Tag: bake

New Favorite

Peanut Butter Brownies

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Peanut Butter and Chocolate combined are a beautiful match and this recipe was a ‘must try’ from Iowa Girls Eats.  I have to say that they are absolutely delicious even though my end result was not as attractive as I would have liked.  I’m chalking that up to baking at altitude (or attitude!).

PEANUT BUTTER BROWNIES

For the Chocolate Sheet Cake:
1 cup butter
1 cup water
1/4 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

For the Peanut Butter Icing:
3 cups powdered sugar
1/3 cup + 2 Tablespoons milk
6 Tablespoons butter, melted
1 teaspoon vanilla
3/4 cup peanut butter

  • Preheat oven to 350 degrees. Combine butter, water, and cocoa powder in a large saucepan then bring to a boil. Remove from heat then set aside to cool slightly.
  • Whisk together flour, sugar, baking soda, and salt in a large bowl then create a well in the center. Add cocoa mixture then whisk until smooth. Add sour cream then whisk until smooth.
  • Pour cake batter into a non-stick sprayed baking sheet (I used a 17×12) or jelly roll pan, then spread evenly.

IMG_2310

  • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  • For the Peanut Butter Icing: Whisk together powdered sugar, milk, melted butter, and vanilla in a large bowl. Add peanut butter then whisk to combine. Microwave for 30 seconds then stir if too thick.  Pour over warm cake then spread evenly. Allow to cool then slice and serve.
New Favorite

Farmer’s Breakfast Casserole

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I love a hearty breakfast from time to time and this casserole is a favorite.  It combines all of the things I like…sausage, eggs, potatoes and, of course, cheese. The casserole is easy to make and can be refrigerated for up to 24 hours before baking making easy work of brunch/breakfast preparation.

Serve with fresh fruit, perhaps a pastry and good cup of hot coffee!

 

FARMER’S BREAKFAST CASSEROLE

6 cups frozen shredded hash browns
1.5 cups shredded Jalapeno Monterey Jack cheese
2 cups cooked breakfast sausage (or ham)
1/2 cup green onions, sliced
8 eggs, beaten
3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

  • Preheat oven to 350 degrees.
  • Grease a 4 quart baking dish.  Evenly arrange the potatoes in the bottom of the dish.  Sprinkle the cheese, sausage and green onions on top.
  • In a separate bowl, combine the eggs, milk, salt and pepper.  Pour the egg mixture over the potato mixture.
  • Bake uncovered for 50-55 minutes.  Let stand for 5 minutes before slicing and serving.

 

New Favorite

White Chocolate Chip Pecan Cookies

cathysmaha2 Comments

Guests were coming for lunch on Saturday…what to make for dessert…

The Ghiradelli White Chocolate chips were calling my name.  Normally one thinks of White Chocolate with Macadamia nuts but why not pecans.  I baked these yummy cookies from the Ghiradelli recipe with delicious pecans.  They are slightly addictive so the remaining cookies are in the freezer for a quick dessert another time.

WHITE CHOCOLATE PECAN COOKIES

Yield: 5 dozen cookies

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (11 oz. bag) white chocolate chips
1 1/2 cups pecans, chopped

  • Preheat the oven to 350°F.
  • Cream the butter and sugars until fluffy.
  • Add the vanilla and eggs, one at a time, and beat well.
  • Blend in the flour, baking soda and salt.
  • Stir in the white chips and nuts.

  • Drop by teaspoon onto ungreased cookie sheets (or lined with parchment). Bake for 10-12 minutes.

Adapted from Ghirardelli Macadamia White Chip Cookies recipe on the back of the Ghirardelli Classic White Chips package

New Favorite

Corn Chile Cheese Pie

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Corn Chile Cheese Pie has been in my recipe file for years without credit to anyone. This weekend I had the ingredients and decided to try it.  I especially like the addition or corn meal to give a little texture to the pie.  While this recipe indicates no crust, I think it would be wonderful with a crust as well.

I served mine topped with slices of avocado and a side of fresh tomatoes.  Yummy for breakfast, lunch, dinner…anytime!

CORN, CHEESE, CHILE PIE

3 large eggs
16 ounce can whole kernel corn (blenderized)
2/3 stick butter
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces Monterey Jack cheese, shredded
4 ounces Cheddar cheese, shredded
4 ounces can diced green chiles
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

  • Preheat oven to 350 degrees.
  • Grease 9 1/2″ pie plate with butter.
  • Beat eggs.
  • Add all ingredients and stir.
  • Pour into dish and bake 45 minutes to 1 hour. Center will be firm and top will be brown.
  • Cool 10 minutes before cutting and serving.

  • Serve with sliced avocado and/or tomatoes.
Family Favorites · My Roots

Oatmeal Macaroons…crunchy deliciousness!

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I have fond memories of my Aunt Lora’s cookies, and all baked goods.  Several years ago while I was visiting family in Iowa, I stopped by to see Aunt Lora and Uncle Max and enjoyed her Oatmeal Macaroons.

They are delicious and the crunch of the toasted oatmeal and coconut are a wonderful combination.  Yummy and another fond Iowa memory.

OATMEAL MACAROONS

3 cups oatmeal
1 cup coconut
2 cups brown sugar
1 cup melted butter
1 1/2 cups flour
1 cup melted butter
1 teaspoon baking soda
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Put the oatmeal on a cookie sheet and toast in a slow oven until lightly browned. Watch the oatmeal very closely so it doesn’t burn. Remove from oven.

  • Mix butter and sugar. Add beaten eggs. Add dry ingredients, oatmeal and coconut. Mix well.
  • Drop teaspoon of batter on greased cookie sheet until lightly browned (6-8 minutes).

Optional:  Add chocolate chips or white chocolate chips to the batter.

New Favorite · Vegan · Vegetarian

Lemon Asparagus…Springtime treat!

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What is spring without fresh asparagus?  Asparagus and fresh lemon and a drizzle of good olive oil and, voila, you have lemon asparagus!

Healthy, easy, yummy!

LEMON ASPARAGUS

One pound fresh asparagus
One lemon
2 Tbsp olive oil
sprinkle of sea salt

  • Thinly slice the lemon.  Arrange in one flat layer on a baking sheet.
  • Toss the asparagus with the olive oil until evenly coated.
  • Arrange asparagus over the lemon slices.  Sprinkle with salt.
  • Broil for approx 6 minutes (in our oven) or until asparagus spears get a few browned and crispy areas.

Recipe from two-tarts.com

New Favorite

Stuffed Portobello Mushrooms…Filet Mignon of Mushrooms

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Portobello Mushrooms are an adult favorite. I enjoyed button mushrooms and morels growing up but the Portobello Mushroom is my Filet Mignon of mushrooms. They are so hearty and delicious I use them as my entrée. This is just one of many ways to cook them. Experiment with your favorite ingredients!

STUFFED PORTOBELLO MUSHROOMS

4 large portobello mushroom caps
Baby Spinach
Grated/crumbled goat cheese
Garlic Salt
Grated Parmesan Cheese
1-2 tablespoon olive oil

  • Preheat oven to 350 degrees.
  • Rinse mushroom caps under cold water and pat dry.
  • Brush mushroom caps lightly with olive oil, and place on a baking sheet cap side down. Sprinkle with garlic salt.
  • Put crumbled goat cheese in mushroom cap.  Top with a handful of baby spinach.
  • Sprinkle with Parmesan cheese.
  • Bake at 350 for 30 minutes, or until the mushroom is cooked, cheese has melted, and the spinach is wilted.
New Favorite

Italian Pie…Buon appetito!

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Italian Pie is a family favorite for my good buddy, Jan.  She suggested I give it a whirl. I can certainly see why it’s a favorite.  The crisp crust paired with the hearty meat layer and the yummy cheese layer result in a wonderful, easy meal for your family. Pair with a nice salad, French bread and you’re set!

Next time, I plan to serve it with a side of marina sauce for those that may enjoy a little extra tomato flavor with their pie.  Buon appetito! 

ITALIAN PIE

1 refrigerated pie crust

  • Bake a pie crust (I used Pillsbury refrigerated pie crust). Pierce unbaked crust with fork and bake for 10 minutes at 425 degrees.  While the pie crust is baking, brown the meat layer:

Meat Layer

1 pound ground chuck
1 onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon Italian seasoning
2 cloves garlic, minced
salt & pepper

  • Cook ground chuck, onion, mushrooms, garlic and seasonings until cooked through.  Drain.

Cheese Layer:

1 cup small curd cottage cheese
2 eggs, beaten
1 teaspoon Italian seasoning
garlic salt & pepper
3/4 cup shredded mozzarella cheese

  • Combine all cheese layer ingredients together

Assembly:

  • Pour cooked meat layer into baked crust.
  • Top with cheese mixture.
  • Sprinkle top of Italian pie with 3/4 cup shredded Parmesan cheese.
  • Sprinkle with dried parsley.
  • Place aluminum foil around the crust edge to protect from over baking.

  • Bake for 45 minutes at 350 degrees.

New Favorite

Cranberry Bars…perfect for your Valentine!

cathysmahaLeave a comment

Starbucks Cranberry Bliss Bars are daughter Sarah’s favorite holiday treat. When she was a teenager I bought her a pan of Cranberry Bliss Bars for her November birthday and she was ‘WOW’d’. Before Christmas this year she was very depressed that Starbucks/Denver had sold out of Cranberry Bliss Bars and, being pregnant, she had cravings that we needed to fill.

 

Sarah found this recipe on Pinterest and we made them for the holidays. They were delicious and very close to what we experience at Starbuck’s.  Perhaps this will become a new Valentine’s tradition in our house and in yours.   XOXOXOXOX

CRANBERRY BARS

BLONDIE LAYER:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped

  • Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.
  • Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).
  • Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
  • Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

Tips:

*If you’d like to add an orange flavor to these bars, add 1 tablespoon grated orange zest to the frosting.

Recipe from:  http://www.recipegirl.com/2011/11/14/cranberry-bliss-bars/

New Favorite

Pear Cake…seasonal delight!

cathysmahaLeave a comment

Pear Cake made with seasonal pears is a true treat.  This recipe, from http://www.usapear.com was a great find and delicious as a morning coffee treat or as a seasonal dessert.

PEAR CAKE

10 tablespoons unsalted butter
1/2 cup brown sugar
4 pears, peeled, cored and wedged
1 tablespoon lemon juice
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Grease a round baking pan with 2 tablespoons of butter.  Sprinkle with brown sugar.
  • Brush the pear wedges with lemon juice and arrange in the bottom of the baking pan.
  • Combine flour with baking powder, salt and cinnamon, Set aside.
  • Using a mixer, beat the remaining butter with sugar until fluffy.  Stir in eggs and vanilla.
  • Add flour mixture and milk alternating the ingredients slowly.  Continue to beat on low-speed after each addition.
  • Spoon batter evenly over pears in pan.
  • Bake for 30 minutes OR until toothpick inserted in the middle comes out clean.  (My oven required a longer baking time.)
  • Cool before inverting onto serving platter.  Decorate with walnuts or serve with whipped cream as coffee cake or dessert.

Recipe adapted from http://www.usapears.com; Starkrimson Pear Cinnamon Cake