Red Velvet Cookies From "Taste Of Home"

This cookie is a cross between a cookie and cupcake. It has the consistency of the top of a cupcake but the size of a cookie. I took them to Luke's volleyball tournament this weekend and they were easy to transport And they tasted good so I would definitely make them again.

Ingredients:
1 cup shortening (I used 1/2 cup shortening and 1/2 cup butter)
1 cup sugar
3/4 cup packed brown sugar
3 eggs, separated
2 teaspoons red food coloring (If you are using paste, add 2 tsp water)
4 cups flour
3 tablespoons baking cocoa
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 cups (12 ounce) semi-sweet chocolate chips

FROSTING
1-1/2 cups butter, softened
3-3/4 cups confectioners sugar (powdered sugar)
1/8 teaspoon salt
3 to 4 tablespoons milk

Directions:

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yokes and food coloring. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
• In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. Drop by tablespoons 2 in. apart (I used a scoop) onto greased baking sheets. Bake at 350 degrees for 12 - 14 minutes or until set. Remove to wire tacks to cool completely.

• In a large bowl, beat butter, confectioners sugar and salt until completely blended. Add enough milk to achieve desired consistency. Frost cookies; sprinkle with decorative sugars ( I used coarse white sugar). Store in airtight container or freeze up up to 1 month. Makes about 7 dozen.

Nutrition Facts:
1 cookie equals 124 calories, (OUCH) 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg soduim, 16 g carbohydrate, trace fiber, 1 g protein.

Cupcake Paper Decorations

Cupcake Paper Decorations

November is a busy birthday month for our family so I was busy baking cupcakes for a big get together.
I made paper cupcake toppers that are cut out from coordinating card stock and glued to a lollypop stick and finished with a ribbon. They turned out pretty cute. You can reuse them as long as you clean them  good.

Lemon Bars

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I made lemon bars the other day and decided that I would take some to my dentist office. I plated them using only the best ones of course and saving the ones around the edge for us because they don't look as nice (but taste just the same). I arranged them with fresh mint leaves from my garden so they looked "just so" and put them in the fridge (subconsciously they taste better when they are pretty to look at). Anyway, I was running a little late so I quickly ran upstairs, brushed my teeth and ran back down, only to open the fridge and have the plate drop out, do a double flip and land upside down. If I were judging the creativity of the dive I would have given it a "10". I literally froze and was trying to grasp the reality of it. I don't use profanity but I did shout out a couple of choice words. I heard Phil in the background laughing and he said he wondered what words I would have chosen if I did curse. So, I scooped them up, rearranged the cellophane and put them back in the fridge and grabbed the ones in the tubberwear that were for us. Well, as I was sitting in the chair at the dentist office,  I had a moment of panic because I had just realized that I gave the office the ones that we're the "cast offs". They must have tasted okay because Heather, our hygienist wants to make them for this weekend. So... here you go Heather, I hope you are more careful than I was... ENJOY!

Ingredients

Crust:

• 2 cups all-purpose flour
• 1 cup powdered sugar, plus more for dusting
• Pinch salt
• 2 sticks butter, room temperature plus a little more for greasing

Filling:

• 6 large eggs (room temp)
• 3 cups granulated sugar
• 1 cup lemon juice, aprox 4 - 6 lemons)
• 2 tablespoons lemon zest
• 1 cup flour
• 1 tablespoon powdered sugar for dusting

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2 - inch pan.

Make the crust by combining the flour, powdered sugar and salt in a large bowl. Cut in the butter to make a crumbly mixture. If you have a processor you can put all ingredients in and pulse to incorporate, making sure to not over mix. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or powdered sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice and zest. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with powdered sugar when cooled.

Trifle and my BFF's

Vicke, Ceci, Cindy, Robin, Patty

These are some my best friends from the 7th grade and I am so blessed to still have them in my life. We got together for a couple of days here at our house because Patty came down for a family wedding. Patty, who is from Austin Texas came the furthest, Cindy and her husband Donavon came from Santa Barbara, Robin came from Yorba Linda and Vickie lives here at the beach just 5 minutes from me. When we get together times stands still. There is a sisterhood that comes with life long friends and a special bond that only comes from knowing someone when you were young (other than your sister, she has to love you... right Teri? My sister is probably shaking her head right about now )

     I made carnitas for dinner and a trifle for dessert, and was asked to post the trifle, so here it is. It's SUPER easy! (Thank you Patty for helping me put this together)

Ingredients

Lg. flat of strawberries (I get the ones from Costco)

Lg. container blueberries (again, Costco)

Lg. container raspberries (I got mine at Trader Joes, but Costco had some as well)

Birds custard pudding or 1 Lg. Instant vanilla pudding mix (this is the easiest and just as tasty)

1 qt. heavy whipping cream

1 box angle food cake

Splash brandy (or splashes, depending on how much alcohol you want to taste)

Mint leaves for garnish

Directions

Bake cake according to directions. Cut up all fruit and set aside. Make pudding and whip cream, set aside.

Start by putting a little pudding at the bottom of trifle dish. Tear up the cake in pieces and layer on top of pudding. Sprinkle brandy over cake. Layer the fruit on top of cake making sure it is against the sides (so you can see the layers when it's done). Put the whipped cream on top. Start the process all over again, layering each element. End with the whipped cream on top and layer the fruit on top of that for a nice presentation.

This is best when made the day before so your flavors can marry.

Meyer lemon Cupcakes with Mascarpone Filling

Ingredients 

• 1 cup (2 sticks) butter, room temperature
• 2 cups sugar
• 4 eggs, room temperature
• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup milk
• 1/4 cup meyer lemon juice
• zest of one lemon

Mascarpone Filling:

• 8 tablespoon mascarpone cheese
• 3 tablespoon powder sugar
• 1/4 teaspoon vanilla
• (I added 1/4 tsp. lemon zest)

Directions

Beat butter until soft. Add sugar, beat until light and fluffy, about 3 minutes

Add eggs one at a time, beat for 30 seconds between each.

Whisk together flour, baking powder and salt in a bowl. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

Add the lemon juice and lemon zest, beat to combine.

Scoop into cupcake papers about half full. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 22-25 minutes until cake tester comes out clean.

When cupcakes are cooled, cut a circle out of the center and fill with the filling.

Frost with your favorite frosting.

Chocolate Gooey Butter Bars

I've been baking a lot of bars lately but I suppose that's because they are easy to make and they pack well in a lunch . I made these on Memorial day at the last minute because I realized I didn't have anything that had chocolate in it, just lemon and not everyone likes lemon.

This recipe calls for nuts if you want, I chose not to put them in.

Always keep cake mixes on hand, you can do a lot with them.

Ingredients

• 1 stick butter, melted, plus 1 stick butter, melted, plus additional for greasing pan
• 1 package chocolate cake mix
• 1 egg, plus 2 eggs
• 1 (8 oz) package cream cheese, softened
• 3 - 4 tablespoons cocoa powder
• 1 (16 oz) box powder sugar
• 1 teaspoon vanilla
• 1 cup chopped nuts (optional)

Directions
Preheat oven to 350 degrees

Lightly grease a 13 by 9-inch baking pan

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or hand mixer, beat the cream cheese until smooth.

Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed.

Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth.

Stir in the nuts with a rubber spatula. Spread filling over cake mixture in pan.

Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Enjoy!

Tip: When baking and using eggs, they should be at room temperature. This is so you have even baking. You can speed this process up (if you forgot to set them out) by putting them in a tepid glass of water for minute or less. Take them out and dry off.

Blondies

This last Monday our daughter invited several of her college roommates over to watch the Premier of the Bachelorette. Including our family there were 9 of us gathered in front of the TV waiting with bated breath to catch the first glimpse of the bachelors that were chosen. I was nervous just sitting on the couch watching them get out of the limo, I can't imagine how they felt. Some were goofy while others were cocky but we all agreed that she made the right choice by giving "Roberto" the first impression rose; he seemed to be the most at ease with himself.

I made Blondies a couple of hours before so we'd have a little something sweet to snack on. I baked them for 25 minutes and tested them when they came out and all looked good. I turned the oven off and waited until they cooled a bit. About 45 minutes later I cut into them and they were not fully cooked in the middle. I turned the oven back on and cooked them for 15 more minutes, checking every 5 minutes or so. I have to say they turned out fabulous! The top of them browned with spots, not sure why that happened but the taste and consistency couldn't have been better. The only disappointment I had was that I put them in the fridge to hurry the cooling process and I forgot about them. When the show was over I realized this but it was too late and they had already left. 

These bars taste like chocolate chip cookies on steroids. They are a little salty yet sweet; gooey and dense yet have a crunch to them. They literally tap into all the senses giving you complete satisfaction. I can only describe them as "Deliciousness".

This is my rendition of Bobby Flays Blondies that he had done on a Throw Down.

*  1 1/2  sticks butter (I used salted, but you can use unsalted)
*  1 2/2 cup flour
*  1 teaspoon baking powder
*  1/4 teaspoon salt (if using unsalted butter, increase to 1/2 tsp)
*  1 1/2 cup brown sugar
*  2 large eggs (room temperature)
*  1 1/2 teaspoons vanilla
*  3/4 cup milk chocolate chips (can add more if desired)
*  1/4 cup english toffee with milk chocolate (chopped)
*  1/2 walnuts (if desired)

Directions

Preheat oven to 350 degrees. Butter and line 9 x 9 x 2 inch baking pan with parchment paper, allowing a overhang to use as handles to get it out. I butter the pan itself before putting the parchment down so it will stay in place.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes.

Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until well combined. (If you add the eggs when the mixture is still hot, you will end up with scramble eggs). I crack my eggs into a separate bowl then add to the mixture incase of egg shells. That's not the "crunchy" you want in these.

Add the flour and whisk until just incorporated.

Fold in the chocolate chips, english toffee and nuts and transfer mixture into the prepared pan.

Bake for 25 to 37 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it.  Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

These were such a hit with my family that they were gone the next day. I think I'll go make another batch right now and freeze them for later.

Sour Cream Cheesecake

My two favorite times of the day are in the morning when Phil and I walk our dogs in the Back Bay and then come home for lattes. We sit out back by the pool while reading the Daily Walk Bible. There is something to be said of starting the day off right with the Lord.

The second is 4:00 p.m. when the kids are doing their homework and I'm in the kitchen getting dinner started. It's only good when I know what I am making, I think that's half the battle. When I'm standing there with the fridge open trying to decide, I inevitably end up making something sweet and gooey. I justify it by thinking that it will make the house smell delicious and I'll be able to concentrate better with it out of the way, like it was a necessity to have a dessert in the first place. (I think for someone who likes to bake this is just normal to them).

My cheesecake is a favorite to my family, in fact this is the most requested. I usually make it in a pie plate but I like the small square pan because the crust is not exposed to the heat making the edges too brown. If round is what you prefer then 1/2 way through the baking process you can wrap foil around the edge.

Preheat oven to 350 degrees.

Crust

1 1/2 gram-cracker crust  

1/4    cup melted butter

1/4   cup sugar

2 8 oz. cream cheese

2 eggs  (room temperature) 

1/2 cup sugar

1 tsp. vanilla

1/2 pint sour cream

1/4 cup powder sugar

1 tsp. vanilla

Line a 9x9 square pan with foil. Grease with butter.

In a bowl, combine gram-cracker crumbs, melted butter and sugar and mix well. Press in the bottom of prepared pan and chill in the fridge for 10 minutes.

Meanwhile, in a bowl beat the cream cheese until creamy. Add sugar, eggs and vanilla and beat until incorporated. Pour over the cooled crust. Bake for 25 to 30 minutes.

 

Turn oven up to 450 degrees.

Fold the sour cream, powder sugar and vanilla together and pour on top of cream cheese mixture.  

Bake for an additional 10 minutes. Cool & refrigerate.

It's important you don't get anxious and try and cut when it's warm (I've done this and it's not pretty). Cut when completely cool. It's actually better the next day. Serve with fresh fruit or it's delicious on its own.

 

Bon Appetit!

Oatmeal Cream Cheese Butterscotch Bars

If you want a quick dessert that is not only tasty but easy and quick to make, here it is. I got the recipe from Food Network (of course, my favorite place to try something new because they have been tested through and through). I would however cut back on the butterscotch chips to 1/2 of what is called for because they are very sweet and can over power a dish.

Ingredients
2 sticks unsalted butter, at room temperature, cut into pea-sized pieces
2 cups flour
1 1/2 cups old fashioned oats
1 tsp. cinnamon
1 (11 ounce) bag butterscotch chips (I used 1/2 and it was still pretty sweet)
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1 lemon, zested and juiced
1 tsp. vanilla extract

Directions

Preheat oven to 350 degrees. Butter a 9 by 13 pan. Line pan with parchment paper, over lapping to create handles for easy removal. Butter the paper and set aside. (Buttering the dish before putting the parchment paper down is an important step because it allows the paper to stick in the corners. This can be a very frustrating process if you don't).

In a food processor add the flour, oats and brown sugar and pulse to combine.

Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse until the mixture forms clumps when pressed between your fingers.

Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Be sure to scrape down the sides of the bowl every so often.

Spread evenly over the baked and cooled oatmeal mixture.

                                                  

Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the parchment hangover for handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

This is so yummy served with vanilla ice cream.