tag:blogger.com,1999:blog-30993677299605535682024-03-13T00:30:56.124-07:00Pretty in Pink SweetsHomemade Chic Treats & Gourmet SweetsMelissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-3099367729960553568.post-11651688715530377982011-04-25T00:36:00.001-07:002011-04-27T10:58:22.843-07:00New Spring Recipe:<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyoxwp3aGLWhS0mMPVMKezgFO558AwbeS0YQlTus5ByDF1oAl4_ZCZxtVKH8vKSA-9WMOF2xThmP004xDuAL04_RLHq3QRrx42kA-cMdhvKn3yqhgjS0BdHVufRDUl968-tdb5KXZxQ/s1600/DSC_0591.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyoxwp3aGLWhS0mMPVMKezgFO558AwbeS0YQlTus5ByDF1oAl4_ZCZxtVKH8vKSA-9WMOF2xThmP004xDuAL04_RLHq3QRrx42kA-cMdhvKn3yqhgjS0BdHVufRDUl968-tdb5KXZxQ/s400/DSC_0591.JPG" alt="" id="BLOGGER_PHOTO_ID_5600322784169960754" border="0" /></a><span style="font-weight: bold;">Black Bottom Coconut Bars<br /><br /></span></div>Wow is it really almost May already? 2011 is flying by for me! I thought it would be fun to share the recipe I used for my families Easter BBQ this past weekend. It is not my own original recipe, it is by the amazing <a href="http://www.marthastewart.com/">Martha</a>, who never fails to deliver an incredibly scrumptious creation. Many of the women in my family are big coconut fans and were delighted by these. More spring recipes to come!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-style: italic;">chocolate base-</span><br />1/2 cup (1 stick) unsalted butter<br />1/2 cup sugar<br />1/4 tsp salt<br />1 large egg<br />1/4 cup unsweetened cocoa powder<br />1/4 cup all-purpose flour leveled<br /><span style="font-style: italic;"><br />coconut topping-</span><br />2 large eggs<br />3/4 cup sugar<br />1/2 tsp vanilla extract<br />1 cup all-purpose flour<br />1 package sweetened shredded coconut (7oz), 1/2 cup reserved for sprinkling<br /><br /><span style="font-weight: bold;">Directions:</span><br /> For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang). <br /><br />Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.<br /><br />Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.<br /><br />For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut. <br /><br />Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-80492390781547798142010-10-20T22:14:00.000-07:002010-10-21T22:23:20.908-07:00Recipe of the Week: Soft Snickerdoodle Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44FjSa2ILcLbfCj9A8km8RiMSC_8yVVMbt3YjrnEXEj15b33IUdw09LaynylDC1hBFBdHJfJ8Brh62RTa9NiFWGxjtdGTDXJvAIaq11ksQIuneXgQwranG3BsiK5IMNRG6oOjdFmtVg/s1600/DSC_0756.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44FjSa2ILcLbfCj9A8km8RiMSC_8yVVMbt3YjrnEXEj15b33IUdw09LaynylDC1hBFBdHJfJ8Brh62RTa9NiFWGxjtdGTDXJvAIaq11ksQIuneXgQwranG3BsiK5IMNRG6oOjdFmtVg/s400/DSC_0756.JPG" alt="" id="BLOGGER_PHOTO_ID_5530366514328141186" border="0" /></a>Can you believe that of all the years I have been baking I have NEVER made a snickerdoodle? Isn't that craziness?! It is such a traditional cookie, but I've just never been inspired to make them. That all changed this week when I stumbled upon this special recipe saved on my computer that I had completely forgotten about. It is a wonderfully soft snickerdoodle, no crunchy flat hockey puck cookies here! And the secret is all in the chilling process, so whatever you do don't even think about skipping that step!! You really must try them, they make your house smell so delicious, cinnamon almost makes me have a warm feeling.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOpNx-McC16sAXx5YRS-kc8n3VWbg9VPJ901IRtKFzUsy0DmpCdDo9l21ySdATYPx0mAY5SSPxM_Hp2SQYeRd7t0LKgdGNHaTPqIQoesB7nE1shFZcOppz8eXEJGkvnCgvaa6Qn0MkA/s1600/DSC_0733.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOpNx-McC16sAXx5YRS-kc8n3VWbg9VPJ901IRtKFzUsy0DmpCdDo9l21ySdATYPx0mAY5SSPxM_Hp2SQYeRd7t0LKgdGNHaTPqIQoesB7nE1shFZcOppz8eXEJGkvnCgvaa6Qn0MkA/s400/DSC_0733.JPG" alt="" id="BLOGGER_PHOTO_ID_5530366341657339010" border="0" /></a>2 3/4 cups flour<br />2 tsp cream of tartar<br />1 tsp baking soda<br />1/4 tsp salt<br />1 cup (2 sticks) unsalted butter, room temp<br />1 1/2 cups sugar<br />2 eggs<br />1 tsp vanilla<br />3 tbsp sugar<br />1 tbsp cinnamon<br /><br />Directions:<br />Preheat oven to 350 degrees, and line a baking sheet with parchment paper, place in refrigerator to chill. Mix together flour, cream of tartar, baking soda and salt in a large bowl and set aside. In an electric mixer (with the paddle attachment) cream the butter and sugar until fluffy. Add one egg at a time, combining well after each addition. Beat in vanilla. Gradually stir in flour mixture at a low speed until completely blended. Chill the dough for at least 30 minutes (do not skip this step, it helps the cookies keep their beautiful shape). While the dough is chilling in a small bowl combine the 3 tbsp of sugar and 1 tbsp cinnamon. Scoop about 1-inch balls of dough and roll in the cinnamon sugar mixture. Bake for 10 minutes. Make sure to chill baking sheets and dough between batches.Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com2tag:blogger.com,1999:blog-3099367729960553568.post-90220685238467983202010-10-03T20:03:00.001-07:002010-10-03T20:04:43.619-07:00Recipe of the Week: Lemon Heaven Mini Cheesecakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YlGVo8kw2OVQEWEJGRbXPAX1w5Wn_uavnx5HqrTN7F-avG29OJgoe-DU1Cq-zh8hTdaHOvaJTitWfvDZwhSnh1uQKW9oCQBIYNqVTcCxTgNSAGapTnjGFrhi5YawVuc8YAR6RUdUOQ/s1600/DSC_0559.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YlGVo8kw2OVQEWEJGRbXPAX1w5Wn_uavnx5HqrTN7F-avG29OJgoe-DU1Cq-zh8hTdaHOvaJTitWfvDZwhSnh1uQKW9oCQBIYNqVTcCxTgNSAGapTnjGFrhi5YawVuc8YAR6RUdUOQ/s400/DSC_0559.JPG" alt="" id="BLOGGER_PHOTO_ID_5524021310183393986" border="0" /></a>Lemon Heavens are the perfect mix of sinfully delicious melt in your mouth cheesecake, with a hint of smooth white chocolate, and just enough citrus to tickle the tongue! Topped with white chocolate curls and arranged on a elegant cake stand, makes this presentation a winner for any party. And their mini size allows for easy handling so guests are free to grab one or two, while still being able to socialize. But don’t let there size foul you, from the first bite to the last these lemon sensations will tantalize your taste buds, leaving you more then satisfied.<span style=""><br /><br /></span> <span style="font-weight: bold;">Ingredients:</span><span style="font-style: italic;"><br />crust</span>-<br />1 cup graham cracker crumbs<br />3 tbsp butter<br />2 tbsp sugar<br /><br /><span style="font-style: italic;">batter</span>-<br />2 (8oz) cream cheese, softened<br />1/2 cup sugar<br />1 tsp vanilla<br />2 eggs<br />3 squares premium white baking chocolate, melted and cooled slightly<br />1/4 cup lemon curd mixed into batter<br />1/3 cup lemon curd warmed to spread on top<br /><br /><span style="font-weight: bold;">Directions</span><span style="font-style: italic;">:</span><br />Preheat oven to 325°F. Mix Crust ingredients, press evenly into bottoms of 12 (2-1/2-inch) paper-lined muffin cups. Bake 7 min.<strong></strong>Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in Mix-Ins. Spoon batter evenly into prepared cups, filling each two-thirds full.<strong> </strong>Bake 25 min or until centers are almost set. Cool completely. Warm lemon curd to spread on top. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-27204411894731643932010-09-21T13:30:00.000-07:002010-09-21T14:09:48.824-07:00Recipe of the Week: Chocolate Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJ0Nh6VFqntaJeF_RNK0gWhyphenhyphenOZUNOM5_4oPwARk7JFjpHDRNDIOAwVZxW6yaYMSpzGRKPuyLGcob9U7jD6Wy61CPHGnbACcckFsMF_xuluMxIYzJJj-Ex5s9ohsrbajS_zjB_d-alXw/s1600/DSC_0538.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJ0Nh6VFqntaJeF_RNK0gWhyphenhyphenOZUNOM5_4oPwARk7JFjpHDRNDIOAwVZxW6yaYMSpzGRKPuyLGcob9U7jD6Wy61CPHGnbACcckFsMF_xuluMxIYzJJj-Ex5s9ohsrbajS_zjB_d-alXw/s400/DSC_0538.JPG" alt="" id="BLOGGER_PHOTO_ID_5519475882883228930" border="0" /></a>Ripe bananas always equal banana bread in my book! I wanted to make something a little different then just plain jane bread, so threw some coco powder, sour cream and chocolate chips into the mix! Hope you enjoy the new recipe, next week will be cheesecake style so get ready for some rich deliciousness.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFqRhOiLU_n3HgswHPRZZ63EYNr78Z5tllyjtTAbVIlQK9Ms2cc5WmJZs3h5unfDCpXgE0dLEHcSi1Pow_oa_v3YA7QlpVHzNree70aNrzVomOZNwRP2OH20fZxkLtaHnTluWfpf1DA/s1600/DSC_0545.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFqRhOiLU_n3HgswHPRZZ63EYNr78Z5tllyjtTAbVIlQK9Ms2cc5WmJZs3h5unfDCpXgE0dLEHcSi1Pow_oa_v3YA7QlpVHzNree70aNrzVomOZNwRP2OH20fZxkLtaHnTluWfpf1DA/s400/DSC_0545.JPG" alt="" id="BLOGGER_PHOTO_ID_5519476184066647122" border="0" /></a><br />1 cup butter, softened<br />2 cups white sugar<br />4 eggs<br />6 medium super ripe bananas, mashed<br />2 tsp vanilla<br />3 cups flour<br />2 tsp baking soda<br />1/8 tsp salt<br />1/4 tsp cinnamon<br />1/4 cup unsweetened coco powder<br />1 cup sour cream<br />1 cup semisweet chocolate chips<br /><br />Preheat oven to 350 degrees F and lightly grease 2 9x5 loaf pans or 2 muffin pans. Cream together butter, sugar and eggs (one at a time) in a large mixing bowl. Stir in mashed bananas and vanilla. In a seperate bowl combine flour, baking soda,cinnamon, salt and coco until well combined. Slowly incooperate a little of the flour mixture at a time into banana batter. Blend in sour cream until well combined, then add chocolate chips & mix well.Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-49403168522039436482010-09-08T10:53:00.000-07:002010-09-08T12:24:09.917-07:00Recipe of the Week: White Chocolate Blondies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8vGl2dgPDAcfDCZ-wpM3ZbJA0eDWozCqvjCFtD_EiX03MbL3w_RhKgHpf8ldKEMootsih3dboIYB0caE_6SAZUOoiOezdMLoo9u3UlrbN_QXYHPji1Re6DG471o_RSvSsIY4WR1e0Q/s1600/DSC_0389.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8vGl2dgPDAcfDCZ-wpM3ZbJA0eDWozCqvjCFtD_EiX03MbL3w_RhKgHpf8ldKEMootsih3dboIYB0caE_6SAZUOoiOezdMLoo9u3UlrbN_QXYHPji1Re6DG471o_RSvSsIY4WR1e0Q/s400/DSC_0389.JPG" alt="" id="BLOGGER_PHOTO_ID_5514607865611066738" border="0" /></a>If you can believe it, all the years I have been baking and trying countless recipes, I've never made blondies! Now chocolate brownies are some what of a traditional treat in my family, most of them are chocoholics and sometimes find it hard to venture away from that rich coco taste. But this week I decided to change it up a little, after all they say blondes have more fun right? The blondie recipe I've developed is not the generic version that many would consider, just not my style to be boring! Instead I incorporated some smooth white chocolate and for some more texture a few semi-sweet chips. But whats really wonderful about this batter is that you can change it to fit your desire so easily, instead of adding a few chips, why not try some M&M's, nuts or even swirls of peanut butter or nutella mmmm. Although these are pieces of buttery heaven, I myself prefer a rich chocolate brownie, but they are definitely worth a try!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlx7bctchD64vfR55XhlIhIWoFhvwNkGvVFq3L1Z3R5YfrM2vk1CGHzuXEQHbEbNvPD3mSNyb36bWhY4sSl-nRM4a-Fh3pfdrvksya1C9bxAgKJI9FRlZZjWTGBhH-y40QeHWngBmVg/s1600/DSC_0373.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 235px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlx7bctchD64vfR55XhlIhIWoFhvwNkGvVFq3L1Z3R5YfrM2vk1CGHzuXEQHbEbNvPD3mSNyb36bWhY4sSl-nRM4a-Fh3pfdrvksya1C9bxAgKJI9FRlZZjWTGBhH-y40QeHWngBmVg/s400/DSC_0373.JPG" alt="" id="BLOGGER_PHOTO_ID_5514625538796342466" border="0" /></a><span style="font-weight: bold;">White Chocolate Blondies w/ Semi-Sweet Chips </span><br />8oz white chocolate, chopped<br />2 eggs<br />1 tbsp vanilla extract<br />1/2 cup butter, softened<br />1 1/4 cups flour<br />3/4 tsp salt<br />1/3 cup sugar<br />1 cup semisweet chocolate chips<br /><br /><span style="font-style: italic;">Directions</span><br />Preheat oven to 350 degrees F and grease a 9x9 baking pan, set aside. Melt white chocolate and butter in the top of a double boiler, over simmering water. Stir occasionally until smooth and set aside. Using an electric mixer beat eggs until foamy. With the mixer still running gradually add the sugar and vanilla. Drizzle the melted white chocolate mixture slowly into batter. Combine the flour and salt and fold into the white chocolate batter. Fold in chocolate chips. Spread batter evenly into the prepared pan and bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool before cutting into bars.Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-80555198506874327262010-08-31T09:50:00.000-07:002011-09-18T15:10:31.311-07:00Recipe of the Week: Churro Con Chocolate CupcakesMmmm the spanish doughnut, also known as churro. I have many fond childhood memories of these cinnamon sugary delights. The aroma especially is what always attracted me to them as a child. And there is something so simple and fun about them, who doesn't like to dip things in chocolate, right? I've seen other recipes for such cupcakes but I wanted to develop it a little further. I made 2 different versions of these scrumptious cupcakes and used<a href="http://www.dollhousebakeshoppe.com/pages/Recipes-%26-Edible-Crafts.html"> Dollhouse Bake Shoppe's churro recipe</a> as my base.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3REqhwGp_U2tIlL1tNUbIk3X56Csfs21wLffLRoUeWUSlaUbS8yUusxWaXdZmNGY5O6zeO2QJceJxQnjDxWBybx2WXrFsqCAGSti8qohWMZs_FR761mJIDDfQY7UA_DGK7wgJGpU48Q/s1600/DSC_0294.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3REqhwGp_U2tIlL1tNUbIk3X56Csfs21wLffLRoUeWUSlaUbS8yUusxWaXdZmNGY5O6zeO2QJceJxQnjDxWBybx2WXrFsqCAGSti8qohWMZs_FR761mJIDDfQY7UA_DGK7wgJGpU48Q/s400/DSC_0294.JPG" alt="" id="BLOGGER_PHOTO_ID_5511798520103183602" border="0" /></a>I first did a cinnamon graham cupcake with a chocolate ganache filling and a cinnamon graham cream cheese frosting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb_vjAl4wMVD4ZWmjmiOJVU0iJyScx9s_O3zDAu1X7WqCXaU6efY1dlbZR_QO2uKWpT2kkEZ9Pizqo-h0c-GsZpI3vmj6WKOpQYa-G_kbehiuyB3hOBMRwrOUOUVnSYAP_LMMuoER9Q/s1600/DSC_0324.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb_vjAl4wMVD4ZWmjmiOJVU0iJyScx9s_O3zDAu1X7WqCXaU6efY1dlbZR_QO2uKWpT2kkEZ9Pizqo-h0c-GsZpI3vmj6WKOpQYa-G_kbehiuyB3hOBMRwrOUOUVnSYAP_LMMuoER9Q/s400/DSC_0324.JPG" alt="" id="BLOGGER_PHOTO_ID_5511804322098335794" border="0" /></a>The 2nd type was the same base cinnamon graham cupcake but instead of filling the cupcakes I simply used the ganache as the frosting and dusted them with cinnamon + graham cracker crumbs.<br /><br />So far the verdict in the family is they enjoy the simplicity of the 2nd version but are in love with the frosting in the first so it is hard for them to decide. If you make these, come back and let me know the version you went with and what you thought, I'd love to hear others opinions :) Happy Baking!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3m_R3lF-k1uDKGFa2MQ9cqDZqWWdEU5gcFVBDID7xHYcIXCsJqAd86FDlHMKuBW8f8l6z-q1eTS18J1luRzmAFyo4-tdkOQ7wqkcQgbwBMsycmhJSU6djRWMXZLVa0Z_W9DcZB1crg/s1600/DSC_0308.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 276px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3m_R3lF-k1uDKGFa2MQ9cqDZqWWdEU5gcFVBDID7xHYcIXCsJqAd86FDlHMKuBW8f8l6z-q1eTS18J1luRzmAFyo4-tdkOQ7wqkcQgbwBMsycmhJSU6djRWMXZLVa0Z_W9DcZB1crg/s400/DSC_0308.JPG" alt="" id="BLOGGER_PHOTO_ID_5511798673638560226" border="0" /></a><span style="font-weight: bold;">Churro Cupcakes</span><br />(Cinnamon graham cupcakes w/ chocolate ganache filling and cinnamon graham cream cheese frosting)<br />3 1/4 cup cake flour, shifted<br />1 tbsp baking powder<br />3/4 tsp salt<br />1/2 cup graham cracker crumbs<br />1/2 cup brown sugar<br />1/4 cup unsalted butter, melted<br />1 cup (2 sticks) unsalted butter, room temp<br />1 1/2 cup sugar<br />5 large eggs (separated into 5 yolks, reserving only 3 egg whites)<br />2 tsp vanilla extract<br />2 1/2 tbsp ground cinnamon<br />1 1/3 cup whole milk, room temp<br /><br />Ganache:<br />8oz chocolate<br />1 cup heavy cream<br /><br />Frosting:<br />1/2 cup graham cracker crumbs<br />1/2 cup brown sugar<br />1/4 cup unsalted butter, melted<br />1 8oz packaged cream cheese<br />1/2 cup unsalted butter, room temp<br />1 tsp vanilla extract<br />1 tbsp ground cinnamon<br />1/2 tsp salt<br />2 cups confectioners sugar<br /><br />Directions:<br /><span style="font-style: italic;">Cake</span>-Preheat oven to 350 degrees F. Sift together the cake flour, baking powder, and salt into a bowl, set aside. Combine graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, set aside. <div class="instructions"> <p>In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added.</p> <p>With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.</p><p> <span style="font-style: italic;">Ganche-</span><span>Place</span><span> cream in a microwave safe bowl and heat on high for 2-3 minutes (watch cream, when it begins to boil take it out). Put chocolate in a medium sized bowl and pour hot cream over the top. Let sit for a few minutes, then stir or whisk </span><span>until well combined and completely smooth. Chill the ganache to a thick spreading consistency. Best to leave in the fridge over night, but if </span><span>your inpatient like me placing in the freezer for a bit works awesome too ;) Using a knife, in the center of the cupcake cut out a cone, slice off the "pointy" end of the cone, leaving just the circular base. Fill cake with the ganache and place the circular piece onto as a plug to seal the filling in.<br /></span></p><p><span style="font-style: italic;">Frosting</span>-Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon. </p> </div>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-88008447446763999022010-08-26T13:37:00.000-07:002010-09-08T11:07:43.947-07:00Recipe of the Week: Chocolate + Peanut Butter= Best Combo Ever!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MHgDL27_PxWo6XX65eyoBbQyBT4sS1gmCWx7TVD8Zm_MdjE53lfSm61YKQ5eBQTl4f2tkkNvaSYIFnHmeJnrLgzFbgtAHkuLQXjF5cnpXSbGsmhEv5ux5EB4o220RGikTBZ4y6x6ag/s1600/DSC_0264.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MHgDL27_PxWo6XX65eyoBbQyBT4sS1gmCWx7TVD8Zm_MdjE53lfSm61YKQ5eBQTl4f2tkkNvaSYIFnHmeJnrLgzFbgtAHkuLQXjF5cnpXSbGsmhEv5ux5EB4o220RGikTBZ4y6x6ag/s400/DSC_0264.JPG" alt="" id="BLOGGER_PHOTO_ID_5509864588402390194" border="0" /></a>Don't even try to argue with me, chocolate and peanut butter married together is pure bliss! This recipe came about because #1 currently can't leave the house due to recovery from a recent surgery, which meant no going to the grocery store, had to use what I had. And #2 brownies sounded like fun, but I'm completely and utterly addicted to making cupcakes...so what was left to do?...combine the 2!! Brownie mix + extra chocolate + peanut butter frosting, really does it get any better then this?! These rich cupcakes are so delicious and make the house smell INCREDIBLE. Just try not to give yourself a tummy ache with all the bowl licking you'll be doing while making the scrumptious frosting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRu9hMiFFyiGatA0-UR135m0qt5d91qpOGYWUfAYNNh6cb1tGTkSE5cAxA8G873q7xKgYl4X_N1P06mgQSXcYaW7Svde_bzyn4k1_ea2rPWMFfoQHYjxFg_-gmqbwZ5LvU1MUhy-MdA/s1600/DSC_0253.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRu9hMiFFyiGatA0-UR135m0qt5d91qpOGYWUfAYNNh6cb1tGTkSE5cAxA8G873q7xKgYl4X_N1P06mgQSXcYaW7Svde_bzyn4k1_ea2rPWMFfoQHYjxFg_-gmqbwZ5LvU1MUhy-MdA/s400/DSC_0253.JPG" alt="" id="BLOGGER_PHOTO_ID_5509864296337755010" border="0" /></a><span style="font-weight: bold;">Double Chocolate Brownie-Cupcakes w. Peanut Butter Frosting<br /></span>Chocolate fudge brownie mix<br />3 eggs<br />2 oz good quality dark chocolate<br />1/3 cup vegetable oil<br />1/3 cup water<br />3 tbsp milk <span style="font-weight: bold;"><br /><br /></span><span style="font-style: italic;">Peanut butter frosting</span><br />1 cup confectioners sugar<br />1 cup creamy peanut butter<br />5 tbsp unsalted butter, room temp<br />3/4 tsp vanilla extract<br />1/4 tsp salt<br />1/3 cup heavy cream<span style="font-weight: bold;"><br /></span><br />Heat oven to 350 degrees F and grease a 12 cup muffin pan (or line with cupcake liners if preferred). Set a small heatproof bowl over a saucepan containing barely simmering water; heat mixture until chocolate is melted. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm. Whisk eggs in a medium-large bowl to combine; add milk, water and vegetable oil until fully incorporated. Add cooled chocolate mixture and whisk until combined. Gradually add in brownie mix. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 28-35 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and cool to room temperature before icing.<br /><p>PB Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you go. Add the heavy cream,beat on high until light & smooth.</p><span style="font-weight: bold;"></span>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-46454822816341819332010-08-10T14:48:00.000-07:002010-08-10T16:49:25.588-07:00Recipe of the Week: Peanut Butter, Oats & Chocolate, Oh My!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymZ0WY1nZVdE5UMKWHhOIDg7S3rjSXXd_N_sCou86LD9WUwWyOv-AbYC0BkVK1xXrWsTrK_NgFAh7yIYv0rT3rk18Xeh3NhABR5oMMGAN0nVjBvl6LDbpoed_KGm3A1lXQqKzEqruXQ/s1600/DSC_0187.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymZ0WY1nZVdE5UMKWHhOIDg7S3rjSXXd_N_sCou86LD9WUwWyOv-AbYC0BkVK1xXrWsTrK_NgFAh7yIYv0rT3rk18Xeh3NhABR5oMMGAN0nVjBvl6LDbpoed_KGm3A1lXQqKzEqruXQ/s400/DSC_0187.JPG" alt="" id="BLOGGER_PHOTO_ID_5503913308601638018" border="0" /></a>Are you a fan of peanut butter, chocolate chips, oatmeal? Well these are most definitely for you! Such a wonderful combination of smooth peanut butter, a toasted oat flavor with a touch of sweet chocolate. The texture is perfectly crisp on the outside with a chewy indulgent middle. This scrumptious recipe is from one of my favorite baking bloggers <a href="http://www.browneyedbaker.com/">Brown Eyed Baker</a>, make sure to take a peak at all her other fabulous recipes!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlX55ZT5FsbPd7ueaUwtnf1M8L71Rjbo0VB_qkMUQ0s62r0XHuYY3RVhh_-1TuIPFVtJwV_XMJGLAf0s4RDbPHnS4qj1UFiCVTji7lzqYszh2MzNImQoydf3UROGBUkUP_TenKn5XlQ/s1600/DSC_0219.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlX55ZT5FsbPd7ueaUwtnf1M8L71Rjbo0VB_qkMUQ0s62r0XHuYY3RVhh_-1TuIPFVtJwV_XMJGLAf0s4RDbPHnS4qj1UFiCVTji7lzqYszh2MzNImQoydf3UROGBUkUP_TenKn5XlQ/s400/DSC_0219.JPG" alt="" id="BLOGGER_PHOTO_ID_5503915942712082722" border="0" /></a><span style="font-weight: bold;">Peanut Butter & Oats Chocolate Chip Cookies<br /></span><p>1 cup all-purpose flour<br />1 tsp baking soda<br />¼ tsp salt<br />1 stick (½ cup) unsalted butter, room temperature<br />½ cup all natural creamy peanut butter (I used Skippy)<br />½ cup granulated sugar<br />1/3 cup light brown sugar<br />½ tsp vanilla extract<br />1 egg<br />½ cup oats<br />1 cup semisweet chocolate chips</p> <p style="font-style: italic;">Directions:</p><p>1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.</p><p>2. Combine flour, baking soda and salt in a bowl; set aside.</p> <p>3. On medium speed, cream together the butter, granulated sugar, brown sugar and vanilla extract, about 2 minutes. Add peanut butter and mix together for another minute. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.</p> <p>4. Drop heaping tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.<br /></p><p><span style="font-weight: bold;">Note</span>: The cookies will not look 100% “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheet once taken out of the oven. If they are slightly brown, and are puffy in the middle they are ready to come out promise :)<br /></p><p><span style="font-style: italic;">Makes about 18 cookies</span></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWCjleSWeBWVly2-deMYeG_xdgrG-xmvlCxxWd825iz9QvvF5R1L0FT36FLBCBAAuCKRi0azbalZMYqKNZ59v8E886V4StIcSZM5cdlZKjKFWb4evqGmb9ucOA_3Y0I09hTwSbgMK7g/s1600/DSC_0222.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWCjleSWeBWVly2-deMYeG_xdgrG-xmvlCxxWd825iz9QvvF5R1L0FT36FLBCBAAuCKRi0azbalZMYqKNZ59v8E886V4StIcSZM5cdlZKjKFWb4evqGmb9ucOA_3Y0I09hTwSbgMK7g/s400/DSC_0222.JPG" alt="" id="BLOGGER_PHOTO_ID_5503916237770622306" border="0" /></a></p>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-47079895040287850062010-08-02T21:47:00.000-07:002010-08-10T16:48:54.785-07:00Recipe of the Week: Jelly Doughnut Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWO1Q2HZtDVdbv7A2umshRp4vcOkBXcT4zD6NwTUrbZ-eJHi4jqFETG_vLDrrlKPQlfzpyZB8439Suhyphenhyphenf3PUpabMQNXYHmjO6oHzHog_wPz-hAWhR38q5fA6pe1y6f-2pCAME4n0gAw/s1600/DSC_0148+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWO1Q2HZtDVdbv7A2umshRp4vcOkBXcT4zD6NwTUrbZ-eJHi4jqFETG_vLDrrlKPQlfzpyZB8439Suhyphenhyphenf3PUpabMQNXYHmjO6oHzHog_wPz-hAWhR38q5fA6pe1y6f-2pCAME4n0gAw/s400/DSC_0148+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5501277249701641874" border="0" /></a>Is your mouth watering yet? Now I personally am not a fan of jelly doughnuts (I'm more of a glazed girl myself) BUT these cupcakes might have me changing my mind! The perfect combination of moist cake with a kick of sweet jam in the center and of course a jelly doughnut is not complete without the powder sugar on top! Your eyes do not deceive you, this is indeed another cake mix recipe-the simplicity and ease of developing new textures and flavor combination's is too wonderful for me to resist lately! Hope you all enjoy this fun, scrumptious cupcake. Next weeks recipe will be 100% homemade goodness with a chocolate theme, be on the look out!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78C1riJxdjjRs1g0zZsrajgLD6gBOdbGBiY6PZBUrvRKTCxvywKU2huaDkNKFR55gdwFEvPYJNVYabEutTm6fEx48PC_5jwPrqbQ1E-c569WhBfgKOmvdgB3aG6-keaKeD8oATFRseQ/s1600/DSC_0158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78C1riJxdjjRs1g0zZsrajgLD6gBOdbGBiY6PZBUrvRKTCxvywKU2huaDkNKFR55gdwFEvPYJNVYabEutTm6fEx48PC_5jwPrqbQ1E-c569WhBfgKOmvdgB3aG6-keaKeD8oATFRseQ/s400/DSC_0158.JPG" alt="" id="BLOGGER_PHOTO_ID_5501279035790967442" border="0" /></a><span style="font-weight: bold;">Jelly Doughnut Cupcakes </span><br /><br /><span style="font-style: italic;">Ingredients:</span><span><br />1 (18.25 ounces) yellow cake mix</span><span><br />1 (3.4 ounces) cheesecake (or vanilla) instant pudding mix</span><span><br />1 cup milk</span><span><br />1 cup vegetable oil</span><span><br />4 large eggs</span><span><br />1 jar (12 ounces) strawberry preserves</span><span><br />1/2 cup confectioners' sugar<br /><br /><br /><span style="font-style: italic;">Directions:</span></span><br />Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside. <p>Place the cake mix, pudding mix, oil, milk in a large mixing bowl. Blend with an electric mixer. Add eggs one at a time making sure to incorporate fully. Spoon batter into cupcake liners, filling them two thirds of the way full.<br /></p> <p>Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 1 12-15 minutes. Place them on a wire rack to cool for 15 minutes before filling. </p> Fit a pastry bag with a metal tip that has a large round hole and spoon preserves into the bag. Insert the whole tip into the top center of the cupcake. Generously squirt 1 to 2 Tablespoons preserves into each cupcake (you may need to wipe the tip clean as you go). Continue filling the cupcakes, refilling the pastry bag as needed. When done, sift the cupcake tops with confectioners' sugar.Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-23072275783070402222010-07-24T22:40:00.000-07:002010-08-10T16:48:13.636-07:00Recipe of the Week: Lemon-licious!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-HoSqyTfHR4GgAfO4fjzbOR5mYZMra-hmIUZblR0COWO8tXwDlD-EpUtC0Gh41z7Snph8Iy0dKQcfO93YyIjzgaQ_AqMh_mXN8RCxuEHPhMxACLEHh0eG35T91cdgppAz-B1MtI7pA/s1600/DSC_0116.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-HoSqyTfHR4GgAfO4fjzbOR5mYZMra-hmIUZblR0COWO8tXwDlD-EpUtC0Gh41z7Snph8Iy0dKQcfO93YyIjzgaQ_AqMh_mXN8RCxuEHPhMxACLEHh0eG35T91cdgppAz-B1MtI7pA/s400/DSC_0116.JPG" alt="" id="BLOGGER_PHOTO_ID_5498439478205122882" border="0" /></a>OH MY GOODNESS all you lemon lovers out there are in for a treat with these little pieces of heaven!! My mom and grandma are both huge lemon fans, and went nuts for these! A wonderful combination of both sweet and tart; a refreshing flavor perfect for those blistering hot summer days. Normally if I'm going to bake I want it to be 100% homemade and I honestly get joy out of measuring every small detail that goes into my goodies. BUT sometimes you just want fun and simple! When I came upon this fast and equally scrumptious recipe by <a href="http://www.pauladeen.com/">Paula Deen</a> (whom I adore) I just had to try it. I did adjust the originial glaze recipe to give it a bit more of a kick. Hope you enjoy, and don't forget to check back next week for the latest update!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09v8mivV1Tq6erIavnZTu8RueL3zNnjlv4jguHYz1W3WM1UYKS-yuRwbSQ0SYhMBvYHDsVnc7mUNKsaA1CFd5SP85KRvPfM6TzmVLr8zNumZQe5IfEtzBlK9ioj5Zt3NNpbvbdFzJKA/s1600/DSC_0135.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09v8mivV1Tq6erIavnZTu8RueL3zNnjlv4jguHYz1W3WM1UYKS-yuRwbSQ0SYhMBvYHDsVnc7mUNKsaA1CFd5SP85KRvPfM6TzmVLr8zNumZQe5IfEtzBlK9ioj5Zt3NNpbvbdFzJKA/s400/DSC_0135.JPG" alt="" id="BLOGGER_PHOTO_ID_5498439636100100994" border="0" /></a><strong>Lemon-licious Cupcakes</strong><br /><div><strong></strong> </div><br /><div><em>Ingredients:</em></div><div>Cake<em>-</em><br />1 package yellow cake mix</div><div>1 3.5oz package instant lemon pudding mix</div><div>3/4 cup vegetable oil</div><div>4 large eggs<br /></div><br /><div>Glaze<em>-</em></div><div>2 cups confectioners' sugar </div><div>1/3 cup fresh lemon juice</div><div>grated zest of 1/2-1 lemon </div><div>1 tbsp butter (vegetable oil can be substituted) </div><div>2-3 tbsp milk<br /><br /></div><br /><div><em>Directions:</em></div><div>Combine cake mix, pudding mix, and oil in an electric mixer until smooth, about 2 minutes. Add eggs one at a time, making sure to incoperate completely each time. Pour batter into lined muffin tin, half way up each cup. Bake for 12-15 minutes until bouncy to the touch. Let them cool for a minute or 2, and while they are still hot turn onto a tea towel. </div><br /><div>To make the glaze, in a medium bowl add sugar, lemon juice, zest and oil, combine well. Add milk 1 tbsp at a time until reaching the desired consistency for dipping.<br /></div><br /><div>With your fingers, dip the cupcakes into the glaze while they are still warm, covering the entire top of cupcake. Place on wire racks with wax paper underneath to catch any glaze that may drip. Let the glaze set (for about an hour) before storing in air-tight containers. </div>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-5720886323868062062010-07-16T21:46:00.000-07:002010-07-16T22:06:58.434-07:00Recipe of the Week: A Peanut Butter Classic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiE2FtpY09Nn55AAv0-Ezo4-fmjycaiAqiOz8Yzl0NXFOagSmbeIDf-bCo868BIT-GZzOo7mjvfc6SlxyFVmPMelN7mFbFyRpiGe6QC1r5_mYWxwmy_fr9lHG54BIGtzwtu5R_6-O-w/s1600/DSC_0375.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiE2FtpY09Nn55AAv0-Ezo4-fmjycaiAqiOz8Yzl0NXFOagSmbeIDf-bCo868BIT-GZzOo7mjvfc6SlxyFVmPMelN7mFbFyRpiGe6QC1r5_mYWxwmy_fr9lHG54BIGtzwtu5R_6-O-w/s400/DSC_0375.JPG" alt="" id="BLOGGER_PHOTO_ID_5494732080448841922" border="0" /></a><span style="font-weight: bold;">Introducing Pretty in Pink Sweet's recipe of the week</span>! Every week I will be posting one of my favorite recipes that I turn to time and time again for special occasions, homemade presents, and just those days when you want to share a yummy treat with family and friends :)<br /><br />Peanut butter cookies are one of those cookies that stand out as a childhood favorite. I have tried many a recipe, but continue to come back to this recipe originally developed from Taste of Home. Why are these so amazing? It is the perfect rule of thirds:thick, soft, AND chewy! They have such a wonderful texture that will have you going back for 2nds with a tall glass of milk, I can promise that. I DON'T suggest substituting butter for the shortening in this recipe-it effects the amazing texture, there is a science to baking folks I promise you it will effect it (although I'm sure they would still be tasty). Enjoy, and don't forget to leave a comment and let me know what you think!<br /><p><strong><span style="text-decoration: underline;">"Oh Honey" Chewy Peanut Butter Cookies</span></strong><br /><em><a title="Printer-Friendly Version: Chewy Peanut Butter Cookies" href="http://docs.google.com/View?id=ddw22jkz_144d8x37rdt" target="_blank"></a>Ingredients:</em><br />3 cups all-purpose flour<br />1 cup sugar<br />1½ tsp. baking soda<br />1 tsp. baking powder<br />½ tsp. salt<br />¼ cup vegetable shortening<br />4 tbsp. unsalted butter, at room temperature<br />1 cup creamy peanut butter<br />1 cup honey<br />2 large eggs<br />Sugar, for rolling the cookies</p> <p><em>Directions:</em><br />In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.</p> <p>Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.</p><p><span style="font-size:85%;">sources: <a href="http://annies-eats.com/">Annies Eat's</a>/<a href="http://www.tasteofhome.com/Recipes/Honey-Peanut-Butter-Cookies">Taste of Home</a></span><br /></p>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-18669434653724732772010-02-21T10:57:00.000-08:002010-02-28T13:12:11.888-08:00February 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoybG2l14QnA1wxkte4j6ba-BECaWxh-lO8UkKG_507a9G5rXPeo2CdVeuD0QTs1DQGDEm221GEp_6mYehsVXDJ5nzVA7j0X4byNnjczGjrW1_-qwRoQKEYTdLaaFX9RrPaE2qDrXw4g/s1600-h/DSC_3585+copy.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoybG2l14QnA1wxkte4j6ba-BECaWxh-lO8UkKG_507a9G5rXPeo2CdVeuD0QTs1DQGDEm221GEp_6mYehsVXDJ5nzVA7j0X4byNnjczGjrW1_-qwRoQKEYTdLaaFX9RrPaE2qDrXw4g/s400/DSC_3585+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5440773558605606114" border="0" /></a><br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Valentine Cupcakes:</span> Chocolate cupcakes with pink fluffy buttercream frosting and chocolate heart toppers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6yOkQXch6-5C5x59VTnSH6VScZJUg1pZENcZuYJYEQcm0W8KAiqpqiARZx1osJfaG7iaM9a0HsumElGpQqkLOvzunnWjEg5s9Zp5adoG5q620Rmaw7O7OX8gdlMo2Q3j7mzYl0d-yw/s1600-h/DSC_3655.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6yOkQXch6-5C5x59VTnSH6VScZJUg1pZENcZuYJYEQcm0W8KAiqpqiARZx1osJfaG7iaM9a0HsumElGpQqkLOvzunnWjEg5s9Zp5adoG5q620Rmaw7O7OX8gdlMo2Q3j7mzYl0d-yw/s400/DSC_3655.JPG" alt="" id="BLOGGER_PHOTO_ID_5440773135681607714" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br />Margarita 21st Birthday Cake:</span> 10" round with 2 HUGE layers of double chocolate cake, raspberry filling and buttercream frosting. fondant detail<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgl9mamgbXv7jwh8iUBmCB-VpajANfuy0ba4phi3fCovGhTPAU2RnhZ5sBLnNg88bWOV6IRzTCLTWKK-TRoqO5AxBsAT9yHWwq6LMexDV4OfrSa_ECCJsm8MtDY7gX0Hx-eZ7G7BLLg/s1600-h/DSC_3827.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgl9mamgbXv7jwh8iUBmCB-VpajANfuy0ba4phi3fCovGhTPAU2RnhZ5sBLnNg88bWOV6IRzTCLTWKK-TRoqO5AxBsAT9yHWwq6LMexDV4OfrSa_ECCJsm8MtDY7gX0Hx-eZ7G7BLLg/s400/DSC_3827.JPG" alt="" id="BLOGGER_PHOTO_ID_5443404099594401794" border="0" /></a>s in neon pink,orange <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNUVUpai9ch_Z6fZcXhCvn8hsC0NX9EA3Q3dKjet5WLc8YI7aiytZNQWbfKk2xpqEEdgI3WbjqPzmeLhxY9XvxyFqVzCY3ZYfCMMLCF-RuqOgxE4Stz041W6jf-iYcGc0vo4C0dkrnQ/s1600-h/DSC_3835.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNUVUpai9ch_Z6fZcXhCvn8hsC0NX9EA3Q3dKjet5WLc8YI7aiytZNQWbfKk2xpqEEdgI3WbjqPzmeLhxY9XvxyFqVzCY3ZYfCMMLCF-RuqOgxE4Stz041W6jf-iYcGc0vo4C0dkrnQ/s400/DSC_3835.JPG" alt="" id="BLOGGER_PHOTO_ID_5443404022119616386" border="0" /></a>and yellow<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;"><br /><br />Purple & Gold Wedding Cake:</span> Each layer is covered in white fondant, fondant flowers w. candy centers and ribbon around the base of each cake.<br /><br />1st tier=vanilla cake with cream cheese icing.<br />2nd tier is marble cake with a chocolate ganache center and buttercream covering.<br />3rd tier=double chocolate cake with a raspberry filling and buttercream covering<div class="photocaption_nocaption" style="display: none;"><a href="http://www.facebook.com/asuhoneybee#" onclick="return false;" class="photocaption_nocaption_edit">Add a caption</a></div><div class="photocaption_edit" style="display: none;"><textarea cols="66" rows="2" onfocus="if(!this._has_control){new TextAreaControl(this).setAutogrow(true, false).onfocus();this._has_control=true;} " style="overflow: hidden;" class="photocaption_edit_text" id="" name="">A very clean wedding cake, simple but sweet. Each layer is covered in white fondant, fondant flowers w. candy centers and ribbon around the base of each cake. 1st tier=vanilla cake with cream cheese icing. 2nd tier is marble cake with a chocolate ganache center and buttercream covering. 3rd tier=double chocolate cake with a raspberry filling and buttercream covering</textarea><div class="button_container"><span class="caption_save UIButton UIButton_Blue UIFormButton"><input value="Save" class="UIButton_Text" onclick="return false;" type="submit"></span><span class="caption_cancel UIButton UIButton_Gray UIFormButton"><input value="Cancel" class="UIButton_Text" onclick="return false;" type="submit"></span></div></div>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-63974177582599359062009-08-06T22:12:00.000-07:002009-08-06T22:54:40.834-07:00A Passion for Pink & Yummy Sweets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGlCQduzfOoAapp3BnJY0Da1XEt8rxnoK26iI3Ixx1OM41dxF_C6QaqiW-YnHYJlu-Q7hWhpRf7xzXC_N8YWYae-xMRe5XZYznoOFaLteZ1Y90kY6F5AKtUAISi7ncCMtWEqEKfZ-Ow/s1600-h/DSC_0789.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGlCQduzfOoAapp3BnJY0Da1XEt8rxnoK26iI3Ixx1OM41dxF_C6QaqiW-YnHYJlu-Q7hWhpRf7xzXC_N8YWYae-xMRe5XZYznoOFaLteZ1Y90kY6F5AKtUAISi7ncCMtWEqEKfZ-Ow/s400/DSC_0789.JPG" alt="" id="BLOGGER_PHOTO_ID_5367088192099668338" border="0" /></a>Welcome all you sweet lovers! My name is Melissa, and I am on a mission to tantalize your sweet tooth and satisfy your every craving. Pretty in Pink Sweets is the name, and baking is my game.<br /><br />It all started as a just a tiny little 5 year old girl watching my grandma bake her <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">delectable</span> cookies, pies, and breads. As soon as my parents would trust and allow me to bake in the kitchen my baking journey began. I started off small, trying my hardest to perfect the chocolate chip cookie. I then moved on to more advanced treats such as lemon bars, pies and layered cakes. I was soon dubbed the "mini Martha Stewart" by family and friends, such a big name to live up to, and one I didn't take lightly. ;) No matter how big the event (a birthday or holiday) or how small (such as a thank you present) I take the opportunity to bake and share my passion and love with others.<br /><br />These days cupcakes have become my favorite thing to create, there are so many fun varieties to make and decorate! I have grown to develop some of my own recipes and have had the honor of winning first prize & best in show at our state fair bake-off.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGR8uh9NGEDJAifVl6ZGmQmx-CVSsN73nb3TxOwHid9TwN93bcEqgbQ7lEBiQJsVDE3RSzJBWjeOIBGA3Nw4dyL4qwlGhr57jTyeKaZERRS22gdNQEk5DBfi3yq3QkMLAdEfpoppzDg/s1600-h/DSC_1328_filtered.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGR8uh9NGEDJAifVl6ZGmQmx-CVSsN73nb3TxOwHid9TwN93bcEqgbQ7lEBiQJsVDE3RSzJBWjeOIBGA3Nw4dyL4qwlGhr57jTyeKaZERRS22gdNQEk5DBfi3yq3QkMLAdEfpoppzDg/s400/DSC_1328_filtered.jpg" alt="" id="BLOGGER_PHOTO_ID_5367095876636806562" border="0" /></a>Why pink? Because it is the most fabulous color of course! I am a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">girly</span> girl in every regard, if it comes in pink I will buy it. My kitchen is covered in it from my <span class="blsp-spelling-error" id="SPELLING_ERROR_2">KitchenAid</span> Mixer down to my spatula. So it only seemed appropriate to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">incorporate</span> my love of baking with my devotion to this beautiful hue.<br /><br />So are you ready for sweet sensations? Seduce your taste-buds with my signature double chocolate cupcakes with cream cheese frosting. Or if your in for a rich treat, try my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Oreo</span> cookie truffles covered in only the best 100% coco chocolate. :) Not what your looking for? Request what ever your heart desires, I will be more then happy to make your sweet dreams come true.<br /><br />Stay tuned, more creations to be featured!Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-70717746057357523102009-07-26T10:01:00.000-07:002011-08-30T12:10:51.644-07:00Double Chocolate Cupcakes w. Cream Cheese Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ahx4JdtUz7XcxGNCpo7LIHiawPKsXDseoPw0s3B6N5EFfrH-ZcrUe3tBz7z2LEjLRjQ-Jj6OXqIIv-7vdVUxgEUOc6SE1LorFYnUZBW4ARYEaq5ihfthma0fqGD5-QeLSZVBfj200t0/s1600-h/DSC_0780.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ahx4JdtUz7XcxGNCpo7LIHiawPKsXDseoPw0s3B6N5EFfrH-ZcrUe3tBz7z2LEjLRjQ-Jj6OXqIIv-7vdVUxgEUOc6SE1LorFYnUZBW4ARYEaq5ihfthma0fqGD5-QeLSZVBfj200t0/s320/DSC_0780.JPG" alt="" id="BLOGGER_PHOTO_ID_5201093507016297746" border="0" /></a><span style="font-style: italic;">(original post on 5.15.08, updated 7.26.09)<br /><br /></span>Sorry <span>guys I had to take this recipe down, since it is my orginial recipe. I am in the process of building my small baking business, I will have many more updates concerning this in the near future so keep checking back!! So far I have developed the name, designed my business cards and had them printed. I am now working on building my website and getting my name out there.<br /></span>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com1tag:blogger.com,1999:blog-3099367729960553568.post-8580849020535529802009-02-16T14:18:00.000-08:002011-08-30T12:10:51.670-07:00The Cupcake Life<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWod7C6D1R9WKzwN7OTIZ_pHIXLStEIkT6YyABGJGO1bS4Cx7OyO41mEkWfduNUN2FRKxFeMWkHAeDdfYiGsuiKfwxXOziVZVE7esdpwymfb1SAMsoprRJBgH-efnFasOFQ8V5tYPvww8/s1600-h/DSC_2014.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWod7C6D1R9WKzwN7OTIZ_pHIXLStEIkT6YyABGJGO1bS4Cx7OyO41mEkWfduNUN2FRKxFeMWkHAeDdfYiGsuiKfwxXOziVZVE7esdpwymfb1SAMsoprRJBgH-efnFasOFQ8V5tYPvww8/s400/DSC_2014.JPG" alt="" id="BLOGGER_PHOTO_ID_5303604809021101250" border="0" /></a>Cupcakes have become my favorite thing to bake, they are pretty quick to whip up and are fun to decorate for special occasions. The above chocolate cupcakes are frosted with my homemade cream cheese frosting (recipe can be found <a href="http://bakingmelissa.blogspot.com/2008/05/double-chocolate-cupcakes-w-cream.html">here</a>) and valentine heart sprinkles.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWlHrRoYieVwrqGkqCBOqQAIJMoHbCvWnAesmr6Gj-R7UoTQLH7_AU8Fhhjlqn41vd5sFr87Wilu3jrwekb-dpqPBHfOlrNLUImkruw2l7SXgrmkADHg74AXBQEoe-RZbddERUes6Pmc/s1600-h/DSC_2057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWlHrRoYieVwrqGkqCBOqQAIJMoHbCvWnAesmr6Gj-R7UoTQLH7_AU8Fhhjlqn41vd5sFr87Wilu3jrwekb-dpqPBHfOlrNLUImkruw2l7SXgrmkADHg74AXBQEoe-RZbddERUes6Pmc/s400/DSC_2057.JPG" alt="" id="BLOGGER_PHOTO_ID_5303604548558790994" border="0" /></a>I think the smallest touches can make this biggest difference. For example, I found these football key chains at a party store, took off the key rings (of course properly cleaned the footballs) and used them as toppers for a super bowel party. Making boring cupcakes into party cupcakes. ;)<br /><br />Sorry for the lack of recipes lately, I am in the midst of putting together a handful of recipes for a few baking contests coming up.Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-47986204893516354552008-12-02T15:49:00.000-08:002011-08-30T12:10:51.699-07:00Chocolate Chunk Pumpkin Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY-YHmBtUAG5JQKomn_Ittd2W-WYKiaH10I_FPw8TFJ4H5-7q5D85Z8VWWXkAo9p0hXbWYkdVzLrq_wjHGAN5FpEQy8knpDyyZpilGvFHPGnLSB2PBpMGhKXKESN7R2uD5WsbGY4027A/s1600-h/DSC_1586.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXY-YHmBtUAG5JQKomn_Ittd2W-WYKiaH10I_FPw8TFJ4H5-7q5D85Z8VWWXkAo9p0hXbWYkdVzLrq_wjHGAN5FpEQy8knpDyyZpilGvFHPGnLSB2PBpMGhKXKESN7R2uD5WsbGY4027A/s400/DSC_1586.JPG" alt="" id="BLOGGER_PHOTO_ID_5303605378007297186" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><div class="table-row-gray"> <div class="column1"> <div class="textarea"> 2 cups flour </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 2 tsp. baking powder </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/2 tsp. baking soda </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 tsp. salt </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 tsp. ground cinnamon </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/2 tsp. ground nutmeg </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 2 eggs </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 cup canned or fresh pumpkin </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 cup granulated sugar </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/2 cup firmly packed light brown sugar </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/2 cup milk </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/4 cup oil </div> </div> </div> 6 squares Semi-Sweet Chocolate, coarsely chopped (I used Baker's)<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Preheat to 350°F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. Beat eggs, pumpkin, sugars, milk and oil in large bowl until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.<strong><br /><br /></strong>2. Pour into greased 9x5-inch loaf pan. <div class="recipeMakeItText"><div class="textarea"> <p> <strong></strong>3. Bake for 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve. </p> </div> </div>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-70850098831510867762008-11-26T20:17:00.000-08:002011-08-30T12:10:51.726-07:00Pecan Squares<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7JGFhOjL7p_j46JNmT6MJbLAkrJsQp7W7EwLBJ-LWgK_wGHOXZ1Sq32nB5IPBgmv5DZhmlBqgK1BOYkNTulhmg38q8M8FHLZAylJFVxztANEvKdJcNe4y99ZEhuviRwdZXWEZdl540k/s1600-h/DSC_1444.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7JGFhOjL7p_j46JNmT6MJbLAkrJsQp7W7EwLBJ-LWgK_wGHOXZ1Sq32nB5IPBgmv5DZhmlBqgK1BOYkNTulhmg38q8M8FHLZAylJFVxztANEvKdJcNe4y99ZEhuviRwdZXWEZdl540k/s320/DSC_1444.JPG" alt="" id="BLOGGER_PHOTO_ID_5273900159276483266" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br />2 cups all-purpose flour<br />2/3 cup powdered sugar<br />3/4 cup butter, softened<br />1/2 cup brown sugar<br />1/2 cup honey<br />2/3 cup butter<br />3 tbsp whipping cream<br />3 1/2 cups chopped pecans <!-- end class="rcpdetail" --><br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.<p>2. Bake at 350° for 20 minutes or until edges are lightly browned. Cool.</p><p>3. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.</p><p>4. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.</p>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com3tag:blogger.com,1999:blog-3099367729960553568.post-50688703133565007202008-11-23T17:31:00.000-08:002011-08-30T12:10:51.844-07:00Pumpkin Swirl Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSb473eRIV7KQ7E3WaRzd4TBpb3KcNr2WugVcgGPhhgI3LVav9DtHKuUPpU5MoDZaO880QrFfq5g39jwCMaa568DDliNnZGcRaNFNG_TGoLFzi5A6trsRvRQDcYJ6f1-3m2VRZAGKnZDk/s1600-h/day+303.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSb473eRIV7KQ7E3WaRzd4TBpb3KcNr2WugVcgGPhhgI3LVav9DtHKuUPpU5MoDZaO880QrFfq5g39jwCMaa568DDliNnZGcRaNFNG_TGoLFzi5A6trsRvRQDcYJ6f1-3m2VRZAGKnZDk/s400/day+303.jpg" alt="" id="BLOGGER_PHOTO_ID_5303605755625684530" border="0" /></a><span style="font-weight: bold;">Ingredients</span>:<br /><div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 25 Ginger Snaps, finely crushed (about 1-1/2 cups) </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/2 cup finely chopped pecans </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/4 cup (1/2 stick) butter, melted </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 4 pkg. (8 oz. each) Cream Cheese, softened </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 cup sugar, divided </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 tsp. vanilla </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 4 eggs </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 cup canned pumpkin </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 tsp. ground cinnamon </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/4 tsp. ground nutmeg </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> Pinch ground cloves<br /><br /><span style="font-weight: bold;">Directions</span>:<br />1.Heat oven to 325°F. A silver 9-inch springform pan is best to use. Mix ginger snap crumbs, pecans and butter; press onto bottom and 1 inch up side of pan for the crust<br /><br />2. Beat <strong></strong>softened cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl.<br /><br />3. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining cream cheese batter. Spoon half of this pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers.<br /><br />4.Cut through batters with knife several times for marble effect. <strong><br /><br /></strong>5. Bake for 5 min. to 1 hour 5 min. or until center is almost set. (Test by gently shaking the pan. If the cheesecake is done, it will be set except for an approximately 2-1/2-inch area in the center that will be soft and jiggly.)<br /><br />6. Cool for a least an hour. Run knife or metal spatula around rim of pan to loosen cake. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator<br /></div> </div> </div> </div>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-3969629679808281732008-10-21T00:57:00.000-07:002011-08-30T12:10:51.866-07:00Soft M&M Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhcEBj_PCS90Kq3RFkIn76qmcPnGtRps_FJ3j1ZTBs6BCDxIrrFWjfLYkYS2JXTCL_kk9kPtgccuutEw-yOSUnbvKVp6EOnsBms6q1mngY67b4NBlGlFS-OAsjvxoRF-quRyEvGqdC1A/s1600-h/day+273.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhcEBj_PCS90Kq3RFkIn76qmcPnGtRps_FJ3j1ZTBs6BCDxIrrFWjfLYkYS2JXTCL_kk9kPtgccuutEw-yOSUnbvKVp6EOnsBms6q1mngY67b4NBlGlFS-OAsjvxoRF-quRyEvGqdC1A/s400/day+273.jpg" alt="" id="BLOGGER_PHOTO_ID_5303605955854237794" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br />1 cup packed brown sugar<br />1/2 cup white sugar<br />1 cup butter (softened)<br />2 eggs<br />1 1/2 teaspoons vanilla extract<br />2 1/2 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 1/2 cups M&M's<br /><br /><span style="font-weight: bold;">Directions:</span><span><br />1. In a large bowl, mix sugar, eggs, butter , and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.</span><span><br />2. Drop dough by tablespoons onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.</span><span><br />3. Bake at 350 degrees F for 8-10 min </span>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com4tag:blogger.com,1999:blog-3099367729960553568.post-20931850427741768492008-09-19T21:28:00.000-07:002011-08-30T12:10:51.884-07:00Peanut Butter Heavens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB-8urtvD6ztZa-gx4Fhu49R6UGKLZGsMLS8hh51oN2PupN9KbYpMJ_d8819k16Iw8OPY4fq-FyxTniG_QgfLR0vApxrebAmPIh2gzSuHOCmIzj8YwnvLOyvr6Lwk0e7rChfom00-MaY/s1600-h/DSC_1327+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB-8urtvD6ztZa-gx4Fhu49R6UGKLZGsMLS8hh51oN2PupN9KbYpMJ_d8819k16Iw8OPY4fq-FyxTniG_QgfLR0vApxrebAmPIh2gzSuHOCmIzj8YwnvLOyvr6Lwk0e7rChfom00-MaY/s400/DSC_1327+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5303606447702226034" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br />1/2 cup butter, softened<br />2 tsp vanilla extract<br />1/8 tsp salt<br />2 cups peanut butter<br />2 cups confectioners sugar<br />2 cups chopped walnuts or pecans<br />2 1/2 cups graham crackers crumbs<br /><br />1 cup confectioners' sugar<br />2 cups semisweet chocolate chips<br />2 tablespoons shortening<br /><br /><span style="font-weight: bold;">Directions:</span><span><br />1. Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.</span><span><br />2.Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm (about an hour).</span><span><br />3.To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls or use 2 straws in a chopstick fashion and dip into the melted chocolate until coated. Set on waxed paper until hardened. </span>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-84635039760797125852008-04-16T15:15:00.000-07:002011-08-30T12:10:51.986-07:00Mississippi Mud Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpSOgww7tYQRRp4EYu1ONcONqF7ZiyJuxNBFbuoTmWr9ayb0ZrIpzdDTbob_tSNsQcvJ90OzGi7NBQ1m6zY4u9-S1Cc5IOvVDfhtGrfnYxt3TOR81tWAwOaWBCK6lH3UZqVNZducVDdo/s1600-h/DSC_0754.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpSOgww7tYQRRp4EYu1ONcONqF7ZiyJuxNBFbuoTmWr9ayb0ZrIpzdDTbob_tSNsQcvJ90OzGi7NBQ1m6zY4u9-S1Cc5IOvVDfhtGrfnYxt3TOR81tWAwOaWBCK6lH3UZqVNZducVDdo/s400/DSC_0754.JPG" alt="" id="BLOGGER_PHOTO_ID_5303606683460213378" border="0" /></a><core:ifnotequal object1=""><span style="font-weight: bold;">Ingredients</span>:</core:ifnotequal><core:ifnotequal object1=""><br />1 </core:ifnotequal>cup semisweet chocolate morsels<core:ifnotequal object1=""><br />1/2 </core:ifnotequal>cup butter, softened<core:ifnotequal object1=""><br />1 </core:ifnotequal>cup sugar<core:ifnotequal object1=""><br />2 </core:ifnotequal>large eggs<core:ifnotequal object1=""><br />1 </core:ifnotequal>teaspoon vanilla<core:ifnotequal object1=""><br />1 1/2 </core:ifnotequal>cups all-purpose flour<core:ifnotequal object1=""></core:ifnotequal><core:ifnotequal object1=""><br />1 </core:ifnotequal>teaspoon baking powder<core:ifnotequal object1=""><br />1/2 </core:ifnotequal>teaspoon salt<core:ifnotequal object1=""><br />1 </core:ifnotequal>cup chopped pecans<core:ifnotequal object1=""><br />1/2 </core:ifnotequal>cup milk chocolate morsels<core:ifnotequal object1=""><br />1 </core:ifnotequal>cup plus 2 Tbsp. miniature marshmallows<br /><br /><span style="font-weight: bold;">Directions:</span><br /><!-- end class="rcpdetail" --> <!-- PREPARATION --> 1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.<p>2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.</p><p>3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.</p><p>4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.</p><p>5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks</p>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0tag:blogger.com,1999:blog-3099367729960553568.post-67355230264330305042008-01-11T15:07:00.000-08:002011-08-30T12:10:52.003-07:00Chocolate PB Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVT1dMd59MDl08KUtIQACydUcPREu7rvABmm6oiFh4GjdpmHgFClziek5-6bCUxypLvnlHP_1MhfwaSv8iAlW_QHczJXA4_Nj2QoOFtFt0v5vQhZvAOK8fLj-Ji3hilHn0nfllEUSPmFg/s1600-h/DSC_0092.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVT1dMd59MDl08KUtIQACydUcPREu7rvABmm6oiFh4GjdpmHgFClziek5-6bCUxypLvnlHP_1MhfwaSv8iAlW_QHczJXA4_Nj2QoOFtFt0v5vQhZvAOK8fLj-Ji3hilHn0nfllEUSPmFg/s320/DSC_0092.JPG" alt="" id="BLOGGER_PHOTO_ID_5154345281773800658" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><span id="BasePageSummaryPlaceholderControl1"><div id="ingredients"><div class="table-row-gray"><div class="column1"><div class="textarea">1 pkg. (2-layer size) devil's food cake mix </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 cup cold milk </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 pkg. (4-serving size) vanilla Instant Pudding </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/2 cup peanut butter </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1-1/2 cups thawed Whipped Topping </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 4 squares BAKER'S Semi-Sweet Baking Chocolate </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/4 cup peanuts<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Pre-heat <span id="BasePageSummaryPlaceholderControl1">oven to 350°F.<br />2. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 min. (Cupcakes need to still be warm to fill.)</span><br /><span id="BasePageSummaryPlaceholderControl1">3. Pour </span><span id="BasePageSummaryPlaceholderControl1">milk into medium bowl. Add dry pudding mix. </span><span><span id="BasePageSummaryPlaceholderControl1"><span><span id="BasePageSummaryPlaceholderControl1"><span><span id="BasePageSummaryPlaceholderControl1"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Gy6cD1xZ4Ls2en9IhWwGL4sU9qCOsgv1YKp7Mb-82qUzSq_cf_VlOUIerELSvTpIGE_iU6IX1VbXNM9rObrXDI7_Q1e57umat0dxGU82vS3w78tdFLq7ho1bLXJUCopKosT70YBNUmU/s1600-h/DSC_0070-1.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Gy6cD1xZ4Ls2en9IhWwGL4sU9qCOsgv1YKp7Mb-82qUzSq_cf_VlOUIerELSvTpIGE_iU6IX1VbXNM9rObrXDI7_Q1e57umat0dxGU82vS3w78tdFLq7ho1bLXJUCopKosT70YBNUmU/s200/DSC_0070-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5154345509407067362" border="0" /></a></span></span></span></span></span></span><span id="BasePageSummaryPlaceholderControl1">Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. of the filling.</span><br /><span id="BasePageSummaryPlaceholderControl1">4. Microwave </span><span id="BasePageSummaryPlaceholderControl1">whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.</span><br /><span id="BasePageSummaryPlaceholderControl1">5. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.<br /><br /><span style="font-weight: bold;">Review:</span><br />very yummy, if you like the peanut butter chocolate combo then you will LOVE these. A big hit with the chocolate lovers of my family. </span><br /></div> </div> </div> </div></span>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com3tag:blogger.com,1999:blog-3099367729960553568.post-74935414265027365832007-12-18T10:47:00.000-08:002011-08-30T12:10:52.019-07:00Oatmeal Chocolate Chunk Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXrtEo9l82r7k5YTYfkmcnUehhbmgM94KLUPq80Fi836rdwjgRTuB-23FBkgB3lDsV6cYDudI90dOv-b1n7YkkfLIZlD-kM8zMqjflHkeX0CiqC0wNETU2jTVMzDgmtF6NerTLNKhzIA/s1600-h/a.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXrtEo9l82r7k5YTYfkmcnUehhbmgM94KLUPq80Fi836rdwjgRTuB-23FBkgB3lDsV6cYDudI90dOv-b1n7YkkfLIZlD-kM8zMqjflHkeX0CiqC0wNETU2jTVMzDgmtF6NerTLNKhzIA/s320/a.jpg" alt="" id="BLOGGER_PHOTO_ID_5145451634848636786" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><core:ifnotequal object1="">1 </core:ifnotequal>cup butter, softened<br /> <core:ifnotequal object1="">1 </core:ifnotequal>cup firmly packed brown sugar<br /> <core:ifnotequal object1="">1/2 </core:ifnotequal>cup granulated sugar<br /> <core:ifnotequal object1="">2 </core:ifnotequal>large eggs<br /> <core:ifnotequal object1="">2 </core:ifnotequal>teaspoons vanilla extract<br /><core:ifnotequal object1="">2 </core:ifnotequal>cups all-purpose flour<br /> <core:ifnotequal object1="">1 </core:ifnotequal>teaspoon baking soda<br /> <core:ifnotequal object1="">1/2 </core:ifnotequal>teaspoon salt<br /> <core:ifnotequal object1="">3 </core:ifnotequal>cups uncooked regular oats<br /> <core:ifnotequal object1="">1 </core:ifnotequal>package semisweet chocolate mega morsels<br /> <core:ifnotequal object1="">1 </core:ifnotequal>cup chopped toasted pecans<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Preheat oven to 350°.<br />2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhld_C4U-iRPXvXwTDq_ms4v4fdMRWc9EgD1rU6z7yboLzu-cxQw34_ditsCUPmW2vVZZLKQqirxoOqHj9Z-XO8oP4FqTOZDiAajHUuTTKmh8YSGs6SfbwgURl6GXhfyid69Ny0zlkfpkE/s1600-h/DSC_0073.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhld_C4U-iRPXvXwTDq_ms4v4fdMRWc9EgD1rU6z7yboLzu-cxQw34_ditsCUPmW2vVZZLKQqirxoOqHj9Z-XO8oP4FqTOZDiAajHUuTTKmh8YSGs6SfbwgURl6GXhfyid69Ny0zlkfpkE/s200/DSC_0073.JPG" alt="" id="BLOGGER_PHOTO_ID_5145451282661318498" border="0" /></a>3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, bakingsoda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.<br />4. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.<br /><br /><span style="font-weight: bold;">Review:</span><span>The mix of the creamy chocolate, the crunch of the nut and the texture of the oatmeal, make these cookies so very delicious. You must try a batch to see for yourself :)<br /></span>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com1tag:blogger.com,1999:blog-3099367729960553568.post-51852515726485716712007-12-16T10:39:00.000-08:002011-08-30T12:10:52.046-07:00Oreo Truffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5W4DUE4LkNL3S8Guv4aYsVBCH1hUgaZNDFtitrVvWLkUuGvefL1ujf6xjnybn00U2VimV2Glm2ku2yuxf9dWZq4UE0VTBs8XaNgAa2oTh2d4HOYJJEgEKs79axpXbn7bCD6ymzCvB2rw/s1600-h/DSC_0077.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5W4DUE4LkNL3S8Guv4aYsVBCH1hUgaZNDFtitrVvWLkUuGvefL1ujf6xjnybn00U2VimV2Glm2ku2yuxf9dWZq4UE0VTBs8XaNgAa2oTh2d4HOYJJEgEKs79axpXbn7bCD6ymzCvB2rw/s320/DSC_0077.JPG" alt="" id="BLOGGER_PHOTO_ID_5144645503846915762" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><span id="BasePageSummaryPlaceholderControl1"><div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 pkg. Oreo Chocolate Sandwich Cookies, finely crushed </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted </div> </div> </div> </div></span><br /><span style="font-weight: bold;">Directions:</span><br />1. Finely crush cookies to a fin crumb<br />2. Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls<span style="font-weight: bold;">.<span style="font-weight: bold;"><br /></span></span>3. Dip <strong style="font-weight: normal;"></strong>balls in melted chocolate; place on waxed paper-covered baking sheet. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggysFkrRPRIQIpVoKIeddb3YPUlDFs00yEZgNpYMq6B18tFq677_XG4-VINXiLVixB7I-Uf0GoIjSo1LAaMWVfqcDdBVHVLgDJ8IQy-FxjcjAQAuV5mTDX8U3189MzVBqzywcLbU_sttk/s1600-h/DSC_0072.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggysFkrRPRIQIpVoKIeddb3YPUlDFs00yEZgNpYMq6B18tFq677_XG4-VINXiLVixB7I-Uf0GoIjSo1LAaMWVfqcDdBVHVLgDJ8IQy-FxjcjAQAuV5mTDX8U3189MzVBqzywcLbU_sttk/s320/DSC_0072.JPG" alt="" id="BLOGGER_PHOTO_ID_5144645856034234050" border="0" /></a>(Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs or other decoration such as holiday sprinkles or nuts. <strong style="font-weight: normal;">4. Refrigerate </strong>1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. <br /><br /><span style="font-weight: bold;">Rating:</span> Soooo yummy! If you are a chocolate lover then you will go crazy for these. These disappeared quickly at my Christmas party.Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com1tag:blogger.com,1999:blog-3099367729960553568.post-69959798074713157862007-11-12T12:48:00.000-08:002011-08-30T12:10:52.070-07:00Pumpkin Chocolate-chip Squares<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQg6XFHU2TbduvBRtAhVj2yAshHhxZZAYh9CUAJl0-kuSpcrzWEKzzPOw9qYFKAidEuELAKlHZ0hPTC1utBG3PQKkbzSYHWsFsTixm_CM7kbPsWb4EEI3C9cgIMVWZsxrqlavZNoRRNQ/s1600-h/DSC00034.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQg6XFHU2TbduvBRtAhVj2yAshHhxZZAYh9CUAJl0-kuSpcrzWEKzzPOw9qYFKAidEuELAKlHZ0hPTC1utBG3PQKkbzSYHWsFsTixm_CM7kbPsWb4EEI3C9cgIMVWZsxrqlavZNoRRNQ/s320/DSC00034.JPG" alt="" id="BLOGGER_PHOTO_ID_5132046881969238642" border="0" /></a><span style="font-style: italic;">by Martha Stewart</span><span style="font-weight: bold;"><br /><br />Ingredients:</span><br />2 cups all-purpose flour<br />1 tablespoon pumpkin-pie spice<br />1 teaspoon baking soda<br />3/4 teaspoon salt<br />1 cup (2 sticks) unsalted butter, room temperature<br />1 1/4 cups sugar<br />1 large egg<br />2 teaspoons vanilla extract<br />1 cup canned pumpkin puree<br />1 package (12 ounces) semisweet chocolate chips<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. <span>Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.<br /><br /></span><span>2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.<br /><br /></span><span>3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.<br /><br /></span><span>4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.<br /><br /><span style="font-weight: bold;">Review:<br /></span>I didn't have a 9X13 pan, instead I used a 9X10 pan so my squares came out thicker...and I definitely advise against making these thicker since they became more prone to crumbling and it was too much chocolate in one bite. they are definitely yummy but make sure they are cooled all the way before serving-there is a distinct difference in taste between the non-cool and the cool squares. enjoy!<br /></span><a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=1528d3deb6a0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=pumpkin%20square&rsc=ns2006_m10"> </a>Melissahttp://www.blogger.com/profile/17299037984399630209noreply@blogger.com0