Starbucks Washington Apple Cake

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Makes: 6 Mini Cakes

Cooking Time: 1 hr 5 min

Cooking Vessel Size: Mini Cheesecake Pan

Ingredients
  • 4 Granny Smith Apples
  • 1 1/2 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2/3 cup butter, softened
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Core and dice the apples. Place in a large bowl and coat with 1/4 cup of the sugar and the ground cinnamon.
  3. Place the coated apples on a baking pan. Bake in the preheated oven for 25 minutes, stirring after 10 minutes. Set the roasted apples aside to cool. Turn the oven down to 300 degrees F.
  4. In a mixer, cream together the softened butter and remaining 1 1/4 cups sugar.
  5. Blend in the milk and vanilla extract.
  6. Add the eggs, one at a time. Beat well after each egg.
  7. Mix the dry ingredients together in a medium-sized bowl. Slowing add the dry ingredients to the mixer. Mix until combined.
  8. Spray a mini cheesecake pan with non-stick cooking spray. Fill each part of the pan halfway full with the batter. Top with the roasted apples over the batter.
  9. Bake in the 300 degree F oven for 65-75 minutes (or longer depending on the oven). Keep a close eye on the mini cakes. Cool for 5 minutes and remove the individual cakes from the pan.
  10. Serve warm with caramel sauce.

Apple Cake

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INGREDIENTS

  • Cake:
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup of egg substitute
  • 1/2 cup reduced fat molasses
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup unsweetened applesauce

DIRECTIONS

  1. Preheat oven to 350 degrees F. Spray a 8x8-inch baking pan with vegetable cooking spray. Set aside.

  2. Combine flour, baking powder, soda, and spices in a large mixing bowl. Set aside.

  3. Beat margarine and molasses with an electric mixer on high speed for 1 minute

  4. Add egg substitute and valinna and beat on high speed for 30 seconds. Mixture will be very liquid.

  5. Add SPLENDA Granulated Sweetener and beat on medium speed until very smooth, for 1 1/2 minutes

  6. Add flour mixture and applesauce nd beat on low speed unti mixed (about 45 seconds).

  7. Spread batter evenly into prepared pan and bake for 30 minutes.

 

Raspberry Chocolate Parfait #SnackHappy

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I am always looking for healthy and tasty snacks for my family and me. So when I got the opportunity to try out Back to Nature brand at Fresh Thyme, of course I said yes!

 

Back to Nature products are Non-GMO in over 90% of their products. They are dedicated to making great-tasting products and it shows!

I headed out to Fresh Thyme on a beautiful, warm Jan. day. I had checked out the product line ahead of time online and was looking for the Back to Nature granola specifically.

 Here are some of their delicious product line to try out:

  • ·       Stoneground Wheat Crackers (USDA Certified Organic, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Chunk Cookies (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Cashew Almond Pistachio Nuts (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Delight Granola (Non-GMO Project Verified, gluten free, no hydrogenated oils, no high fructose corn syrup)

 

I picked up the Chocolate Delight Granola and the Apple Cinnamon Granola clusters.

As part of my getting healthier mission for 2019, I have been eating more yogurt. So I decided to make a Raspberry Chocolate Delight Granola Parfait. This is a fun and delicious way to start your morning.

All you need is your favorite raspberry yogurt (I used Greek yogurt for this) and the Chocolate Delight Granola Clusters. Alternate layers of granola and yogurt and you have yourself a pretty and delicious breakfast (or snack!)

Before heading out to stock up on all these yummy products, be sure to print off the $1.50 Back to Nature coupon. This coupon is redeemable at Fresh Thyme stores.

 

Also check your Valpak envelope to get additional Back to Nature coupons!

 

This post is sponsored by Savings.com.

Perfect Cheese Quiche

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This is perfect for cozy winter weekends or any time of year:
    • 1/2 to 1 cup
    • shredded cheese (2 to 4 oz.)
    • 1
    • Basic Egg & Lemon Juice piecrust (9-inch), baked
    • 1/2 to 1 cup
    • filling (see below)
    • 6
    • EGGS
    • 1 cup
    • milk
    • 1/2 tsp.
    • dried thyme leaves OR other herb; tsp. salt

    Yields: 6 Servings

  • NUTRITIONAL INFORMATION

DIRECTIONS

  1. HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust.TOP with filling in an even layer.

  2. BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.

  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

  4. You can also add in other mix-ins like bacon, sausage, veggies and more!

 

 

Girl's Day Out: Cookie Swap Party

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For several years now, I have been hosting our annual cookie party with the girls. It's always a lot of fun! 

THE BASICS:

Ask each guest to bring a big batch of cookies. As you can see above, one year I made chocolate chunk cookies.
Another year I made my grandmother's sugar cookies.
Many times guests will want to bring a seasonal cookie, like sugar cookies, but you might want to keep it open to all kinds of cookies or even fudge!

Years ago, I found 2 amazing fudge recipes, one I had made last year (so I knew it was good). The peanut butter one on left is Alton Brown's recipe. This is the best peanut butter fudge I have ever had and very easy to make. On right, is Carnation Famous Fudge w/o the nuts.

Last year I made No Bake Oreo Truffles. These were extremely popular with the girls and easy to make!

You’ll need to estimate 1 dozen multiplied by the total number of guests. We typically have 8 people at our cookie exchange, so that would be 96 cookies. 

You may want to provide guidelines to each baker so that you get a good cookie assortment: rolled cookies, bar cookies, drop cookies, decorated cookies. Your friends may have family recipes they wish to share. 
Packaging the Treats: 
Each guest should also bring copies of their cookie recipe and containers to take cookies home. Heavy duty plastic freezer bags will work for sturdy cookies, but decorated cookies and more delicate shapes should be packaged in tins or sealable plastic containers. Provide waxed paper or parchment for separating layers of cookies. 

Last year, I picked up a few  inexpensive bakery boxes to package the cookies. You can find bakery boxes and more cute containers on ebay. And to add extra style to your cookies with these adorable gift tags. 

INCLUDE EXTRAS:

Buy reusable tote bags and include Yankee candles, along with the cookies. When I did this last year, everyone loved getting a little something extra. You could also include an assortment of candy, stickers or another small treat.

TIPS FOR THE HOSTESS:

Before the guests arrive, put on some holiday music and light a seasonal scented candle or spray a little holiday room. This will put guests in a holiday mood! 
Besides snacking on cookies, set out big bowls of popcorn and chips, the veggies and dip and an insulated server of hot chocolate and a pitcher of cider for all the cookie bakers to help themselves.
Or make a cheese quiche, with different mix-ins in each quiche!

COOKIE RECIPE BOOKLETS:

Ask your guests to mail (or e-mail) their cookie recipes to you, or collect the recipes on the day of the party. Compile the recipes into a booklet for everyone to take home! Recipe booklets can be made in Microsoft Word or if you want to do something fancier, you can create a cookbook online. Or they can write them out on recipe cards.

HELP OTHERS:

Have guests to bring an unopened package of store-bought cookies or canned food. You can then collect the packaged food and bring them to a homeless shelter or food pantry. We also like to make extra plates of cookies for elderly relatives who couldn’t be at the party and we drop them off later.

No Bake Oreo Truffles

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These are quick, easy and delicious! Perfect for a cookie exchange or a snack at home!

Ingredients

  • 36 Oreo cookies
  • 8 oz cream cheese softened
  • 1 cup milk chocolate melting wafers (We used Ghirardelli melting chocolate)
  • 1 cup white chocolate melting wafers (I used holiday sprinkles instead of drizzling with white chocolate)

 

Instructions

  1. Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
  2. In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
  3. Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese.
  4. Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
  5. Place in freezer and chill for 15 minutes.
  6. Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
  7. Dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
  8. Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator. Lasts apx. 5 days in the fridge.

 

Cheesy Chicken Potato Casserol

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Here is my fave Cheesy Potato Casserole, which has become a family favorite!

1
can  (10-3/4 oz.) condensed cream of chicken soup
1-1/2
cups  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.  (32 oz.) frozen Ore-Ida hash browns, thawed
1
pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
 
2 cups of Tyson frozen chicken (thaw out in microwave)
 
 
 
Here's How!
 

HEAT oven to 350°F.

MIX soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended. Add in thawed out chicken.

SPOON mixture into 13x9-inch baking dish. Top with cheddar cheese.

BAKE 50 min. or until heated through.

 

 

Deep-Fried Oreos

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Deep Fried Oreos

2 quarts canola or vegetable oil
1 package Oreo cookies
1 1/2 cup pancake mix
1 egg
1 cup milk
2 teaspoons vegetable oil
powdered sugar for garnish

Directions
Heat oil in a deep fryer or dutch oven to 375 degrees. Prepare a tray with paper towels for drainage. In a medium mixing bowl, whisk the milk, egg, and two teaspoons of oil together. Slowly add the pancake mix until no lumps appear. Once oil reaches temperature, coat 4-5 Oreos at a time in the batter, then drop into the hot oil. (Cook in small batches to prevent overcrowding and burning.) Cook for 20-30 seconds per side, or until golden brown. Remove and drain on paper towels. Serve warm with sprinkled powdered sugar.

Copycat McDonald's Big Mac

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INGREDIENTS

Special Sauce:

1/4 Cup Miracle Whipe

1/4 Cup Mayonnaise

2 Heaping Tablespoons French Salad Dressing

1/2 Tablespoon Sweet Relish

2 Heaping Tablespoons Dill Pickle Relish

1 Teaspoon Sugar

1 Teaspoon Dried Minced Onion

1 Teaspoon White Vinegar

1 Teaspoon Ketchup

1/8 Teaspoon Salt

 

Burgers:

2 thin 2oz Patties

1 Sesame Seed Bun plus 1 additional bun bottom

1 Slice American Cheese

1 Tablespoon Special Sauce

1 Teaspoon Finely Diced Onion

1/2 Cup Chopped Lettuce

2 Dill Pickle Slices

Dash of Salt & Pepper

 

DIRECTIONS

  • Mix special sauce ingredients until well blended in a microwave safe container
  • Microwave for 25 seconds
  • Mix well again
  • Cover and refrigerate at least 1 hour before using
  • Cut browned side of extra bun half away leaving piece to use as middle.
  • Lightly toast buns on pan or griddle and set aside
  • Cook patties in hot pan 1-2 minutes each side.  Lightly salt and pepper patties
  • On bottom bun, add 1/2 tablespoon special sauce, 1/2 teaspoon diced onion, 1/4 cup lettuce, slice of American cheese and 1 patty
  • On the middle bum, add 1/2 tablespoon special sauce, 1/2 teaspoon diced onion, pickles, 1/4 cup lettuce and 1 patty.
  • Place the middle bun section on top of the bottom bun section and top with the top bun.

 

Reese's Double Chocolate Brownies

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INGREDIENTS

  • dash salt
  • 3-1/2 cups powdered sugar
  • 6 tablespoons hot water
  • PEANUT BUTTER DRIZZLE (recipe follows)
  • 3 tablespoons REESE'S Peanut Butter Chips
  • 1 teaspoon shortening
  • BROWNIE FROSTING(recipe follows)
  • 1/2 cup butter or margarine
  • 2/3 cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • eggs
  • 1-1/2 cups REESE'S MINI PIECES Candy, divided
  • water
  • vegetable oil
  • 1 package (19.8 oz.) fudge brownie mix

DIRECTIONS

  1. Heat oven to 350°F. Grease bottom of 13x9x2-inch baking pan.

  2. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.

  3. Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy.

  4. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.

  5. Prepare and spread CHOCOLATE FROSTING over brownie.

  6. Sprinkle and gently press remaining 3/4 cup candies over frosting.

  7. Prepare and drizzle PEANUT BUTTER DRIZZLE over candy. Cool completely in pan. Makes 12 brownies.

Copycat McDonald's Fries

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  1. 2 Idaho russet potatoes
  2. 1/4 cup corn syrup
  3. 1 1/2 cups water
  4. 6 cups peanut oil
  5. 1/4 cup beef lard
  6. 2 teaspoons salt, to taste
  7. 1/4 teaspoon beef bouillon granules (optional)

DIRECTIONS

  1. Peel potatoes and julienne the peeled potatoes into shoestring french fries. They should be 1/4-inch by 1/4-inch thick and about 4 inches to 6 inches long.
  2. In a large bowl combine corn syrup and water, being sure to mix throughly until the corn syrup is evenly distributed. Add the french fries to the sugar water solution. Refrigerate for about 30 minutes.
  3. While the french fries are soaking, in a heavy bottomed stock pot or deep fryer, heat peanut oil in a deep fryer until it reaches 375ºF.
  4. Remove french fries from sugar water and pat dry. Carefully add them to the oil and partially fry them for 1 to 1 1/2 minutes. They should just start to turn a light golden brown. Remove them from the fryer and place on a paper towel-lined plate. Place them in the refrigerator for 10 to 15 minutes.
  5. While they're cooling, add the beef fat to the peanut oil. Heat the oil to 400ºF. Remove the french fries from the freezer and carefully add them back to the beef fat oil. Fry for 5 to 7 minutes or until they are golden brown. Drain the french fries and place in a large bowl.
  6. Sprinkle generously with salt and toss the fries until they are coated. Serve immediately.

Mrs. Field's Chocolate Chip Cookie Recipe

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Here is the Mrs. Field's chocolate chip cookie copycat recipe!
INGREDIENTS

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips

DIRECTIONS

  1. Preheat oven to 300°F.
  2. In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk.
  3. In a large bowl, with an electric mixer, blend the sugars at medium speed.
  4. Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
  5. Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix.
  6. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
  7. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.

Chick fil A Copycat: Frosted Lemonade

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INGREDIENTS
  • 1 cup Fresh Squeezed Lemon Juice (Sunkist brand is recommended)
  • 1/2 cup Sugar 
  • 2 1/2 cups Water Edy’s Slow Churn Vanilla Ice Cream 
DIRECTIONS
Add lemon juice and sugar to pitcher. If you are using bottled lemon juice, increase amount to 1 1/2 cups. Stir until sugar is dissolved. Add water and stir until well mixed. Refrigerate at least 1 hour to chill. Add 1 cup chilled lemonade and 2 cups (about 4 scoops) ice cream to blender. Pour into cup and garnish with lemon slice.

Overnight Brunch Bake

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Ingredients

  • 24 oz. (6 cups) shredded colby-Monterey Jack cheese blend
  • 2 tablespoons margarine or butter
  • 8 oz. cooked sausage, cut into thin bite-sized strips
  • 8 eggs
  • 1/2 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 3/4 cups milk

Steps

  • 1
    Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
  • 2
    Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
  • 3
    Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  • 4
    To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.

Easy Oreo Mint Chip Cake

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INGREDIENTS

  • 30 Mint Oreos (1 package)
  • 2 Tbsp butter, melted
  • Plastic Wrap
  • 7-inch Springform Pan
  • 1.5 quart container Mint Chip Ice Cream, softened
  • 8 oz. container Cool Whip Topping, thawed

INSTRUCTIONS

  1. Crush 16 cookies in a food processor. Add melted butter and combine.
  2. Cover bottom section of springform pan with plastic wrap and secure ring in place.
  3. Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.
  4. Chill pan in the refrigerator for 30 minutes.
  5. Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.
  6. Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.
  7. When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.
Source: © 2014 Bakerella.com


Rubik's Cube Cake

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How cute is this??!! Here's how to make! 

Abby Head of specialty bakery Creative Crumbs Nashville is the mastermind behind the dessert version of the classic toy.

“I started off with a half sheet cake, which I cut into squares and stacked on top of each other to make a cube,” she writes. You can also bake three smaller square cakes — your favorite basic recipe will work just fine — and stack those.

When the cakes are stacked into one mega-cake, frost the whole thing in chocolate frosting. Head then coated her cube with cake spackle, which is a mixture of cake crumbs and icing, before covering it in black modeling chocolate. The spackle is firmer than buttercream and thus holds its shape better, so the modeling chocolate will layer on with no bumps, she says. (If you’re okay with your cake not looking bakery perfect, just do the chocolate frosting step and call it a day.)

For the squares, try Head’s recipe for marshmallow fondant, dyed with food coloring and rolled out super-thin before cutting into 45 squares. To be exact, measure the height and width of your cake, divide each number by three and make each square a little bit smaller than those dimensions (to allow for space between the squares). They should be tacky enough to stick right to your cake.

Great news: All you need to conquer this Rubik’s Cube is a fork!

Marshmallow Fondant

1 16-oz. package marshmallows
2 tbsp. water
1 2-lb. bag confectioners’ sugar
¼ cup shortening

1. Place marshmallows and water in a microwave-safe bowl. Microwave 1 minute on high; stir until mixed well. Continue microwaving 1 minute more; stir again. (If you need to tint the entire batch of fondant, add a little food coloring to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add gel color to portions of fondant as needed.)

2. In the greased bowl of a standing mixer, combine marshmallow mixture and about 7 cups of the confectioners’ sugar. Using the dough hook attachment, mix on low speed for 5-6 minutes. If the mixture is too soft (it should be pliable but firm), add more powdered sugar.

3. Remove fondant from bowl and knead on a generously greased work surface for 1-2 minutes. Don’t skimp on the shortening — it helps with the texture of the finished fondant.

4. It’s best to allow marshmallow fondant to sit, double-wrapped, overnight before using. Prepare the fondant for storing by coating with a thin layer of shortening. Wrap in plastic wrap and place in a resealable bag, squeezing out as much air as possible. Marshmallow fondant will keep well in the refrigerator for several weeks. When ready to use, knead fondant until smooth and roll out to ⅛-¼ in. thick.