Monday, June 30, 2008

When a friend hands you a recipe...

...bake it! That is exactly what I did. The recipe was Lemon Bars, if there is a recipe I will bake let it be Lemon Bars. I love them, whether it is the crunchy soft crust, the gooey lemon filling, or the powdered sugar on top. And knowing that they are one of my Dad's favorite recipes, you gotta make them. A shout out to my good friend Miss Jocelyn for the super recipe - I know why it is your favorite recipe to bake!
See, there is that ooey gooey delicious filling..

"Lemon Bars"

2 1/4 c. sifted flour

1/2 c. sifted powdered sugar

1 c. butter

4 eggs beaten

2 c. granulated sugar

1/2 c. lemon juice

1/2 tsp. baking powder

Directions: Sift together 2 cups of the flour and the powdered sugar. Cut in butter until mixture clings together. Press mixture into a greased 9x13 inch glass baking dish. Bake at 350 for 25 minutes or until lightly brown. Beat together eggs, granulated sugar, and lemon juice. Sift together 1/4 c. flour and baking powder. Stir into egg mixture. Pour over baked crust. Bake at 350 for 25 minutes more. Sprinkle with powdered sugar, cool, and cut into bars.

My next post will be some really cute ideas for 4th of July baking!

Thursday, June 26, 2008

Want One??

You are probably thinking what in the world is the big deal about a sandwich? Trust me, it isn't any kind of sandwich. A sandwich contains (my style) sliced turkey from the deli, plenty of mayo, a bit of mustard, provalone cheese, & lettuce. Simply put, this sandwich doesn't contain any of that. No, this has, really ready?? Peanut butter, bananas, marshmallows, and reese cups. Combine that and then grill it on the stove. What could possibly be better?? Oh yeah, I might add putting all this on two slices of "big" Texas Toast. Yum!
See that?? Who could resist?
"Reeselicious Banana Sandwich" (a big thanks to Jenny for another yummy recipe)

2 slices whole grain bread (I used Texas Toast)
¼ Cup creamy peanut butter (I used Reese peaunut butter)
½ banana, cut into thin slices
24-30 mini marshmallows
1 Reeses Peanut Butter Cup, normal size (I used about 4 minuature Reese)
2 Tablespoons soft butter
Powdered sugar to sprinkle on top
1. Spread peanut butter onto both sides of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto both sides of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted.
2. Let cool for 5-7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.

My cutie-pie little brother, who waited so patiently for me to make these.
BTW, could any of you guys recommend some cooking/baking books that you love - I am in search of some! Thanks!~

Monday, June 23, 2008

I've been won over by something...

...who wouldn't with this?? One of my favorite things to do on summer vacation is in the early afternoon, browse thru recipes to bake. I had a coffee cake in mind for today. I got this new cookbook and was planning on making something from it, but sadly I was out of cream cheese so I couldn't make the recipe. But, hey! I'm glad I didn't have cream cheese on hand so I could make this. With a yellow cake as the base and a butter, flour, sugar, cinnamon, & vanilla topping topped with powdered sugar - you will soon too be "won over".

Last week I made this - "Italian Creme Cake", my family loved it but I wasn't so thrilled.

"Won Over Coffee Cake" (thanks to Jenny for the recipe)

1 Box Yellow Cake Mix (plus ingredients on back of box)

2 Sticks cold salted butter

2 1/4 Cups flour

1 1/2 Tablespoons cinnamon

1 ¾ Cups sugar

1 1/2 Tablespoons vanilla

Powdered sugar (for dusting)

PREHEAT oven to 350.PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.CUT into squares and serve.

Have you been "won over" yet??

Thursday, June 19, 2008

Wait a minute...

...I am posting not on a Friday...what?? I must be defying the law of baking! But, I don't think you will mind once you see what I made. Since, I sort-of came up with these on my own (shocking, huh??) I am going to call them:
"Reese Lover's Brownies". And who doesn't love Reese??

Am I making you hungary yet??

Reese chocolatie (is that a word)? goodness...yummy.
See that supposed innocent yellow Lab Clark? Innocent Clark bit double innocent Lewis. Lew wanted Clark's bone, Clark said NO! Bit him under the eye and off we went to get stitches. Lew is fine, and still loves Clark as much as he ever did! I never realized it but, Lewis and Clark are kinda like Lois and Clark (from Superman)...I can't take credit for that though - my brother came up with that!
BTW, my posts will be more frequent.
"Reese Lover's Brownies"
1 brownie mix box (I used Duncan Hines)
1 8-oz. cream cheese
1 egg
1 cup sugar
1-1/2 cup reese cups cut up (you can actually use any kind of candy)
2 - 1/2 cups chocolate chips

Prepare brownies according to the not "bake", only put the batter into the pan. Beat cream cheese. Add egg and sugar, beat until smooth. Add reese cups. Pour on top of batter, swirl with knife. Bake at 350 degrees for 25-30 mintues. Cool. Microwave chocolate chips (or cook on the stove). Spread over brownies. I add butter when I microwave the chocolate chips, around 2 tbsp. for this recipe.

Friday, June 13, 2008


Thanks everyone for wishing me well on my vacation...I had a blast! We spent the entire day Saturday at Great America. Around 8 p.m. it started raining for the second time that day and people were starting to leave (the park closed at 9 p.m.). Shortly after, the tornado siren went off, everyone then started running for their cars. So, no lack of excitement that day! The ride below was one of my favorites..."Batman". Their best ride "Superman" was closed that sad.
*Lauren, you asked me for the cookie recipe...I added it to the post the cookies are on.*

"Berry Pinwheel Cake". Thru baking, I have learned many things. One, what you make doesn't always look like the pictures. Sad, but true. Take this for instance...the pictures from TOH looked beautiful and I could imagine the gorgeous dessert I would soon be presenting. Well, it didn't quite turn out like that! You're probably thinking "what is wrong with it"? I know the pictures don't look that bad, but I think us cooks always critique our work more than we should! I am going to try to not be so critical!!

"Berry Pinwheel Cake"

4 egg yolks
2 eggs
1/2 cup sugar
4-1/2 teaspoons water
2 teaspoons vegetable oil
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons lemon curd
2 cups chopped fresh strawberries

DIRECTIONS:In a large bowl, beat the egg yolks, eggs and sugar until thick and lemon-colored. Beat in the water, oil and vanilla. Combine flour, baking powder and salt; gradually add to egg mixture. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper; grease and flour the paper. Spread batter into pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack. In a bowl, beat cream until soft peaks form; add sugar, beating until stiff. Fold in lemon curd; gradually fold in strawberries. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again; dust with confectioners' sugar. Cover and chill for 1 hour before serving. Refrigerate leftovers. Yield: 8 servings.

Friday, June 6, 2008

Finally the weekend!

I am excited because it is the weekend because tomorrow my family and I leave for Six Flags, Great America at 5 a.m.! Sunday we get to go to Chicago...I can't wait! Anyway, here is a cake I made earlier this week.
Can you say "utter deliciousness"??
Cherry Cheesecake, my favorite.
Yes, I did have a piece for breakfast - how could I resist??
Instead of pictures of Lewis, these are pictures of my
brothers, sisters, and I. We went and had these taken. This is one of my favorites. L to R: Anna, Joe, Steven, Me, Andrew, & Lisa.
Have a great weekend!