Brittany wrote this on 29 November 2015
This stuff is awesome. End of story.
Lots of you probably grew up with these treats during the holidays, and too, probably have your own recipe to make it. However, for those of you who, like me, missed out on a childhood with cracker toffee, I will save your holiday season by giving you this. It has the unfortunate nickname of being called ‘Christmas Crack’ but I have to say, its rather fitting.
There are less than 5 ingredients, if you skip the sprinkles. Cheap to make and easy to do, it makes a huge pan so you can serve it at a party AND give some away to your piano teacher or favorite neighbor. It is so darn festive it is re-DONK-ulous. My kids help make them too, although I keep them away from the hot toffee portion of the recipe. They help lay out crackers, sprinkle chocolate chips, and sprinkle…well…sprinkles.
These are forever a part of my holiday traditions now and if you spend ANY amount of time with me this Christmas season, there is a 100% chance that I will serve these to you at some point. If I spend time with you and YOU serve me some? Even better. Merry Christmas everyone!
Christmas Cracker Toffee Treats
1 1/2 sleeves of soda crackers, such as Saltines
1 c (2 sticks) butter
1 c packed brown sugar
1 (10 oz) bag of semi-sweet or dark chocolate chips
holiday sprinkles, optional
Preheat the oven to 350.
Line a half sheet pan (jelly roll pan, cookie sheet) with parchment paper, letting it extend over all the edges. In a pinch, you can use foil too, but be sure to spray the foil very well with cooking spray. Line the pan with crackers, taking care to set them edge to edge and cover the pan well with no gaps. In a small saucepan, combine the butter and sugar over medium heat. Melt the butter, then bring to a slow boil. Let bubble for 2 minutes, then immediately pour over the crackers. Carefully spread the toffee evenly over the crackers, working quickly so the toffee doesn’t harden. Pop the pan in the oven and bake for 5 minutes. The toffee will spread, bubble a LOT, and get slightly darker. Watch it so it doesn’t start to burn! Remove from the oven, let the crazy bubbling stop and then sprinkle the entire bag of chocolate chips evenly over the toffee. Let the chocolate sit for a few minutes and melt, then carefully just spread the melted chocolate over the pan. Let sit at room temperature for several minutes to cool, then set the whole pan in your fridge (if you live where its cold, set it on your porch, in your garage, etc) to cool completely. When it is good and cold, simply lift the parchment paper off the pan and set the whole thing in a cutting board. With a large knife, cut the treats into desired shapes-I like them irregular like broken shards-and serve! Store in the fridge so they stay firm. Enjoy!
Brittany wrote this on 11 November 2015
Some recipes taste just like they sound and this is one of those recipes. You expect them to be soft, pillowy cookies that are moist and rich, but chocolatey too. And they are. All of that. Exactly that. *sigh* So cozy. I tend to prefer my cookies chewy and crispy, but there is always room to branch out. I have been wanting to add a soft batch chocolate chip cookie to my recipe library, and these have been perfect every time. Plus, THERE IS CREAM CHEESE IN THEM! A detail that speaks for itself, obviously, but I thought I would write it in all caps anyway.
Speaking of cozy, we are in the middle of a giveaway right now! Enter to win snuggly, handmade items by Pine Tree Goods, and if you are one of the two winners, these cookies will just complete the whole scene. Cozy cowl or mittens + warm cookies = a good good day. Heck! If you don’t win, these cookies will make you feel better! So its all good. They have to be chilled before they bake so you can mix them up now, and then bake them when you get home from work/school/errands tomorrow!
A few things to remember about these: Don’t skip the ‘chill in the fridge’ step, and don’t add more cream cheese than it calls for. I may or may not have done both of these things at various times, and both ended in an unfixable disaster. More cream cheese creates soup, not cookies. And not chilling the dough makes soup, not cookies. Follow the recipe and all will be well. Go figure! Soft Batch, Cream Cheese Chocolate Chip Cookies
Recipe adapted from here.
1 stick (1/2 c) softened butter
1/4 c cream cheese, not fat free or spreadable
3/4 c brown sugar
1/4 c sugar
1 tsp vanilla
2 1/4 c flour
1 tsp baking soda
2 tsp cornstarch
pinch of salt
2 c dark or semi-sweet chocolate chips
In a large mixing bowl, or in the bowl of a stand mixer, combine butter and cream cheese until creamy and mixed VERY well. Add the sugars, vanilla, and egg, mixing well after each addition and scraping down the bowl between. When thoroughly combined, add the dry ingredients and mix well. Gently stir in the chocolate chips. Refrigerated dough until very cold or scoop dough into a sprayed or lined cookie sheet and THEN chill. The key here is to bake the dough COLD. Bake at 350 for 9 minutes, or until the edges are brown and the centers are still soft. Let cool on the pan until just warm, then remove to a cooling rack. Cookies keep sealed at room temp for 3 days or frozen for several months. The dough can also be portioned into cookies and then frozen to be baked later. Just let the frozen dough balls defrost in the fridge for a bit before baking. Enjoy!
Brittany wrote this on 26 October 2015
You may have already noticed that I don’t have a recipe on this blog for caramel rolls or cinnamon rolls. After several years of posting recipes, I decided to remedy that fact. Honey Buns are the closest I have come, and as good as they are, sometimes you just need a good, gooey, caramel laden treat.
These are those. Or this is them. Or that is thus. Caramel laden treats. Right here.
I haven’t always been a baker of Monkey Bread. I didn’t grow up eating it, and had no idea of its existence until college. However, sometime in the last few years, after seeing various kinds plastered all over Pinterest, I figured I better find a master recipe to keep in my menu arsenal. Nothing fancy, nothing pumpkin spice or that trendy salted caramel, and no crazy amount of extra steps. Just a straight up, classic and easy recipe.
Ok fine. To be completely transparent with all of you, I am going to have a house full of guests at Christmas and I really wanted to get this dish down pat so that I can serve it with ease to a crowd. Ulterior motives, yes, but it all leads to the same thing. Really good Monkey Bread.
I tried several (Oofdah! Recipe testing for this was tough!) and made adjustments as I went based on personal taste and preference. For example, most recipes call for canned biscuits as the bread in here, but the texture of actual bread dough is SO much better and much less salty. It is just as simple to use, but less expensive, and you get a better quality to your food. So in the end, I just kind of went with the basics and kept it simple. Turns out that is what makes this the best.
Fresh out of the oven and ready to be turned out! Careful! Its hot!
Classic Monkey Bread
2 lbs (loaves) frozen bread dough, thawed
1 c granulated sugar
2 tsp cinnamon
1/2 c (1 stick) butter
1/2 c brown sugar
Preheat the oven to 350 degrees. Butter a bundt pan and combine the white sugar and cinnamon in a small bowl. Cut each bread dough loaf into 16 pieces and toss the pieces in the cinnamon and sugar. Shake off the excess and place them evenly in the bundt pan. Meanwhile, in a small sauce pan, warm the butter, brown sugar, and 1/2 c of the leftover cinnamon/sugar mixture. Heat over medium heat until it JUST comes to a boil. Immediately remove and carefully pour evenly over the bread dough pieces. Bake for 30 minutes until risen and evenly browned. Remove from the oven and carefully invert onto a deep plate or platter to catch the extra caramel! Let cool a bit and enjoy!
Brittany wrote this on 19 October 2015
As I type this post, I am sitting at my dining room table and gazing out the window. Now that hurricane Joaquin is gone and the rain has stayed away from South Carolina for a week, we have dried out a bit and the leaves are starting to turn. I could sit here and stare at the trees all day, provided there were plenty of snacks within arms reach. There is quite a nip in the air (a bit odd for this time of year in the South), but this Minnesota gal is thrilled. My friends, it actually feels like fall here right now and I am positively giddy.
While some people crave cozy casseroles, hearty soups, and pumpkin spice lattes at this time of year, I have been craving granola.
Is that weird?
I’m not sure why, but every time I have seen it in the store, I commence to drooling. Its embarrassing really. I see those toasted oats and nuts studded with colorful dried fruits and it sets my stomach to growling. I refuse to buy it because I can make it so easily, but I haven’t had time. This past weekend I was sure to MAKE time, and after a lot of experimentation, I made exactly the kind of granola I have been yearning for.This version is crispy, but not so crunchy that it will shake loose a filling. Its spiced, but just enough to add a fantastic warmth to the food, not enough to overwhelm. And the maple? Gaaaah. Its lovely. When you bake this it will smell like your house has been invaded by a stack of syrup drowned pancakes, but the end result is much more subtle.
If you have never made granola at home before, I highly recommend giving it a try. It is ridiculously easy and you can customize it to your own tastes. In addition, it is just fun to share with people. Throw it in a jar with a ribbon around the top and VOILA! Instant gift. It would be a fantastic thing to bring to the host or hostess of a party this holiday season instead of the usual bottle of wine. Personally, I would rather have granola under the tree than a reindeer sweater so consider sending some to long lost relatives. It travels well and smells so good, it will make the security dogs at the post office go berserk! Because nothing says ‘I love you’ like crunchy, nutty, cinnamon-y food. Right? I thought so.
Several weeks ago we made homemade almond milk here at our house. We had quite a bit of ground almonds leftover after draining off the ‘milk’ so we dried them out in the oven and stored them in the freezer until we could decided what to do with them. They were PERFECT in this granola, so keep that in mind if you make your own almond milk!
Preheat the oven to 300 degrees.
In a large bowl, add:
2 c rolled oats
1 c ground almonds or almond flour
1 c sliced almonds
2 tsp ground cinnamon
1/4 c brown sugar
Mix all ingredients together until thoroughly blended.
In a glass measuring cup, combine:
1/4 c coconut, canola, or grapeseed oil
1/3 c pure (real) maple syrup
1/2 tsp maple extract
Mix and pour over oat mixture. Combine well, making sure the moisture is evenly distributed. This will take a bit. Dump onto a dry, unlined sheet pan and spread out into an even layer. Toast in the oven for 15 minutes, stir well, toast for another 15 minutes, stir, and toast final 15 minutes. The granola should be dry and crunchy and slightly browned. Remove and let it cool on the pan. It will continue to crisp a bit as it cools. Once cool, feel free to add the dried fruits of your choice. Cranberries are especially fantastic with this. Store in an airtight container.
Brittany wrote this on 8 September 2015
We get her as a house guest for a few months while she finishes settling into employment here on the East Coast. We kind of love it and while there are always adjustments with long term visitors, most of the adjusting is happening on her end, I assure you. To go from living on your own in downtown Seattle, to sharing a house with three kids in the steamy South is quite the change of scenery. My sister is a very healthy eater, skipping dairy due to an allergy and avoiding gluten because she just feels so darn better when she does! She does regular workouts, she runs, and is currently training to be a personal trainer while simultaneously working full time.
In short, she is my hero.
Here at our house, we generally eat…okay. My husband and I don’t drink pop, we limit fruit juice with our kids, and the majority of bread in our house is whole grain. We like natural sweeteners, low fat dairy, and snack on whole fruits and fresh veggies as much as we can. Ultimately, we just do our best, because that is all we can do, right? And most of the time, thats good enough.
But I know that my sister misses her pristine diet. She never complains, but I kinda like the gal so I try to accommodate her as well as I can. The dairy free thing is no problem, but cooking gluten free is not my normal practice. I do it, but not exclusively. Enter-THESE MUFFINS! Everyone should be able enjoy a good spiced muffin in the fall and these darlings are my contribution. I bake them up (beat my kids away from the kitchen with a stick because they try to steal them) and tuck them in the freezer just for her! My next gluten-free endeavor? Pumpkin muffins!!Gluten Free Zucchini Spice Muffins
1 c sugar, granulated or raw
1/2 c canola, coconut, or grapeseed oil
1/4 c unsweetened applesauce
1 tsp vanilla
Whisk together above ingredients until smooth.
1 1/4 c all-purpose GF flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 1/2 tsp cinnamon
1/2 tsp EACH of ground ginger, cloves, and nutmeg
Mix two or three times (it will not be combined yet) and add:
1 small zucchini, shredded
1/2 c dried, unsweetened cranberries
1/2 c chopped walnuts
Continue to fold together until combined but JUST MIXED! Bake in paper lined muffin cups at 350 degrees for 15 minutes, or until set and a toothpick inserted in the center comes out clean. Cool on a wire rack and enjoy!
Brittany wrote this on 31 August 2015
I could tell you that these brownies are the chewiest, gooiest brownies you will ever eat, but that wouldn’t do them justice. I could tell you that people gasp when they see them (they are that decadent) and that they will be devoured faster than any other treat, but you need to see that for yourself. I could tell you that while they look a bit complicated, they really are fairly easy with only an extra step or two, but you should just make them.
Well, hey! Look at that! I guess I did have adequate words to tell you all of that!
But gosh darn it, its true. I have been making these brownies for over a decade and they have come along with me to many a pot luck and game day party. I have tucked them in lunches and sent whole batches with my husband to share at work. I have served them at Christmas parties and barbecues. Always the same. Always good. Always scrumptious. I don’t cook with mixes all that often (Actually, I just realized I have another recipe coming up that uses a mix… ), but sometimes I need the time saver and convenience the most at that moment. Ere go, one of the reasons I have been making these for so long.
3/4 c sweetened condensed milk, divided
1/4 c canola or grape seed oil
1/4 c milk
1 box devils food cake mix
1 jar (7 oz) marshmallow fluff
3/4 c peanut butter chips
Preheat the oven to 350 degrees. Lightly spray a 9X13 inch baking pan and set aside.
In a large bowl, using a hand mixer or stand mixer, combine 1/4 c of the sweetened condensed milk and the next 4 ingredients. The batter will be VERY sticky! Spread 2/3 of the batter in the bottom of the prepared pan. The layer will be thin, but keep at it! Bake for 10 minutes, until just set. Meanwhile, combine the remaining 1/2 c of condensed milk and the marshmallow fluff until smooth. Fold in the peanut butter chips. When the crust comes out of the oven, pour on the marshmallow mixture and carefully smooth and spread to the edges. Drop the remaining chocolate batter evenly over the marshmallow stuff. Gently swirl with a toothpick, if desired. Its all pretty thick, so you just want to make sure everything is even. It will all bake together anyway. Return the pan to the oven and bake for an additional 25-30 minutes, or until dry and set in the middle. Let brownies cool almost completely and cut into SMALL squares. These are UBER rich so resist the urge to make them giant and ere on the smaller side. Besides….you know you are going to eat two anyway….
Brittany wrote this on 3 August 2015
I am having a major case of writers block right now.
I keep staring at this picture of sweet, warm, peach cobbler and all witty and inspiring thoughts are replaced with the desire to lick the screen. So far, I have resisted.Generally, cobblers have a biscuit or scone like topping on them, but many versions, including those seen here in the South, are topped with more of a batter. My recipe is kind of a cross between the two. I don’t like my topping to be hard like a biscuit, but I don’t want it cake-like either. This is a good balance that ends up wonderfully thick and crisp, but not heavy. It is also fantastically easy to make and doesn’t require anything more complicated than just mixing. SCORE!
But greatness (or great recipes) are not without their complications! My biggest issue with this treat was getting the underside of the topping completely cooked. It kept turning out gooey and doughy and the edges would be too dark. NOT good eats. But after dozens and dozens of cobblers over years and years of baking, I fixed it. Now, easily one of my favorite desserts to make, this cobbler is perfectly delightful. The fact that peaches are in season right now just happens to make this even better. Take advantage of it, people!
Yes, you can make this with pears or plums, but anything firmer-say, apples- wouldn’t quite work. The fruit wouldn’t be cooked in the time the topping was baked. Stick to juicy stone fruits, but feel free to stir in a bit of berries to give it some variation. As for me, I like it classic. Classic and peachy. Peachy and juicy. Juicy and sweet.The BEST Peach Cobbler
I have no idea if cinnamon is a classic cobbler ingredient, but my Mom taught me to ALWAYS put a bit of cinnamon with peaches. And so I do! Because she was right. The warm spice isn’t overpowering or even really noticeable. It just pairs so well here you won’t want to leave it out!
8 large ripe peaches, cored and cut into 8ths
1/4 c flour
1/4 c sugar
1 tsp cinnamon
1 c flour
2 T cornmeal
1 c sugar
1 1/2 tsp baking powder
large pinch of salt
4 T (1/2 of a stick or 1/4 c) of room temp butter
Preheat the oven to 375. Spray or butter a large, 9X13 glass baking dish. In a large bowl, gently mix the filling ingredients, tossing until mixed and evenly coated. The juices of the fruit will help it all coat. Dump into prepared baking dish and snuggle all the fruit down until its even. In the same bowl, mix the dry ingredients of the topping together. Add the butter and eggs and mix with a spoon until smooth and it forms a stiff batter. Drop by large dollops all over the top of the fruit, spreading a bit to cover as much area as you can. The batter will spread and cover wonderfully as it bakes! If desired, sprinkle a tablespoon of granulated sugar over the top, just to give it a bit of sparkle!
Place in the preheated oven and bake for 30 minutes, or until evenly golden brown and bubbly in the center. Remove and let cook for at least a half an hour so that the filling sets a bit. Too hot makes for a messy cobbler on your plate (not a bad thing, just not as easy to serve). Serve warm, room temp, or even cold. Vanilla ice cream on the side is always a good thing.
Brittany wrote this on 20 July 2015
Yes, I am choosing to open this post with that statement because that is what immediately comes to mind as I write this. It practically wraps your house in a hug. As cheesy as that sounds, its absolutely true. Make no mistake that it will totally lift your mood to have this baking in your oven.
Due to the fact that our household goes through a LOT of bananas, it stands to reason that we will occasionally have overripe fruit on our hands. I never count this as a burden… All you have to do is type ‘banana’ in the ingredient search option on the right side of this screen to find out how much I like to bake with them. Like, really enjoy baking with bananas. A few months ago, when trying to decide what to throw together with my extras, I decided to just start paging through my cookbooks to find something new. My kids got into the hunt and they unanimously agreed that these chocolate chip banana bars were the obvious choice.
The flavor of these bars, though similar to a banana bread, have the added bonus of butter (mmmmm…..buttaaaaaaah…) They are moist and rich and deserve a plate and fork. I’ve made them several times in the last few months and they are reliable and delightful and wonderful. A fantastic treat to bring to a game night, pot luck, or to just bake on a rainy weekend! Enjoy friends!
What is YOUR favorite banana baked good??
Chocolate Chip Banana Bars
Recipe adapted from BHG
These bars are so moist, they only last a day or two at room temperature. Store them in the fridge to get an extra day out of them, or better yet, wrap each bar individually in plastic and freeze for later. Usually, I make them for a crowd and make them the day of the event for best results. Or I bake them for no reason and just eat them all….
3/4 c (1 1/2 sticks) room temperature butter
1/2 c brown sugar
3 small bananas
1 tsp vanilla
2 c flour
2 tsp baking powder
pinch of salt
1 c chocolate chips
Preheat oven to 350 degrees. Lightly spray an 11X14 glass pyrex dish.
Cream the butter and sugars together in the bowl of an electric mixer until smooth. Add the bananas, egg, and vanilla, and beat until fruit is mashed and mixture is combined. Add the flour, baking powder and salt and mix until just combined, scraping the sides of the bowl if necessary. Fold in chocolate chips by hand. Spread the thick batter evenly into the prepared pan, and bake at 350 degrees for 30 minutes, or until golden brown. Remove from the oven and let cool. These are great when they are just slightly warm, but room temp is good too!
Brittany wrote this on 1 April 2015
I did not grow up eating these at Easter and as a child, thought they were some foreign kind of food that was only mentioned in nursery rhymes. Now that I am older and have access to Google, I love the story behind them. I started making them Easter weekend several years ago, but that new tradition kind of disappeared. In the last six years, on, just before, or just after Easter weekend, I have had a baby (twice), moved (twice) or been out of the state due to celebrations of previous baby births. I am crossing my fingers that the drama during this holiday in the future is limited to the celebration of the risen Christ, since neither moving or additional children are in our plans.
This recipe happens to be from Ree Drummond, The Pioneer Woman. I followed it exactly with no tweaking. If you are new to yeast breads and regard them as a rather scary endeavor, this is perfect for you. No kneading or guessing about how much flour. It is straight forward instructions and a very forgiving recipe. I highly recommend giving them a try. I also suggest that you eat one right out of the oven, with no frosting. Yeasty and wonderful!
Hot Cross Buns
For The Buns:
2 c whole milk
1/2 c oil-I recommend canola or grapeseed
1/2 c sugar
2 1/4 tsp active dry yeast (this is exactly one little package)
4 c flour + 1/2 c for later in the recipe
1 tsp baking powder
1/2 tsp baking soda
2 big pinches of salt
1/4 c sugar
1 tsp cinnamon
1/2 c raisins or currants-I use raisins because I always have them on hand and they are easier to find in the supermarket
For The Icing:
1 egg white
To make the rolls, combine the first three ingredients in a large saucepan. Place it over medium heat and stir occasionally, without letting it burn, until hot (not boiling please!) Remove from heat and set aside to cool until its only warm. When it is no longer hot, sprinkle the yeast over the top, add the 4 cups of flour, and stir until combined. It will be a very soft, sticky dough. Leave it in the saucepan and let it sit, covered loosely with a towel or plastic wrap, for an hour. Add the last 1/2 c of flour, the baking powder and soda, and the salt. Mix well.
Cover a sheet pan with parchment paper, or very lightly oil it. Set aside. Lightly flour your VERY CLEAN countertop and pull the dough down onto the surface, pressing all around to flatten the dough a bit. Combine the last 1/4 c of sugar and cinnamon and sprinkle one third or so onto the dough, along with a little less than half the raisins. Fold the dough in half and press and flatten, squishing the raisins and cinnamon/sugar inside. Sprinkle on more raisins and cinnamon and sugar and repeat. Repeat a third time, pressing gently to ‘mix’ the raisin mixture in layers inside. Pinch off a golf ball sized piece of dough and gently roll it into a ball, pinching the edges together at the bottom of necessary to form a smooth ball. Place on the prepared sheet pan. Continue until the pan is full, placing the rolls at least 2 inches apart, and cover lightly. Set aside to rise in a warm place until very puffed. I like to set them in the sunshine in front of a window!
Preheat oven to 400 degrees. With a fork, beat together one egg and a splash of water to make an egg wash. Brush the tops and sides of the buns with the egg wash and bake for 20 minutes, or until the buns are a nice golden brown. They smell so good!!!
Allow to cool on a cooling rack, but only after you have eaten one or two of them warm. So. Amazing. Don’t frost them too soon, or it will all melt off! When they are just barely cool, combine the egg white with enough powdered sugar to make a super crazy thick frosting. How much will depend on the size of your egg. Add a tiny splash of milk until you get the consistency you want. Make sure the frosting is thick enough to stay on the buns! Spoon or pipe the frosting in a ‘cross’ shape on top of your Hot Cross buns. Enjoy!
Brittany wrote this on 24 March 2015
About a bazillion years ago, a sweet southern woman served me this kind of baked, scalloped, pineapple, bread, thing. I was hooked. I have no idea what she called it, but we ate it with breakfast and I have been dreaming about it ever since. With a holiday coming up that has a meal traditionally centered around ham, I thought this was the perfect time to bring that tasty memory to reality.
To be honest, I don’t really remember if this is anything like the version I ate all those years ago, but I love it so much I don’t really care anymore. This stuff is addictive. In the past few weeks, I have eaten it with burgers, breakfast, and yes, some roasted meat. All good. All very very good. It is like the jack-of-all-trades of the side dish world. I’ve seen this wonderfulness served with Thanksgiving dinner as well as brunch. It is at home alongside quiche as well as barbecue. And yes, you can be sure it will be crazy good with that ham you will be making in a few days.
1 stick of butter (1/2 c) of softened butter
1 c sugar
1 tsp vanilla
1-20 oz can of chunked pineapple, drained
1 small loaf of french bread, cut into 1 inch chunks (4-5 cups)
Preheat the oven to 350 degrees and spray or butter a small casserole dish or glass 9X9 dish. In a large bowl, cream together butter and sugar until incorporated. Add the eggs and vanilla and beat until smooth. Fold in the pineapple and the bread cubes until well mixed and bread is coated. Pour into greased dish and spread evenly. Bake until bubbly in the center and golden brown on top, 35-40 minutes. Enjoy!
Brittany wrote this on 19 March 2015
Come to think of it, this may be true across the board with adults as well as kids, hence our continued obsession with all things ‘on a stick’ at the summer festivals. But there is something incredibly appealing about being able to walk and munch at the same time. Is it because finger foods are so cute? Its fun? We like doing two things at once? Whatever the reason, these cheesy little pockets of goodness satisfy that need we all have to multitask.
Made with convenient, ready-made pie crusts, this dinner/lunch comes together faster than you would think. They are just a tiny bit spicy, but not enough to turn anyone off. Crispy and gooey and warm and satisfying. A portable little meal. Perfect for to enjoy while vacuuming. Or folding laundry. Or walking the dog…
Find the recipe and more photos over on the Columbia City Moms Blog website.
Brittany wrote this on 12 March 2015
My Mom made these cookies all the time when I was growing up and they were always one of my favorites. The irresistible crunchiness of the cereal in them is incredibly appealing to a kid, but when I recently tested a batch and served them to a crowd of adults, the response was overwhelming. Apparently, grown-ups like crunchy cereal in their cookies too! I thought that everyone made them until recently when I took a very un-scientific poll and discovered that no one I knew had ever had one before. So I decide to SHARE THEM WITH THE WORLD!
If you are wondering what they are like, imagine a chewy sugar cookie with LOTS of texture. They have just a bit of oatmeal in them to give them a nice heartiness, but the crispy crunch of the cornflakes makes them fun and kind of addictive. Like most cookies, these freeze particularly great so be sure to mix up a double batch and tuck a few away. Snuck into a lunch box for school or nibbled on with a late night cup of tea, they are equally scrumptious for the whole family. Don’t worry. I won’t make you share yours with the world.
You can use traditional rolled oats in this recipe, but the finer texture of the quick cooking just seems to work better here. To crush the cornflakes, place 1 1/2 cups in a zip top plastic bag and crush with your hands. You don’t want crumbs or powder, so just scrunch them up until there are no big flakes.
3/4 c (1 1/2 sticks) room temperature butter
1/2 c sugar
1/2 c brown sugar
1 tsp vanilla
1 3/4 c flour
1/2 tsp baking soda
1/2 c quick cooking oats
1 c crushed corn flakes (about 1 1/2 c from the box)
Preheat the oven to 350 degrees.
In a medium bowl, cream together the butter and the sugars. Add the egg and vanilla and combine. Stir in the remaining ingredients. Scoop by rounded teaspoonfuls onto a sprayed or parchment lined sheet pan. Flatten slightly with your hands, then bake for 9-10 minutes, or until just golden brown around the edges. Let cookies cool and set on the pan for a few minutes before removing them to a cooling rack. Enjoy!
Brittany wrote this on 3 March 2015
I have confessed previously-not sure when, but I know I did at some point in time-that I love all things citrus. I take after my Mother in that respect. It is true that I inherited her facial features and love of music, but my Mom also loves all things lemon, and that is what we are focusing on today kids.
When I was a young, we returned home from school to lemon bars, still warm on the counter, more times than I can count. If Mom was craving something sweet, she made lemon bars. They were the first treat I saw her make where you had to bake them twice and I thought that was just about the coolest thing ever. The bars were quick to throw together and it made a 9 inch square pan. With eight people in the family taking some, there were no leftovers for the next day. And she wouldn’t just make lemon bars. She made a killer lemon meringue pie (another scientific phenomenon that I though was so neat), but more often than not, she would pull out the recipe and just make the lemon filling. We would all spoon hot, freshly made lemon pudding into our bowls and rarely get around to actually rolling out a crust, or whipping up the egg whites she had saved after using the yolks in the custard. It was the rich, lemony-ness that she wanted and let me tell you. It is hard to beat a rich homemade lemon custard.
I still think of my Mom any time I see or eat a lemon bar. Which are generally at the same time because if I see it, you can sure as heck bet on the fact that I am going to eat it too. The smell of them baking reminds me of our family kitchen, and eating them almost always prompts me to turn to my children and say, “Do you know who else loves lemon bars? Namma!” The kids cheer and I laugh, hopefully passing along the same sweet memories I had as a kid. It is something special for my children to know; that they have things in common with their extended family, despite the dozen or so states that currently separate us. It makes them feel closer.
Although I can’t help but wonder if my Mom somehow just knows when I pull a fresh pan of lemon bars, hot out of the oven, and set them on the counter as my kids arrive home from school… Lemon Bars
I have said it before and I will say it again-I LOVE LEMON BARS. I have been making different versions of them for as long as I can remember, but only recently settled on this recipe. Go figure, it was the first one I ever scribbled down for myself to test, hoping that they would turn out since I had completely guessed at all the measurements. Over the years I started adding a bit of cream to the filling, trying to mellow out the tang a bit. I know there is no zest in here but trust me when I say that you won’t miss it. These are not a super crazy, take you an hour to make, kind of bar. They are as streamlined and simple as I could make them, without sacrificing flavor. I may post another recipe sometime, making a fancier, more involved bar. But for now, when I want lemon bars, I make these. They never disappoint.
1 1/2 c flour
1/2 c powdered sugar
1 stick of butter, barely melted
1 c sugar
1/4 c lemon juice (taste testers surprisingly preferred the flavor of the batch made with bottled lemon juice instead of fresh, but its your call)
1 T flour
1 T heavy cream
Preheat the oven to 350 degrees and lightly spray or grease a 9X9 inch pan, preferably glass.
Combine all the of the crust ingredients and press into the prepared dish, making sure the crust is even. Bake for 15 minutes. While the crust bakes, whisk all the filling ingredients together until smooth. When crust is done, remove the pan, give the filling one last whip, and pour the lemon mixture over the hot crust. Return the pan (carefully) to the oven and bake for another 15-20 minutes, or until the filling is JUST SET! Remove from the oven and let cool to room temperature. Cut into bars and dust with powdered sugar if desired. Store bars in the fridge for 2-3 days, tightly sealed.
Brittany wrote this on 23 February 2015
This farm was a very special place. It was often the location of summer family reunions and get togethers; the yard and nearby orchard overflowing with Aunts and Uncles and Cousins. During one such visit, the little girl’s Aunt Mary handed her a small, white plate with a big square of moist, green cake on it. It was covered with a fluffy cream that looked so light and airy it seemed to have been pulled right from the clouds above! The girl slowly picked up a fork and took a bite. As the rich, sweet confection hit her tongue, the little girl’s eyes grew round with wonder and delight!
“Aunt Mary! Pray tell, what is this amazing treat you have passed to me that is the color of spring leaves and 70’s avocado kitchen cabinets?! What angel led you to this enchanted cake made from magical ingredients?”
Aunt Mary smiled angelically and leaned down close to the little girl. “My sweet, sweet child,” she said. “This is, Watergate Cake.”
All of a sudden, the clouds parted and sunshine streamed down on us. The chorus of ‘Hallelujah’ began to play and soon rose to a thundering crescendo of praise! Watergate Cake! The little girl’s life was forever changed for the better and from that day on, she would remember that day as ‘The Day of the Watergate Cake.’
So maybe it didn’t happen exactly like that. But its pretty close to my first taste of this fantastic dessert. It doesn’t get much more retro and nostalgic than green cake made with instant pudding, so if you ever wondered about that dessert you ate years ago at the potluck in the church basement, this is probably it. It is another one of the ‘cheater’ recipes, as I call them, because it is made with boxed ingredients. However, in this case, there just is not a substitute. The very essence of this cake is rooted in childhoods of my generation and one bite will give you flashbacks of denim bell bottoms and polyester collared shirts. The fact that it tastes incredible is not lost on me and I STILL bring it to potluck dinners and serve it to crowds.
1 box white cake mix
1 (3 oz) box instant pistachio pudding
1 c oil
1 c gingerale, Sprite, or 7-Up
Preheat oven to 350 and lightly spray a 9X13 inch baking pan. Set aside. In a large bowl, beat all of the above ingredients for a solid minute until smooth. Pour into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. COOL COMPLETELY. While the cake cools, make the frosting.
1 (3 oz) box of instant vanilla pudding
1 1/2 c of milk
1 (8 oz) container of whipped topping, such as CoolWhip
chopped pistachios for garnish (optional)
Whisk the pudding and milk together until smooth and thick. Fold in the whipped topping. Pour it over the cake, spreading it smooth, and chill the whole she-bang until ready to serve. Top with chopped pistachios if desired. Enjoy!
Brittany wrote this on 2 February 2015
A few years ago I started adding bacon and chives to my regular Mini Corn Muffins. I still make them plain all the time and usually serve them with chili, salads, or just as a snack to munch on. But filled with extras, they make the perfect addition to a brunch buffet or breakfast. With the green of the chives and the chunks of bacon, they are more than a little tempting all piled up in a big basket. A nice, savory change of pace. And bite sized! How cool is that?! I decided to make them for a little get together I was at recently, but couldn’t shake the fact that they looked like they needed something extra. Hats of cream cheese? Yuppers. Perfect. All dressed up and ready for a party. It was my husbands idea to top them with bacon. I wanted to add some chives to the top for color, but bacon won out due to the enthusiastic and
threatening insistent cries of my family. Ultimately, you decide which you want to top them with!
These are so easy to bake up and top that you are going to want to make them for everything. Parties are an obvious choice, but set out with a spread for a bridal shower or baby shower, these are a fantastic, non-sugary appetizer that are irresistibly pop-able. They are also the perfect size for little fingers so try adding them to a table at a kids party, with or without the topping. Bursting with flavor and fantastic textures, these little bites of wonderfulness are definitely ready for their close-up.
Mini Corn Muffins W/Bacon, Chives, & Spicy Cream Cheese Whip
Top the mini muffins no more than an hour or two ahead of time. You can bake them up a day ahead and store them in an airtight container. Mix up the topping and chill it in the fridge until you are ready to use it and everything will be ready when you are.
Cook 1/2 lb of bacon and chop. Set aside several pieces for garnish. Preheat oven to 400 degrees and lightly spray a mini muffin tin.
Mix together in a medium bowl:
1/2 c sour cream
1/2 c buttermilk
1/4 c canola oil or grape seed oil
1 c white whole wheat flour or all purpose flour
1/3 c cornmeal
2 T sugar
1 1/2 tsp baking powder
pinch of salt
1/4 tsp ground black pepper
Mix all ingredients just until combined. Do not over mix.
Fold in 1 c frozen corn, thawed
2 T chopped fresh chives
Add most of the bacon, still reserving a bit for garnish on the tops.
Divide batter among the mini muffin cups and bake until puffed and golden, 9-11 minutes. This makes about 40 mini muffins so it may take two passes through the oven. Remove to a cooling rack.
4 oz cream cheese, softened
2 T sour cream
1 tsp bottled hot sauce
1 T honey
1 tsp milk
Whip all ingredients together until smooth. Pipe, spread, or dollop whip on the cooled mini muffins and garnish with reserved bacon, more chopped chives, or both! Can be made and assembled an hour ahead.