St Patty's Day Trifle

To celebrate this St. Patty's Day, here's a little treat that is sure to please.  This chocolate trifle includes layers of brownie, chocolate pudding, and cool whip dyed green for this festive occasion.  It can be adapted for any craving, but these ingredients give the best consistency for a chewy, creamy mouthful.  If you'd rather have a crunch in your dessert, just add some Heath bars, graham crackers, or peanuts to your layering.

St Patty's Day Trifle

Ingredients

Brownies:

* 1 oz. unsweetened chocolate

*1/2 cup butter

*1 1/2 cups sugar

*2 eggs

*1 tsp vanilla

*1 cup all-purpose flour

Pudding:

*Jello instant pudding mix-chocolate

*3 cups milk

Cool whip:

*1 carton cool whip

*Green food coloring (about 25 drops)

Directions:

*Preheat oven to 350 degrees F and grease a 9 x 9 inch pan.

*Melt butter in microwave or on the stove and pour into a bowl with the chocolate.  Stir well until the chocolate has melted into the butter.

*Add in the sugar and eggs.  Then, mix in the flour until just blended.

*Pour into the greased pan and bake for 25-30 minutes until a toothpick inserted comes out clean.

*Set pan aside to cool.

*Follow the directions on the Jello package.  Mix the packet into the milk in a medium bowl.  Whisk well to remove lumps.

*Place in the fridge to set for at least ten minutes.

*Mix the green food coloring into the cool whip.  Use as many drops as needed until the desired color is achieved.

*Cut or crumble the brownies into small bite sized pieces.

*In a deep bowl or several small cups, layer the ingredients in the following order: brownies, pudding, cool whip.  Make sure to spread each layer to the edge of the bowl or cup.  Repeat the layering a second time.

*Chill until ready to eat.  Enjoy!

(Brownie recipe from Allrecipes.com)

S'mores Bars

What's more fun on a cold night at home then warm, gooey s'mores bars to remind you of a summer campfire?  This is the perfect treat for a kids sleepover.  It's a no fuss recipe that kids can help make and drool over as they bake in the oven.  They can even be packaged up for the neighbors, kids at school, or the soccer team.  Of course, even the adults will love this nostalgic dessert.

S'mores Bars

Ingredients:

• 2 1/4 cups graham cracker crumbs
• 1/2 cup flour
• 1 cup butter or margarine, melted
• 1/2 cup sugar
• 3 cups semisweet chocolate chips
• 1 package miniature marshmallows

Directions:

* Heat oven to 375 degrees F.

* Stir together 2 cups of the crumbs with the flour, butter, and sugar in a large bowl until well combined. 

* Press half into a greased 13 x 9 pan.  Bake for 18 to 20 minutes.  Remove from oven and pour the chocolate chips over the top.  Let sit until the chocolate begins to melt and then spread the chocolate over the crust.

 * Set the oven to broil.

* Sprinkle with marshmallows and the remaining 1/4 cup of crumb mixture. Press the marshmallows into the chocolate lightly.

* Broil in the oven on the top rack for 30 seconds to 1 minute until the tops of the marshmallows are toasted to your liking.

* Cool and cut into bars to enjoy.

Lemonade Cupcakes

Last week I posted pictures of my sweetheart themed party and all of the food that I made for it.  Today, I'm going to give you the recipe to make those amazingly good lemonade cupcakes that you can top with the freebie heart toppers.  These are the perfect way to say "hello" to the coming Spring or celebrate a special event.  The cupcakes are light with a cream cheese frosting that compliments the cake very nicely.  Your sweet tooth will thank you for these!

Lemonade Cupcakes

Ingredients:

• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs 
• 2 large egg whites 
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk
• Cooking spray 
• Frosting:
• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese
• 3 1/2 cups powdered sugar

Directions:

1. * Preheat oven to 350 degrees.
2. * To prepare cake, mix sugar, butter, lemon rind, 3 tbsp lemonade, and vanilla with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. 
3. * In another bowl, combine flour, baking powder, salt, and baking soda; stir well with a whisk. 
4. * Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
5. * Pour batter into cupcake tins sprayed with cooking spray.  Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
6. * To prepare frosting, place butter, lemon rind, lemonade, vanilla, and cream cheese in a large bowl.  Beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
7. * Frost cupcakes and store loosely covered in the refrigerator.
8. * Enjoy!

(Recipe from Myrecipes.com)

Peanut Butter Cookies

Well, this recipe marks the end of my holiday baking for the year.  These tasty peanut butter cookies were a little treat I boxed up for those that needed a special thank you for their hard work throughout the year.  The recipe is really easy to whip up, and the cookies can be wrapped up in all kinds of ways.  I chose to pop them in a bakery box, add a little twine to the top, and stick a homemade label on the front to add a little warmth.  They're such a great gift to show your appreciation to someone.


If you're just looking for some comfort food, try filling your cookie jar with this recipe.  The intense peanut butter taste will definitely satisfy anyone's sweet tooth.

Ingredients:

• 2 cups peanut butter (Jif or natural peanut butter work well)
• 2 cups white sugar
• 2 eggs
• 2 teaspoons baking soda
• 1 pinch salt
• 1 teaspoon vanilla extract

Directions

* Preheat oven to 350 degrees F and grease cookie sheet.

* In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.

* Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

* Enjoy with a glass of milk.

(Recipe from Allrecipes.com)

Holiday Treat Gifts

There are always people that you want to send holiday wishes to during this season but don't want to spend a fortune on gifts.  Cards are nice for all of the families, couples, and distant friends.  Food gifts, though, are perfect for those you see frequently and should get something a little more substantial from you.  When you spend your time and energy creating something enjoyable for them, they will be very appreciative of the gesture, not to mention the amazing eats!

This Christmas I decided to make some festive red velvet cupcakes for the first time.  I adorned them with little holiday toppers, boxed them up, and trimmed them with some festive baker's twine.  Off they went to all of those on our list that needed a little holiday cheer...And they got great reviews!  I would definitely recommend this recipe.  Keep it in mind since Valentine's Day is coming up quickly.

Ingredients:

For cupcakes:

4 tablespoons unsalted butter, at room temperature

¾ cup granulated sugar

1 egg

2½ tablespoons unsweetened cocoa powder

3 tablespoons red food coloring

½ teaspoon vanilla extract

½ cup buttermilk

1 cup + 2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1½ teaspoons distilled white vinegar

For frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

* Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

* On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

* In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

* Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

* Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

* Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

* Next, make the frosting. Using the whisk or beater attachment for your mixer, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

* Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

(Recipe from the Brown Eyed Baker)