Dessert
This is another recipe I had in my draft mode but was able to add and correct the photo issues I was having.
Jim came across this recipe and could not wait for me to make it and lucky for him he did not have to wait at all as I had all the ingredients on hand except the candy bars but I had toffee bits so I used those. I do think using the candy bars would be better though and give you a little more of a crunch in the blondies. But depending on what your grocery store has the toffee bits did work. These bars are sweet, salty with a little crunch and something much different from the average brownie.
INGREDIENTS
- 8 Tablespoons on unsalted butter (1 stick)
- 2 (1.4 ounce ) Heath candy bars
- 1 cup packed light brown sugar
- 1 large egg
- 2 Tablespoons water
- 1 Tablespoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 Tablespoon granulated sugar
- flaky salt for sprinkling on the top
INSTRUCTIONS
pre heat oven to 350 degrees. Spray a 8×8 baking dish with non stick spray and set aside. Cut the stick 0f butter into 1/2 inch cubes and melt in small sauce pan over medium heat. Cook and stir constantly while scraping the bottom of the pan with a rubber spatula to release any brown bits, until the butter is light brown and smells nutty and no longer foamy. 3-4 minutes. Immediately scrape into a heatproof bowl and let cool for 15 minutes. Meanwhile courtly chop the Heath bars into 1/2 inch pieces. About 3/4 cup.
Add the brown sugar, 1 large egg, 2 Tablespoons of water and 1 Tablespoon of vanilla to the browned butter and whisk until smooth and glossy. Add the flour, baking powder and salt. Stir until a thick batter forms. Reserve 2 Tablespoons of the chopped toffee for the top then fold the rest into the batter.
Transfer the batter to your prepared baking dish and smooth to make an even layer. Scatter the reserved toffee over the top then sprinkle with the Tablespoon of sugar.
Bake until the edges are browned and pulling away from the edges of the pan and the toothpick inserted in the center comes out clean, about 18-23 minutes. Remove from oven and sprinkle with flaky salt. Let cool in the pan at least 20 minutes. Cut into squares and serve.
Enjoy!
It’s been a while! Life has been busy and full of ups and downs the past couple years! My husband Jim was deployed to Afghanistan and got back just over a year ago. So with Jim being away and then returning we spent much of the time after he returned traveling and visiting family and friends we have finally started to settle down and get back into our normal routines.
We recently spent a few days in Cape Cod Massachusetts with friends. We went to Provincetown and did some shopping and dined at a terrific Italian restaurant on the water, visited the Mayflower and Plymouth Plantation. While we were there we purchased 3 pounds of fresh cranberries right from the bog. When we got home I could not wait to do some baking with all the cranberries. This cookie recipe is a new holiday favorite, I’m already planning to make them again! I shared them with some of our neighbors and they loved them as much as we did!
I made just a couple very small changes to the frosting recipe and you will see those notes in the recipe.
INGREDIENTS
1/2 cup of butter softened
1 cup of sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 Tablespoons orange juice
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups fresh cranberries, chopped
1 cup chopped walnuts or pecans
FROSTING INGREDIENTS
1/3 cup butter
2 cups confectioner’s sugar
1 1/2 teaspoon vanilla extract
2-4 Tablespoons hot water…..for this I used fresh squeezed orange juice (not warmed) I also added some of the zest from the orange.
DIRECTIONS
In a bowl cream butter and sugars. Add milk, egg and orange juice, mix well.
Combine the flour, baking powder, salt, baking soda and add into the creamed creamed mixture and mix well. Stir in cranberries and nuts.
Drop by Tablespoons 2 inches apart on a greased cookie sheet and bake at 350 degrees until golden brown, about 12-15 minutes. Cool on wire racks.
For the frosting-
Heat the butter in a saucepan over low heat until golden brown , about 5 minutes. Cool for a couple minutes and transfer to a bowl. Add the confectioner’s sugar and vanilla. Beat in the hot water or in my case fresh sneezed orange juice 1 Tablespoon at a time until frosting reaches desired consistency. I kept my frosting on the thicker side.
Frost the cookies and enjoy!
This recipe comes from Gluten-Free on a Shoestring, I found this recipe on Pinterest but have made many items from the Gluten-Free on a Shoestring blog. They are tried and true and this recipe is no different. Not only did Robby enjoy these gluten-free bites, but I did too. I like to use flour from Karma Baker. She specializes in Gluten-free /Vegan baking products. You can find her products online. I have ordered a number of things from her including her cookies and baked goods and I’m always pleased with the quality. https://karmabaker.com/shop/
INGREDIENTS
- 8 Tablespoons unsalted butter
- 1 cup granulated sugar
- 2 eggs, beaten
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cup all-purpose gluten-free flour
- 3/4 teaspoon xanthan gum (omit if your flour has it in it already, Karma Baker includes it)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- juice and zest of one lemon, reserve 1 Tablespoon of lemon juice for the glaze
- 1/2 cup sour cream
- 1 cup confectioners sugar
- more lemon zest to sprinkle on top of cupcakes, I forgot this step!
Directions
Preheat your oven to 350 degrees. Grease or line the wells of a standard muffin tin and set aside. In a large bowl place the butter and sugar and beat until light and fluffy. Add the eggs, vanilla, lemon zest, and juice (reserving the ! tablespoon for the glaze) beat to combine. Add the flour, xanthan gum, baking powder and salt mix to combine. Add the sour cream to the batter and mix until just combined. The batter will be light and fluffy but not too thin.
Divide the mixture evenly among the muffin cups. Place into the center of your preheated oven and bake for about 20 minutes or until a toothpick inserted into the cupcakes comes out clean. Remove from the oven. Remove the cupcakes from the pan and cool on a baking rack allowing them to cool completely.
Once the cupcakes are cool, make the glaze. Place the confectioner’s sugar in a medium-size bowl and add about 1 1/2 teaspoons of the reserved lemon juice. Mix until you have a smooth and thick paste then add more lemon juice until you have a slightly thick but pourable glaze. Pour or spoon the glaze over the cupcakes once they have completely cooled. Sprinkle with lemon zest if desired.
Enjoy!
It’s always hard to find a good gluten-free cookie, especially store-bought so I find myself making them most of the time. Robby wanted cookies and asked for an oatmeal type cookie so that’s just what he got. Both Robby and I liked these cookies as did a couple of delivery drivers that I gave them to as they were warm and fresh from the oven when they were dropping off a purchase I had made. Although they did not speak English they did leave with a smile and lots of nods! Everyone can communicate through food!
INGREDIENTS
- 1 cup creamy peanut butter
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 rolled oats-gluten free
- 1/2 teaspoon baking soda
- 2/3 cup chocolate chips, -I used Good Life
- flakey sea salt to sprinkle on top if desired
DIRECTIONS
Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray and set aside. In a small bowl mix together the oats and baking soda and set aside. In a large mixing bowl mix together the peanut butter, brown sugar, eggs, and vanilla until smooth. Mix in dry ingredients, then gently fold in the chocolate chips.
Drop by tablespoons on to the prepared baking sheet. Bake for 9-12 minutes. Remove when the edges just begin to turn a light golden brown. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Sprinkle each with salt if desired (I did not do this step). Serve warm or at room temperature.
Enjoy!
This is so quick and easy. I love lemon flavors, especially in the summer. I did change this just slightly by adding 1/2 lemon juice and half water instead of 1 cup of water as the recipe calls for and because I love a tart glaze on top I added just that. This is just the right bite with your morning coffee!
INGREDIENTS
- 1 package white cake mix (could use lemon)
- 1 package 3.4 ounce instant lemon pudding
- 1 cup warm water (or 1/2 cup water, 1/2 cup lemon juice)
- 4 large eggs, room temperature
- 1/2 cup canola oil
- 4 teaspoons poppy seeds
FOR THE GLAZE
- 1 cup confectioners sugar
- 3-4 Tablespoons of lemon juice
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the cake mix, pudding mix, water, eggs, and oil. Beat on low speed for 30 seconds then on medium speed for 2 minutes. Fold in poppy seeds.
Pour into two greased 9×5 loaf pans. Bake for 35-40 minutes or until a toothpick inserted the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
For the glaze, simply mix the powdered sugar with the lemon juice adding as much lemon juice as you like to get your desired consistency. Drizzle over cooled poppyseed bread.
Enjoy!
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