German Chocolate Pecan Pie Bars

It has been a while since I have blogged but I wanted to share my very favorite sweet treat and I thought it would be an awesome Thanksgiving dinner addition.

Our Ingredients:

3 Cups Pecan halves
1 3/4 cups flour
3/4 cups Confectioners sugar
1/4 cup unsweetened cocoa powder
3/4 cups cold butter cubed
1 1/2 cups Semi Sweet Chocolate Chips
3 large eggs
3/4 cup light corn syrup
3/4 cup firmly packed light brown sugar
1/4 cup melted butter
1 cup sweetened flaked coconut

Preheat oven to 350 degrees
Arrange pecan halves in a single layer on a cookie sheet

bake for 8 to 10 minutes or until lightly toasted. Stir half way throught

Line bottom and sides of a 9"x13"  pan with aluminum foil leaving over hang on two sides.
Grease foil (  I use pan coating spray)

Whisk together flour, confectioners sugar and cocoa powder and then add the cold butter and combine with a pastry blender until mixture resembles coarse meal.

Press mixture into bottom and about 3/4" up side of prepared pan

Bake this crust for 15 minutes.  Remove from oven and immediately sprinkle chocolate chips evenly over crust.  Allow to cool on wire rack at least 30 minutes

Place egg in a large mixing bowl and beat lightly add the brown sugar, corn syrup and melted butter.  Whisk together until smooth.  Stir in coconut and pecans and pour evenly over baked crust.

Bake 28 to 34 minutes or until edges are golden and filling has set.  Cool completely on a wire rack. 

Using foil overhang lift bars from pan and remove foil.  Place on a cutting board using a sharp knife cut into bars.  

Grape Salad

This is a perfect dessert for a hot summer night.  It is sooo yummy and very healthy too!

Ingredients:

3 cups of grapes

1/2 cup of plain yogurt

2 oz. softened cream cheese

2 tbsp. honey

1/4 tsp. vanilla extract

2/3 cup chopped pecans (walnuts would be yummy too)

 

 Stem your grapes and dump them into a large bowl.

 Combine yogurt, cream cheese, honey and vanilla in a separate bowl.  Mix together well.

 In the large bowl, combine your dressing with the grapes and nuts.  Fold together until well combined.

My kids could not get enough of this! Neither could mom and dad ;)

Donna's Caramel Popcorn

Last week, we unexpectedly lost my Aunt Donna.  She was one of the sweetest souls ever to walk the face of the earth.  Earth's loss is Heaven's gain.  This is a recipe that she shared with me while I was studying home economics in middle school.  Every time I make her popcorn, I remember her sweetness.  This post is in her honor.

Ingredients:

2 sticks butter

1/2 cup white syrup

2 cups brown sugar

1/4 tsp. cream of tarter

1 tsp. salt

1 tsp. baking soda

6 - 7 quarts of popped popcorn

Mix butter, syrup and brown sugar; bring to boil for 6 minutes and keep stirring.  Add cream of tarter, salt and baking soda. Stir until foamy; pour over popped popcorn. Spread popcorn on large cookie sheets after mixing well. Bake for 1 hour in 200* oven. Before the popcorn cools, dump it into a large paper bag, close the top and shake to break the caramel popcorn apart.  

Chocolate Covered Strawberry Popcorn

Chocolate Covered Strawberry Popcorn & Donna's Caramel Popcorn

I have been making chocolate covered strawberry popcorn for the Farmer's Market.  This stuff is amazing.  Kids and husbands gobble it up.  Moms and grandmas hide it in the cupboard so that they can gobble in peace.  Chocolate covered strawberry popcorn is good stuff.
However, due to it's drizzle of chocolate, it isn't holding up in the heat and sunshine at the market.  So, we won't be making it to sell, but trust me we will still be making it to eat.  And, so should you.  Here is the recipe:
Ingredients:
1&1/2 cups un-popped popcorn, popped
(This makes 6-7 quarts, so have a couple of large bowls ready)
1 lb. of white chocolate, melted
8 tbsp. strawberry cake mix
chocolate chips, divided, melt half
decorating sprinkles

In a large bowl, or a couple, quickly drizzle white chocolate all over popcorn. Sprinkle dry cake mix over melty white chocolate and stir well.  You have to work quickly, in fact, it helps to divide the chocolate and cake mix in two batches, drizzle, sprinkle, stir, drizzle, sprinkle, stir. Spread the popcorn mixture out on a large, wax paper covered surface. Using the back of your spoon, press down the popcorn, so that is in one flat single layer.  Using a fork, drizzle half of the chocolate chips over all of the popcorn, before it melts, toss on the decorating sprinkles.  Drop the rest of the chocolate chips evenly over the mixture.  Allow all of the chocolate to harden.  Store in sealed bags or covered containers.

Marshmallow Fondant

Using fondant to decorate desserts and pastries helps to create beautiful works of art.  Fondant can be easier to work with than buttercream or royal icing in some instances and it has a smoothness that is hard to achieve with other icings and frostings.

However, I have heard many times that folks just don't love the taste or cost of fondant. Well, I have found a solution for both of those.  Marshmallow fondant.

If you like marshmallows, you will like this fondant and it is super easy and inexpensive to make yourself.

Here is how you do it:

Ingredients: 8 oz. marshmallows

2 Tbsp water

1/2 tsp butter flavor or another flavor or extract of your choice

2 lbs powdered sugar

shortening

In the microwave, heat the marshmallows for about 2 minutes. Try not to let them poof up and over the side of the bowl, like I did.  Keep your eye on them.  When they are good and melty, give them a stir, until they are smooth. Stir in the flavor and water.  Stir 3/4 of the powdered sugar into the melted marshmallows mixture. 

On a large flat surface, sprinkle the remaining powdered sugar. Grease your hands with the shortening. Knead the marshmallow fondant in the sprinkled sugar  until you achieve a firm but still pliable consistency.

To color the fondant, use a gel or paste cake color.  Wearing gloves and keeping hands greased with the shortening will prevent staining on your hands and keep the fondant from getting overly sticky as you knead.  If your fondant gets too firm to knead the color in well, microwave the fondant for 10 - 15 seconds.  This will make the fondant much softer, which will help you knead the color in faster.  As the fondant cools, it will firm back up.

Roll the fondant out on a flat surface that has been lightly dusted with powdered sugar.  You can then cover your dessert, or use cookie cutters or decorating tools to cut out shapes.  Fondant can also be pressed into shapes using your fingers, just like working with clay or playdoh.  You can also press fondant into a sugar dusted mold to make shapes and designs.

Chocolate No-Bake Cookies

This is my all time favorite cookie recipe. It is a great summer cookie because it doesn't heat up the house with you make them.  

Here are the ingredients:

2 cups of sugar

1/2 cup butter

1/4 cup cocoa powder

1/2 cup milk

1 tsp. vanilla

4 cups quick oats

In a sauce pan, combine sugar, butter, cocoa, vanilla and milk.

Heat it over medium heat, whisking as it melts.

Bring the mixture to a rolling boil and allow it to cook for 3 minutes. Stir occasionally to prevent it from boiling over.

Turn off the heat and stir in the quick oats.

With a pair of spoons, scoop out the mixture and drop them onto wax paper to cool.

As soon as the cookies cool, you can transfer them to a container, or eat them.  They should be stored in an airtight container in the fridge.

Vanilla Latte Mix

I love coffee!  This recipe makes a quick, rich and creamy coffee that is great for on the go, or sharing with someone you love.  I really like to pour the mix into pretty little jars, so that my friends can have some to take home with them.  This recipe also makes quite a bit, so there is plenty for sharing.

Measure out the following ingredients into a large bowl:
3 cups of instant dry milk powder
1 cup of instant coffee
1 1/2 cups powdered coffee creamer
1 cup of sugar
2 regular size boxes of vanilla pudding mix (the instant kind)

Mix until well combined.  At this point you could say it's done and go ahead and whip yourself up a nice steamy cup, but look at how pretty it is when I blend it all together in my handy dandy processor.

Good thing I didn't add that extra pinch of sugar ;)

Stir 1/4 cup of the Vanilla Latte Mix into 3/4 cup of hot water and enjoy!

I should also mention, this stuff smells really good too!

Tip of the Day- Cheaper Greek Yogurt

I do love the texture of Greek yogurt, but I don't love how much more expensive it is than regular yogurt. Did you know that Greek yogurt is made by straining the whey off of regular yogurt, creating that thick creaminess.  You can do that at home very easily.

All you need is yogurt, a bowl, strainer and a thin towel, cheesecloth or coffee filter (for a small strainer).

Put the strainer in the bowl, the cloth in the strainer and the yogurt in the cloth.  Then pop it into the fridge until it has reached the desired thickness and you have Greek yogurt.  A cheesecloth or coffee filter will produce results quicker than a thin towel.
If you let all of the whey strain out, they you have a product called yogurt cheese, which can be used in place of cream cheese.  It is amazing spread on a whole wheat English muffin!

Strawberry Clouds

Strawberries are on sale this week for $1.29!

I came across a recipe for Strawberry Clouds in the Family Fun magazine.  It had a cute little story about how the dessert was inspired by a Russian ballerina.  I have a little ballerina of my own, so of course we could not wait to try it.  I personally struggle with following a recipe.  So, this is my own version of Strawberry Clouds, and let me tell you, it is Wonderful!
Ingredients~
For the meringues:
1 1/4 cups of sugar
1 1/2 teaspoons cornstarch
5 egg whites
1/2 teaspoon cream of tarter
pinch of salt
1 teaspoon of clear vanilla

For the toppings:
2 pints of fresh strawberries, roughly chopped
1/4 cup sugar
1 carton of whipped topping, thawed

To make the meringue, preheat the oven to 275* and line two large baking sheets with parchment paper.  Stir together sugar and cornstarch, until well combined.  In a separate bowl beat together egg whites, cream of tarter and salt until the mixture is foamy and holds soft peaks.  This will take a couple of minutes.

Increase the speed of the mixer to medium - high and add your sugar mixture a little at a time.  Allow the sugar to dissolve completely into the egg whites before adding more.  You may even need to scrape down the sides of your bowl as you work.

Continue to beat the mixture until it hold stiff peaks, then add the vanilla.  Beat until combined well.

With a pair of large spoons, spoon out nice large dollops of meringue.  Be sure to try and make each one the same size as the next. Using the back of a spoon, press a well into each meringue cloud.

Put the meringues into the oven and turn down the temperature to 250*.  Bake for 50 to 60 minutes.  They should be crisp on the outside, but not browned.  After removing them from the oven, let the cool for about 5 minutes before transferring them to a wire rack to cool completely.

While the meringues are cooling, combine the chopped strawberries and sugar.  Stir them together and allow them to set until the strawberries are very juicy.

Top each meringue with a dollop of whipped topping and them spoon the strawberries and juice over the whipped topping.

I recommend you only make them when you have plenty of company to help you eat them.
Otherwise, you may eat yourself silly.

Trust me on this one, friends.

~Rebecca

Coconut Angel Cakes

Looking for a dessert for an upcoming dinner party?  Want something easy to make, something semi-homemade, but looks like you slaved in the kitchen? Want something that travels easily?  How about something that is lower in calories?  Like 105-110 calories per serving...well, I have what you need right here!

Coconut Angel Cakes

Ingredients:

1 tub Cool Whip Free, thawed

3/4 cup Marshmallow Creme, room temperature

1/8 tsp coconut extract

1 cup sweetened shredded coconut , plus a little more for topping cakes

1 box angel food cake mix

10 oz. water

Preheat oven to 375*.  Line cupcake pans with 24 liners, do not spray with oil.

In a small bowl, beat together Cool Whip, marshmallow creme and coconut extract.  Refrigerate.

Pulse shredded coconut in a food processor until roughly chopped, set aside.

In a large bowl, combine cake mix with water.  Beat at low speed for 30 seconds, then increase speed to medium for 1 minute.  Add chopped coconut and beat for another 30 seconds on low.

Allow cake batter to rest for 2 minutes.  Then fill your 24 cupcake liners.  Bake at 375* for 15 minutes, until tops are golden brown.

After allowing the cakes to cool, frost with Cool Whip mixture.  Top with a few coconut flakes, and sprinkles of your choice.

~Rebecca

Whole Wheat Cinnamon Rolls

I am a big Pioneer Woman Fan.  Her cinnamon rolls are my favorite!  I have made them for Christmas.  I have made them camping.  I have made them with my eyes closed and my hands tied behind my back.  They are a fabulous dessert!

The only problem with PW's recipe is that it make 7 or 8 pans of cinnamon rolls.  That is the last thing the Stephenson's need laying around the house!  We we eat them.  All of them.
So, I got to work recreating her recipe, to better fit our needs.
Here is the ingredients list:
for the rolls
2 cups milk
1/2 cup canola oil
1/2 cup white sugar
1 pkg yeast
4 1/2 cups all purpose or ultra grain whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1 stick softened butter
1 cup white sugar
generous amount of cinnamon

for the icing
4 cups powdered sugar
1 tsp maple flavoring
1/4 cup milk
1/8 cup melted butter
1/8 cup coffee
pinch of salt

First, scald 2 cups of milk, 1/2 cup canola oil and 1/2 cup of sugar.  Then cool for 45 minutes - 1 hour.
When the liquid is still luke warm, add 1 package of yeast and let it sit until it foams up and comes back to life.

Add 4 cups of flour.  I chose the ultra grain whole wheat this time.  Stir the mixture until it forms a ball of sticky dough.  Cover with a towel and allow it to rise in a warm place for 1 hour.

After the sticky dough rises, add 1/2 cup more flour, 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.  Stir this together well.
Flour a nice large counter top or table and prepare yourself to get your hands gooey...just a little.

On the floured surface, press the dough out into a rectangle shape. It doesn't have to be perfect, but you probably don't want any holes in it.

Spread 1 stick of softened butter over the entire rectangle of dough.  Then evenly sprinkle 1 cup of sugar over the butter.  Finish that off with a generous sprinkling of cinnamon.  There is quite a bit of dough to season here, so don't skimp or you'll be sorry.

Roll the dough length-wise, pinching the sugar and butter into the roll as you go.  

 Using a length of dental floss, cut the dough into 1 inch rolls.

Place each roll into a greased baking dish.  You can either use one cake pan or two pie plates.

Cover the rolls and allow to rise again, but only for 30 minutes this time.
Bake at 400* for 15 - 18 minutes.

While your rolls are baking, go ahead and mix up the frosting.  You are going to smother the rolls with the frosting as soon as they come out of the oven.  Pouring the frosting over hot rolls does 2 wonderful things. 1. It allows the butter and sugar to melt and seep into all of the nooks and crannies.  2. It allows you to eat the glorious cinnamon roll sooner, and while it's still warm.

In a bowl, mix 4 cups powdered sugar, 1 tsp maple flavoring, 1/4 cup milk, 1/8 cup melted butter, 1/8 cup brewed coffee, and a pinch of salt.
As soon as all of the lumps have been stirred out, pour over the cinnamon rolls.