Old-Fashioned Cake Doughnuts

February 5, 2013 by Leave a Comment

I buckled! After months of begging I gave in and made the gang doughnuts, but not just any doughnut, it just simply had to be a cake doughnut. Why?! Well, because I made the mistake of stopping in at our local doughnut shop to have me a bigfat cake doughnut covered in frosting. Yes, frosting! As much as I loved it, I much prefer old-fashioned glazed doughnuts, but my alltimefavorite would be maple. I will take a nice cold box of chocolate milk with that too! What about you?

So with love, I set out to make a cake doughnut, since these were for the kids and all. ;) And of course I had no selfish ambition whatsoever- wink wink.

There is nothing and I mean nothing like a fresh warm doughnut drizzled covered with glaze. The tender, moist inside, with the crispy outside covered in glaze sent our taste buds through the roof.

 

Old-Fashioned Cake Doughnuts
 
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Author:
Serves: Yields approx.16

Ingredients
Doughnut Dough
  • 4 cups organic unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 large eggs, room temp.
  • 1 cup evaporated cane juice organic sugar or reg. white sugar
  • ¼ cup unsalted butter, melted
  • 1 cup almond milk or regular milk
  • oil for frying
Glaze
  • 2 cups powdered sugar
  • 3 tablespoons unsweetened almond milk or regular milk
  • 1 teaspoon pure vanilla extract

Instructions
  1. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg; whisk.
  2. In a standing mixer, beat eggs at high speed until frothy. Gradually beat in sugar. Continue beating at high speed approx. 5 minutes until thick. Reduce speed to low; beat in melted butter and almond milk.
  3. Beat in flour mixture until well blended, adding a little extra flour (1-2 tablespoons) if dough is too sticky. (Dough should be somewhat sticky, but not sticking badly to your hands and spoon when removing it from the mixer. A little stickiness is normal.)
  4. Place dough in a glass or plastic bowl, cover dough with plastic wrap. Refrigerate at least 3 hours or until well chilled. (I left mine overnight.)
  5. Heat enough oil to cover the doughnuts. Heat oil to 375 degrees F.
  6. Let’s make the glaze by combining in a medium sized bowl, powdered sugar, 3 tablespoons almond milk and 1 teaspoon vanilla extract. Stir well until smooth; set aside.
  7. Roll dough out onto a lightly floured surface to approx. 3/8 – inch thickness. Cut dough with a floured 3-inch doughnut cutter; repeat with remaining dough. Reroll remainder dough; repeat.
  8. Place doughnuts and doughnut holes in hot oil. Cook approx. 3 minutes or until a golden brown, turn often. Remove doughnuts with a metal slotted spoon; drain on a cooling rack. Place aluminum foil underneath the rack or a large baking sheet to catch the grease. Fry remaining doughnuts and holes. Drizzle glaze over warm doughnuts; decorate with sprinkles or chocolate chips.

 

Ingredients

  • 4 cups organic unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs, room temp.
  • 1 cup evaporated cane juice organic sugar or reg. white sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup almond milk or regular milk
  • oil for frying

Glaze

  • 2 cups powdered sugar
  • 3 tablespoons unsweetened almond milk or regular milk
  • 1 teaspoon pure vanilla extract

Directions

  1. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg; whisk.
  2. In a standing mixer, beat eggs at high speed until frothy. Gradually beat in sugar. Continue beating at high speed approx. 5 minutes until thick.  Reduce speed to low; beat in melted butter and almond milk.
  3. Beat in flour mixture until well blended, adding a little extra flour (1-2 tablespoons) if dough is too sticky. (Dough should be somewhat sticky, but not sticking badly to your hands and spoon when removing it from the mixer. A little stickiness is normal.)
  4. Place dough in a glass or plastic bowl, cover dough with plastic wrap. Refrigerate at least 3 hours or until well chilled. (I left mine overnight.)
  5. Heat enough oil to cover the doughnuts. Heat oil to 375 degrees F.
  6. Let’s make the glaze by combining in a medium sized bowl, powdered sugar, 3 tablespoons almond milk and 1 teaspoon vanilla extract. Stir well until smooth; set aside.
  7. Roll dough out onto a lightly floured surface to approx. 3/8 – inch thickness. Cut dough with a floured 3-inch doughnut cutter; repeat with remaining dough. Reroll remainder dough; repeat.
  8. Place doughnuts and doughnut holes in hot oil. Cook approx. 3 minutes or until a golden brown, turn often. Remove doughnuts with a metal slotted spoon; drain on a cooling rack. Place aluminum foil underneath the rack or a large baking sheet to catch the grease. Fry remaining doughnuts and holes. Drizzle glaze over warm doughnuts; decorate with sprinkles or chocolate chips.

Original recipe from: food.com

Adpted recipe/photos by: My Crowded Kitchen 

 

 

 

Filed Under: Bread/Rolls, Breakfast, Desserts Tagged With: , , ,

Chocolate Kissed Gingersnap Cookies

December 11, 2012 by 3 Comments

These are another one of our absolute favs during this time of year. I love Christmas! One of the reasons is because of the cookies and goodie recipes that get to see the light of day after being tucked away all year. I adapted this years ago from Pillsbury and I’ve been making them every year since.

My Christmas shopping isn’t going at all what I planned. I.HAVEN’T.EVEN.STARTED! I’m slightly starting to wig a bit. Just a bit.

I think it should be pretty easy since the older kids want a certain kinda bike. We’ve stopped buying a bunch of little things, (that just end up in the next garage sale.) We now just ask the kids to pick one big gift with a said amount. It really has been so much better, because they get something really nice that won’t end up in the next yard sale and that they actually use! Of course they get the odds and ends like chonies and stocking stuffers, but it’s been so much easier just buying one big gift.

Okay, so let’s get to this gingery chocolate goodness, shall we?!

Oh wait! Just one second. Let me say this before I post the recipe. The original recipe called for star shaped chocolates. First, I couldn’t find those babies anywhere. Second, I like to use what I have on hand. You can totally buy Hershey’s Chocolate Kisses or the stars, (if you can find them.) and plop one of those babies right smack dab in the middle, but since I buy in BULK and I mean in BULK. I like to use what I have. So for me, I use chocolate or white chips. Okay, totally feel better. lol ;)

5.0 from 1 reviews

Chocolate Kissed Gingersnap Cookies
 
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Author:
Recipe type: Cookie

Ingredients
  • 1 cup packed light brown sugar
  • ¾ cup unsalted butter
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2¾ cups organic unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup sugar in the raw
  • white and dark chocolate chips

Instructions
  1. Preheat oven to 375 degrees F.
  2. In a standing mixer, combine brown sugar, butter, molasses and vanilla; beat for 10 minutes scrapping down sides if needed.
  3. Add egg; beat well.
  4. In a medium sized bowl, combine flour, baking soda, cinnamon, ginger and cloves; whisk.
  5. Shape dough into 2 inch balls; Roll dough balls in sugar in the raw.
  6. Place two inches apart on an ungreased baking sheet. Bake for 8 minutes. Sides of cookies will start to crack. Remove from oven and place approx 10 vanilla chips or chocolate chips in the center of the cookie. Return to oven for an additional 1 minute to let chocolate chips melt. Remove from oven. With the tip of your knife give chocolate a little swirl. Transfer cookies to a cooling rack.

Directions

  • 1 cup packed light brown sugar
  • 3/4 cup unsalted butter
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups organic unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup sugar in the raw
  • white and dark chocolate chips

Directions

  1. Preheat oven to 375 degrees F.
  2. In a standing mixer, combine brown sugar, butter, molasses and vanilla; beat for 10 minutes scrapping down sides if needed.
  3. Add egg; beat well.
  4. In a medium sized bowl, combine flour, baking soda, cinnamon, ginger and cloves; whisk.
  5. Shape dough into 2 inch balls; Roll dough balls in sugar in the raw.
  6. Place two inches apart on an ungreased baking sheet. Bake for 8 minutes. Sides of cookies will start to crack. Remove from oven and place approx 10 vanilla chips or chocolate chips in the center of the cookie. Return to oven for an additional 1 minute to let chocolate chips melt. Remove from oven. With the tip of your knife give chocolate a little swirl. Transfer cookies to a cooling rack.

 

 

Filed Under: Christmas, Desserts

Sweet Potato Cheesecake Bars

October 25, 2012 by 4 Comments

I absolutely love sweet potatoes, they are right up there with pumpkin for me. I found an old magazine recipe clipping in my grandmother, Honey’s, box. The original recipe was for Pumpkin Cheesecake Bars, I messed with it, I couldn’t help it. ;) The results were really really nummy! There were nothing but crumbs left with this recipe. These really hit the spot with their nutty/coconut brown sugar crust and its yummy sweet potato, cinnamon, gingery, cheesecake filling and topped with a streusel like topping. Enjoy!

Hope y’all are having a great week!

5.0 from 1 reviews

Sweet Potato Cheesecake Bars
 
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Sweet Potato Cheesecake Bars
Author:

Ingredients
  • 1 cup all-purpose unbleached flour
  • ⅓ cup packed light brown sugar
  • 6 tablespoons salted butter, room temp.
  • ¼ cup sweetened coconut flakes
  • ½ cup chopped pecans
  • 1 package (8 oz.) cream cheese, room temp.
  • ¾ cups white sugar
  • ½ cup packed sweet potatoes, drained
  • 2 eggs, room temp.
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, combine flour and brown sugar. Cut in butter with a fork or pastry blender to make crumb mixture. Stir in nuts and coconut. Set aside ¾ cup of mixture for topping. Press the remaining mixture in the bottom of a 2.2qt. baking dish.
  3. Bake crust in your preheated 350 degree F. oven for 15 minutes.
  4. Meanwhile, In a standing mixer, combine cream cheese, white sugar, sweet potatoes, eggs, cinnamon, ginger, allspice and vanilla extract. Blend until smooth.
  5. Remove crust from oven and pour sweet potato mixture over hot crust, sprinkle with reserved topping.
  6. Bake an additional 30 minutes. Cool completely before cutting bars. Refrigerate left overs.

Notes
Before cutting bars, I let mine cool to room temperature and then stuck the baking dish in the refrigerator for a couple hours to chill. I then cut them into bars.

 

Ingredients

  • 1 cup all-purpose unbleached flour
  • 1/3 cup packed light brown sugar
  • 6 tablespoons salted butter, room temp.
  • 1/4 cup sweetened coconut flakes
  • 1/2 cup chopped pecans
  • 1 package (8 oz.) cream cheese, room temp.
  • 3/4 cups white sugar
  • 1/2 cup packed sweet potatoes, drained
  • 2 eggs, room temp.
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, combine flour and brown sugar. Cut in butter with a fork or pastry blender to make crumb mixture. Stir in nuts and coconut. Set aside 3/4 cup of mixture for topping. Press the remaining mixture in the bottom of a 2.2qt. baking dish.
  3. Bake crust in your preheated 350 degree F. oven for 15 minutes.
  4. Meanwhile, In a standing mixer, combine cream cheese, white sugar, sweet potatoes, eggs, cinnamon, ginger, allspice and vanilla extract. Blend until smooth.
  5. Remove crust from oven and pour sweet potato mixture over hot crust, sprinkle with reserved topping.
  6. Bake an additional 30 minutes. Cool completely before cutting bars. Refrigerate left overs.

Notes

Before cutting bars, I let mine cool to room temperature and then stuck the baking dish in the refrigerator for a couple hours to chill. I then cut them into bars.

This post was shared at:

Recipes For My Boys 10/25/12

Michelle’s Tasty Creations 10/25/12

 

Filed Under: Desserts

Halloween Party Ideas

October 24, 2012 by Leave a Comment

With Halloween right around the corner, I thought I’d share with you some of my latest Recipes/DIY over at A Thrifty Mom. Being a blogger, I have the privilege of meeting so many wonderful people. One in particular is A Thrifty Mom. I met Sarah & Matt a while back through blogging and linking up my recipes on their site.  I joined the A Thrifty Mom team and now post weekly Recipes/DIY projects once a week for this wonderful site.

Sarah and Matt, are truly genuine people who care about their readers. I love the fact that they share their lives, their trials and their tribulations as well. This is what drew me to their site when I was couponing. Even though I didn’t know them at the time, I was in a sense able to connect with them through their lives and the stories they share about their family. They have provided me with laughs and even tears with some of the stories that they have shared, as well as helped slash my grocery bill.  There are a ton of couponing sites out on the great world wide web, but this one, is dear to my heart, and not because I help blog for them. I would say this if I didn’t blog for them. It’s because they are genuine and truly stand out of the crowd in my eyes.

Halloween Party Ideas

Halloween Gourmet Pretzel Sticks 

Fall- Tastic Cookie Pizza ~ Simple Halloween Dessert

Hootie Owl Cupcakes

Filed Under: Desserts, Halloween Tagged With: , ,

Easy Cherry Pinwheels

October 9, 2012 by 2 Comments

I got creative on you today, well kinda. I made a pinwheel! That’s gotta count for something, right?! You know what I love about this recipe?! It’s easy and looks like something fancy that took forever to create, but. NOT! I make a cookie similar to this at Christmas time and thought I’d make my pastry version for you. I get a head start on these delicious pastries by using frozen pastry dough. You could make it even easier on you by using a store bought pie filling or jam too. I’ve done this in a pinch and the results are just as delish.

Sorry, wish I could stay and chat with you today, but I gotta go run 3 miles before I lose my momentum. Love ya tons and hope you have a totally AWESOME day!

5.0 from 1 reviews

Easy Cherry Pinwheels
 
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Easy Cherry Pinwheel Pastries
Author:
Recipe type: Pastry
Serves: 8

Ingredients
  • 1 box 17.3oz. ready to bake puff pastry sheets
  • 2 cups dark sweet pitted cherries, frozen, brought to room temp.
  • ¾ cups white sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons corn starch
  • 1 large egg
  • sugar in the raw
  • ½ cup powdered sugar
  • 3 teaspoons milk

Instructions
  1. Thaw puff pastry per packaged directions.
Let’s make the cherry jam filling.
  1. In a medium sauce pan, stir berries and sugar together, smash berries down with a potato masher. Cook berry/sugar mixture over medium high heat for approx. 10 minutes, stiring continually; bring to a rapid boil.
  2. Reduce heat to medium and cook 5-8 minutes longer or until most of the berry juice has been absorbed. While cooking, whisk in the lemon juice and corn starch, continue cooking until berries slightly thicken. Remove from heat and set aside letting cool to room temp.
Let’s make the pinwheels.
  1. Preheat oven to 400 degrees. F.
  2. Beat egg in a small bowl, set aside.
  3. Roll puff pastry dough to 10×10 with a rolling pin. Cut each sheet into 5×5 squares. When finished you will have 8 5×5 squares. Place squares on a large greased baking sheet. (you may need to use two baking sheets.)
  4. Spoon approx. 1 tablespoon of cherry filling onto the center of the square. Using a pizza cutter, cut a slash from the center to each corner.
  5. Brush every other point of the puff pastry dough with a little of the beaten egg. (reserve the remaining beaten egg.) Lift the brushed egg points towards the center of the filling, pressing down gently. Overlap the points to create the pinwheel.
  6. Brush each pinwheel with beaten egg. Sprinkle with sugar in the raw.
  7. Bake for 10-15 minutes, or until lightly golden brown. Remove from oven and gently transfer to a cooling rack.
  8. Once cooled, make the glaze by whisking together ½ cup powdered sugar and 3 teaspoons milk. Drizzle glaze over pastries.

 

Ingredients

  • 1 box 17.3oz. ready to bake puff pastry sheets
  • 2 cups dark sweet pitted cherries, frozen, brought to room temp.
  • 3/4 cups white sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons corn starch
  • 1 large egg
  • sugar in the raw
  • 1/2 cup powdered sugar
  • 3 teaspoons milk

Directions

  1. Thaw puff pastry per packaged directions.
  2. Let’s make the cherry jam filling.

In a medium sauce pan, stir berries and sugar together, smash berries down with a potato masher. Cook berry/sugar mixture over medium high heat for approx. 10 minutes, stiring continually; bring to a rapid boil.

Reduce heat to medium and cook 5-8 minutes longer or until most of the berry juice has been absorbed. While cooking, whisk in the lemon juice and corn starch, continue cooking until berries slightly thicken. Remove from heat and set aside letting cool to room temp.

3. Let’s make the pinwheels.

Preheat oven to 400 degrees. F.

Beat egg in a small bowl, set aside.

Roll puff pastry dough to 10×10 with a rolling pin. Cut each sheet into 5×5 squares. When finished you will have 8 5×5 squares.  Place squares on a large greased baking sheet. (you may need to use two baking sheets.)

Spoon approx. 1 tablespoon of cherry filling onto the center of the square. Using a pizza cutter, cut a slash from the center to each corner.

Brush every other point of the puff pastry dough with a little of the beaten egg. (reserve the remaining beaten egg.) Lift the brushed egg points towards the center of the filling, pressing down gently. Overlap the points to create the pinwheel.

Brush each pinwheel with beaten egg. Sprinkle with sugar in the raw.

Bake for 10-15 minutes, or until lightly golden brown. Remove from oven and gently transfer to a cooling rack.

Once cooled, make the glaze by whisking together  1/2 cup powdered sugar and 3 teaspoons milk. Drizzle glaze over pastries.

This post is shared at:

Crazy For Crust 11/13/12

Moms Test Kichen 11/6/12

 

 

 

 

Filed Under: Desserts Tagged With: , , ,

Coconut Almond Pumpkin Ring With Brown Butter Glaze

October 5, 2012 by 2 Comments

So happy it’s Friday! Yesterday I couldn’t seem to get it together. I didn’t end up getting dressed until 5 pm. By this time, it’s like, why even bother. Buuut, gotta look good for the hubs. Don’t want him to think I was sitting on the couch eating bon bons all day, you know what I’m sayin’?! So I’ll just pretend that I had it all together yesterday, it’ll be our lil’ secret…. NOT, he’s my number one and tunes in everyday, (waves) hi babe! Can’t anything be between us girlz, geesh! ;)

I’m really crushin’ on the brown butter glaze latey. I adore it, scrape lick the bowl clean, it’s SO stinkin’ good. I thought it would pair nicely with this new creation of mine, and, it did! You know, I still haven’t sent my peeps their cookie packages. I’ve been making more stuff to add to their boxes. And. they. think. I. forgot about them. Bwahahaha.  Nope, just fattening them up, since I can’t eat it. ;) cha cha cha. Love you guys!

You remember, I’m on that “D” word. We won’t use that word in this house. It’s a foul word. I’ve  found my self getting a little more grumpier than usual. Uh, yeah, when you drop your calories, them are fighting words. Duh, Tiff! But, I gotta get the weight off, I promised myself. But, why on earth did I do it during this time of year?! I keep asking myself that question daily. This is like, my favorite time of year, all the yumminess of fall, Thanksgiving, Christmas, ay-yi-yi! But I’ll keep at it, I may fall off the wagon a few times though, just sayin’. :)

Okay, let’s get this show on the road. I made this a couple days ago. I was messing around with one of my pumpkin recipes and concocted this coconuty, Almond, BROWN BUTTER GLAZE, Pumpkin ring. The brown butter glaze took it to a whole ‘nother level. It took every ounce of strength in me not to eat the glaze that dripped off the ring and on to the baking sheet, but I was a good mommy and gave it to one of the kids. I received mom of the year award for this one. And to think, all I had to do, was let them eat brown butter glaze before dinner!

Coconut Almond Pumpkin Ring With Brown Butter Glaze
 
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Coconut Almond Pumpkin Ring With Brown Butter Glaze
Author:
Recipe type: Cake
Serves: Yields 12 slices

Ingredients
For The Cake
  • 1 cup canola oil
  • 1½ cups brown sugar
  • 1½ cups white sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 cups pure pumpkin
  • 3 cups all-purpose unbleached flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 1½ cups sweetened coconut flakes
  • ½ cup sliced almonds
  • ½ cup raisins
For The Brown Butter Glaze
  • 2 tablespoons salted butter
  • ⅔ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 3 teaspoons milk

Instructions
  1. Preheat oven to 350 degrees F. confection setting.
  2. Grease bunt pan, set aside.
  3. In a standing mixer, beat oil, sugars, and vanilla together.
  4. Beat in eggs and pumpkin.
  5. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice.
  6. Slowly stir in flour mixture to creamed mixture. Scrape down sides if needed. Beat for approx. 1 minute.
  7. Stir in coconut, sliced almond and raisins.
  8. Pour batter into prepared bunt pan. Bake for 1 hour 30 minutes or until toothpick inserted in the center comes out clean. Remove from oven. Let cool in pan for 5-10 minutes before transferring to a cooling rack.
  9. Let cake cool completely before drizzling with brown butter glaze.
Make The Glaze
  1. In a small saucepan, heat butter over medium heat until butter reaches a light brown color; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth. If to thick add a bit more milk so that it’s thin enough to drizzle. Drizzle glaze over cooled cake.

 

 

Ingredients

  • 1 cup canola oil
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 cups pure pumpkin
  • 3 cups all-purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 1/2 cups sweetened coconut flakes
  • 1/2 cup sliced almonds
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350 degrees F. confection setting.
  2. Grease bunt pan, set aside.
  3. In a standing mixer, beat oil, sugars, and vanilla together.
  4. Beat in eggs and pumpkin.
  5. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice.
  6. Slowly stir in flour mixture to creamed mixture. Scrape down sides if needed. Beat for approx. 1 minute.
  7. Stir in coconut, sliced almond and raisins.
  8. Pour batter into prepared bunt pan. Bake for 1 hour 30 minutes or until toothpick inserted in the center comes out clean.
  9. Make The Glaze: In a small saucepan, heat butter over medium heat until butter reaches a light brown color; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth. If to thick add a bit more milk so that it’s thin enough to drizzle. Drizzle glaze over cooled cake.
Filed Under: Desserts Tagged With: , , ,

Cranberry Oatmeal Cookies

September 25, 2012 by 3 Comments

Hey! How are you on this beautiful early Tuesday morning?! To early for you to be this chipper? Yeah, it would be for me too, but I wrote this post last night, so I was wide awake then. ;)

All this week on MCK I am will be posting some of our cookie recipes. I’m really excited and looking forward to post a couple of my mom-in-laws recipes this week too. She’s such an amazing cook! Let’s get to number two on our list, shall we?! This cookie is full of yummy cranberries, oatmeal and a touch of cinnamon. I concocted these after a cute little neighbor girl came to our door selling cookies for a fund raiser and said, “You wanna buy some tookies?” or something like that. How do you say no to such a cute face? I buckled, like usual, and bought a huge container of white chocolate chip macadamia nut cookie dough. One of my absolute favs. Have an awesome day!

5.0 from 1 reviews

Cranberry Oatmeal Cookies
 
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Cranberry Oatmeal Cookies
Author:
Recipe type: Cookie
Serves: Approx. 3 doz.

Ingredients
  • ½ cup butter, room temp.
  • ½ cup Crisco
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1½ cup all-purpose unbleached flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2½ cups old fashioned oats
  • 1½ cup dried cranberries

Instructions
  1. Preheat oven to 350 degrees F. confection setting.
  2. In a standing mixer, cream butter, Crisco and sugars. (10 mins)
  3. Beat in eggs and vanilla.
  4. Sift together flour, baking soda, salt and cinnamon.
  5. Slowly stir in flour mixture to cream mixture.
  6. Stir in oats & cranberries.
  7. Shape cookie dough into 1 inch balls and place 2 inches apart on a baking sheet. Bake for 12 minutes.

 

 

Filed Under: Confections, Desserts Tagged With: , ,

Chocolate Banana Cream Pie

August 1, 2012 by 8 Comments

I am a lover of all things chocolate – lemon – pumpkin and banana. I was having a bad case of banana cream pie withdraw - so I figured it was high time I concoct something with a couple of my favorites – chocolate and banana. I sure don’t need any help making my butt any bigger than what it is – it defiantly falls in the category of “lady humps.” Oh – yes- she – did! Buuut it was simply to good to turn away. Enjoy!

Ingredients

Step 1 Graham Cracker Crust

  • 1 1/2 cups finely ground graham crackers
  • 1/2 cup salted butter, melted
  • 1 tablespoon sugar

Directions For Crust

  1. Preheat oven to 350 degrees F. 
  2. In a medium bowl, combine ground graham crackers & sugar; stir well. Melt butter, add melted butter to graham cracker crumbs & stir until moistened. Press into a pie plate. Bake in a preheated oven for 8- 10 minutes. Remove from oven and let cool completely. 

Step 2 Chocolate Ganache

  • 2 cups heavy cream
  • 2 cups milk chocolate chips
  • 3 heaping teaspoons cornstarch

Directions For Ganache

  1. In a heavy duty pan, heat heavy cream over medium heat. Add milk chocolate chips and whisk continually until chips have melted. Add cornstarch, continue to whisk until chocolate is slightly thickened. Remove from heat and let cool. At this point, spread about 1/2 cup of cooled ganache over graham cracker crust. Place in the fridge to chill. 

Step 3 Banana Cream Filling

  • 3/4 cups sugar
  • 1/3 cup cornstarch
  • pinch of salt
  • 1 cup evaporated milk
  • 1 cup water
  • 3 egg yolks
  • 2 tablespoons unsalted butter
  • 4 ripe bananas



Directions For Banana Cream Filling
In a medium pan, whisk together sugar and cornstarch, gradually stir in water and evaporated milk over medium heat. Whisk mixture continually until mixture is bubbly. Cook for an additional 2 minutes. Remove from heat. In a small bowl, beat egg yolks, add a small amount of hot mixture, stir. Immediately add egg yolk mixture back to hot mixture, cook an additional 2 minutes over medium heat. (stirring continually). Remove mixture from stove, stir in butter & vanilla and let cool. Once filling is cooled slice bananas into mixture, stir. At this point, Spread banana cream over the top of chocolate ganache.

Step 4 Whipped Topping
2 cups heavy cream
4 tablespoons powdered sugar

Directions For Whipped Topping
In a standing mixer, beat heavy cream and powdered sugar together until soft peaks form. At this point, spread or pipe the topping onto the banana filling. Top with a handful of chopped almonds (optional) and pipe with remainder chocolate ganache (optional).

Banana Filling recipe/photos adapted by My Crowded Kitchen
Original banana filling recipe by: food.com

Filed Under: Desserts

Chocolate Brownie Cookies

July 25, 2012 by 10 Comments

I’m totally sucking eggs lately. I haven’t been able to post and have been getting the itch. The other day I was messin’ around in the kitchen and by accident – developed a cookie that had a brownie like texture. Everyone went nut-so over these. You’ll get your chocolate fix with these babies for sure! Hope you enjoy them.
 Update: We got a comment asking if just butter can be used – Yes! We were also asked if nuts could be used – If adding nuts – use 1/2 cup finely chopped nuts. 
Yields approx. 3 dozen 


*See Notes*


Ingredients
1/2 cup Crisco
1/2 cup butter, room temp.
(or use 1 cup butter instead of Crisco & butter)
2 eggs
2 cups sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup cocoa
2 cups milk chocolate chips or semi sweet chips
1/2 cup finely chopped nuts, optional


Directions
Preheat oven 350 degrees F. confection setting.
In a standing mixer, beat butter, Crisco, sugar and vanilla until light and fluffy. Beat in eggs. In a medium sized bowl, whisk together flour, cocoa and baking soda. Slowly add flour mixture to creamed mixture. Stir in chocolate chips. Roll cookie dough into 2 inch balls and place two inches apart on baking sheet. Gently  smash the cookie dough ball down with the palm of your hand. Bake in a preheated 350 degree F. oven for 8 minutes (NO LONGER). Let set on baking sheet for 1-2 minutes before transferring to a cooling rack.  


Notes: Cookie dough will be somewhat of a texture like play-dough. This is normal. If using just butter you will need 1 cup. When smashing the cookie dough before baking – use a ladies touch. You don’t want to smash it paper thin – just a gentle smash. :)  


Shared at: 
Recipes For My Boys 7/26/12

Filed Under: cookies, Desserts

Chocolate Raspberry Coconut Bars

July 17, 2012 by 12 Comments

Happy Birthday to me – Happy Birthday to me! It’s my birthday today. Still holding at 29. Hmm - let’s see- that would be 8 years now – you do the math. ;) We also have another reason to celebrate this week on MCK. Tomorrow is our 19Th wedding anniversary. Let’s celebrate today with these delicious babies. Our neighbor is so gracious and lets us pick his raspberry bushes every year. We’ve been pickin’ – pickin’ – pickin’. Have a fantastic day!

Ingredients

  • 3/4 cup salted butter, room temp.
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cocoa
  • 1 cup all-purpose flour
  • 1 1/4 cup sweetened coconut flakes (reserve 1/4 cup)
  • 1 1/2 cups old fashioned oatmeal
  • 1/4 cup milk chocolate chips
  • 3/4 cup raspberry preserves with seeds (I used homemade – but store bought would be fine too)

Directions

  1. Preheat oven to 375 degrees F. confection setting.
  2. In a standing mixer, lets make the dough. Beat butter, sugars, cocoa and vanilla until light and fluffy (10 minutes). Add flour, 1 cup coconut, and oatmeal to creamed mixture; mix together. Reserve 1 cup of dough. Press remaining dough evenly over the bottom of a 9×13 baking dish. Spread raspberry preserves over the dough then chocolate chips. Crumble remaining dough over the preserves and chocolate chips. Sprinkle 1/4 cup of remaining coconut over the top. Bake for 25 minutes. Remove from oven and let cool completely. Cut into squares and serve.



Adapted recipe/photo by My Crowded Kitchen
Original recipe by Western Family Foods

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Filed Under: Bars, Desserts