Monday, November 30, 2009

Candy Bar Cookies

I am sure many of you have tons of left over Halloween Candy...

I know we do...

And well it is almost Christmas, and I figured it was time I did SoMeThInG with them..

So I chopped it all up...yes every single one!

Mixed it into some chocolate cookie dough...
Scooped it into lil' balls

And put em in the oven =]

When they came out....MMMM they were tasty looking =]

But You know me...I just had to add more chocolate
(Since we didn't have any chocolate chips, or mini M&M's)

So I melted some Hershey Bars
(also from Halloween)

And spread it on top of the cookies =]

Very dangerous of me

Here is the recipe:

Candy Bar Cookies

1/2 stick butter
1/2 cup shortening
1 cup white sugar
3/4 cup brown sugar
1 1/4 cup powdered chocolate...I used sweetened Ghiradelli
1 1/2 cups FLour
1/4 tsp. salt
2 tsp. Baking soda
1 1/2 tsp. vanilla
2 eggs
24 mini candy bars chopped up...Any desired..I used Milky Way, Crunch, Kit Kat, Reeses, Butterfinger, and Snickers (4 of each)
**If you have chocolate chips (mini works best) or mini M&M's, add about 3/4 cup. If you don't then melt about 10-14 mini Hershey's Bars in microwave for 30-40 seconds and used for frosting.

1. Beat butter, shortening, and sugars until light and fluffy.
2. Add eggs and vanilla and beat until combined.
3. Add dry ingredients and beat until combined.
4. Mix in candy.
5. Scoop onto greased cookie sheet and bake at 350 for 10-13 minutes.
6. If using melted chocolate, spread on cookies when cool.


Sunday, November 29, 2009

Cinnamon Rolls

I just L-O-V-E the holidays =]

Especially when it is cold outside...

(Well as cold as California can get...)

I was SO excited to wake up this Thanksgiving weekend to some HaRd CoRe rain...and wind...and thunder..and SNOW on the mountain! YES!

Of coarse the cat was NOT very happy
(notice how unbelievable large she is)

Well along with the holidays comes visits from close friends and family.
So I decided to throw a huge breakfast together...

I think I tend to take on more than I can tackle.

So anyways I decided we needed something warm and comforting for breakfast. Why not cinnamon rolls?!?!

So the night before I made the dough and let it rise overnight (5-6 hours)
Note: It doesn't take THAT long to only need it to rise 2-3. But the more it rises, the lighter and fluffier it is =]

Then in the morning I rolled out the dough and loaded it with TONS of BUTTA', TONS OF BROWN SUGA', and TONS OF CINNAMON...just bliss**

Just look at that roll of goodness

Then when I rolled it all up and took some floss and cut the rolls, about 1/2 and inch to 1 inch thick.

Then spread on greased cookie sheet and let rise for two hours...or an hour and a half..or twenty minutes...depends on your patience =] there is kind of a problem. As soon as the loads of people started arriving, I popped those suckers into the oven for 10 to fifteen minutes. As soon as they were out and frosted up (with cream cheese frosting of coarse), they were GONE! I didn't even have time to snap a nice pic... =[

Although I did find this lonely guy a couple hours after we had all eaten...So I did what I could to make it look yummy...

I even ran out of frosting so I couldn't show you its overall greatness...

So I am sorry to say but your going to have to use your imagination for this one...

In the end it didn't really matter, because I had a great time with friends and family...all who I am truly grateful for =]

(Pay NO attention that we aren't wearing makeup)

Ok so here is the recipe:
(Found in my grandma's cookbook)

Cinnamon Rolls with Cream Cheese Frosting

3 1/4 tsp. yeast
1/4 cup warm water (this is very crucial that the water is warm, but not too hot)
1/3 cup sugar
1/2 cup shortening
1 1/2 tsp. salt
1 cup milk
1 egg
4 1/2 cups flour

melted butter
brown sugar

1. Add yeast to warm water and let sit for ten minutes
2. Heat milk until scalded and then pour over shortening
3. Add sugar and salt, and let cool.
4. Add yeast and egg
5. Beat in flour, one cup at a time
6. Be careful not to beat to much, because you do not want to over work the dough, or else it won't rise as much.
7. Place in greased bowl and let rise for at least 2-3 hours.
8. Once risen, roll out dough. (I like to roll mine out thin so its not too bready)
9. Cover with melted butter, tons of brown sugar, and cinnamon.
10. Roll and cut into individual rolls.
11. Place on greased cookie sheet and let rise for another 2 hours.
12. Brush some melted butter on top of rolls, and place in 350 degree oven for 10-15 minutes.
13. Cover with Cream Cheese Frosting =]

Cream Cheese Frosting
1 8 oz brick cream cheese
1/2 stick of butter
1 tsp. vanilla
4-5 Tablespoons milk or whipping cream
about 5 cups powdered sugar

Beat all ingredients together until frosting consistency. For a thicker frosting add more powdered sugar. For a more liquid frosting add more milk (by the Tablespoon)

Monday, November 16, 2009

Less than 100 Calorie Cookies FOR REAL!!

I am hoping that the title of this post catches your eye =] because it is pretty darn AMAAAAAZIN'!! So it all started when I was thinking about what I should bake next, when I realized I didn't have any eggs! (Even though it was really easy to get into my car, and drive to the grocery store LOL) BUT I was ready for a challenge. SO I thought long and hard and came up with this...

A chocolate chip pumpkin spice cookie!! And it goes PERFECT for the holiday season!

This cookie has whole wheat flour, which is ALOT better than using white flour. Instead of eggs I replaced it with Pumpkin Puree, which is naturally low in calories and fat. Both of these ingredients have tons of added health benefits.
Ok so here is the recipe:

1 1/2 cups whole wheat flour
3/4 cup white flour
1 tsp baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup butter (softened)
3/4 pumpkin puree
1 cup brown sugar
3/4 cup white sugar
2 tsp. vanilla
3/4-1 cup mini chocolate chips
Cinnamon sugar mixture:
1/2 cup white sugar
1 tsp. cinnamon

  1. Preheat oven to 350 degrees. Combine dry ingredients (first 7 ingredients) in a small bowl and whisk together.
  2. Combine butters and sugars and beat until light and fluffy. Add in pumpkin and vanilla and combine. Gradually add in dry ingredients.
  3. Mix in chocolate chips
  4. In a separate bowl mix together ingredients for cinnamon sugar and set aside.
  5. Using a mini ice cream scooper, scoop out dough and roll into a ball. Then roll in cinnamon sugar and place on greased cookie sheet.
  6. Bake for 11-13 minutes

Here are the cookies pre-oven...all cute and pretty rolled in cinnamon sugar =]

These cookies are roughly around 80-90 calories! I KNOW! ENJOY!

Sunday, November 8, 2009

Whole Wheat Buttermilk Pancakes with Caramelized Banaynay's =]

Breakfast for Dinner??!!? It is pretty common in our household for the hubby and I to enjoy a breakfast food for dinner, in fact at least once a week my hubby request we have pancakes or french toast for din din! I always give in...he is just too cute! Ok so let's take a look at these bad boys!
Whole wheat deliciousness...But wait! Let's make it better...
How about some buttery-caramely banaynay's? (Is that a word?)
But WAIT there's more! Do NOT forget the syrup!!
Oh my baby baby!
Wait I think you just need to see it one more time...=]
Ok so here is the recipe:

Whole Wheat Buttermilk Pancakes
Ingredients: Serves 15-18 Pancakes
2 Cups Whole wheat flour
2 1/2 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
ONE HEAPING 1/4 cup brown sugar...
2 Eggs
2 Cups Buttermilk
1/4 Vegetable Oil

  1. Mix dry ingredients together and then add wet ingredients
  2. Using 1/4 measuring cup, pour batter onto heated greased griddle
  3. Cook until top of pancake bubbles and edges are a little brown. Flip to other side and continue to cook until golden brown.
  4. Batter can be stored in an air tight refrigerator for about a week
Buttery Caramelized Banaynay's:
Ingredients: One serving
One Banana (Chopped)
1-2 Tablespoons melted butter
1-2 Heaping Tablespoons brown sugar

  1. Place chopped banaynay, butter, and brown sugar in sauce pan on low heat. Stir occasionally until it slightly simmers. Turn heat down to low and heat mixture for 3 minutes. Pour over pancakes.
Now grab a cold glass of milk...or in the hubby's case some Ovaltine =]...and enjoy your breakfast for din din!!

Pretty Pretty Princess =] & yellow cake!

So.... I haven't posted in a while!! Things have been just so CRAAAAZY! Between working and the hubby not feeling to good, I haven't been able to make a trip to the oven and put on my baking gear =] LUCKILY for you I was able to bake this weekend for a PrInCeSs ThEmEd party =] so precious! I couldn't have been more excited to have an excuse to bake-especially when it involved the color PINK! You see I have done tons of BOY-ish themed parties, and have not had a chance to show my true girly side, so I was WAY more than willing to get cookin'!

So I did three different styles of cupcakes, two of which are pictured below:

Pink Carnations: I really wanted to sprinkle edible glitter on tope, but I couldn't find any =[ So I am still on the hunt!
I just LOVE these! I have never really done flowers before with frosting, but it is definitely important to consider the type of frosting you use and it's consistency.
Maybe I am just proud of my self, but I think they look like real flowers =]
Princess Crowns: You will NeVeR guess what these crowns really are? Mini crowns that can be worn in the hair! Interesting...What is even better is that they were 4 for $1 =]

The flavors I used were really simple, just a yellow cake with a vanilla butter cream frosting. I am still on the look out for a really moist, non dry, non crumbly, delicious yellow cupcake recipe...Although the one I used this weekend was pretty darn yummy! As for the butter cream you can't really go wrong. Here is my go to recipe:

Basic Buttercream
2 sticks butter* (softened)
4-41/2 cups powdered sugar
2-3 T heavy whipping cream/milk
1-2 teaspoons Vanilla**

*You can use one stick of butter (1/2 cup) and a 1/2 of shortening for a more stiff frosting for piping and what not. I am personally not a fan of shortening in my frosting, but it depends on the person.
**Sometimes I will used 1 teaspoon vanilla, and 1 teaspoon of almond extract. LOVE IT! Soo yummy!

  1. Combine ingredients together and beat until frosting consistency is reached.
  2. You can add more or less milk/whipping cream for a thinner consistency. Also, adding more powdered sugar can make it thicker. Careful of the amount of powdered sugar you add, you don't want it TOO sweet. If you do need a thicker consistency I have heard of adding corn starch by the Tablespoon to the frosting. I have NEVER done this, so don't quote me on that! =] Has anyone ever tried this?
Hope you enjoy! I am getting excited walking through the stores seeing all the christmas decorations and peppermint flavored candies and what not! Now only if I lived somewhere where it wasn't 90 degrees christmas morning! Have a great week!