Sunday, November 13, 2011

Peanut Butter Butterscotch Oatmeal Bars

I got this recipe idea from Yoyomax12's Recipe Video, however I did change a few things! 

3/4 cup butter or margarine, softened
3/4 cup smooth peanut butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons water
2 teaspoons vanilla
1 1/2 cups flour
1 1/2 cups rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
Topping:
1 1/4 cups butterscotch chips
1/3 cup smooth peanut butter

1. Preheat oven to 350°F. Grease 9x13" baking pan and line with parchment paper for easy removal.
2. In a large bowl, using an electric mixer, blend together butter, peanut butter, sugar, brown sugar, eggs, water, and vanilla until smooth.
3. In another large bowl mix together flour, rolled oats, baking soda, and salt. Add to wet ingredients mix until everything is combined. Spread mixture evenly in pan.
4. Bale 25-28 minutes until golden brown around the edges. Let cool completely.
5. For the topping, in a large microwavable bowl, place butterscotch chips and peanut butter. Microwave mixture in 30 second intervals until everything is melted and smooth. Spread mixture on top of bars and let set.
6. Slice into bars & serve!

Friday, November 11, 2011

Chocolate Butterscotch Cream Pie

2 packages instant chocolate pudding (40g each)
2 cups cold milk
1 cup cool whip
1/4 cup butterscotch chips
1 chocolate graham cracker crust
Topping:
1 1/2 cups cool whip
2 tablespoons butterscotch chips

1. In a large bowl whisk together instant pudding mixes and milk until thickened. Stir in cool whip and butterscotch chips. Spread mixture into graham cracker crust then place in fridge to set for at least an hour.
2. Top pie with cool whip and butterscotch chips. Slice & serve!


Serves 6.





Wednesday, November 9, 2011

Raspberry Turnovers

Pastry:
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
1 cup butter, chilled and cut into cubes
6-8 tablespoons ice water
1 can raspberry pie filling
1 egg, beaten
Icing:
1 1/2 cups icing sugar
1/2 teaspoon almond extract
1-2 tablespoons milk

1. In a large bowl mix together flour, salt, and sugar. Cut in butter using a pastry blender or two knives until the size of small peas. Sprinkle over water until dough can form together. Divide dough into two pieces then wrap in plastic wrap and form into dics. Chill for 30 minutes.
2. Preheat oven to 350°F. Line baking sheets with parchment paper.
3. Roll out dough on a floured surface until about 1/4" thick. Cut dough into 9 squares, reroll scraps, and form another square. Repeat with other dough disc, creating 20 squares altogether.
4. Place 1 tablespoon raspberry pie filling in the center of each square. Brush the edges with eggwash then fold over to create a triangle shape. Seal edges with a fork, cut a hole in the top, and brush with eggwash.
5. Bake 25-30 minutes until golden brown. Let cool before icing. For icing, combined ingredients and spoon over each turnover. Let icing set then serve & enjoy!

Makes 20.



Monday, November 7, 2011

Vanilla French Toast

1 french crusty bread loaf (450g)
3 eggs
2 tablespoons sugar
french vanilla milk (500ml)
2 tablespoons butter or margarine

1. Slice ten 1" thick slices of bread. In a large container, whisk eggs, sugar, and vanilla milk. Place bread into mixture for about 30 seconds to 1 minute each side.
2. Place pan over medium heat, melt butter then cook french toast 2-3 minutes each side or until golden brown and puffed up.
3. Serve warm with butter and syrup. Enjoy!


Makes 10 slices.



Friday, November 4, 2011

Lemon Poppyseed Cupcakes

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 heaped tablespoon lemon zest
1/4 teaspoon lemon extract
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons poppyseeds
1/2 cup milk
Lemon Cream Cheese Frosting:
1 (8oz) package cream cheese, at room temperature
1/2 cup butter, at room temperature
3 cups icing sugar
1/2 teaspoon lemon extract

1. Preheat oven to 350°F. Line cupcake pan with cupcake liners.
2. In a large bowl blend butter until creamy. Add sugar and blend to combined, then blend in eggs, one at a time, until well combined. Stir in lemon zest and extract.
3. In a bowl combined flour, baking powder, salt, and poppyseeds. Add dry ingredients to wet ingredients, alternating with milk. Start and finish with flour mixture.
4. Divide batter between muffin cups, filling 2/3 full. Bake 15-20 minutes until golden brown on the bottom and toothpick comes out clean. Cool compeltely before frosting.
5. For frosting, blend cream cheese and butter until smooth. Add extract and icing sugar, blend until smooth. Frost cupcakes then serve & enjoy!

Makes 1 dozen.







My Mom's 50th birthday cake! The cupcakes were lemon poppyseed with lemon cream cheese frosting and the 50s were made out of royal icing then decorated with silver pearl dust. The main cake was a three layer carrot cake with a pecan-walnut maple cream cheese frosting, decorated with white nonpareils and blue pearl candies. The cupcake liners were these cute ones by Wilton!