Salted Caramel Butter Bars

My new choir is super fun.  Each month one section is in charge of birthday treats, and they put out a spread of snacks before rehearsal and then we nosh and visit and sing Happy Birthday to everyone who has a birthday that month.  This recipe comes from the 2nd Soprano section (My section!).  I took one bite of these, and then turned to Judith, who made them, and said, "Oh my goodness, how much butter is in these?"  She replied, "You don't want to know, just enjoy."  She has shared the recipe with me, so now I know exactly how much butter is in them!  

I must confess, I haven't made them myself yet.  I plan to do so for our upcoming book club meeting, but the recipe was in a hard to find facebook post, and I don't want to lose it. 

Salted Caramel Butter Bars --let go and let butter

1 c unsalted butter, room temp
1.5 c powdered sugar
1 c granulated sugar
4 c flour
1 package caramels
1/3 c half and half, whole milk or cream
1 tsp vanilla
Kosher or sea salt (or flavored salt if you’re wild)

1. Preheat to 350. Prepare a 9x13 by lining with sprayed parchment. 

2. Cream butter and sugars. 

3. Add flour and mix till smooth. 

4. Pat half the dough into prepared pan, and bake for about 20 min or so, until just beginning to brown (may take 25). Place other half of dough in the fridge. 

5. Meantime, melt caramels, milk and vanilla either in microwave or stovetop. Stir till incorporated and smooth. 

6. Pour over hot first layer as evenly as possible (difficult to spread). Sprinkle generously with salt. 

7.  Moosh the rest of the dough on top of the caramel layer, sort of flatten out chunks. Does not have to be perfect at all. 

8. Bake another 25 min or so, until lightly browned. Remove from oven and cool in pan for about 30 min. Lift parchment from pan and place on cutting surface. When completely cooled, cut into bars, and then into triangles. 

Just enjoy them. Don’t think about it too much.

source: Judith B.

Lemon Velvet Cream Pie

Oh yes, you read that right...Lemon. Velvet. Cream. Pie.  I swear it's like eating cheesecake but there isn't any cheese in it at all.  Awesome!  I am partial to lemon desserts, so when this one showed up at pie night I was pretty happy.  It's more sophisticated than your typical lemon meringue.
While it doesn't require a springform pan per se, you may want to use one because the filling is really too much for a standard size pie pan.

Lemon Velvet Cream Pie

Crust:
1 1/2 c. graham cracker crumbs
5 Tbsp. sugar
1/3 c. butter, melted

Filling
1 tsp. unflavored gelatin
2 Tbsp. cold water
6 egg yolks
1 1/2 14-oz. cans sweetened condensed milk (2 cups)
1/4 c. whipping cream
1/4 tsp. salt
3/4 c. lemon juice

Topping
1 c. heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla

1.  Crust: Combine all ingredients and press against sides and bottom of springform pan.  Set aside.
2.  In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.
3.  In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined.
4.  Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust.
5.  Bake at 375 for 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.  
6.  Topping: Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak.  Spread on top of pie.

Lemon Velvet Cream Pie

source:  Susan T. via plainchicken.com

Pineapple-Rhubarb Pie

For our annual "Pie Night" last year, this pie was our unofficial winner.  We don't actually hold a contest for best pie on pie night, but my husband and I generally discuss our favorites when the evening is over and this one was easily our favorite.  

Pineapple-Rhubarb Pie

2 c. raw rhubarb (in pieces)
1 c. sugar (scant)
1/2 can crushed pineapple
1 egg beaten
2 Tbsp. flour

Double pie crust


1. Beat egg.  Add sugar and flour.  Stir.  Add pineapple and rhubarb.  Stir to cover fruit.  

2. Put in uncooked pie crust.  Cover with top crust and bake 425 degree for 15 minutes and then 350 degrees for 45 minutes.  Freezes well. 

source:  Susan T.

Old-Fashioned Chocolate Layer Cake and Frosting

I made this cake for my husband's birthday this year.  It took me most of the day.  It was clearly not as easy as a mix, and I'm not sure the kids appreciated it, but I think my husband did.  It makes quite a rich cake, with lots of chocolatey goodness and we couldn't come close to finishing it with our family of six.  It makes a beautiful cake, though.  The kind that deserves a really great cake stand, not just my Rubbermaid cake taker. (although it came in handy when taking the cake to work to let them finish it off!)

Because the recipe originates at Cook's Country (the America's Test Kitchen People) I recommend following all of the steps as outlined.  They are all there for a reason.
Also, don't make the frosting until the cake is cooled already, and then frost it right away.  Once frosted though, you can refrigerate it and serve it the next day.  Just let it come to room temperature first so that the frosting softens and you can really taste the chocolate.
Also, note that the directions call for a stand mixer.  I do not have one, and it worked out just fine.

Old-Fashioned Chocolate Layer Cake

12 Tbsp. (1 1/2 sticks) unsalted butter, very soft, plus extra for greasing pans
1 3/4 c. all-purpose flour, plus extra for dusting pans
4 oz unsweetened chocolate, coarsley chopped
1/4 c. dutch-processed cocoa powder
1/2 c. hot water
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. table salt
1 c. buttermilk
2 tsp. vanilla extract
4 large eggs, plus 2 large egg yolks

1. Adjust oven rack to middle position; heat to 350 degrees. Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess. (or line with parchment paper)

2.  Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes. Remove bowl from heat and set aside to cool.
3. Whisk flour, baking soda, and salt in medium bowl. 

4. Combine buttermilk and vanilla in small bowl.

5. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes. 

6.  Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. 

7.  Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.

8.  Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.) Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. 

9.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
10.  Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes

Old-Fashioned Chocolate Frosting

16 oz. semisweet chocolate, finely chopped
8 Tbsp. (1 stick) unsalted butter
1/3 cup granulated sugar
2 Tbsp. corn syrup
2 tsp. vanilla extract
1/4 tsp. table salt
1 1/4 c. cold heavy cream

1.  Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside.

2.   Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
3.  Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees). 

4.  Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with rubber spatula until completely smooth. 

 *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.

source:  Cook's Country via Our Best Bites

Plum and Cinnamon Crumble

Back in the summer of twenty-ought-six, I used to love to hang out at my Mom's house and watch her cable T.V.  One of the shows my Mom and I liked to watch was Take Home Chef starring Curtis Stone, before he was a big star.  The premise of the show was that Curtis would go up to people shopping at the grocery store (usually Whole Foods) and ask them who they were cooking dinner for tonight and then he would offer to do the cooking and pay for the groceries.   One day he made a dessert that looked so easy and yummy that I immediately went to the show website and printed it.
And then it sat in my recipe book for 5 years.
I scored some yummy plums for a great price at the farmer's market this year and decided that it was finally time to try this recipe, and I am so glad I did!  It's wonderful!
You must serve this with vanilla ice cream.  I tried it with white chocolate macadamia nut and it was weird.

Plum and Cinnamon Crumble

For the fruit filling:

2 lbs. plums, halved, pitted, each cut into 6 wedges
1/3 c. sugar
2 cinnamon sticks

For the crumb topping:

3/4 c. all purpose flour
1/2 c. sugar
1/2 c. old-fashioned oats
1 stick chilled unsalted butter, cut into pieces
3/4 c. sliced almonds, coarsely chopped

Vanilla ice cream

1. Preheat the oven to 350°F.  In an 8-inch square baking dish, toss the plums, sugar and cinnamon sticks.  Arrange the mixture evenly over the dish, tucking the cinnamon sticks beneath the plums.

 2. In a medium bowl, mix the flour, sugar and oats to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. (I've also used a pastry blender for this to get it started.) Mix in the almonds. Sprinkle the crumb topping evenly over the plum mixture.

3. Bake for 45 minutes, or until the juices bubble, the fruit is tender and the topping is golden brown.  Allow the crumble to stand at room temperature for 5 minutes to cool slightly.  Spoon the crumble into bowls and serve with vanilla ice cream.

source:  Curtis Stone (Take Home Chef)

Farm-Style Oatmeal Cookies

I originally didn't intend to re-post these cookies I found at Good Cheap Eats.  After all, they are just oatmeal cookies, and doesn't everybody have a recipe for those?   Then my 9 year old told me, "Mom, I normally don't like oatmeal cookies, but these are fantastic!"  Since then she has been monitoring levels in the cookie jar and telling me, "Mom, you need to make more of those cookies we only have a few left!"
My husband also chimed in with a "Wow, those are great!"
So how could I help but share?
The recipe at GCE calls for two different kinds of oats, but I just used one kind because that's what I keep in the house, but if you want to mix & match for different texture go for it.  If you don't have buttermilk, you can use a bit of vinegar and lemon juice in regular milk and let it sit a few minutes to thicken.

Farm-Style Oatmeal Cookies
1 1/2 c. brown sugar
1 c. butter
1/2 c. buttermilk
1 tsp. vanilla
4 c. quick oats
1 3/4 c. unbleached flour
1 tsp. baking soda
3/4 tsp. salt
optional:  chocolate chips, craisins, chopped nuts

1.  Combine sugar, butter, buttermilk, and vanilla. Add in dry ingredients.  Stir to combine.
2.  Using wet hands, shape into 2 inch balls.  Place 3 inches apart on baking sheet.  Flatten with your palm or the bottom of a glass dipped in water.
3.  Bake at 375 for about 10 minutes.  Cool on cookie sheet for 1-2 minutes before transferring to a cooling rack.

source: Good Cheap Eats

Fancy Dipped Strawberries

My 9 year old was bored yesterday so she decided to follow a recipe in her Kid's Cookbook and make these.  It uses canned frosting instead of having to melt chocolate chips or other dipping chocolate, which can be easy to scorch if you aren't paying attention.  The only help I offered was getting out the waxed paper and putting the finished pan in the fridge.  I have quite a little chef in my house!

Fancy Dipped Strawberries

1 lb. strawberries,washed and pat dry with paper towels
1 c. ready to spread frosting (chocolate or vanilla)
toppings:
sprinkles
chopped nuts
miniature chocolate chips
coconut, etc.

1. Place desired toppings in small custard cups or bowls.
2. Melt frosting in a glass bowl in the microwave for 15-20 seconds or until melted.  Stir.
3.  Holding strawberries by the stems, dip each strawberry into the melted frosting.  Right away, dip the strawberry into one of the toppings.  Place on waxed-paper lined baking sheet.
4.  Place baking sheet into the fridge for 5 minutes or until the frosting has hardened.
Serve.

 source: Pillsbury Kid's Cookbook

Glazed Brownies

This is was a big hit at the school carnival bake sale.  They sold out in record time.  They look fancy when they are done but are really very easy to make.

Glazed Brownies

1 box brownie mix (I prefer Aldi's brand)
1/2 c. vegetable oil
1/4 c. water
2 eggs
1 can ready made frosting
food coloring
sprinkles

1.  Combine brownie mix, eggs, water and oil, as you would with any brownie mix.
2.  Line a 9x13 pan with foil.  Spray with cooking spray.  Pour the batter into the foil lined pan.  Bake at 350 for 28-30 minutes.
3.  Let brownies cool completely on wire rack (at least 45 min).  When cooled, cover with foil and put the pan in the freezer for 30 minutes.
4.  When brownies come out of the freezer, remove foil on top, then flip the brownies upside down on your work surface (or waxed paper), so that the foil is now on top.  Remove foil.
5.  With a 2 1/2 in cookie cutter (we used a heart shape) cut out your brownie shapes. (simple shapes work best.) Place the hearts on a wire rack over waxed paper.
6.  Using a spatula, scrape the frosting into a microwaveable bowl.  Microwave on high 3-40 seconds until runny but not bubbling.  If using vanilla frosting, add a few drops of food coloring and stir until blended.  Carefully, spoon the runny frosting over the tops of the brownie hearts.  It will run down the sides and harden as it cools.  As soon as the brownie hearts are covered with frosting, shake sprinkles over the top.  Let the icing cool and harden slightly before serving.
Use the remaining bits of brownie left over after cutting the shapes to crumble over ice cream or pudding.

source:  Pillsbury Kids Cookbook

S'mores Nachos

This was so easy and delicious that I can't believe I never thought of it myself.  My 9 year old got a cookbook for her birthday and this recipe was in it.  It was so easy, that after a few instructions about how to safely use the broiler, she was able to make them herself.
The kids weren't the only ones who liked them.  My husband and I devoured and entire plate of them last night after the kids went to bed!

S'mores Nachos

8 whole graham crackers (or I just use one sleeve)
3/4 c. milk chocolate chips
1 1/2 c. mini-marshmallows

1.  Spray a pie pan with cooking spray (I just used a my all-clad pan.)
2.  Break up crackers into the small rectangles and place in pan.
3.  Sprinkle on chips and marshmallows.
4.  Place under the broiler for 30-60 seconds or until the tops of the marshmallows are lightly browned.  Serve immediately.

 source:  Pillsbury Kids Cookbook