Thursday, October 17, 2013

Peanut Butter Cup Bark

  • 1 package chocolate candy coating (bark)
  • 1 bag Reese's Peanut Butter Cups (14-18 snack size cups)
  • 1-2 cups dry roasted peanuts
  • 1-2 teaspoons shortening (if needed)

  1. Place Peanut Butter cups in freezer for about 30 minutes.
  2. Line a baking sheet with parchment or waxed paper, set aside.
  3. Melt chocolate according to package directions or my personal favorite, in a small crock pot.
  4. Remove peanut butter cups from freezer and chop into large pieces. Return to freezer until ready to use.
  5. Once chocolate is melted and smooth stir in peanut butter cups and peanuts, just to coat. If chocolate seems a little thick, you can add the shortening.
  6. Spread chocolate onto prepared pan, using a spatula or the back of a spoon to spread to the edges. Let chocolate set up then cut or break into pieces. Store in air tight container at room temperature or in the refrigerator.



Monday, October 14, 2013

Pumpkin Streusel Tart

for the crust:
1 1/4 c. flour
1/2 c. walnuts
1 T. sugar
1/2 t. salt
1 stick cold butter, cut into pieces
4 oz. cream cheese

for the streusel topping:
1/4 c. rolled oats
3 T. flour
2 T. pack brown sugar
2 T. chopped walnuts
2 T. cold butter, cut into small pieces

for the filling:
1 (15 oz.) can solid-pack pumpkin
1 (14 oz.) can sweetened condensed milk
2 large eggs

Heat oven to 350.  With cooking spray, coat an 11-inch round tart pan (one with removable bottom).  To make the crust, combine the flour, walnuts, sugar, and salt in a food processor and pulse until the nuts are finely ground.  Add the butter and pulse to incorporate it, then add the cream cheese and blend until the mixture forms a moist ball.

Turn the dough into the prepared pan.  Spread it evenly across the bottom and up the side of the pan.  Bake the crust until it's set but not browned, about 15 min.  Let it cool on a wire rack.

Meanwhile, make the streusel topping.  In a medium bowl, stir together the oats, flour, brown, sugar, and walnuts.  Cut in the butter until the mixture resembles coarse crumbs.

To make the filling, combine the pumpkin, condensed milk, and cinnamon in a large bowl and whisk until smooth.  Whisk in the eggs.  Place the tart pan on a baking sheet and pour in the filling (the crust will be very full).

Bake the tart until the filling is just slightly set, about 20 minutes.  Remove it from the oven and scatter on the streusel topping.  Return the tart to the oven and bake it until the filling is set and the topping is lightly golden, about 25 minutes more.  Transfer it to a wire rack and let it cool completely.  Remove the tart from the pan before slicing.  The tart can be served at room temperature or chilled.

shared by Sherry Ekstrom

Sunday, October 13, 2013

Raspberry Coconut Magic Cookie Bars

  • 1 2/3 cup graham cracker crumbs
  • 1 stick {1/2 cup} butter, melted
  • 2 T. sugar
  • 3 cups sweetened, flaked, coconut
  • 1 14 oz can sweetened condensed milk
  • 1 cup seedless raspberry preserves {or the flavor of your choice}
  • 1/2 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup white baking chips
  • 1 tsp shortening
  1. Preheat oven to 350 degrees.
  2. Combine the graham cracker crumbs, butter, and sugar in a small bowl.
  3. Press into a lightly greased 13 X 9 baking dish.
  4. Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
  5. Bake for 20-25 minutes or until coconut is lightly browned.
  6. Let cool completely.
  7. Spread the preserves over the cooled coconut crust and sprinkle with pecans.
  8. Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
  9. Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
  10. Let chocolate firm up in the fridge or on the counter and cut into bars.
  11. Makes 36 bars.


Wednesday, October 9, 2013

Pumpkin Crumb Cake

  • Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup (half-stick) unsalted butter, cold
  • 1/2 cup dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • Cake:
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cardamom
  • 1 cup pure pumpkin puree
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup pure maple syrup
  • 1/4 cup buttermilk
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons milk or coffee creamer (I used Hazelnut!)
  1. Preheat your oven to 350F. Prepare a 9x9 baking dish by generously greasing and set aside.
  2. First, prepare your crumb topping: In a small bowl, whisk the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. I usually end up using my fingers to achieve the crumbly, sand-like texture. Set aside.
  3. In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together until combined. In another bowl, whisk the pumpkin, vanilla, brown sugar, oil, maple syrup, and milk together until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined- be so careful not to over-mix the batter!! Spoon the batter into the prepared baking pan. Pour the crumb topping evenly on top and gently press them down into the batter.
  4. Next, bake your cake for about 30 minutes. After 30 minutes, insert a toothpick into the center of the cake to check fore doneness. If the toothpick has wet batter on it, bake the cake for 5 more minutes.
  5. For the glaze, whisk the confectioners' sugar and 2 tablespoons of creamer/milk together until smooth. Add more creamer/milk to thin, or more powdered sugar if it needs thickened up a bit. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days. Cake may be frozen for up to 2 months.
  6. Enjoy!


Saturday, October 5, 2013

Apricot-Orange Slow Cooker Chicken

  • 4 boneless, skinless chicken breasts
  • 1 18 oz jar apricot preserves
  • 1 cup orange juice (or orange juice blend)
  • 1 envelope onion soup mix
  1. Place chicken in slow cooker.
  2. Combine preserves, juice, and onion soup mix in a small bowl and pour over chicken.
  3. Cook on low for 4-5 hours or until chicken is tender.
  4. Serve over brown rice.


Wednesday, October 2, 2013

Reese's Peanut Butter Oatmeal Cookie Bars

  • 1 1/2 sticks unsalted butter
  • 2 c light brown sugar
  • 1/2 c creamy peanut butter
  • 2 eggs, room temperature
  • 1 Tbls vanilla
  • 2 c flour
  • 1 c old fashioned oats
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 c Reese's peanut butter baking chips
  • 2 cups Reese's miniatures, chopped or Reese's minis
  1. Preheat oven to 350 degrees.
  2. Line a 9 x 13 inch baking dish with parchment paper.
  3. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
  4. Add eggs one at a time, mixing well after each egg. Add in vanilla.
  5. Combine flour, oats, baking powder, and salt in a small mixing bowl.
  6. Add the flour mixture slowly stirring until well combined.
  7. Stir in the peanut butter chips.
  8. Spread 2/3 of the dough on the bottom of the pan. Top with Reese's minis or chopped miniatures.
  9. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect and it won't cover all the Reese's.
  10. Bake for about 30 minutes. Let cool completely and then cut into bars.


Strawberry Pizza

  • 1 batch of your favorite sugar cookie dough (approximately 16 ounces)
  • 1 cup white baking chips
  • 1 (8-ounce package) cream cheese, softened
  • 1 cup strawberry jam or strawberry glaze
  • 3 cups sliced strawberries
  1. Preheat oven to 350. Press sugar cookie dough into a 10-inch cast iron skillet or a 9 9 x 13 inch pan. Bake for 15 to 20 minutes, or until the dough is light golden brown. Allow the cookie to cool completely.
  2. In small microwave-safe bowl, melt white baking chips uncovered on high for 45 to 60 seconds or until they are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust.
  3. Mix the 3 cups of sliced strawberries into the jam and spread over the top of the cream cheese filling. Refrigerate until ready to serve. This pizza is best eaten the same day.