Double Batch

Necktie Sugar Cookies – A Baby Shower!

April 9, 2011 by Dianna

Today I had the great pleasure of hosting a baby shower for my dear friend Tiana. Before too long she’ll have twin boys keeping her very busy!

I used my favorite sugar cookie recipe (click on it if you want the recipe), piped on the royal icing and made some cute necktie cookies for the celebration. While the base color (in this case, blue or green) was still soft, I piped the white dots or stripes on. The white just ‘sank’ right into the colored tie. This is a great technique if you’re a little short on time (story of my life right now) and don’t have time for your base color to dry overnight before adding an accent.

Can’t wait to meet your little miracles Tiana!

Posted in Cookies | 1 Comment »

Wedding Cake Cookies

April 5, 2011 by Dianna

It was an absolute treat to make the favors for my sister-in-law’s bridal shower on Saturday!

I started by mixing up a few batches of my favorite sugar cookie recipe.

Projects like this really aren’t that impossible, even with my little Noah taking up most of my time. It just takes a little planning.

I made the cookies early in the week and froze them. Then, on Thursday, I let them thaw, made my frosting (which always takes longer than I think it will), and got to work. I could only do the outlining and flooding (all of the white), because they would have to dry overnight. On Friday I did the detail work. Sweet Noah did me a huge favor that day and took an extremely long nap. It made all the difference.

Cookies like these that have a high butterfat content stay fresh for quite a while. So you don’t have to worry about them getting stale if they’re going to be out for a couple of days.

I’ve raved about this sugar cookie recipe before, and I can’t say enough how perfect it is for cookie cutters. The almond extract is that extra little bit of flavor that makes all the difference.

My Favorite Sugar Cookies
printer friendly recipe

1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 ½ teaspoons almond extract
1 teaspoon vanilla
1 teaspoon salt
2 ½ cups sifted flour

Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.

Roll to ¼ inch thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.

Bake at 375 for 8-10 min. Cookies should not brown. Frost and decorate when cool.

If you want a royal icing recipe go here.

Posted in Cookies | 5 Comments »

Wearing O’ Green Cake

March 15, 2011 by Dianna

Remember last year’s festive green Jello? Well, just in time for St. Patrick’s Day this year I bring you another easy, quick cake mix creation. In fact, I’ve even created a ‘cake mix inspired’ category, so you can find all of them easily.

This cake is delicious! I loved the lime flavor and color contrasted with the white cake. And, of course, I love how it can be made during a little mister’s naptimes if needed. It’s that quick!

A reminder that if you want to make your cake mix creation extra delicious, replace the water with milk and add at least a teaspoon of vanilla extract.

I’m so LUCKY to have great readers. THANK YOU!

Wearing O’ Green Cake Recipe
adapted from Taste of Home
printer friendly recipe

1 package (18-1/4 ounces) white cake mix
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water

TOPPING:
1 cup cold milk
1 small box (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking dish. Cool on a wire rack for 1 hour.

In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a large fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles.

Cover and refrigerate until serving.

Posted in Cake Mix Inspired, Cakes, Holiday Creations | 1 Comment »

Cowboy Cookies

March 6, 2011 by Dianna

As a baker I’m always on a quest for a better something: like a better sugar cookie or better lemon bar even though I have really great recipes already.

That quest for perfection (in baking at least!) led me to a little something from our former first lady, Laura Bush. It’s got every good ‘extra’ a cookie should have: chocolate chips, oatmeal, pecans and coconut.

I made really big ones using the directions for 1/4 cup sized dough and smaller ones. Good news – they were both delicious!

One caution: this recipe makes a LOT of dough. After adding the final ingredients, my KitchenAid was about to overflow. But that’s hardly a complaint!

Texas Governor’s Mansion Cowboy Cookies

printer friendly version

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans

Directions:

Heat oven to 350. Mix flour, baking soda, cinnamon and salt in bowl.

In a large bowl, beat butter on medium speed until smooth and creamy. Gradually beat in sugars. Add eggs, one at a time, mixing well after each. Add the vanilla.

Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake in oven for 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Note: For smaller cookies, use 2 tablespoons dough for each. Bake at 350 for 15 to 18 minutes.

Posted in Chocolate, Cookies | Leave a Comment »

Chocolate Caramel Bars

March 3, 2011 by Dianna

When I bake a cake it’s pretty rare that I turn to a mix to do the job.

Although, some of you might remember from the Easter Basket Cupcakes post, that when a mix is used, I have a few tricks to make the cake extra delicious.

While Betty Crocker or Duncan Hines don’t end up as a cake in my kitchen very often, I do love using a mix to make all kinds of other sweet creations. It can be a serious time saver with delicious results.

This recipe starts with a German chocolate cake mix and then just gets better and better with all of the additions. It’s hard to go wrong with chocolate, caramel, pecans, and a little more chocolate!

Chocolate Caramel Bars
adapted from Better Homes and Gardens

printer friendly recipe

1 package German chocolate cake mix
3/4 cup butter, melted
1 teaspoon vanilla extract
5 ounces (2/3 cup) evaporated milk, divided into 1/3 cup portions
14 ounces caramels
1 cup chopped pecans
1 cup semisweet chocolate chips

Preheat oven to 350. Grease a 9 x 13 baking pan.

Combine cake mix, melted butter, vanilla and 1/3 cup of evaporated milk in a large bowl. Using an electric mixer on medium speed, beat until smooth. Spread half of the dough in baking pan. Set aside remainder of dough.

In a large saucepan, combine caramels and 1/3 cup evaporated milk. Cook, stirring constantly, over medium-low heat until melted and smooth. Pour evenly over dough in pan. Sprinkle with nuts and chocolate chips. Drop remaining dough over the nuts and chocolate.

Bake for 20-25 minutes. Cool in pan on a wire rack and then cut into bars.

Posted in Bars & Brownies, Cake Mix Inspired, Chocolate | Leave a Comment »

Lemon Truffle Pie

February 20, 2011 by Dianna

Sweets for a sweet.

That was yesterday.

Yesterday, you see, it was my hardworking husband’s birthday. Way back on Christmas Day when I got a new cookbook Nate flipped through it and said, “Oh, that’s what I want for my birthday.” Well, fast forward two and a half months later, and, although he completely forgot that such a request had been made, it was time to make a little something.

That little something was a lemon truffle pie.

Oh, heavenly delicious.

Think lemon pie and cheesecake together — but better.

So much better.

I made this the night before because my other sweetie (that would be Noah) is still a bit unreliable in the napping department. It turned out great. About an hour before serving I whipped up the cream, topped the pie and returned it to the fridge until serving.

Nate had two pieces, my father-in-law went back for seconds, Grandpa requested it for his birthday in August, and it’s now on the menu for my sister-in-law’s bridal shower in a few months.

It’s that good.

Lemon Truffle Pie
Adapted from Lion House Pies

printer friendly recipe

1 graham cracker crust (see below) or baked 9-inch pie shell
3 tablespoons cornstarch
1/3 cup sugar plus 1/4 cup sugar, divided
1 1/2 cups water
5 tablespoons lemon juice
zest from 2 lemons
4 egg yolks, beaten
1 1/2 tablespoons butter
1 cup white chocolate chips
2 (8-ounce) packages cream cheese, room temperature
1 cup whipped cream
1/3 cup sugar
1/2 teaspoon vanilla extract
Toasted sliced almonds

Mix cornstarch and 1/3 cup sugar in a medium saucepan; add water and stir. Stir in lemon juice and lemon zest. In a separate bowl beat egg yolks with a fork; add 1/4 cup sugar and mix well. Add this mixture to the first and whisk together. Cook on medium heat, stirring constantly until mixture boils for one minute.

Remove from heat; add butter and stir until melted. Remove 1 1/2 cups of liquid and reserve for top layer. Add while chocolate chips to remaining liquid and stir until they are melted and mixed in well. Cut the cream cheese in small cubes and add to the white chocolate mixture. Stir until well mixed and smooth. (An electric hand mixer works great for this.)

Pour mixture into pie shell or graham cracker crust (my favorite and it’s faster). Pour the reserved lemon sauce on top and chill at least 2 hours. Whip the cream until thick; add 1/3 cup sugar and vanilla. Spread whipped cream over lemon 1 graham cracker crust (see below) or baked 9-inch pie shell. Garnish with toasted sliced almonds.

Click HERE for the graham cracker crust recipe.

Posted in Pies | 11 Comments »

Graham Cracker Pie Crust

February 20, 2011 by Dianna

Graham Cracker Pie Crust
From Lion House Pies

printer friendly version

16 graham cracker squares
3 tablespoons sugar
⅓ cup butter, melted

Crush graham crackers into fine crumbs or just use your food processor. Add sugar and stir with a fork. Pour the melted butter on top of the crumb mixture. Stir until crumbs are moist. Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan. This crust may be used either chilled or baked.

If a recipe calls for a baked pie shell, bake at 375 for 12 minutes.

Posted in Pies | Leave a Comment »

Apple Cinnamon Butterscotch Muffins

February 1, 2011 by Dianna

These were good — and I’m not even much of a butterscotch fan. But I can always be won over with a little maple syrup, which is delciously drizzled on the top.

If you don’t have the dried apples to finish off this muffin, don’t pass on baking some up. They’re the perfect way to start the morning, or really, snack on any time of the day!

Apple Cinnamon Butterscotch Muffins
adapted from Sugar Plum

printer-friendly version

2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1¼ tsp. ground cinnamon
¾ cup old-fashioned oats
8 tbsp. butter, softened
½ cup packed brown sugar
2/3 cup applesauce
2 large eggs
1½ tsp. vanilla extract
1 cup milk
¾ cup butterscotch chips
¾ cup chopped apples
⅓ cup pecans, chopped (and preferably toasted)

For topping (optional):
Dried apple slices
Maple syrup
Granulated sugar

Directions:
Preheat the oven to 350. Line the wells of two muffin pans with paper liners (about 18 liners total). Set aside.

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir in the oats.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes. Beat in the applesauce, eggs and vanilla extract until incorporated. With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated. Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.

Divide the batter evenly between the prepared muffin cups. If desired, press a dried apple slice into the top of the batter in each cup. Drizzle lightly with maple syrup and sprinkle with sugar. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

This recipe will make about 18 muffins.

Posted in Breads - Quick & Muffins | 4 Comments »

Flourless Peanut Butter Chocolate Cookies

January 25, 2011 by Dianna

One of my favorite teenagers, Elise, hasn’t been feeling her best lately. And, I’ve been terribly distracted with my own little sweet treat and haven’t checked in on her. Today, however, he was a cooperative napper, which gave me some time to mix up a little treat for darling Elise.

These cookies are simple – I mean look at the ingredients.

It may seem like the dough isn’t coming together once you’ve mixed everything together, but just use your hands or a cookie scoop and it will hold.

This recipe is tasty and perfect if you’re like me and you’ve got a handful of dear friends and family who need to steer clear of gluten. But even if flour is your friend, give these a try. They’re quick and easy!Flourless Peanut Butter Chocolate Cookies
adapted from Martha Stewart

printer-friendly recipe

1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips, semi-sweet or milk, it’s up to you

Heat oven to 350, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), vanilla, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips.

With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Alternatively, use a cookie scoop to form round balls of dough. Place 2 inches apart on two baking sheets.

Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Posted in Chocolate, Cookies | Leave a Comment »

Snickerdoodle Bars

January 24, 2011 by Dianna

There was a time, not all that long ago, that I delighted in a challenging recipe.

How long would it take? What techniques and tools would I have to use? And, the ever important, would it actually turn out?

I mean, remember the Santa Cookies or the Chocolate Peanut Butter Cake? Lots of steps, but lots of fun — at least when baking is your hobby.

Well, baking is still a hobby. I do love a new recipe. But little Noah is my new hobby, so those tougher recipes are going to have to wait a bit and collect a little more dust in the pile they’re sitting in.

Again I bring you a quick, but winning treat. I do love a snickerdoodle cookie. I have a great recipe for that too — stay tuned. But when you’re short on time or just don’t want to get out the baking sheets, give this a try. If you’re just dying to have the round cookie shape, get out your cookie cutter and call them cookies!

Snickerdoodle Bars
printer friendly recipe

1 ½ cups flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
¾ cup granulated sugar
1 egg
1 teaspoon vanilla extract

1 tablespoon granulated sugar
½ teaspoon cinnamon

Heat over to 350. Grease a square baking pan (8×8 or 9×9 or even a round cake pan).

Whisk together or sift the flour, cream of tartar, baking soda and salt. Set aside.

Cream the butter and sugar until light and fluffy. Add the egg and vanilla. Gradually add the flour mixture. Spread into pan. It will be more like cookie dough, so using your fingers to spread the dough will make it much easier.

Combine the sugar and cinnamon in a small bowl. Sprinkle over the dough.

Bake at 350 for 14-16 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan. Cut into bars and enjoy!

Posted in Bars & Brownies | 1 Comment »

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