Monthly Archives: September 2016

Confetti White Chocolate Bars

Confetti White Chocolate Bars
Confetti White Chocolate Bars

Party time with these bars.  The fun sprinkles is always a big hit around our house.  With the holidays just around the corner these are quick and easy to throw together.  Use  the holiday sprinkles to change them up for Halloween, Thanksgiving and Christmas.  Continue on for Valentines day and 4th of July.

1 stick butter softened
3/4 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 1/2 cups white chocolate chips
1/2 cup sprinkles
Plus additional sprinkles for the topping.

Preheat oven to 350F degrees.  Spray 8×8 baking dish with cooking spray.

In a large bowl or stand mixer add the butter and brown sugar.  Mix until creamy.

Add the egg, vanilla, baking powder and salt.  Mix to combine.

Next add the flour and combine.

Now add the white chocolate chips and 1/2 cup sprinkles.  Mix together.

Pour the dough out into your prepared baking dish.  Press the dough down to spread out completely in the baking dish.

Bake for 20 to 25 minutes or until toothpick comes out clean.

Sprinkle more sprinkles on top after baking immediately.  Press down lightly.

Cool and ENJOY!

 

 

 

 

 

 

Bakes Brie with Puff Pastry

Baked Brie with Puff Pastry
Baked Brie with Puff Pastry

Love eating bakes Brie?  Thinking it is too difficult to make?  On a scale from easy to hard, this one is so easy anyone can make this.  Plus it takes about 15 minutes to put all together.

Great for an appetizer, luncheon, football game or holiday table.  Want to make an impression?  Show up with baked brie and watch who argues over who get to make the first cut.  Everyone wants to watch all that gooey goodness come out.

Baked Brie ready for the oven.
Baked Brie ready for the oven.

Dress up your Baked Brie with many variations.  Top the brie with 2 or 3 Tablespoons of jam.  Some of my favorites are raspberry, apricot and jalapeño.  For Thanksgiving top with cranberry sauce.  Try toasting pecans, mix with honey and place on top of the brie before wrapping.  What about toping it with caramelized onions and mushrooms.

1 round brie cheese 8 to 12 ounces
1 Sheet puff pastry thawed
All purpose flour for dusting
1 egg beaten

Pre-heat oven to 400F degrees.  Using a pie plate or baking dish lay piece parchment paper in the bottom of the pan.

Dust counter with flour.  Unwrap pastry.  Place in center of flour.

Roll out pastry to 11×11 inches.

Place brie in middle of pastry.  Add topping at this time if using.  Fold corners over the brie forming a neat package.

Place in pie plate.  Cool in refrigerator for 10 minutes or until ready to bake.

Brush pastry with beaten egg.  Don’t let egg puddle around the pastry.

Bake 35 to 40 minutes or until golden brown.  Let rest 5 to 10 minutes.  Transfer to serving platter.

Serve with baguette or crackers.

Baked Brie with Puff Pastry
Baked Brie with Puff Pastry

Multi Cereal Square

Multi Cereal Squares
Multi Cereal Squares

These quick squares are adaptable and perfect for an on the go breakfast.  Added bonus is no bake, comes together quickly, makes a great snack treat or school class treat.  Did I mention the no bake part.

Change it up by adding dried fruit, seeds, nuts, extra marshmallows, chocolate chips or use your own imagination and add what your family loves.

1 cup quick cooking oats
1 1/2 cups crushed corn flakes
1 cup dried fruit chopped (I used raisins)
1 1/2 cups Cheerios
2 1/2 cups rice krispies cereal
1/2 stick butter
1 ounces mini marshmallows

Line a 9 x 13 baking dish with foil and coat with cooking spray.

Brown the oats over medium heat in a skillet until lightly toasted.  Remove from heat and add to large bowl.

Add the corn flakes, dried fruit, Cheerios and rice krispies to the large bowl.  Stir to mix.

In a large saucepan melt the butter over low heat.  Add the marshmallows and stir until melted.  Immediately stir the melted marshmallows into the oats and cereal.

Press the mixture evenly into the baking dish and cool.  ENJOY!

Oatmeal Butterscotch Chocolate Chip Cookies

Oatmeal Butterscotch Chocolate Chip Cookies
Oatmeal Butterscotch Chocolate Chip Cookies

In our house Dad loves oatmeal cookies.  One kid is all about butterscotch and of course chocolate chip is never turned down.

Finally a cookies everyone will love.  Plan on making a double batch.  The cookie jar empties fast.

Pre-heat oven to 350F degrees.  Spray cookie sheets.  If you are lucky enough to have a kitchen aide pull it out.  If not no problem you can stir this up by hand.

1 Cup butter softened
1 1/2 packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1 1/2 teaspoon vanilla
1 1/2 cups all purpose flour
3 cups regular or quick cooking rolled oats
1 cup butterscotch pieces
1 cup chocolate pieces

In your kitchen aid or bowl add butter, brown sugar, baking soda, salt, ground cinnamon.  Mix for two minutes.

Beat in eggs and vanilla.  Beat in flour.

Stir in oatmeal, butterscotch and chocolate pieces.

Drop by large tablespoon full onto greased cookie sheet.  Bake 10 to 12 minutes or until edges are brown.  Centers may still be moist and that is perfect.  ENJOY!

For a special treat place softened ice cream between two cookies, roll in sprinkles and freeze.

Oatmeal Butterscotch Chocolate Chip Cookies
Oatmeal Butterscotch Chocolate Chip Cookies

 

 

 

Home Again

Some of you may know I just spent three weeks visiting my daughter and three wonderful grandchildren.  Her husband is deployed and I decided to head out to give her a small break and helping hand.

Ours days were spent playing at parks, swimming, going on walks, baking, crafting and playing.  We spent a day in Solvang enjoying Danish Days.  Watching the costumed dancers, walking through the shops and enjoying the craft fair.  We enjoyed some delicious Danish pastries and ended the day at the Solvang Park.

The weather was hot and several fires broke out on and around the base.  On two different days we were forced to stay inside because of all the smoke and ash falling.  We came close to being evacuated from housing and were packed and ready to go.  Gas was turned off so we microwaved food, played board games and did puzzles.

After arriving home I spent the first day washing laundry, cleaning house, paying bills, baking and cooking.

The weather is sunny and breezy which feels wonderful.  Today I put my garden to rest, baked some cookies and brownies, dinner (supper) is ready to go.  Most importantly the girls (my chickens) are happy to see me back.

All is well on my Dead End Road!

 

Brown Sugar Honey Baked Oatmeal

Brown Sugar Honey Baked oatmeal
Brown Sugar Honey Baked oatmeal

My daughter made this Brown Sugar Honey Baked Oatmeal for a Saturday morning breakfast.  One of her sons can be called a picky eater.  Not on this Saturday morning.  He ate a whole bowl full of this wonder baked oatmeal and asked for more.  We call this a winner around here.

Kind of funny that he has asked that mom make this yummy oatmeal for dinner one night. This will be happening!

Plus this is a one dish mix.  Simple, fast, easy and delicious the 4 1/2 year old declared it.

3 cups old-fashioned rolled oats
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk ( I use whole milk)
1/2 cup applesauce (I used our homemade applesauce)
1/4 cup honey
1 1/2 Tablespoons vanilla
1/2 stick melted butter
Preheat oven to 350F degrees.  Grease an 8×8 baking dish with cooking spray or butter.

In a large bowl mix the oats, brown sugar, baking powder, salt, milk, applesauce, hone and vanilla.

Pour everything into the baking dish and spread out evenly.

Melt the 1/2 stick butter and pour over the top of the oat mixture.

Bake for 35 to 40 minutes or until the center is set.

Serve warm.

Add some milk, sautéed apples, peaches or pears to go over the top.  Drizzle some fresh maple syrup over the top for an extra special breakfast.

Honey Yogurt Muffins

Honey Yogurt Muffins
Honey Yogurt Muffins

Perfect grab and go breakfast or snack.  Natural honey and plain yogurt, along with the whole wheat flour makes these muffins winners around our place.

1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
1  teaspoons baking soda
1/4 cup butter
6 Tablespoons honey
2 cups plain yogurt (check the blog to see how I make my own homemade yogurt.)
Grated rind of 1 lemon
1 egg
3 fluid ounces of lemon juice

In a small pan, melt butter and honey over low heat.  Stir to combine.  Remove from heat and let cool.

In a bowl, whisk together yogurt, egg, lemon rind and juice.  Add butter and honey and stir to combine.

In a large bowl sift together all-purpose flour, whole wheat flour and baking soda.

Add wet ingredients to dry ingredients and stir to combine.

Pre-heat oven to 375 degrees.  Bake for 15 to 20 minutes or until tops spring back when light touched.

Cool and serve with warm honey drizzled over the muffins.  ENJOY!

Taco Pasta

Taco Pasta
Taco Pasta

Love taco’s and pasta.  Here is the perfect dish made for your family.  My daughter fixed this for dinner one evening and it was so good.  The grandkids love this dish.

Fast, quick, easy, fresh, veggie, pasta, beans come on what more could you ask for.  Throw everything in a bowl, toss and serve.

3 cups cooked pasta
1 red bell pepper sliced
1 green bell pepper sliced
2 cups black beans cooked, drained
1 tomato chopped
2 cups corn
3 cups shredded chicken (optional)
2 cups shredded cheddar cheese
3 Tablespoons Mexican seasoning
Hidden Valley Ranch Sweet Chili Dressing
tortilla chips (optional)

In a large bowl throw in the pasta, bell peppers, black beans, corn and chicken.  Toss everything.

Add the Mexican seasoning and toss.

To serve place on plate or in bowl.  Add shredded cheese, crush up some tortilla chips if you like and top with sweet chili dressing.

My grandkids like to add corn chips instead of the tortilla chips.  ENJOY!

Taco Pasta
Taco Pasta

 

 

 

Chocolate Swirled Pumpkin Bars

Chocolate Swirled Pumpkin Bars
Chocolate Swirled Pumpkin Bars

For all you chocolate and pumpkin lovers here is a special treat just for you.  Add cream cheese into the mix and you have a moist chocolate swirl pumpkin bar nobody can resist.

2 Cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
4 eggs
1 15 ounce can pumpkin
1 cup vegetable oil
1 cup miniature chocolate pieces
1 8 ounce package cream cheese softened
1/3 cup sugar
1 egg
1 Tablespoon milk

Chocolate Swirled Pumpkin Bars ready to go in the oven.
Chocolate Swirled Pumpkin Bars ready to go in the oven.

Preheat oven to 350 degrees.  Line a 15 x 10 baking pan with foil, making sure the foil extends over the edges of the pan.

In large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, salt and ground cloves.

Add the four eggs, pumpkin and oil to the flour mixture.  Stir to combine.

Spread batter into the foiled pan.

Microwave 1/2 cup chocolate pieces for 30 seconds twice or until melted.

In medium bowl beat cream cheese and 1/3 cup sugar with a mixer.  Beat in egg and milk.  Add melted chocolate and beat to combine.

Spoon cream cheese mixture in mounds over the pumpkin batter.  Using a table knife, swirl to marble.  Sprinkle with the remaining chocolate pieces.

Bake 30 minutes or until a toothpick comes our clean.  Cool in pan.  Lift foil out and cut into bars.  If bars are to moist to cut, flash freeze or cool in refrigerator.  ENJOY!

Make A Head/Freeze

Homemade Vanilla Cake with Chocolate Frosting from Scratch
Homemade Vanilla Cake with Chocolate Frosting from Scratch

One of the keys to my kitchen success is making great food and stored for short-term storage or freezing for later use.  This includes cakes, cheesecakes, pies, cookies and bars, yeast breads, rolls and quick breads.  My motto:  Cook or bake once eat at least twice if not more.

The focus today is learning how to use short-term storage and freezer storage for cakes, cheesecakes, pies, cookies and bars, yeast breads, rolls and quick breads.

CAKES:  Short-term storage.  Most cakes can be covered and stored at room temperature to 2 or 3 days.  If you don’t have a dome or cake cover turn a large bowl inside down over the cake.  Stick some toothpicks in the cake to protect the frosting and cover loosely with plastic wrap.

If the frosting or filling has whipped cream, cream cheese, yogurt, or eggs, store the cake covered in the refrigerator.

Freezing:  Wrap unfrosted cakes in a layer of plastic wrap, then a layer of foil.  Place in a large resealable plastic freezer bag.  Freeze up to 3 months.  If you have a sealer make a bag large enough for your cake.  Using the gentle setting vacuum seal your cake.  Do single layers.  Thaw at room temperature.  Fill and frost like you normally would.

Simple Cheesecake
Simple Cheesecake

CHEESECAKE:  Short-term storage.  Cover cheesecake with plastic wrap and refrigerate for up to 3 days.

Freezing:  Cover tightly in a layer of plastic wrap, then a layer of foil.  Place in a large resealable plastic freezer bag.  Once again use your vacuum sealer and on gentle vacuum seal.  Freeze for up to 1 month.  Thaw in the refrigerator.

Award Winning Blueberry Pie
Award Winning Blueberry Pie

PIES:  Short-Term Storage.  Baked fruit pies may stand at room temperature for 24 hours.  Cover and refrigerate for longer storage.  Cover custard and cream pies loosely with plastic wrap and refrigerate for up to 2 days.

Freezing:  Cover cooled, baked pies with a layer of plastic wrap, then a layer of foil.  Place pie in a large freezer bag.  Once again I vacuum seal my pie pan and all in the bag I have made.  To serve, thaw pie, covered at room temperature.  You may reheat pie, covered in a 325F degree oven.  Do not freeze custard, cream or meringue pies.

Chocolate Chocolate Cookies
Chocolate Chocolate Cookies
Magic Cookie Bars
Magic Cookie Bars

COOKIES AND BARS:  Short-Term Storage.  Arrange cooled, unfrosted cookies in an airtight container in layers separated by sheets of waxed paper, or place in a resealable plastic bag.  Store at room temperature for 2 to 3 days.

Do not mix crisp and soft cookies in the same container.  The crisp cookies will soften.  Before serving,  frost if needed.  Store frosted cookies or bars in a single layer in a container.

Freezing:  Place unfrosted cookies or bars in layers separated by sheets of waxed paper in a freezer container or large resealable plastic freezer bag.  Yes I use my vacuum sealer.  Freeze up to 3 months.  Thaw at room temperature.

Freezing cookie dough.  Place dough in a tightly sealed container or resealable freezer bag or vacuum seal and freeze up to 6 months.  Thaw in refrigerator, then shape and bake as directed.  Do not freeze brownie batter or meringue mixtures.

Fudge Waffle's with Ice Cream and Chocolate Sauce
Fudge Waffle’s with Ice Cream and Chocolate Sauce
Master Mix Hot Rolls
Master Mix Hot Rolls
Oatmeal Honey Whole Wheat Bread Homemade
Oatmeal Honey Whole Wheat Bread Homemade

YEAST BREADS, ROLLS AND QUICK BREADS:  Short-Term Storage.  Place cooled breads and rolls in a resealable plastic bags and store at room temperature for up to 3 days.  Do not refrigerate which will make the bread go stale faster.

Freezing:  Wrap cooled bread tightly with plastic wrap.  Place in a resealable plastic freezer bag.  By now you need a vacuum sealer.  Freeze for up to 3 months.  Thaw at room temperature.  To serve warm, wrap bread in foil and reheat in a 350F degree oven for 10 minutes.

Hope this helps you stay ahead of feeding your family, saving time and money.  You can find all the recipes for making everything shown at www.candysfarmhousepantry.com  ENJOY!