Caramel Pecan Brownies

** This makes enough for one 9 x 13 AND  small bread pan or 8 inch Pie pan OR OR OR One 12 x 18 Pan, I chose to make two pans to share**

This recipe is INSANELY good. I actually told my parents to take the rest of them to work or else I was sure I was going to eat the whole pan. I really really loved them. I also really really am on a somewhat diet, so I can’t eat the whole pan. My Dad who is relatively picky about his sweets said “those things were awesome”. So, there you have it. Try them today if you want to get that reaction.

Ingredients:

Crust:

• 1 1/2 Cup of Butter (3 Sticks – Melted!)
• 6 Cups of Graham Cracker or Cookie Crumbs

Brownies:

• 2 3/4 Cups of Flour
• 2 Teaspoons of Baking Powder
• 1 Teaspoon of Salt
• 8 Ounces of Unsweetened Baking Chocolate
• 1 1/2 Cup of Butter (3 Sticks)
• 8 Eggs
• 4 Cups of Sugar
• 4 Tablespoon of Vanilla
• Pecans (to top Brownies BEFORE BAKING)

Toppings:

• 1 cup of cold Caramel Topping

Directions:

Preheat Oven to 350 Degrees

Mix Melted Butter with Graham Cracker (or cookie) Crumbs

Press them into a 9 x 13 UNGREASED pan

Mix together the Flour, Baking Powder, and Salt and set aside

In a small saucepan melt the chocolate and butter over low – medium heat until it’s smooth and all melted.

Set this aside for 5 Minutes

While this cooling,

With an electric Mixer, Beat the Eggs and add the Sugar 1 Cup at a time.

Add the Vanilla

Add the Chocolate / Butter Mixture

Add the Dry Ingredients (in 2 parts)

Mix until it is smooth.

Pour over the Crust

Sprinkle Pecans over top

Bake for 40 – 45 Minutes (until the middle comes out clean)

Once the Brownies have cooled, pour the caramel syrup over top of them.

Enjoy!

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Pecan Cream Scones

I lived in England this past Spring for 6 Months. They were amazing times, I loved the culture, the proximity to other countries, my friends there, the shopping, and their nightlife. You’ll notice I didn’t say their FOOD, because it was well, less than par. It wasn’t bad at all, but it wasn’t really good most of the times either. But there were a few things that were GREAT, and Scones are one of those. I actually didn’t even experience them until my last 2 months there, which was very silly of me.  After I had them once, I couldn’t stop (luckily, my jeans getting tight, stopped me) but they are so delicious. They are so versatile as well, you can really make them flavored for whatever you are craving at the time. These are great for Afternoon Tea, a Snack, or Dessert.

Ingredients:

Scones:

• 3 Cups of All Purpose Flour
• 5 Teaspoons of Baking Powder
• 1 Cup of Butter (2 Sticks)
• 1 Teaspoon of Salt
• 3/4 Cup of Sugar
• 1 Cup of Chopped Pecans
• 1 Egg
• 1 Tablespoon of  Vanilla
• 3/4 Cup of Heavy Cream

Icing:

• 6 Tablespoons of Butter (3/4 of a stick)
• 1 Teaspoon of Vanilla
• 1/4 Cup of Heavy Cream
• 1 Tablespoon of Syrup (preferably, maple but Log Cabin will work too 🙂 )
• 1 lb of Confectioner’s Sugar (Powdered Sugar)

Directions:

Preheat Ovento 350 Degrees

Mix together Flour, Baking Powder, Salt, and Sugar

Cut Butter into tiny little pieces then stir into the Flour Mixture – Stir for 1-2 FULL Minutes, making it crumbly and broken down.

Add the Pecans

Add the Egg, Cream, and Vanilla

Stir all these together until it is mixed thoroughly and formed into a ball (you can mix with a spoon or spatula but I use a spoon at first, then with my hands, it’s messy but worth it)

Place the ball onto a floured surface and roll to 3/4 – 1 inch thick (9 – 11 Inches wide Circle)

Cut it like a Pizza, 8 Slices, start with a Plus  + Sign, then an X – creating 8 Slices.

Place the scones onto a PAM – Baking or Lined Baking Sheet

Bake for 23 – 25 Minutes

Let the Scones Cool COMPLETELY Before Icing.

Icing Directions:

Melt Butter

Add Vanilla

Add Salt

Stir

Add Syrup

Add Heavy Cream

Stir

Add Powdered Sugar in TWO PARTS

Stir until Smooth

This will be thicker than you expect (or at least I expected) BUT HAVE NO FEAR, It drizzles really well still. 🙂

Pour over Scones.

Serve and Enjoy!

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Whipped Caramel Cream Frosting

Yes, you DID read that correctly, and No, you can’t die and go to Heaven. It IS that good though. This is pretty much as bad for you as it gets, but YOU’RE EATING CAKE AND FROSTING, you might want to give that diet up for … um, 10 Minutes.

Not only is this AMAZING, but it’s also incredibly easy. You can make this in 12 Minutes. Probably 10 if you have things pre – measured. It took me probably 20 because I was constantly saying… “Oh wait, I need the Vanilla” “Oh wait, this measuring cup doesn’t work in the powdered sugar bag” – but whateve, 20 minutes and this is the best tasting frosting I’ve EVER had, and that coming from someone who typically scrapes the frosting off and only eats the cupcake (I know, don’t shoot me) means a WHOLE LOT. Please take an hour and bake some cupcakes just to make this frosting and enjoy a bit of heaven today.

Ingredients:

• 2 Cups of Butter (4 Sticks, Yes, 4 – Room Temperature)
• 1 1/2 Cups of Brown Sugar (Packed in FIRMLY, or my first time I did two cups, lightly, both worked)
• 5 Cups of Confectioner’s Sugar (Powdered Sugar, and yes, 5)
• 1/2 Cup of Milk
• 1 Tablespoon of Vanilla
• 2 Tablespoons of Light Corn Syrup

Directions:

Cream the Butter – (Beat with an Electric Mixer for AT LEAST 3 Minutes)

Once that is smooth, add BOTH the Sugar, do this is 2-4 Parts so the Powdered Sugar doesn’t fly all over you (Should take about 2-3 Minutes to put the sugar in and have a smooth product)

Once that is smooth, add the Milk in one dose (This should be on the low mixing speed to prevent it from spraying up)

Add the Vanilla and Corn Syrup – Blend Well

Mix everything together for an additional 3 Minutes to make sure it is WHIPPED and Smooth

If you can, refrigerate this overnight, it will give it a better texture, BUT you can serve it immediately.

Enjoy!

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Chocolate Chip Cookies

ALL I want are cookies or cupcakes, and I can’t find the baking cocoa, so it looks like cookies it is. I couldn’t stop eating the batter, that’s how amazing they are. They have just enough chew and chocolate and thickness. I’m going to have BIG trouble saving enough to take into work tomorrow, let alone to send into my mom’s. That is NOT happening. Please take an hour and enjoy these as much as I did! (Also, add whatever you want chips or nuts wise, the batter itself is SO good)

Ingredients:

• 2 1/4 Cups of Flour
• 1 Teaspoon of Baking Soda
• 1 Teaspoon of Salt
• 1 Cup of Brown Sugar
• 1 Cup of White Sugar
• 1 Cup of Butter (2 Sticks – Room Temperature)
• 2 Eggs (Room Temperature)
• 2 Tablespoons of Vanilla
• 2 Cups of Chocolate Chips
• 1/2 Cup of Pecan Chips (Optional)

Directions:

Preheat Oven to 350 Degrees

Mix Together the Flour, Baking Soda, and Salt in a small – medium bowl

With an electric mixer mix the Sugars

Add the Butter and Cream for at least 4 Minutes

Add the Eggs seperately, beating thoroughly

Add the Dry Ingredients and Mix Well

Add the Vanilla

Add the Chocolate Chips and Pecans

Once everything is blended completely, cover tightly (saranwrap to dough tight) and place in the Fridge for 30 Minutes.

Using Two Spoons or a Cookie Dough Baller … place onto a waiting UNGREASED baking sheet.

Bake for 11 – 13 Minutes

Enjoy!

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Chocolate Peanut Butter No Bake Cookies

**Truth, I had to make two batches of these because I read the recipe as 1 CUP of Butter rather than 1 STICK the first time. … needless to say, they didn’t turn out**

I asked my Co – Workers, who so sweetly eat anything I bring into the office, even if I warn them of it’s flaws, what their favorite dessert would be for me to make, 2 said No-Bakes, 2 said they liked everything I made (Is it that obvious I’m the boss’ daughter? JK ) So, I knew I wasn’t going in today, therefore I made the French Puffs last night, and saved the No – Bakes for today. It’s my very first time making them so I do hope they’re up to their standards and YOURS 🙂 Enjoy!

Ingredients:

• 1 3/4 Cup of Sugar
• 1 Stick of Butter
• 4 Tablespoons of Baking Cocoa
• 1/2 Cup of Milk
• 1 Cup of Peanut Butter (I used Creamy, but I’d imagine Crunch would be amazing)
• 2 Teaspoons of Vanilla
• 2 1/2 Cups of Oatmeal (more or less depending on how you like them, from really moist to dry)
• WAX PAPER

Directions:

Get a Saucepan out (medium size would be best)

Bring to a BOIL, Sugar, Butter, Cocoa, and Milk

Let this Boil for 1 Minute

Add the Vanilla, Peanut Butter and Oatmeal

Once this is blended together, drop the cookies by spoonful on waiting Wax Paper.

Let them harden and….

ENJOY!

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French Breakfast Muffins (Puffs)

Totally stole this basically from The Pioneer Woman, because it sounded amazing so, I used her recipe than added some of my own twists to it. I had a special request for something using Cinnamon, so I was searching around and while I WAS going to try Cinnamon Rolls, I’ll save that for a weekend with the girls probably. These can be frozen, so that a huge perk since I’m not going into the office tomorrow. I wondered while making them what a little Confectioners Sugar used in the Sugar Coating would taste like. maybe I’ll try them next 🙂

Ingredients:

• 3 Cups of Flour
• 3 Teaspoons of Baking Powder
• 1 Teaspoon of Salt
• 2/3 Cup of Vegetable Shortening (Solid – like Crisco)
• 1 Cup of Sugar (I made mine a little overflowing 🙂 )
• 2 Eggs (Room Temperature)
• 1 Teaspoon PURE Vanilla Extract – Use a bit more if you have the Imitation Vanilla
• 1 Cup of Milk (Whole is Best)
• 1 Cup of Butter (2 Sticks)
• 2 Teaspoons of Cinnamon
• 1/2 Teaspoon of Nutmeg
• 1 1/2 Cups of Sugar

Directions:

Mix Together: Flour, Baking Powder, and Salt  – Stir Well and Set Aside

Cream Together (using an electric mixer if possible) the 1 1 1/4 Cup of Sugar with the Shortening, this will take 4-5 Minutes.

Add the Eggs, one at a time until they are fully blended

Add the Vanilla

Add the Dry Ingredients and Milk – Alternating which one you pour in. (half the dry, half the milk, the rest of the dry and the rest of the milk)

Blending this fully.

Fill Muffin Cups 2/3 of the way full

Bake for 22 – 26 Minutes

While the Muffins are baking (at the very end) mix together the Sugar, Cinnamon, and Nutmeg in a square or round dish, big enough to roll the muffin (one at a time) in to coat it in the mixture, after the butter (next step)

Also while they bake: Melt the butter in glass dish, to get it ready for them to be rolled in it. Let it cool, it won’t harden.

When Muffins are ready, NOT HOT, roll them into the Butter, COATING IT THOROUGHLY! then the Sugar mixture.

Let it dry, then EAT!

Enjoy!!

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Apple Crumble Pie

FINALLY a Pie I’d like to eat. I was SO excited to make this, and on the first step, cutting up the shortening, I cut my finger. So, while I’d LOVE to take all the credit for making this delicious pie, I can’t. My brother Isaiah actually did most of it. I watched over him and did a couple parts, if that counts, which it probably doesn’t. But, it doesn’t matter WHO made this pie, because it was ABSOLUTELY delicious. This is perfect for the person who doesn’t love runny pies or really flour-y tasting ones, it has just the right about of flour and fresh fruit to make it amazing for, I think, everyone.

Ingredients:

“Crust”

• 1 1/3 Cups of Flour
• 1/2 Cup of Vegetable Shortening (solid form, like Crisco)
• 3 Tablespoons of COLD water

“Pie Filling”

• 3 Large Apples (Any red / pink version will work)
• 4 Tablespoons of Sugar
• 1 Tablespoon of Flour
• 1/8 Teaspoon of Cinnamon (a pinch)

“Crumble”

• 2 1/2 Cups of Flour
• 2 Cups of Light Brown Sugar
• 1 Cup of Butter (2 Sticks – Room Temperature)

Directions:

Preheat Oven to 475 Degrees

Cut your Apples up, into wedges,without the core (There are SO SO SO many handy apple cutters out there)

Start with the Crust:

Blend the Shortening into little pieces (orrrr, I cut mine up with a sharp knife because I didn’t have a pastry blender)

Mix the Shortening with the Flour.

Sprinkle the COLD Water over the mixture.

Form this into a ball

Roll the Ball with a pastry roller on a FLOURED surface (occasionally dusting with flour) until it is flat and will fit into your 8 – 10 inch Pie Pan

Put into the greased Pie Pan

Now, Mix the Sugar, Flour, and Cinnamon for the filling in a small bowl

Toss the Apple pieces into the mixture, coating the entire Apple wedge (I actually did mine, well, Isaiah did this, one at a time)

Place the coated Apples on top of the Pie Crust

Once all the Apples are done and in the Pie, start the Crumble Topping:
Blend, or Cut Up (as I did) the butter and mix with the Flour and Sugar until it is crumbly, and FULLY blended.

Sprinkle the Crumble ALL over the Pie

Anndddd

BAKE for TEN (10) minutes at 475 then drop it to 375 for the next THIRTY (30) minutes.

Let the Pie cool entirely then…

Enjoy!

 

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Blueberry Coffee Cake with Vanilla Glaze

I’ll admit it, I was intimidated by making the glaze, so I put this cake off for a few days even though I REALLY wanted it. That was really silly of me, the glaze was incredibly easy. I realized I needed a double boiler, so but I made a make-shift one that worked out just fine.

The cake is PERFECT for Brunch, a get together with your friends, an Afternoon Tea appointment with a special little girl, or with Coffee after Dinner. I contemplated adding Pecans (because honestly, what DOESN’T get better with Pecans) but I decided to try to follow the recipe this time.

Ingredients:

• 2/3 Cup of Vegetable Oil
• 2 Eggs (Room Temperature)
• 1 Cup of Sugar
• 2 Cups of Flour
• 2 Teaspoons of Baking Powder
• 1 Teaspoon of Salt
• 2 Tablespoons of Vanilla
• 1 Cup of Blueberries
• 1 Cup of Buttermilk

Glaze

• 1 1/2 Cups of Confectioners Sugar (Powdered)
• 1 Teaspoon of Vanilla
• 1/4 Cup of Heavy Cream

Preheat Oven to 325 Degrees

Grease your Bundt Cake Pan

Mix together Flour, Baking Powder, and Salt  – Stir and Set Aside

Beat together, Sugar, Vegetable Oil, and Eggs for AT LEAST 3 minutes.

Add the Dry Ingredients in two parts – Alternate the parts with the Vanilla and Buttermilk.

Fold in with a spatula, the Blueberries.

Pour into Bundt Pan

Bake for 60-70 Minutes.

While the Cake is baking, make the Glaze:

Using a double boiler (or bowl over bowling water) while water is simmering, mix together the Vanilla, Heavy Cream, and Powdered Sugar, this should blend together (liquify) in 1 1/2  – 2 minutes.

Once Cake has fully cooled 40 – 60 Minutes, Glaze the Cake. Let it sit for another 40 – 60 Minutes before slicing and eating the Cake. (I know, I know, trust me, I’m not judging you if you don’t want to wait either)

Enjoy!

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Double Chocolate Pecan Heath Bar Cookies

I found out my Dad’s True Love last summer when I came home from England … it’s Chocolate with Toffee in it. I brought home 2 large blocks of Thorntons Milk Chocolate with Toffee and he ate them the night I brought them home. This past trip I brought home 4 of the squares and they were gone within 48 hours. He absolutely loves it. So, this recipe was an easy one to say yes to with it’s insane amount of chocolate and toffee pieces baked into the cookies. These are not just for any cookie lover, you must have a DEEP LOVE for Chocolate because with the chocolate cookies, chocolate chips, and chocolate covering of the Heath Bar, it has an abundance of it.

Ingredients:

• 2 12 Cups of Flour
• 3/4 Cup of Baking Cocoa
• 1 Teaspoon of Baking Powder
• 1 Teaspoon of Salt
• 1 Cup of WHITE Sugar
• 1 Cup of Brown Sugar
•  1/2 Cups of Butter (2 1/2 Sticks – Room Temperature)
• 2 Eggs (Room Temperature)
• 1 Tablespoon of Vanilla
• 6 Tablespoons of of Heavy Cream
• 1 Cup of Pecan Pieces
• 1 Cup of Chopped Heath Bar (4-5 Bars)
• 1 Cup of Chcocolate Chips

Directions:

Preheat Oven to 350 Degrees

Chop Heath Bars into little itty bitty pieces

Grease or Line your Baking Sheet (I always use 2 and alternate which one is in the oven)

Mix Flour, Cocoa, Baking Powder and Salt together in a Bowl – Stir and Set Aside

Cream (with electric mixer) Butter and BOTH Sugars (cream = mix for at least 3 minutes)

Add Eggs one at a time.

Add Vanilla and Heavy Cream

Add Dry Ingredients

Stir in Pecan pieces, Chocolate Chipos, and Heath Bar Pieces.

Drop Cookies by the spoonful onto a Greased or Foil Lined Baking Sheet

Bake for 10 – 12  minutes!

Enjoy!

 

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Marshmallow Whoopie Pies

My Uncle Jim says these are the best things I’ve ever made, and he’s tasted a lot of treats as I used to bake for a local store that he also works at to help a friend out. Kids would LOVE these, but a warning is, they are a little messy. I also think that you could substitute cream cheese for the marshmallow but I just followed the recipe as is, and it turned out great.

Ingredients:

• 1 1/4 Cup of Butter
• 1 3/4 Cups of Sugar
• 2 Eggs
• 1 Tablespoon of Vanilla
• 4 Cups of Flour
• 1 Cup of Baking Cocoa
• 1/2 Teaspoon of Salt
• 1 Cup of Buttermilk

marshmallow Cream Filling:

• 2 Cups of Confectioners Sugar (Powdered)
• 1 1/2 Cup of marshmallow Cream (Creme)
• 3/4 Cup of Butter
• 1 Tablespoon of Vanilla

Preheat oven to 350 degrees

Get your pans ready (I always use two pans, alternating between the two) – Nonstick/Grease

Cream together (mix with electric beater for 3-4 minutes) Butter and Sugar

Add the Eggs and Vanilla – Mix well.

Mix Flour, Cocoa, Salt together in a separate bowl.

Mix in Dry ingredients – half dry – half of the Buttermilk – until both are gone.

Drop the cookies (I use two spoons, I believe it makes them rounder) about 2 -4 inches each (make sets, as you want them to be similar sizes to match up for sandwiches) and make sure they are 2 inches apart on sheet.

Bake for 6-8 minutes.

While cookies bake, make the filling. – Mix all ingredients with electric beater.

Once cookies cool, put some of the filling on the bottom level of the “sandwich”.

Serve and Enjoy!

*With the filling, it could be delicious to add mini chocolate chips, coconut, or some sort of nuts to it.

Once you have them put together, serve really soon after or keep them chilled.

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