bark in microwave. 
2. Pour over cereal mix in a large pan. 
3. Stir and mix. 
4. Spread on wax paper to dry. 
5. Store in zip lock bags.
   

This is the best to use up stored up WIC cereal.

Super Soft oatmeal cookies

Ingredients:

1 cup shortening 

1 cup white sugar 

1 cup brown sugar

2 eggs (5 if doubled) 

1 tsp vanilla 

1 tsp baking soda 

½ tsp salt 

½ tsp baking powder 

2 cups quick oats 

2 cups flour  

2 cups chips of your choice

Directions: 

Cream together shortening and sugar. Add eggs.

 In a separate bowl mix vanilla, soda, salt and baking powder.

 Add to creamed mixture. 

Mix flour and oats together. 

Mix with creamed mixture. 

Stir in chips of your choice. (We use half a bag of butterscotch and half of white chocolate)

Bake at 350 for 8-10 minutes. 

The Best Rolled Sugar Cookies

 INGREDIENTS

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

DIRECTIONS

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Apple Crisp

My mom got this recipe from the food network web site. I'm not usually a fan of apple crisp but this was awesome!

the apples:
8 to 10 med. to lrg. apples cut and sliced
1/2 c. sugar
1/2t. salt
2t cinnamon
1/4c. peacans (chopped)
1t nutmeg
2tbl orange juice
2tbl lemon juice
1tsp lemon and orange zest

Topping:
1/2c. flour
1/2 lb. butter (diced)
3/4c sugar
1c. oatmeal
3/4c. brown sugar

Mix all ingredients for the apples together and put into baking dish. Then combine all the topping ingredients together and mix until mixture is crumbly about peas size. Scatter over the apples evenly. Bake for 1 hr. at 350

Pumpkin Bars with Cream Cheese Frosting

This is a recipe from my sister-in-law's mother originally, Mary Lou Erickson. My mother-in-law made it the other night for dessert and it was enjoyed by everyone! Delicious!

4 eggs 2 1/2 cups flour
1 c. oil 2 tsp. baking powder
2 c. sugar 2 tsp. cinnamon
1/2 tsp. salt 1 tsp. baking soda
2 cups canned pumpkin

Combine the eggs, oil, sugar, & salt. Then add the dry ingredients. Bake at 350 for 30 min.
*Use a cookie sheet or a shallow pan.

Frosting:
1 8oz. cream cheese softened
1 cube margarine softened
1 16oz. pkg. powdered sugar
1 tsp. vanilla
Blend all ingredients together.

White Texas Sheet Cake

Here you go David! Enjoy! I got this recipe from Ross's mom and it's his favorite cake- super yummy!

Ingredients:

1 C butter/margarine 1 tsp almond extract
1 C water 1 tsp salt
2 C flour 1 tsp baking soda
2 C sugar 1/2 C sour cream
2 eggs beaten*

Directions:

In large saucepan bring butter and water to boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10 (1 in deep) baking pan. Bake @ 375 for 20-22 mins or till golden brown. Cool for 20 mins before frosting.

Frosting:

1/2 C butter/margarine
1/4 C milk
4 1/2 C powder sugar
1/2 tsp almond extract

Combine butter and milk in a saucepan and bring to boil. Remove from heat. Add sugar and extract and mix well.