Trick or Treat Brownie Cupcakes

I whipped these up today. They were on the Betty Crocker calendar that I have hanging in the kitchen. I've been staring at them all month and finally made them. I wouldn't say that they are anything spectacular, but if you want something Halloween-y that you can make in a snap, these are a solid choice. How can you go wrong with an iced brownie?

Trick or Treat Brownie Cupcakes

1 box (1 lb 2.3 oz) Brownie mix
1/2 c vegetable oil
2 Tbsp water
2 Eggs
1 c white vanilla baking chips
1 3/4 c powdered sugar
6 Tbsp butter or margarine, softened
3 Tbsp Milk
6-8 drops yellow food color
6-8 drops red food color
24ish miniature candy bars

Heat oven to 350 F. Grease 24 regular sized muffin cups.

In a medium bowl, stir mix, oil, water, and eggs together for about 50 strokes (pretty standard brownie making). Divide batter among cups. They will be 1/2 full or less. I was only able to do 22 cups. Bake 13-18 minutes or until done. Cool 30 minutes in tins and then remove.

In another bowl, microwave vanilla chips on high for 45 seconds, stirring every 15 seconds, until melted. Cool slightly.

In medium sized bowl, beat powdered sugar, butter, milk, and food colors until fluffy. Stir in melted chips. Spoon frosting over cooled cupcakes. Top each with a candy bar.

I will say that the candy in the original picture looked like little squares....so I went searching for little square chocolate candy. All I found were fun size peanut butter snickers. They actually took up the whole top of the cupcake so I cut them in quarters. You just can't see the cut side in the pics. I think it's cute.

Anyway, we are gearing up for the big UK vs MSU game tonight. I am about to go get ready! YAY! I just thought I should probably blog before since it could be pretty late before we get back!

Cooking with the Shaws - Graham Cracker Cookies

I made Slow Cooker London Broil for dinner tonight which meant I didn't have a lot to do to get supper on the table except make some rice. Joseph was enthralled with a movie so I took advantage and decided to make something sweet. I decided on Linda's Graham Cracker Cookies. I have made things similar to these..like saltine cracker toffee and such. I made a half batch because I knew they would be deadly...I have trouble stopping myself from eating these. And actually I only used about 1/3 of a box of graham crackers because that's what fit nicely on my small cookie sheet and a 1/2 box didn't really fill out my next biggest very well. I spent about 15 minutes rearranging crackers on 3 cookies sheets....and finally settled on my smallest cookie sheet...more buttery goodness per cracker. It worked nicely.

I hope the pecan trees are doing good this year, mom...because those are the last of my pecans that you see on these cookies!!!! The HORROR!!!

Graham Cracker Cookies (p 290)
1 cup butter
1/2 c sugar
1 box graham crackers
pecans (I think roughly chopped would work better than whole)

Melt butter. Add sugar and boil for 1 minute, stirring constantly. Line cookie sheet with graham crackers. Pour butter mixture over crackers and sprinkle with pecans. Bake at 350 for 10-12 minutes.

A super quick and easy sweet treat....I was eating them within 30 minutes from the time I started them. Enjoy!

Cooking with the Shaws - Sour Cream Pound Cake

I am so sorry that I didn't post any recipes last week!! I was having kind of a lazy week...and when I had time to spare I just didn't want to spend it uploading pictures and typing blogs. Not like it's hard, but sometimes that's just who I am. :) I did a lot of reading, watching movies and tv, and playing video games last week. I did do some cooking and baking though and have not fallen behind in my quest for 100 recipes in the next year. I just have fallen behind in my posting those recipes. So I am going to be trying to catch up this week.

This one is a doozy. I had seen this wonderful looking dessert in Martha Stewart Living with pound cake and fresh peaches and whipped cream. So, I made Rosie's Sour Cream Pound Cake (p 220).

I am new to baking cakes from scratch. I was pretty scared of scratch cakes. Then when I started emulating Martha Stewart, I starting trying them out....Martha doesn't make no box cakes. :) I still get nervous, but this one turned out really well. Be sure to have all your ingredients at room temp before starting.

Sour Cream Pound Cake
2 sticks butter (or margarine)
3 c sugar
6 eggs
1 c sour cream
1/4 tsp baking soda
3 cups sifted all purpose flour
1 tsp vanilla

Sift flour and measure.

Sift flour twice with soda and set aside.

Cream butter and add sugar slowly, beating constantly to cream well.

Add eggs one at a time and beat well.

Add sour cream.

Add flour mixture 1/2 c at a time. Beat well.

Stir in vanilla.

Turn into a well greased and floured tube pan.

Bake at 325 for 1 hr 15 min. Test after 1 hr.

As you can see from my picture, I did not use a tube pan. This cake made 2 loaf pan cakes. I put one in the freezer for later and used the other for my peaches and cream cake. The bake time was about the same though.

If you want to make the peaches and cream cake above, here's how:

Pit 4 medium ripe peaches and slice into wedges. Taste for sweetness. If desired, add 1 Tbsp sugar.

Cut cake into 3 sections lengthwise. Layer bottom section with peaches and top with whipped cream (I used cool whip...it took about 3/4 container). Repeat for center layer. Place top layer on top (duh) and garnish with peach slices, whipped cream, and mint if you are feeling extra fancy. Chill or serve immediately. Freezes well.

Enjoy!

If you want to

Sugar Cookie Bars

This is another recipe that I got off of The Girl Who Ate Everything Blog. Love it. I made mine a little differently as I halfed the recipe and made mine in an 8x8 brownie pan. These are wonderful and taste a lot like those soft frosted sugar cookies sold in the bakery section of grocery stores. YUM! Give it a try:

Here's what you need:
1 stick butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1/2 tsp salt
1/4 tsp baking soda

Cream the butter and sugar until fluffy.
Add eggs one at a time and mix.
Add vanilla and mix well.
Combine flour, salt, and soda in a seperate bowl and mix.
Add dry mixture to wet mixture a little at time until combined.
Spread into a greased 8x8 or 9x9 pan.
Bake at 375 for 15-25 minutes. Do not overbake. They will not look done so be sure to use a toothpick test.
Cool completely and frost.

For the frosting:
1/2 stick butter, softened
2 oz cream cheese, softened
1/2 tsp almond extract (or vanilla)
1/8 tsp salt
2 cups powdered sugar
2 Tbsp milk

Mix butter and cream cheese until smooth.
Add extract and salt, mix.
Mix in powdered sugar a little at a time.
Add milk to desired consistency.
Add food coloring, if desired.

ENJOY!

Apple Bundles

These Apple Bundles are super quick and easy for a weeknight dessert. I modified the recipe from one I found in Southern Living (yes, I've been on a real Southern Living kick lately). I got these all fixed up when I had time yesterday afternoon and just brushed them with egg white and sprinkled the sugar on top and popped them in the oven after supper. Here's the recipe:

1 large granny smith apple, peeled, cored, and cut into small chunks
1 tsp lemon juice
1 tsp cinnamon
2 Tbsp brown sugar
1 pie crust (I used the refrigerated roll out kind, but I bet they would be awesome with a homemade crust)
1 egg white
1 Tbsp sugar
caramel sauce

Mix the apple chunks, lemon juice, cinnamon, and brown sugar.
Cut the pie crust into quarters.
Divide the apple mixture evenly among the crust pieces.
Bring the corners of the crust up and seal with fingers to make a "bundle."
Brush with egg white and sprinkle with sugar.
Bake at 425 for 18-20 minutes.
Serve warm drizzled with caramel sauce.

Peanut Butter Cup Brownies

I'm back! And do I ever have a doozy of a recipe for you today! I think I made these a couple of weeks before I had Joseph. I found the recipe on http://www.thegirlwhoateeverything.blogspot.com/. It's an awesome blog...you should check it out. She has some really great recipes. Anyway, she had talked about how she made these during her 9th month of pregnancy and that inspired me.

Here's what you need: 3/4 c sugar

1/4 c butter, softened

1 Tbsp water

3/4 c semi sweet chocolate chips

1 egg

1/2 tsp vanilla

1 c flour

1/4 tsp baking soda

1/2 c peanut butter chips plus another 1/3 c or so for garnish

1/2 c semi sweet chocolate chips plus another 1/3 c for garnish (I realize this is the 2nd listing for chocolate chips)

3/4 c peanut butter





Put the butter, sugar, and water in a bowl and microwave on high for one minute or until butter is melted.

Add 3/4 c chocolate chips and stir until melted and smooth.

Stir in flour and baking soda.

Stir in egg and vanilla. Allow to cool.

Stir in 1/2 c each peanut butter chips and chocolate chips.

Spoon mixture into greased muffin cups (makes 12 regular sized) and bake at 350 F for 13-15 minutes.

The tops should sink upon cooling, but if they don't (like mine), you can mash the tops down a little to make room for the peanut butter.

Microwave peanut butter for 45 seconds. Then spoon into indentions in brownies. Top with remaining chips. Ta Da:

Check out this gooey goodness:

Michael thought that they were better once they cooled completely, but I liked them both ways. I couldn't wait for them to cool to take a bite!

Bourbon Pecan Fudge Pie

Michael and I went to visit some friends this weekend. I wanted to take something sweet to share with them. I rarely make anything with bourbon in it since Michael is not a big fan, but I knew that our friend, Ken, would be game to try this. It's Bourbon Pecan Fudge Pie. I found it in my Chocolate Cake Mix Doctor Cookbook (love it!). When I read the description and it said that this pie tasted like a bourbon ball, I was sold. The description did not lie. This pie has a strong taste of bourbon, so if that isn't your cup of tea, replace the bourbon with buttermilk. It would still be delicious.
Here's what you need: 1 box of brownie mix. I accidently bought the "family size" package, but I rolled with it. I also used a dark chocolate recipe, but I'm sure any style chocolate would work just fine.
1 stick butter, melted
2 eggs
1/4 c Bourbon
1/2 c Semi Sweet Chocolate Chips
1/4 c Chopped Pecans
1-9" pie crust (if you mistakenly buy the big box of brownies....use a deep dish pie crust, I didn't, but you will see why shortly)

Combine mix, eggs, butter, and bourbon in a bowl.

Stir 50 strokes or so or until well combined.

Dump that into a pie crust and smooth out the top.

Sprinkle chips on top

Add the chopped pecans and bake at 350 F for 45 minutes or until the middle is no longer all jiggly. It took mine about 47 minutes.

Cool on a wire rack for at least 30 minutes before serving. As you can see, a deep dish crust would have been nice here. Not the prettiest final product, but it sure was tasty. It would also be great with a scoop of ice cream! YUM....

Just look at that dark fudgy goodness....

Superbowl Sunday Eats

OK, so the Superbowl didn't turn out "quite" the way I wanted it to this year. I do find a little solice that it was the Saints that beat my Colts. I mean, it was the first time that the Saints have been to the Superbowl, let alone won. I still felt pretty crappy about it when I went to bed last night though. But I did have plenty of fabulous food. I tried not to go TOO overboard since it was just Michael and I. Anyway, I wanted to share our food and recipes with you! I don't have step by step pictures. Sorry, my kitchen was a mess and I wasn't feeling so great yesterday. So, I only have pics of the end products.

For appetizers I made Fried Mozzerella Balls:

Fried Mozzerella Balls:

Fresh Mozzerella (the kind packaged in liquid in the fancy cheese section of the grocery. I'm sure you could use cubed regular mozzerella, but this is what I used. It was already formed into little balls.

All Purpose flour

Salt & Pepper

Egg

Italian Bread Crumbs

Oil for frying

-Start heating oil (I used a small sauce pan filled about 1/3 to 1/2 with vegetable oil)

-Drain liquid off of mozzerella.

- Season flour with salt and pepper

-Beat Egg (1 egg coated about 12 balls)

-Dredge mozzerella in flour

-Dip flour coated cheese in egg and coat

-Dip Egg coated cheese in bread crumbs and coat

-Dip in egg again and in bread crumbs a 2nd time (this gets a really thick coating on the cheese)

-Fry in oil for 1-3 minutes. Just enough to get the coating crispy and brown, but not long enough for the cheese to ooze out. Drain on paper towels.

-Enjoy while warm either by themselves or with marinara sauce. YUM!

Main Course: Beef Dip Sandwiches: Beef Dip Sandwiches (slightly modified from a recipe on Pioneer Woman)

Chuck Roast (Mine was about 3 lbs)

1 can beef broth

1 packet zesty italian dressing mix

1 cup pickled banana pepper liquid (I used mild)

a few banana pepper slices

Buns

Provalone cheese

-Put the chuck roast in the crock pot

-Pour dressing packet over meat

-Pour broth and pepper liquid over meat

-Place pepper slices on meat.

-Cook on low for 6-8 hours.

- Once done and fork tender, remove meat from crock pot and shred.

-Butter the buns and toast (I used a griddle)

-Place shredded meat on bun and plop a piece of cheese on top.

-Serve with juices for dipping.

Fruit w/ Fruit Dip

I have been pretty obsessed with fruit lately...esp fresh pineapple. It's my favorite. I do not have a picture of the fruit dip (I had pretty much demolished it by last night), but here is how I make it. It's super easy.

Take 8 oz of softened cream cheese and mix with a small jar of marshmallow cream. Mix until nice and smooth. This is a little bit of heaven.

For dessert: Chess Cake Bars

Chess Cake Bars

Crust:

1 box butter recipe cake mix

1 stick of butter, softened

1 egg

Topping:

8 oz cream cheese, softened

3 eggs

1 lb powdered sugar

-Preheat oven to 350

-Mix cake mix, egg, and butter. This will be thick and dough like.

-Press into an ungreased 9 x 13 dish

-Beat cream cheese until fluffy. Add eggs one at a time and mix well between.

-Add sugar and mix. The result will look like a glaze.

-Pour over cake mixture in pan.

-Bake 40-45 minutes at 350 F.

-Allow to cool completely before cutting and serving.

I've got one of these in my lunch today. I'm so stinkin excited about it!

Chocolate Chip Cookie Dough Truffles

These are some of Michael's favorite treats. I love them too, but I have a deep fascination with cookie dough so that is no surprise. The recipe for these can also be found in the recipe book we gave out as favors at our wedding. It originally came out of Taste of Home magazine. Here's what you need:

1 stick of butter, softened

3/4 c Brown Sugar

2 c Flour

1 tsp Vanilla

1-14 oz can Sweetened condensed milk

1/2 c chocolate chips (I used semi sweet morsels, but mini chips really work better)

Chocolate candy coating

-OR-
2 Tbsp shortening +

1-12 oz package semisweet chocolate chips

Cream the butter and sugar

Add milk, flour, and vanilla. Mix well.

It will look all nice and doughy like this.

Stir in the chocolate chips. The dough will be pretty soft at this point. I recommend putting it in the fridge for a few hours or if you are in a hurry, the freezer for about 15-30 minutes.

Roll it into 1 inch or so balls. You may need to pop them in the fridge or freezer again if they get soft.

Melt your chocolate coating of choice. I chose chips + shortening melted in the microwave.

When the chocolate is good and melted, dunk the cookie dough in a few pieces at a time.

Plop them out on a wax paper lined cookie sheet. If you want to get fancy, drizzle some extra chocolate (or melted white chocolate) over top of the cooled truffles. After you have dipped them all, pop them in the fridge until chocolate is set. Then store in the fridge in an airtight container. I am really wanting some of these right now. Enjoy!

Crescent Layer Bars

I had a small crisis at work yesterday. I was dealing with shipping out 9000 lbs of fescue seed from our building to go to Maryland for a research project with USDA. I have been dealing with some great people over at Turner Seed in Winchester. However, yesterday, a SEMI showed up to pick up the seed. Great, right....wrong. Not only did I not know this truck was coming until a few hours before it arrived, but you can't get a semi truck back to our dock. After the trucker took out a rather large tree branch and after talking to some really nice UK Policemen, we determined that this just wasn't happening. So, the good people at Turner Seed sent their box truck to pick up the fescue this morning. I knew this was not going to be a fun job, so I decided some treat baking was in order. So, I made these bars. I like to keep people happy.
Here's what you need: I made 2 batches so that is why I have 2 crescent rolls, you only need one/batch.

1 can of crescent rolls
1 cup white chips
1 cup milk chocolate chips
1 cup pecans
1/2 cup almonds/cashews (I picked these out of a can of mixed nuts; it would have been fine with just pecans)
1 cup coconut (I included this in one batch...it's great with it if you like coconut, but fine to omit)
1 can sweetened condensed milk


Preheat oven to 375 F
Spray or grease a 9 x13 dish. Crisco for baking spray (with the flour in it) is the rockstar in my pantry when it comes to baking. It's amazing.

Roll out crescent dough and mash into the bottom of the dish and about 1/2 inch up the sides.

Bake for 5 mins at 375

Sprinkle chips and nuts evenly over top....

And the coconut if you so desire....

Pour the milk evenly over the toppings

YUM! How could it be bad?

Bake for 20-25 minutes at 375. Cool for 10 minutes and run a knife around the crust. Cool for 1 hour and then put in the fridge for at least 30 minutes before slicing.

Cut into squares or bars. These are seriously yummy. And if you are like me and over bought sweetened condensed milk over the holidays, this is a great way to use it.

Hazelnut Truffles

Here's what you need: (Look, mom, not all Kroger Brand!) 3/4 c powdered sugar
2 Tbsp Cocoa powder
6 Tbsp butter
4 Hershey bars (I used 1.5 of the giant 4.4 oz bars)
1/4 c heavy cream
1/2 c chopped hazelnuts

Sift the sugar and cocoa together.

Melt the butter and chocolate bars over medium heat

Yummy melted butter and chocolate...two of my favorite things together.

Add the cream....

And the sugar/cocoa mixture

Whisk it until nice and smooth. Heat until thick.

Pour into a pan, cover, and refrigerate overnight.

When you are ready to finish the truffles, chop the hazelnuts and put in a shallow dish.

Form the chocolate mixture into 1 inch balls and plop into the hazelnuts.

Roll around to coat.

Put on a cookie sheet.....

YUM! Now, chill them in the fridge for a couple hours. Then store them in an air tight container in the fridge. They are best served cold. Enjoy!