Bridal Shower Cookies

by Kristy on October 6, 2010

Cute edible image cookies for a cute couple! 

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Football Cookies

by Kristy on October 2, 2010

I made these pink football cookies for a Tailgate Bunco party. So cute! 

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Backyardigan Cookies

by Kristy on September 26, 2010

Happy birthday Scotty & Alyssa! Hope you enjoyed your cookies, cupcakes and cake balls!! 

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Caramel Brownies

by Kristy on September 23, 2010

These brownies have a thick layer of gooey caramel sandwiched between a chocolate brownie mixture and a cream cheesing topping. They are very rich and very delicious.

1 cup butter
4 (1-ounce) squares unsweetened chocolate, chopped
2 1/2 cups sugar, divided
5 large eggs, divided
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
1 (14-ounce) bag caramels, unwrapped
1/4 cup evaporated milk
1 (8-ounce) package cream cheese, softened
Makes about 20 brownies
Adapted from Paula Dean’s Best Desserts

1. Preheat oven to 350.
2. Line a 13×9 inch baking pan with aluminum foil and spray with nonstick cooking spray.
3. In a small sauce pan, combine butter and chopped chocolate and cook over medium-low heat until chocolate is melted and smooth. Remove from heat and let cool slightly.
4. In a large bowl, combine caramels and evaporated milk and microwave on high (in 30 second intervals, stirring after each) until caramels are melted (about 90 seconds).
5. Pour over brownie batter and spread to edges.
6. In a small bowl, beat cream cheese with a mixer until creamy.
7. Add remaining 1/2 cup sugar, beating until smooth.
8. Beat in remaining egg.
9. Spoon mixture over caramel layer and gently swirl batter with a knife.
10. Bake for 40-45 minutes or until a wooden pick inserted near center comes out clean.
11. Let cool completely.
12. Cut into squares.
13. Enjoy!

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Butterscotch Chocolate Cake

by Kristy on September 15, 2010

This is a great recipe if you’re baking with kids.  The boxed cake mix makes this dessert very convenient to make and what little one doesn’t like working with Cool Whip, ice cream topping and Butterfingers? You’ll find adults like this cake just as much as your children!

1 package (18-1/4 ounces) chocolate cake mix
1 jar (17-19 ounces) butterscotch ice cream topping (I used a caramel butterscotch and it turned out great!)
1 carton (8 ounces) frozen whipped topping, thawed
2 1/2 – 3 butterfinger candy bars (2.1 ounces each) coarsely crushed

1. Bake cake according to package directions, using a 13×9 inch baking pan.
2. Cool on wire rack for 30 minutes.
3. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
4. Pour butterscotch topping over cake and cool completely.
5. Spread with whipped topping.
6. Sprinkle with crushed candy bars.
7. Refridgerate for at least 2 hours before serving (and refridgerate any leftovers)
8. Enjoy!

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Cookies for a Cause

by Kristy on September 13, 2010

September is Ovarian Cancer Awareness month. Click on the link below to find ways to show your support.
http://www.ovariancancer.org/september-2010/

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Construction Cookies and Cupcakes

by Kristy on September 8, 2010

Happy birthday, Case! Hope you enjoyed your cookies and cupcakes.

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Pumpkin Butterscotch Chip Cookies

by Kristy on September 7, 2010

Looking for a new cookie to make for the fall season? Pumpkin Butterscotch Chip cookies will win you plenty of accolades around the house. This soft cookie has a cake like texture with a little crunch from the butterscotch chips. Tasty!

Ingredients
2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 tsp vanilla extract
1 cup butterscotch chips
Confectioners’ sugar for dusting

Makes 14 cookies
Adapted from Big Fat Cookies

1. Preheat oven to 325.
2. Line two baking sheets with parchment paper and butter the paper.
3. Stir in flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.
4. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar for about 1 minute. Stop and scrape the sides of the bowl as needed during mixing.
5. On low speed, mix in oil, pumpkin and vanilla until blended.
6. Mix in flour mixture to incorporate it.
7. Mix in butterscotch chips.
8. Using a 1/4 measuring cup scoop out mounds of dough and place on cookie sheet.
9. Bake the cookies one sheet at a time for about 15 minutes or until a toothpick inserted in the center comes out dry.
10. Cool for 5 minutes on baking sheet and then remove to wire rack to cool completely.
11. Dust the cooled cookies with confectioners’ sugar..
12. Enjoy!

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Triple-Layer Banana Cake & PB Frosting:)

by Kristy on September 3, 2010

This cake is just like eating homemade banana bread, but with the added bonus of peanut butter frosting. I sent it over to a few friends and they gave it a thumbs up (so did I!).3/4 cup butter, softened
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (about 3)
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup butter milk

Frosting
1/2 cup creamy peanut butter
4 tbs butter, softened
4 1/2 cups confectioners’ sugar
10-12 tbs milk (keeping adding until desired consistency is reached)
Peanut chips, optional

***I purchased a cake leveler for $3.00. It’s very helpful when splitting a cake.

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Beat in eggs one at a time, beating well after each addition.
3. Beat in bananas and vanilla.
4. Combine the flour, baking powder, baking soda and salt.
5. Gradually add to creamed mixture alternating with buttermilk.
6. Pour into 3 greased and floured 9-in. round baking pans.
7. Bake at 350 for 25-30 minutes.
8. Cool for 10 minutes then remove to wire rack to cool completely.
9. For frosting, beat peanut butter and butter until smooth.
10. Beat in confectioners’ sugar and enough milk to achieve spreading consistency.
11. Frost between layers and over top and sides of cake.
12. Garnish with peanut topping, if desired.
13. Enjoy!

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Chocolate Chip Brownie Cookies

by Kristy on August 31, 2010

Here’s a convenient dessert that uses a brownie mix to get a rich chocolate flavor. They’re simply delicious and a breeze to make. You’ll love the extra sweetness that the powdered sugar adds.

Ingredients
1 package fudge brownie mix
1 cup all-purpose flour
1 egg
1/2 cup water
1/4 cup canola oil
1 cup (6 ounces) semisweet chocolate chips
Confectioners sugar
Makes 3 dozen

1. Preheat oven to 350.
2. In a large bowl beat the brownie mix, flour, egg, water and oil until well blended.
3. Stir in chocolate chips.
4. Place confectioners’ sugar in a shallow dish and drop the dough by tablespoonfuls into sugar; roll to coat.
5. Place 2 inches apart on greased baking sheet.
6. Bake for 8-10 minutes or until set.
7. Remove from pan and transfer to wire rack to cool.
8. Enjoy!

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