baking, blogging, recipe blog, recipes, Uncategorized

Apple Whoopie Pies

It’s Labor Day Weekend- time to think about recipes with apples! Here is a good one!

For the cakes:

  • 1 ¼ cup/300 milliliters apple cider
  • 1 ½ cups/190 grams all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • 6 tablespoons/85 grams unsalted butter, at room temperature, plus 2 tablespoons melted
  • ½ cup/110 grams packed dark brown sugar
  • 1 large egg
  • ¼ cup/60 milliliters apple butter
  • ¼ cup/50 grams granulated sugar

 

  • Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup/60 milliliters, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
  • In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
  • Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.

For the Filling:

  • 6 ounces/170 grams cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons confectioners sugar
  • ½ teaspoon pure vanilla extract
  • In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.

 

apple

 

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baking, blogging, chocolate, comforting food, recipe blog, recipes, Uncategorized

No-Bake Chocolate Brownies

I don’t know about you, but even in the summer I crave brownies. But with the hot weather, baking is not really an option.  I have the perfect solution! This no-bake substitute – for now!
Ingredients
1 package milk chocolate wafers
1 package dark chocolate wafers melted and cooled
3/4 c. dulce de leche or saltedcaramel sauce about 1 cup

1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
3/4 c. hazelnuts, toasted and chopped

Flaky sea salt, for sprinkling

Directions

 

  • Line an 8-inch square cake pan with nonstick foil.
  • In a food processor, pulse chocolate wafers into fine crumbs. Add  dark chocolate that was melted, dulce de leche, vanilla, and kosher salt; pulse, occasionally scraping the bowl, until smooth.
  • Transfer to the prepared pan and press in an even layer. Scatter nuts evenly over the top and press into mixture, then sprinkle with sea salt. Freeze until firm, at least 20 minutes. Serve immediately, cut into squares, or cover and refrigerate up to 3 days

Enjoy!

 

 

baking, blogging, recipe blog, recipes, Uncategorized

No bake Peanut Butter S’mores Bars!

These are super easy to make for a summer treat!! **Sneak peek into what you will see in Love At First Bite- bring released in September 2019**
Ingredients
8 tablespoons unsalted butter (melted)
2 cups Ritz Cracker crumbs
1 1/4 cups powdered sugar
3/4 cup + 2 tablespoons peanut butter (divided)
3 cups mini marshmallows
1/2 cup melting milk chocolate wafers

Directions
Line a 9×9” pan with foil and spray with nonstick cooking spray.
Stir melted butter, cracker crumbs, 3/4 cup peanut butter, and powdered sugar in a large bowl until smooth. Mixture will be thick. Stir in mini marshmallows. Press into prepared pan.
Melt chocolate wafers (about 1/2 cup) with remaining 2 tablespoons peanut butter. Heat on high for 30 second increments, stirring between each, until melted and smooth. Spread over the top of the bars.
Chill the bars to let them set, then slice into squares.
Store in an airtight container in the refrigerator for up to 7 days
Enjoy! 🤤

summer smores

baking, blogging, cooking, DIY, recipe blog, recipes, Uncategorized

Easy, Fun and Festive July 4th

strawberries

Happy July 4th!!

July 4th is one of my favorite “other” holidays to celebrate! It’s fill of food and fun. (What’s not to love about that, right?)  Here’s the easiest thing to make for a July 4th BBQ that is red, white and blue.

You will need to buy Strawberries, a bag of white chocolate melting wafers, and light blue ( dark blue) sanding sugar.

Wash and dry strawberries. In a small microwave safe bowl microwave white chocolate in 30 intervals in the microwave until melted. Stir until smooth.
Dip one strawberry at a time in the white chocolate shaking off excess chocolate. Dip in the sanding sugar then place on parchment paper to dry. Repeat with remaining strawberries and refrigerate until serving. Makes around 24 dipped strawberries.

Enjoy! And Happy July 4th – please be safe- don’t drink and drive! Also be careful and smart using fireworks!

 

baking, blogging, coffee, recipe blog, recipes, Uncategorized

Let’s Not Monkey Around

I made banana bread recently. It’s 1 of my favorite things to make and also have with my coffee in the morning.  It’s really easy and did I mention, it takes delicious! Here’s the recipe:

1 Stick Butter
3 Large Ripe Bananas
2 Large Eggs
1 teaspoon Pure Vanilla Extract
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1 teaspoon Baking Soda
1/2 teaspoon salt
1/2 teaspoon cinnamon sugar

Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking; set aside.
Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.
Add the bananas to the same bowl and mash with a fork.
Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
Pour the batter into prepared loaf pan and bake for 30-40 minutes until a toothpick inserted in the center of the bread comes out clean.

banana

baking, blogging, DIY, recipe blog, recipes, Uncategorized

SNEAK PEEK RECIPE IN MY UPCOMING BOOK, “LOVE AT FIRST BITE”

Let’s Be Mermaids Ice Cream

Ingredients
3 c. heavy cream
1 14-oz. can sweetened condensed milk
1 tsp. pure vanilla extract
green, blue, and purple food coloring
Ice Cream Cones
Sprinkles in desired

Directions
1. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream until medium peaks form.
2. Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture among three bowls.
3. Add a different color food coloring to each bowl (I used different amounts of pink, blue, and purple) and stir until combined.
4. Layer dollops of the colors in a 9″-x-5″ loaf pan until you run out of the mixture.
5. Run a knife through the mixture to swirl the colors 3 or 4 times and then smooth top.
6. Freeze until firm, 5 hours.
7. Remove from freezer and let soften, 5 to 10 minutes, then scoop and serve.

mermaid ice cream

baking, blogging, coffee, DIY, recipe blog, recipes, social media, Uncategorized

Update on Recipe Book

Love at First cover revised 3-12-19

It’s not that easy to type up a recipe book! It’s a lot of work! I have to get all my recipes in line, look at them, and make sure that they have instructions and ingredients all listed. It’s not like writing a blog post, where I can just type away.

It’s coming along. I hope to have the book DONE by the end of JUNE and then edited, by the end of the summer with it’s release in September.

Stay tuned.

By the way….. IN the book is my fan-favorite recipe “S’mores Bars” which are a really big hit and can be made ANY time of the year.  I just made them the other day for a friend for his birthday and he told me to put it in my “sassy file!”

smores