Apple Streusel Bars

We made these for Thanksgiving this year.  The recipe is easy to make and everyone seemed to really enjoy them.  I thought that it was very sweet and wonder if more apples and somehow less butter would help.  I halved the glaze recipe, which I'm glad I did as I drizzled just less than half onto the apple bars and it was a major contributor to the major sweetness.  But to each his own!

SWEET pastry:
2 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup real butter
1 egg, beaten

Apple filling:
3 medium apples (4 cups) sliced, peeled baking apples {Granny Smith}
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon

Glaze:
2 cups powdered sugar
3 T milk
1 tsp almond extract


Combine flour, sugar, baking powder and salt into a medium bowl.  Cut in the butter using a pastry blender or two knives until the crust is in pea-size crumbles.  Mix in the beaten egg.  Grease a 13x9 pan with non-stick spray and pat 2/3 of the mixture into the pan.  Preheat the oven to 350 degrees.  Peel and slice the apples.  Toss the sliced apples with flour, sugar and cinnamon.  Spread apples out onto the crust.  Sprinkle reserved crust mixture on top.  Bake for 40 minutes.  Cool completely and drizzle with the glaze to taste.  Allow the bars to harden and cut to serve.

Source: Jone, Kate and Sara Wells.  "Apple Streusel Bars".  Our Best Bites. 3. May 2009.

[Sorry, pictures to come later.  Ran out of storage space.]

Pumpkin "Poppers"

I didn't make these as poppers.  I made them more like "muffin tops" as I don't have a mini muffin tin.  I also had to adapt the spices, but it turned out just fine and very autumn-y. 

1 3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon [I used 1 tsp]
1/2 tsp nutmeg [I used 1/2 tsp pumpkin pie spice]
1/2 tsp allspice [added 1/8 tsp ginger]
1/8 tsp ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For topping: 1 stick unsalted butter, 2/3 cup sugar, 2 T cinnamon

Grease muffin tin and preheat the oven to 350 degrees.  In a mixing bowl combine flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.  In a separate bowl, mix together oil, sugar, egg, vanilla, pumpkin and milk.  Slowly add flour mixture to the pumpkin mixture until incorporated.  Fill muffin tins with batter (almost full with a mini muffin tin and 1/2 full with a normal muffin tin.)  Bake for 10-12 minutes or until baked through.  [I needed to add five minutes with my full sized muffin tin.]  Cool on a wire rack.  Once cool, you can dip the poppers melted butter and the cinnamon-sugar mixture.

Source: "Tasty Tuesday: Pumpkin Poppers". Just the Little Things. 24. Oct 2011.

Kugel {Jewish casserole}

At my friend's wedding reception, they served a traditional Jewish dish with eggs, cottage cheese, egg noodles, and peaches/pineapples (other fruits).  I didn't catch the name, but I wanted to try to make it myself.  At home I immediately searched for the ingredients and found out that it's called Kugel.  I searched for a recipe that I thought would taste most like the one at the wedding.  This is what I found, and tonight I tried it.  It tastes similar but not exact, and now I know how I want to vary it for the future (namely, more eggs and fewer noodles).

Peach Noodle Kugle
1 lb broad egg noodle
[1 stick] butter
4 eggs, lightly beaten
[3/4 cup] sugar
1 tsp salt
1 pint (2 cups) small curd cottage cheese
1 pint (2 cups) sour cream
1 tsp vanilla
1 tsp nut butter flavoring {didn't use}
1 large can (28 oz) peaches, cut into pieces (reserve some juice for later)
OR 1 can (8 oz) crushed pineapple, with its juice
apricot preserves

Boil water in a medium saucepan, cook pasta for 7-9 minutes.  Drain and pour into a large mixing bowl.  Add butter, beaten eggs, sugar, salt, cottage cheese, sour cream, vanilla and peaches.  Stir and pour into a greased 13x9 baking dish.  Optionally (because I didn't do this, this time) thin out some apricot preserves with peach juice, spoon onto the top of the dish, spreading evenly with the bottom of a spoon.  Bake at 350 degrees for 1 hour.

*Some notes: first, I would like to find a recipe with more eggs and less pasta.  I would like to try mixing pineapple and peaches.  I'm not sure if you need to cover it in the oven because the top of the dish had darkened pasta (could be solved by adding a cover like the preserves).  I like the fragrance and the taste (especially from the cheese, eggs, and fruit, not so much from the pasta).  It's a sweet dish that makes a great alternative for get togethers and holidays.


Other links to try: Pineapple Noodle Kugle and Top 10 Kugel Recipes

Chocolate Chip Cookies

Today we made the all American classic chocolate chip cookies.  I've received a few compliments with this recipe (as a young college student), and just got a couple more here at home. ;)

3/4 cup all-vegetable shortening
1-1/4 cups firmly packed brown sugar
2 T milk
1 T vanilla
1 egg
1-3/4 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup chocolate chips [of course, I had to use half dark- and half milk chocolate]
1 cup chopped pecans, optional

Cream together shortening, sugar, milk and vanilla.  When blended thoroughly, add one egg.  In a separate bowl, combine flour, salt and baking soda.  Add slowly to the shortening mixture until just mixed.  Stir in the chocolate chips and optional nuts with a spoon.  Drop cookie dough by teaspoonfuls onto a baking sheet, about three inches apart.  Bake in a 375 degree oven for 8-10 minutes (for chewy cookies) or 11-13 minutes (for crisp cookies) each batch.  Remove from baking sheet (with spatula) and cool on a wire rack.  Makes 3 dozen cookies.

Recipe from: "Ultimate Chocolate Chip Cookies".  Crisco.com.

Pink Lemonade Cupcakes

For Julia's third birthday, I made her pink lemonade cupcakes (with decorations!)  So far she's been eating just the frosting and candy!  The cupcake recipe is good but the frosting was hard to keep smooth.  P.S. I first made these when Julia was just a month old, and got rave reviews from Grandma Bonnie!

Cupcakes:
2 1/2 cups all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 1/4 cups sugar
1/2 cup + 2 T vegetable oil
5 egg whites
3/4 cup frozen pink lemonade concentrate, thawed
1 tsp vanilla
1/2 cup + 2 T buttermilk
[red food coloring]

In a mixer with whisk attachment, combine sugar, oil, egg whites, pink lemonade and vanilla.  Mix until blended.  In a separate bowl mix together flour, baking powder, baking soda, and salt.  Alternate adding the flour mixture and buttermilk (into thirds) into the creamed mixture.  Mix until blended (but don't over mix.)  Add optional red food coloring until desired color.  Pour cupcake mixture into cupcake liners-- 3/4 full.  Bake at 350 degrees for 15-18 minutes.  Yields 24.

Frosting:
1 cup butter
4 cups powder sugar
6 T pink lemonade concentrate, thawed
1/2 tsp vanilla
[red food coloring]

First whisk the butter until fluffy then add the remaining ingredients.  Add more water if the frosting is too thick.  If adding food coloring, mix in one drop at a time. 
[I found that I had enough frosting with half the recipe].

 colorful butterflies!

cute flowers!

Recipe from: "Pink Lemonade Cupcakes & Pink Lemonade Buttercream Frosting".  Let Them Eat Cake! {And Ice Cream}.  30 Jan 2012.

Oatmeal Cranberry White Chocolate Chunk Cookies

I made these for a family gathering and they were very popular!  They're a little unique and look and taste terrific!

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4-3/4 cup (to your taste) Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Cream together butter and brown sugar until light and fluffy.  Add eggs, mixing well.  In a separate bowl, combine oats, flour, baking soda, and salt.  Add to the creamed mixture a little at a time, mixing well after each addition.  Stir in Craisins and white chocolate chips.  Drop teaspoon-sized rounds onto a greased cookie sheet.  Bake at 375 degrees for 10-12 minutes.  Cool on wire racks.  Makes about 2 1/2 dozen cookies.

Source: "Oatmeal Cranberry White Chocolate Chunk Cookies".  Recipe.  OceanSpray.com.

French Apple Cobbler

We have some Granny Smith apples on our counter.  Yesterday I thought, for fun, that I would make a cobbler.  I looked for a recipe online, found this one, and made it.  I like the idea of this cake topping.  It came out very sweet and the apples had a bit of a strange texture (I didn't peel them and I doubt that I cut them too small.)  Anyway, it was a nice change to have dessert.

Filling:
5 cups apples, peeled, sliced
3/4 cup sugar
2 T flour
1/2 tsp cinnamon [maybe make this 1 tsp?]
1/4 tsp salt
1 tsp vanilla extract [maybe make this 1/2 tsp?]
1/4 cup water
1 T butter, softened

Topping:
1/2 cup flour, sifted
1/2 cup sugar [I wonder if 1/4 cup would be enough?]
1/2 tsp baking powder
1/4 tsp salt
2 T butter, softened
1 egg, slightly beaten

In a large bowl combine apples, sugar, flour, cinnamon, salt, vanilla, and water.  Dump into a lightly buttered 9x9 square baking dish.  Pat cut-portions of butter on top of the apples, evenly. For topping, stir together the flour, sugar, baking powder, salt, butter and egg.  Cream until smooth, using a wooden spoon.  Drop batter on top of the apple filling, distributing evenly throughout as it will meld together during baking.  Bake at 375 degrees for 35-40 minutes or until apples are done and crust is browned.  Serve warm with cream or ice cream.

Source: Rattray, Diana.  "French Apple Cobbler Recipe".  SouthernFood.About.com

Peanut Butter Quinoa Cookies

This is the first recipe from my Food board on Pinterest to come into fruition.  And it is interesting, for sure.  First I had a hard time deciding which recipe to try, the one that everyone was pinning or the blog post that provided the inspiration.  I finally decided to try the adaptation.  It really isn't a healthy cookie.  It looks like it with the peanut butter and Quinoa but that is all these cookies have going for them.  The batter is way stiff so I had a hard time incorporating the Quinoa and chocolate chips.  The end product is fluffy, peanut buttery, and light.  It's a pretty good recipe after all, if only for taste!

1/3 cup butter, room temperature
1/3 cup peanut butter
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1-1/2 cups all purpose flour
1/2 cup shredded coconut
1 tsp baking powder
1/4 tsp baking soda
[1/4 tsp salt]
1-1/2 cups Quinoa (cooked and cooled to room temperature)
1 cup chocolate chips {preferably dark}

 Cream together butter, peanut butter, eggs, vanilla, and brown sugar until very smooth

 Combine together flour, coconut, baking powder, baking soda, and salt (especially if your peanut butter is salt-free)

Combine the flour mixture with the butter mixture

 Stir in the cooled Quinoa and chocolate chips

 Spoon onto a greased baking sheet.
Bake at 375 degrees for 9 to 11 minutes.

 Cool on a wire rack.

 Makes at least two dozen cookies.  I made 25, but they weren't uniform and kept getting bigger and bigger.

Watch them get gobbled up!  Hopefully, anyway!

 Source: "Quinoa Coconut Cookies".  Food and Whine. 1. Apr. 2010.

Chocolate Zucchini Cake

This is actually the third time I've made this cake-- the second time since the genesis of this blog.  The first time Julia was just three weeks old. I don't remember what kind of frosting I made for it. My uncle and mom suggested that it needed salt in the recipe (the original recipe didn't include it on the ingredient list.)  The second time was for Julia's 1st birthday, and I made cream cheese frosting sprinkled with colored sprinkles and shaped it into a flower, by cutting a 9-in. round cake into thirds and using cupcakes as the pedals. I'm kicking myself for not taking pictures of the party and food (Hawaiian Haystacks and this cake.)  I did record it though.  This time, for Thomas' birthday, I royally messed up the chocolate frosting... I didn't even read the directions!  Instead I just dusted powder sugar on top, next time I'll sift the powder sugar on each individual piece.  Nonetheless, he still loves it.  We keep going back for seconds!

Recipe:
1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
[1/2 tsp salt]
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup buttermilk
2 cups shredded zucchini (I like to simply grate it)

In a stand mixer or large bowl, cream together butter, oil and sugar.  Once smooth, add eggs-- one at a time-- beating well after each.  Beat in vanilla.  In a separate bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves.  Add the flour mixture into the creamed mixture alternately with the buttermilk.  Once incorporated, fold in the grated zucchini.  Pour into a greased 9-x13-x2-inch baking pan, bake at 325 degrees for 45-50 minutes or until done.  Cool for 10 minutes before serving.

If you'd like to try this frosting, I never have... but here it is!
1 cup flaked coconut
6 Tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup milk
{The recipe suggest to broil the frosted cake for 2-3 minutes or until golden brown.  Cool before serving.}

Recipe from: Holben, Lois.  "Chocolate Zucchini Cake".  Taste of Home Annual Recipes: 2007.  Ed. Michelle Bretl.  Greendale, WI: Reiman Media Group, Inc (Taste of Home Books), 2006.  131.

Valentine Pretzels

These little snacks are all over the place, Pinterest, blogs and cooking web sites.  I made some to bring up to Grandma's birthday celebration.  I learned a few things as I tried to make them.  It does take at least two minutes on 275 degrees for the chocolate to get soft.  Caramel Kisses seeped caramel underneath the pretzels and the Almond Kisses didn't work-- the M&M couldn't be neatly smashed down, the almond was in the way.

Unwrap Kisses and place on top of round or square pretzels.  Place in a heated 275 degree oven for 2 to 2-1/2 minutes until the chocolate is softened and looks glossy.  Place a M&M on top, chill in the fridge for about 10 minutes.  When I stored them in a container, I separated the layers with wax paper because of the caramel.  They got a lot of compliments!

Banana cake with chocolate frosting

I had this idea to make a "half" cake for Julia's half birthday.  The problem was that it didn't turn out picture-perfect.  The cake was also just barely cooked through and the frosting didn't whip up very well (I need to let the butter soften to room temperature next time.)  So all in all, I'll just make bread or muffins out of ripe bananas....

Banana cake
1/3 cup oil
1 cup sugar or 3/4 cup honey
1 egg
1 tsp vanilla
1 cup banana (3 mashed, ripe bananas)
1 cup buttermilk or sour milk
2 cups wheat flour {I used 1 cup all-purpose and 1 cup pastry wheat}
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped nuts (optional)

Mix together oil, sugar, egg and vanilla.  {Stir mashed bananas with baking soda}; add other ingredients into batter.  Pour into a greased 9-inch round pan or 9x13 cake pan.  Wait five minutes before putting in a 350 degree oven for 25-30 minutes.

Chocolate frosting

1 stick butter
3 cups powder sugar
2/3 cup cocoa powder
1/3 cup milk
1 tsp vanilla

Mix together until desired consistency. {I halved this recipe.}

Recipe sources:

• Merrill Jane P. and Karen M. Sunderland.  "Banana Cake". Set for Life.  Salt Lake City, UT: Sunset Publishers, 1995. 249.

• Hershey's Special Dark Cocoa Can: chocolate frosting

Pumpkin Cheesecake Brownies

After I saw these featured on Today, I immediately wanted to make them for a Thanksgiving dessert.  They weren't as hard to make as I thought and they're worth the effort.  They taste like pumpkin pie but instead of crust, it has chocolate goodness!

Brownie crust:
5 ounces chocolate, unsweetened {I melted 4 oz in the beginning and 1 oz later on for drizzling}
2 ounces chocolate, bittersweet
4 ounces butter {1 stick}
3 Tablespoons cocoa powder
1-1/4 cups sugar
3 eggs
1/2 teaspoon salt
1 cup flour

Pumpkin topping:
8 ounces cream cheese
15 ounces pumpkin puree
1-1/2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
6 eggs
1 ounce melted chocolate, for drizzling

 Grease (shortening and flour) a 9x13 pan

 Line pan with parchment paper or aluminum foil, so there is enough over hang to help remove the bars when they're baked.

 In a double boiler, melt 2 oz. dark chocolate, milk chocolate and butter

Off the heat, stir in cocoa and sugar

Whisk in eggs. Add salt; stir, then add flour.  Combine well.

 Pour evenly into lined-pan

For pumpkin mixture, combine cream cheese and pumpkin

  Add sugar, salt and spices.  Stir well. Add eggs one at a time.  Continue to stir until smooth.

 Pour over the chocolate crust

Drizzle melted chocolate on top with a spoon or piping bag.
Bake at 350 degrees for 45 minutes {it took about 1 hour to bake for me} or until puffy in the middle.  Allow to cool.

Remove and cut into bars when chilled.

Source: Jansen Chan. "Chocolate Pumpkin Bars." Today.  2011.

Strawberry Pretzel Salad

This salad has become a staple at holiday dinners in the last few years.  It is also the most asked for recipe among extended family and friends.  Although it's not my favorite, it seems to be the little salad that could.  I made it this year for Thanksgiving, and I found that I liked it best two days after it was made.  This salad has three layers.

Crust
2 cups crushed pretzels
3/4 cup melted butter {I would like to try less butter}
3 T. sugar

Stir and press into a 9x13 baking dish

Middle filling
1 pkg (8 oz) cream cheese
1 tub whipped topping (Cool Whip)
1 cup sugar

Combine and lay on top of cooled crust

Topping
2 cups hot water
2 pkg (6 oz) strawberry Jell-o {would like to make "natural" strawberry gelatin with strawberry juice}
1 qrt frozen strawberries (do not thaw)

Mix in a saucepan, let thicken slightly.  Pour over the cream cheese layer. Best if chilled 1 to 24 hours before eating.

Enjoy!  Recipe from Grandma Bonnie
Also check out the recipe and directions from Life As Mom

Pumpkin Cookies

Although there is already a pumpkin cookie recipe on this blog, I wanted to try another recipe.  The result was a rich, delicious cookie.  They're also easy to make.  Julia even helped me.

2 cups (260 grams) all purpose flour {as my thing, I used 1 cup pastry wheat flour and 1 cup all purpose}

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs, room temperature

1 1/4 cups (260 grams) light brown sugar

1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)

1 teaspoon pure vanilla extract)
1 cup (215 grams) pumpkin puree

Optional goodness:
1 cup chocolate chips or chopped nuts
frosting:

4 oz cream cheese, regular or low-fat, room temperature
2 T unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 tsp pure vanilla extract

Stir together dry ingredients.  In another bowl, mix eggs and sugar until thoroughly mixed (about 2 minutes).  Add oil, pumpkin and vanilla extract.  Slowly beat in the flour mixture.  Fold in chocolate chips or nuts.  (I used 1/2 cup dark chocolate and 1/2 milk chocolate chips.)  Line a baking sheet with parchment paper.  Use 1/4 measuring cup to scoop out huge cookies.  Bake at 325 degrees for 15 minutes.  It made 15 giant size cookies.  The original recipe says it yields 18. 

Source: Jaworski, Stephanie. "Pumpkin Cookies." Recipe  Joy of Baking.com.  http://www.joyofbaking.com/PumpkinCookies.html#ixzz1e7h8Enhi

Blueberry parfait

I've been very eager to try out my new dessert glasses and -spoons.  I created a parfait with Greek yogurt, blueberries and a granola cereal.  The first layer is about three spoonfuls of yogurt, couple spoonfuls of thawed blueberries and 1/4 cup granola pumpkin seed cereal (from Costco).  I repeated the layers: yogurt, blueberries, cereal, then more yogurt and berries to top off the dessert. 

I was skeptical of my idea at first because I'm not a huge fan of blueberries, but it was an incredible dessert.  The blueberries sweetened the yogurt and the cereal provided a nice crunch.

Should have made one for Julia, too!  She ate half of ours.

Strawberry Shortcake

This cake didn't turn out as I anticipated, but it was pretty good.  At the party, Thomas remarked that it will taste like a biscuit, so a couple people teased me saying that it was a tasty biscuit.  It wasn't very thick, so I didn't cut it in half, but it would probably be doable. 

For strawberries:
1/4 cup sugar
6 cups fresh strawberries, sliced
Mix together in a large bowl

Cake:
1/4 cup sugar
2 cups all-purpose flour
2 tsp baking powder
1 cup butter
1 egg, beaten
2/3 cup milk

Whipped cream:
1 cup whipping cream
beat until creamed

 Fanchy schmancy greasing- shortening and dusting of flour
Use an 8 inch round baking pan

Stir together 1/4 cup sugar, 2 cups all-purpose flour and 2 tsp baking powder

 I learned some great tips here on "cutting in butter."  First, cut the butter into cubes.

 Then cover the butter chunk with the flour mixture. Use a pastry blender to combine the butter into the flour mixture until butter is like coarse crumbs.

Whisk together 1 beaten egg and 2/3 cup milk

 Mix the dry and wet ingredients together

 All stirred and incorporated

 Bake for 15-18 minutes in a 450 degree oven.  Let cool for 10 minutes.

You can split the cake in half and spread the strawberries and whipped cream on the first layer, add the top layer and top with remaining whipped cream and strawberries.  Or just top the cake with store-bought whipped cream and strawberries. :)

{From: Better Homes and Garden Cookbook. 12th ed. Des Moines, IA: Better Homes and Gardens Books, 2002. 246-247.}