Carrot Cake Cookies

Okay, so I had a sandwich cookie theme this year for the Christmas in July cookie exchange.  I found these carrot cake cookies and had to try.  I think they are my favorite cookie now.  Part of that might be that they seem 'healthy' even though I'm sure they really aren't!.  They turned out GREAT and I can't wait to make these over and over and over again!

Ingredients
1 c. brown sugar

1 c. sugar

1 c. butter, room temperature
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda 1 t. baking powder 1/4 t. salt 1 1/2 t. pumpkin pie spice 2 c. old-fashioned rolled oats 1 1/2 c. finely grated carrots, (about 3 large carrots)

Cream Cheese Frosting

8 oz. cream cheese
1 c. butter, cut into pieces
1 c. powdered sugar
1 t. pure vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Line two baking sheets with silicone baking mats or parchment paper, and set aside. 
3. Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes.  
4. Add eggs and vanilla, and beat at medium speed until well combined. 
5. In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine. 
6. Gradually add flour to butter mixture; mix on a low speed until just blended.  
7. Mix in oats and carrots. 
8. Chill dough in refrigerator until firm, at least 1 hour.  
9. Using a 2t. scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies 
10. Repeat baking process with remaining dough.
11. Bake 12 to 15 minutes, until browned and crisped, rotating pan halfway through baking.
12. Let sit a few minutes, then transfer them to a cooling rack.  
13. Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie. 
14. Store in an airtight container for up to 3 days in the refrigerator.

Oreo's

I had NO idea that you could make something like Oreo's at home.  I also had no idea that it would be easiest thing in the world to make.  This might be dangerous.  While, I don't think these taste quite the same, they are quite similar to Oreo's.  I like that I know what is in them and that I can make them myself.  They taste a lot more like Oreo's once you start dunking them in milk!  Dunk away, my friends!

Ingredients

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch process cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 to 1 1/2 cups sugar [see recipe note]

1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners’ sugar

2 teaspoons vanilla extract

Directions

1. Set two racks in the middle of the oven. Preheat to 375°F.  Line to jelly roll pans with parchment paper or silicone mats.
2. In a food processor, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add butter and egg and continue processing or mixing until dough comes together in a mass.
3. Place 1t. size balls on sheets.  Spacing them about 2 inches apart.
4. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
5. To make the filling, Mix butter and shortening with mixer at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
6. Place filling in pastry bag, or Ziploc bag with corner snipped off.  Squeeze filling onto half of the cookies.  Top each cookie with another cookie of equal size.
7. Dunk cookies in a large glass of milk.

Birthday Cake Puppy Chow

I wanted to make this for Parker to take to school tomorrow for his birthday treat, but it turns out that the candy coating may have been processed on equipment that processed nuts, so it became a no go for Parker's class. However, Aiden's class has no allergies, so he will be taking this.  Parker will be taking Melting Moments.  I don't think I've posted those yet, so I'll get that recipe up soon.  This didn't quite coat as well as it could have, but perhaps it's because I threw it all in the bag at once.  The instructions are written out how I'm pretty sure it would coat all of the cereal a little better.  This is tasty and VERY sweet.  It'll make a great snack for preschool and a little goes a LONG ways.  Yummy!

Ingredients

5 cups Rice Chex cereal (I used Crispex)

10 oz (5 squares) vanilla flavored Almond Bark

1 1/2 cups yellow cake mix

1/2 cup powdered sugar

vegetable shortening, optional

Directions

1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
2. Pour the cereal into a paper bag or container with a lid.
3. Drizzle melted Almond Bark over the cereal and fold down the top of the paper bag or put the lid on the container.
4. Shake bag or container until the cereal is evenly coated.
5. Pour in powdered sugar and cake mix and close the container again
6. Shake until the cereal is completely covered with dry ingredients.
7. Add some sprinkles for color if desired.
8. Try REALLY hard not to eat the entire batch!

Strawberry Pizza

I needed to make a recipe for a baby shower, and just couldn't seem to figure out what to make.  I decided I wanted to try something new and had a lot of strawberries in my house that needed to be used up.  After searching around, I found this recipe and decided that it would be easy to make and I had everything needed to make it.  I thought it would basically be a fruit pizza with only strawberries on it, but I was wrong.  It turned out MUCH better as a hybrid of fruit pizza ans strawberry pie.  Of course, I forgot to get a photo of it before the baby shower, but now you can see just how much it was liked by all the ladies there!  I can't wait to have an excuse to make this one again!  The only thing I would do different, is I might make this in a 9x13 pan next time so it's easier to cut into bars instead of wedges.

Ingredients
6 T. butter, softened
1/2 c. sugar
1 egg
1/2 t. vanilla
1/4t. almond extract
1 1/4 c. flour
1/2 t. baking powder
1/2 t. salt

FILLING:
8 oz. cream cheese, softened
1/2 c. confectioners' sugar
2 c. sliced fresh strawberries
1 c. sugar
1/4 c. cornstarch
2 c. crushed fresh strawberries

Directions

1. In a mixing bowl, cream butter and sugar for 2 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
3. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.
4. In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.

Dried Chery Scones

Brandon needed something for a morning work meeting, and I happened to have all of the ingredients to make these, so that's what he got!  They turned out really well.  They might have been slightly dry, but I used half and half instead of cream.  The kids were very excited that Daddy let some for them to eat for breakfast.  Very easy recipe and I will certainly make these again.

Ingredients

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons butter

2 tablespoons shortening

3/4 cup cream

1 egg

Handful dried currants, dried cranberries or dried cherries

Directions

1. Heat oven to 375 degrees.
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well.
3. Cut in butter and shortening.
4. In a separate bowl, combine cream with beaten egg then add to dry ingredients.
5. Stir in fruit.
6. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds.  (I used my scone pan instead)
7. Bake for 15 minutes or until brown.

Pumpkin Monkey Bread

I found this recipe while surfing around Pinterest. I seem to get into a lot of trouble doing that, but we've also tried a lot of new things because we have seen them on there first. This one seems to be a hit. I just placed it on the table, and the boys already asked if they could eat their dessert. That was followed by plethora of, "Mommy, I like this!" I'm mean, who wouldn't like some monkey bread with a little bit of pumpkin thrown in?  I also just had an idea, what about turning these into cinnamon rolls...hmmm....

 Ingredients
 Dough 
2 T. butter (browned, if desired)
1/2 c. milk
2 1/4 t. (1 envelope) active dry yeast
3/4 c. pumpkin puree
1/4 c. sugar
1 t. salt
2 1/2 c. bread flour

Cinnamon Sugar Mixture
1 c. sugar
2 t. cinnamon
1/2 t. nutmeg
2 T. butter (browned, if desired)

Buttered Rum Glaze
2 T. butter
2 T. brown sugar
1 1/2 T. milk
3/4 c. powdered sugar
1 T. rum (or vanilla)

 

Directions

1. I threw all of the dough ingredients into my bread machine, and  ran it on dough cycle.  If you do not have a bread machine, follow step 2.  If you use your bread machine, skip step 2.
2. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
3. When the dough is almost finished, brown another 2 tablespoons of butter. Mix the sugar, cinnamon, and nutmeg in a separate bowl.  Set aside. Next, grease and flour a 9x5 loaf pan and set aside.
4. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes.  Then pinch or cut off pieces that are about the size of a golf ball.  Dip them in the melted butter, then in cinnamon sugar mixture.  Then place the coated dough balls into the prepared loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
5. In the meantime preheat an oven to 350 degrees. After rising in the pan, bake for 30-40 minutes or until top is a very deep golden brown.
6. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Bran Muffins

 
We love these muffins and it has been a long time since I have made them.  Brandon asked me to make some to take for work, so here they are!  They make 12 BIG muffins that taste AWESOME!

Ingredients

1 c. raisins
1 t. water
2 1/4 c. All-Bran Original cereal (5 ounces)
1 1/4c. flour(6 1/4 ounces)
1/2 c. whole wheat flour (2 1/2 ounces),
2 t. baking soda
1/2 t. salt
1 large egg
1 large egg yolk
2/3 c.brown sugar (4 2/3 ounces)
3 T. mild molasses (or light)
1 t. vanilla extract
6 T.butter (3/4 stick), melted and cooled
1 3/4 c. plain whole milk yogurt 

Instructions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray.
2. Combine raisins and water in small microwave-safe bowl, cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper towel-lined plate to cool.
3. Process half of bran cereal in food processor until finely ground, about 1 minute.
4. Whisk flours, baking soda, and salt in large bowl to combine; set aside.
5. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
6. Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not over mix.
7. Gently fold raisins into batter.
8. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
9. Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking.
10. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving

Biscuits

I decided to throw some biscuits together tonight to go along with dinner.  These were quick, easy, and flaky.

 Ingredients

2 cups flour
1 T. baking powder
1 t. salt
1 T. sugar
1/3 c. butter
1 c. milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.  (I did this using my food processor and pulsing it until it was ready.)
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown. 
5. Brush with a little extra butter if you want them to remain soft, and enjoy!

Valentine's Day Treats

Aiden and I made these together for him to take to his preschool class. We popped up some popcorn, threw in a little salt, then melted some Candiquick and poured it over top. After we got the popcorn all nice and covered, we threw in some peanut butter m&m's and then let then dry for awhile on a baking pan. Once it as all ready to go, we filled up these bags and attached our Angry Bird's valentines. We are certain that any preschooler will love this treat!

Denver Omelet Strudel

Trying something new right now. We joined a what's for dinner list and now we get sent an email every week with recipes to make. As we are picky, I'm sure we won't want to try ALL of the recipes, but this is to help get us out of our normal food rut that I'm sure EVERYONE understands! This recipe was for a brunch item that we decided to have for breakfast this morning. It was kind of fun. I think next time I'll use a different colored pepper so that my boys might actually try it instead of tearing the whole thing apart to eat just the eggs, the ham, and the puff pastry....

Ingredients

1 puff pastry sheet - thawed according to package directions

1 T. butter

1/2 bell pepper

1 c. diced ham

6 eggs

1/2 c. grated sharp cheddar cheese

 salt and pepper

grated Parmesan cheese

Directions

1. Preheat oven to 450
2. Whisk 5 eggs and 1 egg yolk with salt and pepper.  Keep remaining egg white for later.
3. In a skillet, melt butter over medium heat.  Add pepper and saute until tender.
4. Add ham and continue to cook for 1 minute.
5. Add eggs and cook until they are done.
6. Open puff pastry.  You will see that it is folded in thirds.  Cut about 8 "wings" at an angle on both outer panels.
7. Spread eggs evenly over the middle panel and top with cheddar cheese.
8. Starting at the top, Alternate each "wing" over the eggs.  When finished, it will look like a braid.
9. Brush top with remaining egg white and sprinkle with Parmesan cheese.
10. Bake for 15-20 minutes until nice and golden brown.

Chocolate Peanut Butter Chip Cookies

These are well liked in our house and are SO easy to make.  I do have another chocolate cookie recipe that I like better, but it takes A LOT more work, so these are the go to, straight off of the Reese's Peanut Butter Chip package!

Ingredients

1 c. butter
1 1/2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
2/3 c. unsweetened cocoa powder
3/4 t. baking soda
1/2 t. salt
10 oz package peanut butter chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).  Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar.
3. Stir in the eggs and vanilla.
4. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture.
5. Finally, fold in the peanut butter chips.
6. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.  I used my 2t. cookie scoop and it made a TON of cookies.
7. Bake for 8 to 10 minutes in the preheated oven.
8. Let cool on pan for a few minutes to set up well, then transfer to wire racks.

Gingerbread Muffin

Well, I needed to make two kinds of muffins for this baby shower, and Brandon also LOVES ginger, so here's another first for us. The flavor on these was GREAT. A very nice ginger taste and very moist. They were slightly dense, but tasted great in every other way.

Ingredients

2c. flour
1/2 t. baking soda
1/2 t. salt
1 T. ground ginger
2 t. ground cinnamon
1/2 t. ground allspice
2 large eggs
1 1/2 c. packed dark brown sugar (10 1/2 ounces)
1 c. buttermilk
1/2 c. butter, melted and cooled slightly

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray.
2. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined.
3. Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous.
4. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
5. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.

Lemon Poppy Seed Muffins

Brandon loves lemon poppy seed anything, and I needed to make some muffins for a baby shower, so I thought I'd give it a try. I used Greek yogurt since my local store didn't have any full fat plain yogurt. I think it made them a little too dry. Also, I was expecting them to get this nice brown look, but they were actually over cooked. I should have checked with a toothpick a little bit sooner. I do think I'll have to try them again sometime.

Ingredients

3cups flour
1 T. baking powder 
1/2 t. baking soda
2 1/2 T. poppy seeds
1 1/2 T. grated lemon zest
1/2 t.salt
10 T. butter , softened
1 c. sugar
2 eggs
1 1/2 c. plain whole milk yogurt

Directions

1. Coat a 12-cup muffin tin with vegetable oil spray; set aside.
2. Whisk the flour, baking powder, baking soda, poppy seeds, lemon zest, and salt together in a medium bowl; set aside.
3. Using an electric mixer, beat the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition.
4. Reduce the mixer speed to medium-low and beat in half of the flour mixture, followed by one-third of the yogurt. Beat in half of the remaining flour mixture, followed by half of the remaining yogurt; repeat with the remaining flour mixture and yogurt. Portion the batter evenly into the prepared muffin tin.
5. TO STORE: Wrap the muffin tin tightly with plastic wrap sprayed with vegetable oil spray and refrigerate for up to 24 hours or freeze for up to 1 month. (After the muffin batter is completely frozen, about 6 hours, the batter balls can be transferred to a zipper-lock bag to save space in the freezer. Transfer the batter balls back to an oiled muffin tin before baking.)
6. TO SERVE: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Unwrap the muffins and bake until golden brown, 15-20  minutes if refrigerated, or 25 to 35 minutes if frozen. Let the muffins cool in the pan 5 minutes before serving.

Nests

Well, it's N week at preschool and we thought we should make a fun snack to go along. These nests were VERY easy and the kids just loved them. No 'real' recipe here. I basically melted marshmallows with some butter, and then stirred in some peanut butter for taste and some chow mein noodles. I formed them in a very well greased muffin tin. For the (dinosaur) eggs, I used Jordan Almonds, since Easter egg candy aren't quite available yet. Another option, would be to just melt some chocolate almond bark and pour in the chow mein noodles.

Pumpkin Snickerdoodles

I tried out this new recipe for my husband's birthday. Personally, I think that I like plain snickerdoodles better, however, these had a nice taste and were something different. It's kind-of fun to switch it up every once in a while, right? I hope you enjoy!

Ingredients

2 3/4 c. all-purpose flour 
2 t. cream of tartar 
1 t. baking soda 
1/2 t. salt 
1 t. pumpkin pie spice 
1 1/2 c. sugar
1 c. unsalted butter, softened 
1 large egg 
3/4 c. pumpkin puree 
2 T. ground cinnamon

1/4 c. sugar
    

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
4. Add the egg and beat at medium speed until combined, about 30 seconds.
5. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds.
6. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
7. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl.
8. Roll a heaping tablespoon of dough into a 1 1/2 inch ball (I used my 1.5 T. cookie scoop), roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
9. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
10. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Sour Cream Raisin Pie

Okay, so this is a family tradition and with my family doing Christmas in January, I had to make it. Surprisingly, this is the first time I've made the pie, and the first time I've actually tried the pie. Sorry, Grandpa, but it's not my favorite, but at least I tried it this year. I'm not a big fan of cloves, but otherwise I might like it. Everyone else seems to enjoy it, so if you like Sour Cream Raisin Pie or you are adventurous, give my family's traditional pie a try.

Ingredients

1 c. sour cream

1 T. vinegar

1 t. cinnamon

1/2 t. cloves

1 c. raisins

3/4 c sugar

1/2 t. salt

2 eggs

Directions

1. Simmer raisins in water until soft; drain.
2. Mix other ingredients.
3. Add raisins to sour cream mix.
4. Pour into an unbaked 9 inch pie shell.Bake until light brown at 325-350 degrees. (These are my Grandma's actual directions. I baked this one at 340 for about 40 minutes (I think), It doesn't have much in it, so when it's all set and the crust is brown it's ready to go!)