Scarecrow Treats

   

Scarecrow Treats

 It's been a few months since I've posted any new recipes. Anyhow, I just needed to try this recipe since it was a perfect combination of salty and sweet. I definitely do not regret making these. they were the bomb. However, I get the feeling that at least one of my co-workers weren't to happy with me bringing them in on the account it may have just ruined their diet for the month.

 

 

 

 

Scarecrow Treats

 

Scarecrow Treats
Source: http://www.the-girl-who-ate-everything.com/2012/10/scarecrow-treats.html and Land of Lakes via DeAnna

Ingredients:
Crust:
1/2 cup butter, softened
1 (18.25 ounce) yellow cake mix
1 large egg
3 cups mini-marshmallows

Topping:
1/2 cup light corn syrup
1/4 cup packed brown sugar
1/4 white sugar
1/2 cup creamy peanut butter
2 teaspoons vanilla
2 cups Rice Crispies cereal
2 cup salted peanuts
1 cup candy corn

Instructions:
Preheat oven to 350°F. Combine the butter and cake mix in large bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.

Press onto bottom of ungreased 15x10x1-inch jelly-roll pan. It will be a really thin layer. I found that using the heel of my hand I could easily press it evenly across the pan. Bake for 10 - 12 minutes or until set. Remove from oven.

Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking for 1 to 2 minutes or until marshmallows puff.

Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal and peanuts. Mixture with be thick. Immediately spoon over marshmallows and spread to cover. I pressed the mixture down into the marshmallow. Quickly sprinkle the candy corns on top and press them down into the bars. Cool completely. Cut into small bars. 

Strawberries and Cream Pie

Strawberries and Cream Pie

This was pretty good. Basically a strawberry cheesecake. I think the chocolate added a lot to it.

Ingredients:
(Crust)
- 1-1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
- 5 tbsp butter, melted

(Filling)
** Crumbly Cookie’s original recipe called for only 1 block of cream cheese and 1 cup of cream, but that didn’t fill my pie dish all the way and I wanted a really thick/deep-dish pie, so I doubled the recipe.
- 2 8oz blocks of cream cheese, room temperature
- 2 cups heavy cream + 1 tbsp
- 2/3 cups sugar
- 2 tsp vanilla extract
- 1 carton strawberries, sliced into thirds or halves
- 1/2 cup chocolate chips (optional)

Steps:
(1) Preheat oven to 375.
(2) In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
(3) Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
(4) Bake for 10 minutes. Set aside to cool completely.
** This is the only baking that you need to do for this recipe, so don’t forget to turn the oven off!
(5) In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
(6) In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
(7) Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
(8) Spoon filling into your cooled pie crust, and spread it out in an even layer.
(9) Layer sliced strawberries in an overlapping rows around the top of the cream.
(10) Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
(11) Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
(12) Slice and serve immediately. Enjoy!
** Strawberries go fast, so this won’t keep very long. Try to eat everything within 3-5 days. 

taken from http://www.justputzing.com/2012/01/strawberries-and-cream-pie.html

Strawberry Cream Cupcake

 Strawberry Cream Cupcake

Originally this recipe was a cake.  I think it is just as good if not better as a cupcake. It was a little messy, but non the less it was great. Pretty much everyone I talked to thought it was one of the best cupcakes they had ever tried. I thought it was pretty good as well. I only made one change to it other than making it a cupcake. I crunched up vanilla wafer cookies and added some butter and pressed into the bottom of the cupcake liner. This made them fabalusa.

 CRUST

2 cups of vanilla wafer cookies
3 TBLS or so of melted butter

Use a food processor to grind up the vanilla wafers. Add butter and mix well until well blended.
Add a Tablespoon or so of the cookie mixture to each cupcake liner and press firmly until it makes a crust like bottom.



 CUPCAKE

1/2 package white cake mix
1 egg
3/4 cup water
2 Tbs. flour
Mix together the ingredients and blend on high for 2 minutes.  Fill cupcake liners a little more than halfway. Bake at 350 degrees for 20-25 minutes or until done.  Cool completely.


FROSTING

8 ounce cream cheese
2 cups powdered sugar
1/2 pint whipping cream
Beat the whipping cream on high until soft peaks form.  Set aside.  Beat the cream cheese until smooth and then gradually add the powdered sugar.  Gently fold in the whipped cream until well incorporated.

Spread over the cooled cupcakes and refrigerate.


 STRAWBERRY TOPPING

1 quart fresh strawberries (slice and sprinkle with 1/4-1/2 cup sugar and allow the juices to run)
-OR-
2 packages frozen strawberries (thaw and save the juice)
1 package Danish Strawberry Dessert (found near the jello desserts)
Mix the Danish Dessert using 1 3/4 cup liquid - use strawberry juices and additional water to make up the difference.  Cook according to package directions.  Cool completely before adding the berries.

Gently spread the berry mixture over the cream cheese layer of the cupcake. This  can get a little messy so be careful.

Refrigerate for 4 hours before serving.

Banana Sour Cream Bread

I love banana bread and this bread made me love it more. It was yummy. I can't wait to make it again.


Source Allrecipes
http://allrecipes.com/recipe/banana-sour-cream-bread/detail.aspx

Ingredients

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.  

Homemade Nutter Butters

Homemade Nutter Butters

You are crazy if you do not like these cookies. I could not stop eating them. I made a whole ton of them and took some to work and left the others at home. They were so good I had to bag the rest up and take them to a friend. These cookies are evil especially since I broke my second mixer making them. Aside from breaking my mixer they were pretty easy to make. However it took me forever to figure out how small to make them. Let me tell you, if you decide to make these and you think you rolled the ball small enough make it smaller. I feel like the cookies I look better when you make them smaller.

makes approx 30 sandwich cookies

Ingredients

Cookies:
• 1 cup butter, room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• approx 1/3 cup extra sugar for rolling
Filling:
• 1 cup butter, room temperature
• 1 cup creamy peanut butter, room temperature
• 4 cups powdered sugar
• 2-3 tablespoons milk

How to Make

Cookies:
1. In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.
2. Preheat oven to 375°
3. Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
4. Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
Filling:
5. In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.
6. Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

Notes

store in an airtight container for up to 5 days.

Source: Cookies and Cups

http://cookiesandcups.com/homemade-nutter-butters-2/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+cookiesandcups+%28cookies+and+cups%29

Lemon Crinkle Cookies

Lemon Crinkle Cookies

 

 Well Its been awhile since I've added any recipes. However I have tried a few new ones. I decided to try these because they won the best cookie in a best cookie contest. Well they were pretty darn good and really easy to make. Of course since I love to cook and bake but hate to gain a ton of weight I had to bring these to work. They went over pretty well. I hate having any left over but this time I wanted a couple to bring home to my little boy so a grabbed the pan before they were all gone. Only I don't think people were done because they kept coming to my desk to get just one more. I loved it. It makes me happy when people actually like what I make. I did end up
 taking mason two home which made me happy and Mason happy. 

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar


Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.



source: http://www.laurenslatest.com/lemon-crinkle-cookies/

Butterfinger Blondies

Butterfinger Blondies

 Oh boy,  oh boy, oh boy these sure do look good. Let me tell you they are good but they have to be very fattening with all that butter and shortening. You better go for a long run before you try these because they are scrumlicious. That is a new word I made up just for these. I thought they were a little salty but it was pretty good that way. Its like a sweet and salty type of thing. I like it.

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

 

Butterfinger Buttercream:

Ingredients

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies

Preparation time: 5 minute(s)



Source:  http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html