A Berry kind of Cobbler Crisp

Blueberry Cobbler Crisp (2)

Blueberry Cobbler Crisp 

Whenever I think of blueberries  I think of the time when I lived in Washington state, and my husband and I went camping up near Rasar State Park. We had only stayed over night due to the fact we got rained on the second day, and our tent was wet etc.  So we packed up and headed back home, but on the way back there was a little cabin store on the side of the highway that we stopped at. They  had the most beautiful blueberries I have ever seen. The berries were so big I had never seen anything like it. Since then I have not seen blueberries like that until a couple of days ago when my husband brought some home.  I was so excited and thought lets make the best out them.  Now I really wanted to make something sweet, savory and comforting so I thought why not make a blueberry Cobbler crisp!  I had some Granola in my pantry that needed to be used up so what better way than to use it in this dish.  Now I seem to like throwing white chocolate chips in my fruity dishes, so I did add some to this, but not a lot since the recipe has sugar added.

This dish is to die for I tell you, and of course my husband says the same thing, or well he didn’t say much while eating it just kept shaking his head yes over and over so that certainly made me feel good.  It certainly was warm and comforting to eat and just brought me back to my best memory of us in Washington state, our rained out camping trip.

You can serve this awesome treat with vanilla ice cream, or you can serve it up with just some cool whip or home made whipping cream.  Warm it up in the microwave before adding  the topping to it so yummy !

Recipe:

For the Filling

4 cups of Blueberries  fresh or frozen I prefer fresh

2 table spoons of cornstarch

1/2 cup of granulated sugar

1/4 tsp ground cinnamon

14 tsp nutmeg

1/2 cup of water

2 tsp lemon juice

Prepare topping

1 cup all purpose flour

1 cup of old fashion oats

1 cup of granola

1 cup of brown sugar

1/2 tsp of  ground cinnamon

1/2 cup of butter melted

1/2 cup of white chocolate chips

 

Directions:

Place blueberries in a large bowl, set aside. whisk together cornstarch, sugar, 1/4 teaspoon cinnamon, and nutmeg. Sprinkle over berries and toss together. Add lemon juice and water; toss together.

Place in a 9X13  baking dish that has been sprayed with cooking spray.

Combine flour, oats, granola, brown sugar,white chocolate chips,  and a 1/2 teaspoon cinnamon in a bowl.  add melted butter and toss until well combined. Sprinkle topping over the blueberries evenly.

Bake  at 350 degrees for 45 minutes or until berries are bubbling and the topping is a golden brown.

 

 

 

Lemon Zest Zucchini white Chocolate Mini Loafs

Lemon Zuchini white chocolate mini Loafs

Lemon Zest Zucchini White Chocolate Mini Loafs 

It is 40 days before  Fall and who is counting right? Summer time I love to savor the fresh fruits and vegetables  that I get from our local small business grocery stores.  I have a thing for Lemons I put them in my drinking water with fresh mint leaves from our back yard as well as cucumbers. I also love to drink lemonade, and eat lemon Meringue Pie, Tarts I can go on and on.

I am the type of person who does not like to waste food, and if you lived in my generation of parents who said ,”Eat what you have on your plate before you leave the table there are starving children out there that would want your food.”  Then you would totally understand.  I recently had bought Zucchini and totally forgot about it since the middle drawer of my refrigerator seems to get forgotten of those hidden buys.  I was going to make Zucchini bread, but thought why not try something a little different lets add some zest to it and see what happens.  Now a little hint about picking the best lemons always look for ones that are very bright in color, and a little soft when you squeeze it that tells you it is nice and juicy. Now I had added the white chocolate chips to this recipe because I have learned that the white chocolate chips when they melt inside they actually give a nice sweetness, not to sweet just right.  These loafs are great for gift giving, parties and events, small bites they just fit in the palm of your hand bon appetit!

Recipe:

4 cups flour

4 tsp baking powder

1 tsp salt

4 eggs

1/2 cup of oil

1/2 cup of butter ( Soften)

1 1/3 cup of sugar

1 cup of sour cream

4 table spoons of fresh lemon juice

1 table spoon of lemon zest

2 cups of grated Zucchini

1/2 cup of white chocolate chips

Combine all dry ingredients, white chocolate chips, set aside. In separate  bowl beat eggs, oil, butter, sugar until creamy . Add sour cream, lemon juice and lemon zest stir until combined. Fold in Zucchini and add dry ingredients.  Don’t  over mix just stir until combined. Grease and flour the mini loaf pans.  I get my mini loaf pans from Wilton bake products.  Scoop the batter evenly in the mini loaf pans, make sure you do not over fill them or else they will rise over. I usually scoop to fill half way. bake at  350 degrees for  25 min, of course I usually set at 20 min and take a look to see does it need more time because I do not like to set it to long or else you are going to get a burnt mess.  Everyone’s Oven is different in baking .  Put a tooth pick in the loaf to see if it comes out clean if so then you are done, ready to take them out of the oven. Cool in the pan for ten minutes, then remove and place on paper towel or a cooling rack.  After they are cooled, top them with lemon glaze.

Glaze:

1 Cup of powdered sugar

2 tsp of lemon juice

Mix ingredient in a bowl until all lumps are removed.  pour over the loafs and spread with a spoon. let glaze set up slightly.

 

 

Christmas has ended but a New year will begin.

christmas-tree-2

hard to believe Christmas has come and gone, and now we wait to celebrate the New Year.  The last few months has been a busy time for Chris and I. We recently bought a house of our dreams, and got to celebrate our first Christmas in our new home. We wanted to get to know our new neighbors and welcome them in our new home. Chris and I made gift bags for each neighbor along with a get to know us letter. I of course did some baking to share with them, and one Sunday morning we walked to each house and introduced ourselves to them. Chris and I were thrilled to meet most of our neighbors, and invited them to an open house the following weekend. It was a success for sure and we truly enjoyed everyone. Chris and I were thrilled to meet them and feel blessed to live where we live now.

Of course we had to have our little niece stay over that night, and it was her first night over in our new house. Chris bought her a cute reindeer made out of wood to put together and paint, and then we all made a gingerbread house with her. I love doing crafts with her when she is with us . claire-and-chris-making-gingerbread-house-2

I usually like to make Christmas gifts for my friends and family, but this year I did not have a lot of time to do so, instead I baked away for everyone. I decided to make some gift boxes of baked goods and then a little package of Teriyaki Jerky that my husband made. My boxes were a hit because all I could see was smiles. I love doing that stuff and seeing people smile it is a gift to me knowing that I did my job to make someone smile. In my gifts I made red velvet whoopee cakes, Peppermint Rice crispy treats, Bourbon balls. Just the simplest things are more than anything.

Of course I had to make my famous Sugar Cookies for my workers  cookie exchange party.  These are not just any sugar cookies they are the kind that melt in your mouth and are so light they are absolutely amazing.  I actually learned how to make these from a woman named Jenny Keller when I lived in Washington state. Please check out her website and Blog Jennycookies,   and her new website Jennycookies bakeshop.  I would give  the recipe out, but I think this one I will have to keep a secret.sugar-cookies-roses-2

Besides doing all the baking, for Christmas one of my nieces had mentioned that since the whole family was gathering for Christmas we should all wear Pajamas. I actually thought that would be a fun and cool idea so I was totally in. After hearing that the whole family was in on this idea I thought why not get the whole family together in a photo shoot. It has been a long time since we had a family photo, and our family is growing . I wanted to do this so I can get the photos  copied and give to my family members as memorabilia.

This holiday has come and gone, but I have to say it was a fun time with family and friends. I certainly enjoyed everything this season, and I hope next year we can do this again.

Bourbon Balls Recipe

Ingredients

1          box (12 oz) vanilla wafer cookies, finely crushed
1          cup chopped pecans or walnuts
3/4      cup powdered sugar
2          tablespoons unsweetened baking cocoa
1/2      cup bourbon
2 1/2   tablespoons light corn syrup
Additional powdered sugar

Directions

  • 1 In large bowl, mix cookie crumbs, pecans, 3/4 cup powdered sugar and the cocoa, stirring well.
  • 2 In small bowl, mix bourbon and corn syrup, stirring until blended. Pour bourbon mixture over cookie mixture; stir until blended. Shape into 1-inch balls; roll in additional powdered sugar. Store tightly covered at room temperature up to 2 weeks

Red Velvet Whoopee Pies

Ingredients

  • 1 (18.5-oz) box red velvet cake mix
  • 1/2 cup buttermilk (or see Note)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 (3.9-oz) box instant chocolate pudding mix
  • 1 (16-oz) can cream cheese frosting

Instructions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Combine cake mix, buttermilk, oil, eggs, and pudding mix in a large bowl. Mix on low speed with an electric mixer until ingredients are just blended, then on high 1 minute.
  • Drop batter by 1/4 cupfuls onto prepared baking sheets, about 2 inches apart. Bake 13 to 15 minutes or until set.
  • Let cookies cool 5 minutes, then transfer to a wire rack to cool completely.

For the frosting:

  • 2 cups of imperial margarine
  • 2 tsp of clear vanilla
  • 5 table spoons of coffee creamer I usually get sweet cream creamer
  • 2 lbs of C&H Powdered sugar

Directions:

Blend the Margarine together with the vanilla, and Creamer once that is mixed well then add the powder sugar by cups one at a time. If the Consistency is still not stiff enough I usually add more powder sugar to get it fluffy.

Note: Make your own buttermilk by blending 1/2 cup milk and 1 1/2 tsp vinegar or lemon juice.

You can also get my Peppermint Oreo Cookie Rice Crispy treats recipe from one of my latest blogs the red velvet Oreo cookie white chocolate Rice Crispy treats by clicking onto the link.

Caramel Butter Bars

caramel-butter-bars

Caramel Butter Bars

Today was a very busy day for me which started at 4:30 AM ( my alarm clock was my cat and if you are a cat owner you will understand). I started off doing some errands, and then doing things around the house, cleaning out the Cupboards in my kitchen throwing things away and finding stuff to put together for meal prepping for the week.

My Husband and I have a very hectic schedule during the week, and so I try on Sundays to prep our meals for the week. I actually started doing this about a month ago and totally love it. It certainly takes a couple of hours to do this, but I have to be honest well worth it. So to make a long story short last weekend I had made another easy treat which required caramel. I have to be totally honest the last time I tried to make homemade caramel I burned it.  I came across a recipe that I thought I would try and master, and I did!  Of course I made a lot of it, and so I had put the rest of it in a mason jar and refrigerated it. I honestly did not want it to go to waste so I came across this amazing treat, that is certainly Buttery and Oh so comforting.  Now I found this recipe off of this website Salted Caramel Butter bars which was very easy to follow the only difference was that I had already had Caramel made so I did not have to use Caramel candy Pieces. I actually followed this you Tube Video on how to make home made Caramel and I have to be honest so easy to follow, and I did not burn the sauce I actually mastered it!! Sorry I got a little over joyed there for a moment. I guess I am going to have to shares these with my Co-workers tomorrow because I know my husband will eat more than one and then Complain to me. We only live one life right so enjoy it to the fullest.

Ingredients

For the Crust:
    • 1 lb. butter, softened
    • 1 cup sugar
    • 1½ cups powdered sugar
    • 2 tablespoons vanilla
    • 4 cups flour
For the Filling:
  • 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
  • 1/3 cup milk or cream or half and half
  • 1/2 teaspoon vanilla
  • 1 tablespoon coarse sea salt
  • Or if you want to try to make home made Caramel check out the you tube video I posted

Instructions

  1. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Add flour and mix until smooth.
  2. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.caramel-butter-bars
  3. Place remaining crust mixture in the refrigerator
  4. Preheat oven to 325F.
  5. Bake crust until firm and the edges are a pale golden brown approximately 20 minutes. Transfer to a wire rack and let cool about 15 minutes.
  6. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a saucepan, add the cream and vanilla and cook and stir over low to medium heat until completely melted. (You can also use the microwave in short bursts to melt the caramel mixture.)
  7. Pour the caramel filling over the crust. Generously salt with sea salt.
  8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. You may find the chilled dough doesn’t “crumble” that easily. If so, just place on a cutting board and chop into the dough
  9. size pieces you want for the topping.caramel-butter-bars-1
  10. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
  11. Let cool, and cut into squares.

 

 

 

 

 

Oh Oh Avalanche!

Avalanche Bark (2)

Did I get your attention already with the Title? Yes these are called avalanche Bark, and they are very sweet so  one of these and a glass of milk will be required. One of my Co-workers had found this on the internet, and she posted it to her face book page. I of course had to make these since I already had everything in my cupboards and in my fridge from what the recipe called for.

honestly it  did not take very long to put this together, and not much clean up duty afterwards so I was highly impressed. It took me like 10 minutes to put it all together, and then it took 30 minutes to harden up in the fridge.  These are great treats for little ones lunch box surprise, and children’s birthday parties etc.

Avalanche

you want to make sure with the white Chocolate and peanut butter that you do not burn the chocolate in the microwave.  When melting the chips with the peanut butter I actually had to microwave on high for 45 seconds, take it out and stir the Contents to make sure all the mixture and the chips were combined. Then I placed the microwave bowl back into the microwave and cooked the contents on high for 30 seconds.Next  I took the bowl out of the microwave I  began to stir to make sure the chips were completely melted in with the peanut butter. Once I have completed this task then I poured the rice krispies in the bowl and stirred it up  making sure all the cereal was coated well. Let the Cereal mixture sit for about 8 minutes to cool down before you pour in the dark chocolate chips and Marshmallows, because you don’t want them to melt in the cereal.

Once the cereal mix has cooled down pour the remainder of the recipe in the bowl stir the ingredients all together, and then place in a 9×9 greased pan. I like to give this tid bit out when you go to push down on  the rice krispie recipe make sure you do not crush the cereal and make sure you do not use your hands to do this. When you use your hands they tell you to coat with butter all over so the mixture does not stick to your hands.  I have a better idea for you to use, take wax paper and put it over the pan and start to push down to bind the cereal and mixtures together. No mess with your hands and you just throw the wax paper away when your done .

Ava

Once you are done doing this task then set the pan in the fridge for 30 minutes to an hour to set. Now you have an Avalanche! Its quick and easy to make and in the end so sweet !

Ingredients
  • 12 oz bag of White Chocolate Chips
  • ¼ cup creamy peanut butter
  • 3 cups Rice Krispies
  • 1½ cups mini marshmallows
  • ¼ cup mini chocolate chips + 2 Tbsp for garnish.
  • Lightly grease a 9×9 pan

Brazilian Chocolate Truffles (Brigadeiros)

 

Two years ago I came across these unique truffles and wanted to make them. They were simple and easy to make. I wanted to share them to my Co-workers and they were a hit. These truffles are a Brazilian treat, and since the Summer Olympics are being held in Rio I thought let’s get a little taste of Brazil.

Brazil is one of the largest Countries in the world and the wide varieties of food available in different regions reflect that. Ubiquitous touches include rice, beans, vegetables and fruit. Brazil produces more fruit than almost anywhere else on Earth, including avocados, oranges, pineapples, papayas, guavas, acai berries and more . Brazilians love their desserts for sure especially Chocolate.

These truffles are fun to make, you can cover them in sprinkles, powdered cocoa, Cinnamon. One of the things I like to do is make mine with a little kick. I sometimes add to the mix a little crushed red peppers. You get the sweetness with a little sneak of heat. It is a quick idea and great for parties, wedding favors. One thing to remember though when you make them always keep your hands lathered with plenty of butter because if your hands are dry the mix is very sticky and messy. Go team USA win the Gold !

 

Ingredients:

3 tablespoons of butter, plus extra for hand-rolling.

4 tablespoons unsweetened cocoa powder

1 14 oz can of sweetened condensed milk

1 cup sprinkles you can use chocolate or multi color or both

 

Directions:

Put butter, cocoa powder and condensed milk in a saucepan and heat the mixture over medium-low heat, stirring constantly as the butter melts. Reduce heat and continue to stir for 5 to 7 minutes as contents thicken.

turn off heat and cool mixture to room temperature -about 15 minutes. lightly butter your hands, scoop up a tablespoonful of the mixture and roll it into a ball. Coat the ball in a plate of sprinkles. Repeat then store in a sealed container for up to 4 weeks in the refrigerator. Makes 5 to 6 servings.

Eewy Gooey S ‘mores Bars

eewy gooey smores bars

 

This Summer has been a crazy one with work, and so many things going on My husband and I have not made time to go camping. I love going camping in the Summer time, seeing the camp fires, people gathered around just sitting back and enjoying the company of others. Then again if you are alone with your significant other just enjoying the peacefulness of the surroundings around you.

My favorite thing to do when I go camping is play games and tell ghost stories with others. Something about that moment  you feel like a little kid again. My favorite past time is making s’mores . Now my husband is really not a big fan of marshmallows so he does not like to participate in making them, but I have to have them if I don’t then it just does  not complete the experience of camping.

I wanted to make some S’mores but actually came across a brilliant idea to make S’mores Bars.  I am so happy that I did because they turned out to be  pure heaven.

Now when I made these and followed the instructions for baking time I have to admit I actually baked them longer because I had added more marshmallows then what the recipe called for. I could not resist I wanted those in there thinking that my bars would come out Fluffy, they came out of the oven more like gooey. I had to let them sit for at least an hour after I took them out of the oven so they could firm a little since it just was not happening right away. So word of advice Do not cut them into bars right away let them sit for awhile to cool completely before you attempt cutting them up.

 

It certainly was not hard to make, and one of those bars can just put you into what I call a Sugar Coma.

 

Eewy Gooey S’mores Bars

Ingredients

  • 3/4 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup mini marshmallows plus a few extra for the top
  • 1 bag of mini Hershey bars broken in pieces

Instructions

  1. Line a square baking pan with parchment paper. Combine graham cracker crumbs and melted butter. Place in bottom of prepared pan and press down to form a crust.
  2. Cream 1/2 cup softened butter, add in sugars and cream again till fluffy. Add in egg and vanilla. Mix again. Combine Flour, baking soda and salt, then add to butter mixture. Once all combined, fold in chocolate chips and marshmallows. Spoon Cookie dough on top of cookie crust as evenly as possible. Don’t worry about spreading perfectly. Dough will spread as it cooks to fill in any gaps. Bake in a preheated 350 degree oven for about 40 minutes.
  3. While bars are cooking, break candy bar into sections and place in freezer. 8-10 minutes before bar is done cooking, sprinkle remaining marshmallows on top, just to decorate. Return to baking for remaining time. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting.