BF&F – Best Friends and Foodies

baking

Lemon blackberry bars – townie

I had some blackberries to use up and this seemed like the perfect recipe. Yum this was delicious! Wish I had hag enough ingredients to have doubled it, but alas not this time!

20121023-205737.jpg

lemon blackberry bars
adapted from two peas and their pod

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh blackberries

directions:
Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the blackberries. Fold carefully so you don’t break the raspberries.

Pour the lemon blackberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

Advertisements

Oatmeal Cookies with Choc Covered Craisins – Bumpkin

I found these totally yummy little buggers last week, on sale!  I bought several packages.  They were begging to be baked into something.  I thought about adding them to my pumpkin bread (see my previous baking post) but opted for Rolos and pecans instead. 

Fall is a good time for oatmeal cookies.  For some reason they “call out” to me during cooler weather and not so much in the summer.  It might be the spiciness of them as I tend to use pumpkin pie spice rather than just cinnamon.  Although, cinnamon alone screams WINTER to me 🙂  I know, I know…I am a freakazoid!  But, you’ll get used to it.

Oatmeal Cookies with Choc Covered Craisins
adapted from Quaker Oats (the best oatmeal cookie recipe and can be found on the inside lid of the tub!)

Ingredients

  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon pumpkin pie spice
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1  1/2 cup Choc Covered Craisins

Let’s Make It!

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, pumpkin pie spice and salt; mix well. Add oats and Craisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes up to 4 dozen, as long as you don’t make them monsters like me!  🙂

 

 


Baking Tuesday – apple coconut crescent dessert – townie

I had a can of apple pie filling to use up and a roll of seamless crescent dough… This recipe had both in it! Looking at the ingredients it seemed like a strange combination, but it turned out pretty good!

20121016-202701.jpg

APPLE COCONUT CRESCENT DESSERT
adapted from http://ohmysugarhigh.com/apple-coconut-crescent-dessert-the-sleeper-dessert/

ingredients
1 tube (8 ounces) refrigerated crescent seamless dough
1 cup chopped pecans
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (21 ounces) apple pie filling, chopped

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
1 cup flaked coconut
1/4 cup chopped pecans

DIRECTIONS

Preheat oven to 375°.
Spread crescent dough sheet onto an ungreased 13-in. x 9-in. baking pan. Bake for 10 minutes.
Stir together pecans, sugar, cinnamon and nutmeg. Sprinkle over cooked crust. Drop pie filling by spoonfuls and spread over crust.
In a small bowl stir together flour and brown sugar.
Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.
Add coconut and pecans to mixture and combine. Sprinkle over apple pie filling.
Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.


Baking Tuesday – TWOfer Pumpkin

I have been AWFUL at blogging lately.  I have so much on my plate that I just feel like ignoring everything sometimes.  But, shame on me.  You all want to see what’s cooking in my kitchen!  So, for Baking Tuesday today, I am gonna give you a TWOfer…two pumpkin recipes in ONE post.  Lucky dogs!!!

Pumpkin Oatmeal Choc Chip Cookies (DIVINE!!!)

adapted from Real Mom Kitchen

Ingredients
  • 2 cups flour
  • 1 cup old fashioned oats
  • ½ cup quick oats
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
  • 2 cups semi sweet chocolate chips

Let’s Make It!

  • Preheat oven to 350 degrees and lightly grease 2 baking sheets.
  • In a medium bowl, whisk together the flour, old fashioned oats, quick oats, cinnamon, baking soda, and salt.
  • In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the pumpkin, egg, and vanilla to the butter mixture and beat until well blended.
  • Blend in the dry mixture until combined.
  • Fold in chocolate chips and drop by the spoonful onto the prepared baking sheets.
  • Bake at 350 for 14-16 minutes until cookies are lightly brown at the edges and set in the middle. Cool on cookie sheets for 2 minutes then remove and place on cooling racks to cool.
  • Makes 4 dozen cookies.

 

Rolo Pecan Pumpkin Bread

adapted from  Taste of Home

 Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1-1/2 cups canola oil
  • 20 Rolos candies, halved
  • 3/4 cup chopped pecans

Let’s Make It!

  • In a large bowl, combine the flour, pumpkin pie spice, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in candy and nuts.
  • Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Streuseled Zucchini Bundt Cake – townie

Once again I had a zucchini from the csa to use up and a dessert to bake. This was pretty yummy although it was a bit dry for my liking. Doesn’t streusel usually have butter in it??

20120926-223158.jpg

20120926-223205.jpg

Streuseled Zucchini Bundt Cake
adapted from lifessimplemeasures

Ingredients
Cake:
2 c. (about 1-1/2 medium zucchinis) shredded zucchini
8 oz sour cream
3/4 c. sugar
2 egg whites
1 egg
1/3 c. oil
3 tsp. vanilla extract
3 c. all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Streusel:
1/3 c. packed light brown sugar
1/3 c. chopped walnuts
1/3 c. raisins
1 tbsp. ground cinnamon

Glaze:
3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tsp. milk

Directions:
Heat oven to 350°F. In a large bowl, beat zucchini, sour cream, sugar, egg whites, egg, oil, and vanilla extract until well blended. Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
For streusel, combine brown sugar, walnuts, raisins, and cinnamon; set aside.
grease a 10-inch bundt pan. Add a third of the zucchini batter to the pan. Sprinkle half of the streusel mixture over the batter. Top with another third of the batter and sprinkle with remaining streusel mixture. Top with remaining batter.
Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan to wire rack to cool completely.
In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency. Drizzle over cake.


Salted Caramel Macaroons

Wow these are delicious and addictive! I really wanted something sweet to munch on, but we had no eggs. Finding a dessert recipe with no eggs is not an easy task! I’m glad I found these! Yum!

20120918-211531.jpg

Salted Caramel Macaroons
adapted from cakespy

Ingredients

1 can (14 oz) Sweetened Condensed Milk
1 jar trader joes fleur del sol Caramel
1 cup All Purpose Flour
3/4 teaspoons kosher Salt
2 bags (14 oz each) shredded coconut
1 1/2Chopped Pecans
1 cup semi-sweet chocolate baking chips

Procedure

Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Cooking Spray.
In large bowl, combine condensed milk, caramel topping, flour and salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets.
Bake 20-25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.


Baking tuesday- Triple Shot Espresso Cookie Dough Brownies – townie

Yay bumpkin is posting again! This dessert came out delicious! Really really really rich though. Husband even refused to share them with some of his friends. The espresso glaze was extra yummy!

20120911-221446.jpg

Triple Shot Espresso Cookie Dough Brownies
adapted from big girls small kitchen

Ingredients
For the brownies:
1/2 cup unsalted butter, melted
3/4 cups granulated sugar
3/4 cups brown sugar
1 1/2 teaspoon vanilla extract
2 eggs
3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso
1/4 teaspoon salt

For the cookie dough:
1/2 cup unsalted butter, room temperature
1/4 granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder
1/4 cup all-purpose flour
1/4 cup semisweet chocolate chips

For the glaze:
1 cup confectioner’s sugar
2 teaspoons instant espresso
1 tablespoon milk

For the brownies, preheat oven to 350°F. Grease a parchment paper-lined 9×9-baking dish.

Combine wet ingredients—the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until smooth with no lumps.

Sift together the flour, cocoa powder, instant espresso powder and salt in another bowl. Add the wet mixture to the dry ingredients. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, about 30 minutes.

Remove, and cool pan completely on wire rack. Prepare cookie dough.

In a large bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes.

Mix in milk, vanilla and espresso powder. Add flour and salt and stir until incorporated.

Stir in the chocolate chips.

Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while preparing the glaze.

For the glaze, in a small bowl, sieve the confectioner’s sugar. Add the milk and instant espresso. Whisk until smooth.

Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into squares.