Oatmeal Cream Pies

Well as some of you may know I had a surgery last weekend to remove my gall bladder. It was not planned, I went into the hospital with the worse attack I've ever had only to find out my gall bladder was inflamed and needed to be removed! I was freaking out because I have never had any type of surgery! I now respect anyone has ever had any type of surgery. Wow! I was hurting for a whole week after. I still have pains every once in a while but I'm glad to be back baking some goodies!!

So I have been dying to make these ever since I found the recipe on Shugary Sweets! She is awesome! Oh and let me warn you, these are NOT healthy, like at all! But they are so yummy! I loved them and will definitely be making them again! Hope you enjoy!

Oatmeal Cream Pies

by Kelly Brown

Yields: 24 sandwich cookies

Ingredients

For the Cookies

• 1 cup butter flavored Crisco (or margarine)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 Tbsp molasses
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 cup flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1 1/2 cup quick oats

For the Filling

• 2 tsp very hot water
• 1/4 tsp salt
• 1 1/2 (7 oz) jars of Marshmallow Fluff
• 3/4 cup of butter flavored Crisco
• 2/3 cup powdered sugar
• 1 tsp vanilla

Instructions

For the Cookies:

1. In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.
2. Add flour, salt, baking soda and cinnamon.
3. Mix in the oats.
4. Drop 1 tablespoon at a time onto non stick cookie sheet. Bake 8-10 minutes in a 350° oven, until just starting to brown around the edges.

For the Frosting

1. After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
2. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy.
3. Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top. Enjoy!

Powered by Recipage

Strawberries & Cream Pound Cake

I was cleaning up my blog last night and rewriting some recipes. I finished my cream cheese pound cake recipe and realized that I had, once again, ALMOST everything for that recipe. I was short one stick of butter (it called for 3 sticks....yikes!). I figured I would just wait and make it some other time, but then I started looking and found something amazing! 

One I came across this Strawberries and Cream Bundt Cake recipe, and thought it was so cute! It just made me want more pound cake (as I and my southern family call it). Then I realized that I probably could find a recipe with one less stick of butter....and I did! It came from my trustworthy Kraft Food & Family magazine! It was given to me and it's from 2007, but everything I have ever made from it is wonderful! 

I really loved making this cake. I took the time to sift my flour, baking powder, and salt together, which I don't usually do. I just found the batter wonderfully light and fluffy! When I beat the butter and sugar together it went from a thick buttery color to a pale yellow fluffy mixture. The most amazing part was adding the 6....yes SIX eggs, one at a time. With each egg the batter got fluffier! It was almost like whipped cream! Loved it! Anyway, hope you have fun making and eating wonderful creation of mine!

Strawberries & Cream Pound Cake

by Kelly Brown

Prep Time: 20 minutes

Cook Time: 1 hour

Yields: 12 slices

6040930

Ingredients 

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 1 pkg. (8 oz.) cream cheese
• 1 tsp. vanilla
• 6 eggs
• 2 cups flour
• 1 Tbs. baking powder
• 1 tsp. salt
• 1 pkg. (3 oz.) strawberry flavored gelatin (3 oz.)

Instructions

1. Preheat oven to 350°F. Sift together flour, baking powder and salt in a small bowl, set aside.
2. Beat butter with an electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition. Beat an additional 5 minutes, or until very light and fluffy.
3. Add cream cheese and vanilla, beat 1 min. Add eggs, one at a time, beating well after each addition.
4. Gradually add flour, baking powder, and salt to butter mixture combining well after each addition. Beat until well blended.
5. Pour 1/2-3/4 of batter into a greased and floured (I just use Baker's Joy Nonstick Spray with Flour) 12- cup fluted or 10-inch tube pan. Mix unprepared gelatin with remaining batter until blended. Pour remaining gelatin-flavored batter on top of white batter.
6. Bake 1 hour. Cool for at least 10 minutes. Loosen sides with a spatula or knife and gently remove the cake. Cool completely

Powered by Recipage

Cake Batter Krispie Treats

In case you guys didn't know, I really, really love baking desserts! Oh and eating them, of course, who doesn't!? 

Last night I really wanted to make something and I had the ingredients for these yummy Krispie treats I was just waiting to make them. I had promised Bradley I would only make one dessert a week, because we wind up eating it all and honestly I can't afford to buy the ingredients for baking all the time. So I simply stated to my husband that I REALLY wanted to bake something and he said make whatever it is I bought the ingredients for the other day! So i did!  :) 

I almost always forget one ingredient when I go hopping or make a list and this time it was sprinkles! Now I am not a huge fan of those bright colored sprinkles, ya know, the ones kids cover their ice cream in? It may have something to do with the fact that I may or may not have covered my ice cream with those sprinkles to the point that I got ridiculously sick of them and haven't been a huge fan since. That MAY have happened. ;)

Anyway I decided to use some sugar sprinkles (which I LOVE) and I had a lot of pink ones so thats how these became an early Valentine's day treat! :) 

These Krispie Treats are so yummy! They have a wonderful flavor of cake in them! I love them and it's easy to make! I got the idea from....yes Pinterest and just tweaked it a bit. I think that next time I will use more cake mix though to give it even more flavor!

Ingredients:

4 Tbs. butter

1 (10 oz.) bag mini marshmallows

1/2 cup DRY yellow cake mix

5 cups crispy rice cereal

sprinkles (whichever ones you prefer)

Instructions:

1. Melt butter in large pan over low heat, then add marshmallows.
2. Stir until they begin to melt then add cake mix, stir until combined.
3. Add cereal and stir until evenly coated. Press into a greased baking pan (I used an 8x11 so mine would be thicker) and sprinkle away! Let them sit for about 30 minutes then cut them and enjoy this cake flavored twist in a yummy treat!

Chocolate Chip Gooey Cake

This is a great recipe that is really easy and quick to put together. 

You may have seen similar recipes floating around on Pinterest but mine is an adaption from those. 

It is so gooey, so chocolatey and so addictive!

Ingredients:

     1 boxed cake mix
     2 eggs; beaten 
     5 Tbs butter
     1 cup of semisweet chocolate chips
     1 cup marshmallows

Directions:

1. Preheat oven to 350° and grease a 9x13 pan.
2. Mix together the first 3 ingredients until well blended. It will be thick, similar to cookie dough.
3. Add the chocolate chips and marshmallows.
4. Pour into the pan and bake for 20 minutes.
5. Enjoy!!

Butterscotch Goo Bars

Be warned, these are AMAZING!! It was all I could do NOT to eat the whole pan! 

I was sitting around the other day and really wanting to bake something so I started looking on my new favorite blog: Shugary Sweets and found these! I happened to have some butterscotch chips leftover and my husband has been asking for something butterscotchy. 

 The original blogger titled them Butterscotch Marshmallow Bars but I wanted a more tempting name. Mine didn't turn out near as pretty as hers but trust me...they taste way better then they look! Try out these recipe for so oh soo gooey greatness!

Ingredients

• 1/2 cup butter
• 1 cup butterscotch chips
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cup mini marshmallows
• 1 cup semi-sweet chocolate morsels

Directions

1. Preheat oven to 350 degrees. Line a 13×9 baking dish with parchment paper. Or spray with oil.
2. In small bowl, melt butterscotch chips with butter in microwave, at 30 second increments, stirring between each time. Set aside.
3. In large mixing bowl, add brown sugar, eggs, and vanilla. Mix in melted butterscotch chips, flour, baking powder and salt. Fold in marshmallows and chocolate chips. Pour batter into baking dish.
4. Bake for 18-22 minutes. Cool, cut into squares. The recipe said to refrigerate for one hour but mine came out a little too gooey (like that's a bad thing...haha yeah right) so I just store mine in the refrigerator. They are incredible!!
5. *Original Recipe*

Sugar Cookie Glaze

This glaze/frosting is the best ever! It gets hard enough so you are able to stack the cookies but when you bite into it it's creamy! Wonderful!! I found it on....Pinterest! Pinterest really is great! :)

I added yellow sprinkles to this star to give it a shine!

Ingredients:

2 1/4 cups powdered sugar, sifted

2 tablespoons light corn syrup

 1 1/2 - 2 Tablespoons + 1 teaspoon milk* 

Food coloring (if desired)

Directions:

Whisk together sugar, corn syrup, and 1 1/2 Tablespoons of milk until well incorporated  This will be very thick and hard to stir. You then add the rest of the milk 1/2 teaspoon at a time.*

Add food coloring if desired.

Spread icing onto cookie and allow the icing to dry. I let mine dry overnight and it was perfect.

Store loosely covered. If you store in an air tight container the icing will get runny again.

*DO NOT, get impatient and add all the milk at once. Each I made this recipe it took a different amount of milk. The last time I made it I added 1/2 teaspoon too much milk because I got impatient and it took the icing way longer to dry! This can get a little tricky but take your time. You want the icing to be smooth and spread over the cookie but not dribble over the edge. If it keeps running you have added too much milk. And you can't more sugar to even it out. So be PATIENT! 

If you need more help watch this video, it helps a lot!!

Sugar Cookies

I have been baking a LOT lately, just in time for the Christmas season! I am way behind on posting all my goodies, mainly because the pictures of yummies aren't so yummy looking. Taking pictures of food is difficult. :/ Anyway here is a simple sugar cookie recipe I got from a friend

(Thanks Rachel Ramos!)

Ingredients:

1 cup butter (room temperature)

1 cup sugar

1 egg

1t. vanilla extract

2t. baking powder

3 cups flour

Preheat oven to 400° F.

Beat together butter and sugar until smooth. Add egg and mix until well incorporated.

Mix together flour and baking powder in separate bowl. Slowly add to butter mixture and

stir until dough forms.

Roll out dough onto light floured surface (I used flour and powdered sugar), cut into shapes or roll into balls and place on cookie sheet.

Bake for 8-12 min allow to cool and enjoy or frost with icing or a glaze like mine! You can also sprinkle sugar on cookies just before baking! Yumm!

Apple Cake with Browned Butter Frosting

Sorry this isn't my actual picture.

I didn't get a picture of my finnished product. I got this from here.

I love this apple cake! It is so yummy and has such an interesting texture. I found it in a Southern Living magazine, tried it, and loved it. My husband is a fan too! What makes this cake over the edge great is the Browned Butter Frosting! Yummy!

 

Ingredients:

 

1 1/2 cups chopped pecans

1/2 cup butter, melted
2 cups sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges (I use 2-3 because the more apples the chunkier the cake, and I didn't want a lot of apples.

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

 Stir together butter and next 3 ingredients in a large bowl until blended.

 Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.

 Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread with Browned Butter Frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

 

Toasting the pecans.

 

Eggs.

Sugar

 

Right before the apples go in. It is very thick dough!

 

Before being cooked.

Click to see savings

Finnished product minus the frosting

 

Browned Butter Frosting

This frosting is amazing! I can't even descibe how yummy it is.When you get butter to that perfect place where it tuns golden brown and fragrant you have a dangerously good thing going on. So try it! It goes perfect with this Apple Cake! 

Not my picture.



Ingredients:

1 cup butter

1 (16-oz.) package powdered sugar

1/4 cup milk

1 teaspoon vanilla extract

Click to see savings

 Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Pumpkin Pie

Yes I'm blogging about Pumpkin pie, and yes it is the recipe from the back of the Libby's can! Also, This was fail for me. I still am not sure what went wrong but I got some really good before pictures and wanted to share my tips.*** If you have any tips/suggestions please feel free to comment below! I love comments!

Ingredients:

3/4 cup sugar

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 eggs

1 can (15 oz) Pumpkin (not pumpkin pie mix)

1 can (12 oz.) evaporated milk

1 unbaked 9-inch (4-cup volume) deep dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

So I did all this, I read it over and over and it still didn't work out. I've made this before and it turned out perfect. So what happened was I baked it for 50 minutes (by the way I ALWAYS have to time things under what the tiome says in my oven) and the pie still wasn't done in the middle. It came out watery and the crupst was black it was cooked so much! :( Maybe it was because I used off brand Evaporated milk? Who knows! I did use a frozen pie shell and I will not be doing that again! Also I think I will use the Pumpkin Pie spice instead of the cinnamon, ginger, and cloves next time. Anyway here are my neat cokking shots. There is no finnished product shot because it looked aweful!

Pouring the salt into the sugar

Ground Ginger, Cinnamon, and cloves, mmmmm smells good!

Adding the cinnamon to the sugar

The three spices in the sugar!

I love my Kitchen Aid! Mixing the egg.

Only Libby's will do.

The sugar mixed with the spices. (My sugar is still alittle lumpy from Hurricaine Issac. I think it got too hott and sticky inside while the power was out)

Spiced sugar into the pumpkin!

Pouring the filling into the pie crust! So pretty!

Here it is baking! I even put a sheet underneath in case it spilled!

So sad it turned out yucky! :(

***FYI: As I previewed this right before I posted it I realized what may have gone wrong. I don't think I reduced the oven tempeture as the instruction so plainly read.....go me! :/***

Cookie Dough Bites

Many of you have probably seen these cookie dough bites on Pinterest. That is where I found them and thought I would try them because 1. I had all the ingredients and 2. It was quick and easy to make! They are great! Make them for parties or make them for yourself and eat them all! No, share them....it's nicer to share! :)

 

Ingredients:

1 cup salted butter, softened

1 1/2 cups packed light brown sugar

1 teaspoon vanilla extract

1 3/4 cup flour

6 oz miniature chocolate chips

 

Cream butter and sugar together. Add remaining ingredients and mix well.

 (I use my hands at the very end to get everything mixed better.)

 Roll into 1-inch balls and refrigerate!

You could also drizzle them with melted while, dark, or milk chocolate...add sprinkles....etc. Have fun and enjoy!

 

Original Recipe found on Pinterest from Disney

Pumpkin Cake with Pumpkin Cream Cheese Filling

I loove Fall. It is my favorite season! One of the things I love the most about Fall is baking! I love to make lots of baked goodies. I add something new every year to my list of yummies. Keep up with my blog to see what I make new this year!

This recipe comes from an amazing magazine I got from my Mother-in-Law, it's Kraft Food & Family. Looove it! It is from the Winter of 2007 but I have found so many good recipes from it.  One of my favorite things about this recipe is that it seems, to your guests, that you slaved over this cake all day when in reality you are using a boxed cake mix and dressing it up! Boxed cake mixes are wonderful! If you love Pumpkin you will love this!

Pumpkin Cake with Cream Cheese Filling

by Kelly Brown

6041221

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (15 oz) pumpkin, divided
• 1/2 cup of milk
• 1/3 cup of oil
• 4 eggs
• 1 1/2 tsp. pumpkin pie spice, divided
• 1pkg. (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz.) whipped topping, thawed
• 1/4 cup caramel syrup
• 1/4 cup chopped pecans

Instructions

For the Cake

1. Preheat oven to 350°. Grease two 9-inch round cake pans.
2. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs, and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
3. Bake 28-30 minutes. Cool in pans for 10 minutes. Remove from pans to wire racks; cool completely.

For the Filling

1. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice mix well. Stir in whipped topping.
2. Cut each cake layer horizontally in half with serrated knife.*
3. Stack layers on serving plate, separating the cream cheese filling between the layers. (Don't frost top of cake! You can if you really want to but it's not what the recIpe, or I, recommend.)
4. Drizzle cake with caramel just before serving. Sprinkle with pecans. Store leftover cake (what little you will have left!) in refrigerator.

Powered by Recipage

*This can get tricky but here is what I have done. First I tried putting toothpicks around the cake to use as a guide and that didn't help. So this time I didn't stress over my layers not being perfect and I just eyeballed it and cut them suckers! Only one layer came out too thin but I figure that was ok!

Enjoy this yummy cake!

Original Source: Kraft

Banana Pudding

Well it has been forever since I have been able to make anything! I love my little man but he does not like being put down! So I started with something simple and not original at all. This is the banana pudding recipe on the side of the Nilla Wafers box but I love it!

Banana Pudding

by Kelly Brown

6041107

Ingredients

• 3/4 cup sugar, divided
• 1/3 cup flour
• Dash of salt
• 3 eggs, separated
• 2 cups milk
• 1/2 tsp. vanilla
• vanilla wafer cookies (I use about 3/4 of a box because I like lots of cookies!)
• 3-4 bananas, sliced (depending on how much you like them, I use 3, sometimes only 2)

Instructions

1. Preheat oven to 350°F. Mix 1/2 cup of the sugar, flour and salt on top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10-12 min, or until thickened, stirring constantly. Remove from heat; stir in vanilla.
2. Place cookies first in the bottom of a 1 1/2 quart baking dish. Then layer bananas, and custard and repeat twice, ending in custard.
3. Make sure when you separated your eggs that NO yolk got in your whites. Beat egg whites on high with an electric mixer until soft peaks form (My awesome Kitchen Aid did it in about 2 minutes!) then GRADUALLY add remaining 1/4 cup of sugar. Beat until stiff peaks form.
4. Spoon the meringue over the custard and spread evenly sealing well to the edge.
5. Bake for 15-20 minutes until lightly browned! Top with more cookies if desired and ENJOY!!

Powered by Recipage

Cream Cheese Pound Cake

    I have made my first pound cake! And it was awesome! I was so excited to make this because I haven't eaten pound cake in forever and....I got to use my brand new Kitchen Aid!!!!! 

    My husband has never been a big fan of pound cake, until now! This Cream Cheese Pound Cake is very rich and moist and easy to make.

     I originally found this recipe from a blog called Elizabeth's Edible Experience which was posted on Pinterest. I found out that she originally got it from Southern Living so that is the recipe I used. I have never had a bad experience with Southern Living recipes! Hope you enjoy making this, because I promise you will LOVE eating it!  

*(Please excuse my poor quality photos, I'm learning! I'm a baker not a photographer.)*

    

Cream Cheese Pound Cake

by Kelly Brown

Cook Time: 1 hour 40 minutes

6040924

Ingredients

• 1 1/2 cups (3 sticks) butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 tsp. salt
• 1 Tbs. vanilla extract

Instructions

1. Preheat oven to 300° and grease a 10-inch Bunt pan.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
3. Add eggs, 1 at a time, beating until combined.
4. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.
5. Stir in vanilla. Pour batter into pan.
6. Bake for 1 hour 40 minutes or until a wooden toothpick inserted in center comes out clean.Cool in pan on a wire rack for 10-15 min; remove from pan and let cool completely. Enjoy!

Powered by Recipage

 Original Source: Southern Living October 2007