Monday, June 29, 2009

Dreamsicle Pie

I found this recipe a few days ago - and it reminded me of something my roommates and I used to make in college. Technically it's not considered baking - but it is sweet, and it makes for a perfect 4th of July treat.

Shopping List
Orange Sherbet
Sweetened Condensed Milk
Cool Whip
Orange Juice
Cream Cheese

Prep: Soften sherbet and cream cheese

Line a loaf pan with foil extending foil past the edges (this make lifting pie out easier). Spread two cups of softened sherbet into pan. Put in freezer.

In medium mixing bowl beat 8 oz. softened cream cheese until smooth. Add 1 can (14 oz) sweetened condensed milk, 1/2 cup orange juice, and 1 tub (8 oz) cool whip, and stir until creamy.

Pull sherbet out of freezer and pour cream mixture on top. Freeze for three hours.

To serve invert dreamsicle pie onto large platter and slice.

Monday, June 22, 2009

Buttermilk Belgian Waffles with Vanilla Syrup

If you're a local, you've probably been to Magleby's Fresh for their all-you-can-eat french toast breakfast.  The french toast is fantastic, but it's the syrup that really makes the meal.  My recipe might not be exact, but it's pretty darn close.  If you don't have a waffle maker, try the syrup over buttermilk pancakes.

Shopping List
Corn Syrup
Baking Soda
Baking Powder
Waffles: (makes about 5 waffles)
In a medium sized bowl combine the following ingredients:
2 C. flour
2 eggs
2 C. buttermilk
2.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
1 Tbs sugar
1/4 C + 2 Tbs oil

The order of the ingredients really doesn't matter in this recipe.  With morning cooking laziness, I generally throw everything in before I even mix the ingredients.  Stir until all ingredients are wet - but do not over mix.  
Cook batter in waffle maker, using your specific waffle maker instructions.

Vanilla Syrup:
In a small pot combine
1 stick (1/2 C.) butter
1 C. sugar
1 C. buttermilk
1 Tbs. vanilla
1 Tbs corn syrup

Bring ingredients to a boil - and let them boil for ten seconds.  Remove from heat and add 1/2 tsp baking soda.  Syrup will be very foamy.

***Serving Suggestion
This meal is fantastic with fresh strawberries and homemade whipped cream.

Sunday, June 14, 2009

Chocolate Peanut Butter Cookies

Yes, yes - another cookie.  But as a mother of three - they're always a hit.  I'm a big fan of anything that can be eaten sans silverware (less dishes).  These cookies are super, SUPER rich, but if you like peanut butter and chocolate you should give these a try.  I should warn you that the dough on these cookies is very sticky - so wear an apron while putting these together.  

Shopping List
Brownie Mix
Cream Cheese
Creamy Peanut Butter
Powdered Sugar
Chocolate Frosting 

Preheat Oven to 350 degrees F

I  large mixing bowl combine brownie mix, 1 egg,  4 oz softened cream cheese, and 1/4 C melted butter.  Stir until all ingredients have combined.  (Manually this may take some time - I prefer to use my Kitchen Aid)

Place dough in refrigerator, it will  be very sticky.

In separate bowl combine 1 C. peanut butter and 1 C. powdered sugar.  Stir together (I use a fork) until sugar is no longer visible, and mixture forms a large peanut butter ball.

Remove first mix from refrigerator, and roll dough into 1 tablespoon sized balls.  Place on greased cookie sheet two inches apart.

From the peanut butter mixture, roll out 1 tsp. sized balls, and push into the center of the chocolate cookie balls.  

Bake at 350 for 10-14 minutes, until edges are set.

Cool cookies completely - on cookie sheet, before frosting.  I prefer a small amount of frosting, because like I said, these cookies are already VERY rich.   I use the frosting to add a little bit of flavor, but mostly to make the cookies a little bit prettier.  

Happy Baking!  

Tuesday, June 9, 2009

Show Me What You've Got!

I was recently asked if followers of this blog were allowed to submit their own recipes for me to try, and the answer is YES!  I'd love to add your content to my blog.  I've added a link on the right side of my blog for recipe submissions.  I'm always looking for tasty new treats, so please submit-away!  

Sunday, June 7, 2009

Monster-Sized Chocolate Chip Cookies

If you're looking for a little treat to pass out at your child's class party, you'd better look elsewhere.  These cookies are enormous, thick, and taste like something you'd purchase from Mrs. Field's.  I personally LOVE these.  

Shopping List
Baking Soda
Brown Sugar
Granulated Sugar
Chocolate Chips

PREHEAT OVEN TO 325 degrees 
In a large mixing bowl combine the following ingredients:
2 Cups + 2 Tbs. Flour
1/2 tsp Soda
1/2 tsp Salt
set aside

In mixer combine:
1.5  Sticks of MELTED Butter
1 Cup Brown Sugar
1/2 Cup Granulated Sugar
Mix ingredients together forming a light brown cream
Then add:
1 Large Egg, and 1 Large Egg Yolk
2 tsp.  Vanilla
Mix well.

Slowly add the dry ingredients into the wet, until dough is formed.  
Add 1-1.5 Cups semi-sweet chocolate chips, depending on how much chocolate you like.

Cover dough (in mixing bowl) and set in fridge for 15-20 minutes. This is a trick that will help your cookies from falling flat.  

Here's the new twist on spooning out your cookie dough:
Scoop out 1/4 cup of dough.  Roll into a ball, and then break the ball in half.  Turn each ball so that the broken edge of the dough faces up.  Shove the two balls back together (jagged edge facing up) and mold the bottoms together.  Do not smooth the top surface.  
This will help to give the cookies more girth.  Place on a greased cookie sheet making sure that each cookie has PLENTY of room to expand.  I can usually get about nine cookies on an average cookie sheet.  

Bake at 325 for 15-18 minutes or until tops are golden brown.  Remove from oven, but leave on cookie sheet to cool.