Mommy's Energy Bars

Hi!  A friend made these and emailed the recipe to me (I modified slightly).  They were great and easy to grab when I needed a quick snack between feedings/diaper changes/etc.  I wanted to be able to put it on my pinterest board so I thought I'd add it here. These are simple and yummy!  You'll have to ask M for her "Crack Cookies" which are also blog worthy... but I don't want to steal her thunder.

Ingredients
1/4 c brown rice syrup
1/4 c pure maple syrup
1/2 c peanut butter
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
2 1/2 c old-fashioned oatmeal
3/4 c ground flaxseed

Directions
1 - Heat the peanut butter, brown rice syrup, and maple syrup over low heat and stir until combined.  The purpose of this step is to combine the ingredients, not cook them/bring to a boil.
2 - Remove from heat and let cool until warm (not hot).
3 - Add vanilla and stir.
4 - Add oats, flaxseed, salt, and cinnamon; stir.
5 - Put into a 8x8 pan lined with parchment paper.  Wet hands or back of spoon and press firmly into pan.
6 - Bake at 350 degrees for 15-20 minutes (until edges are slightly browned)
7 - Remove from oven, cool slightly, cut into squares or whatever shape suits your mood.
8 - YUM!

NOTE: I tripled this and it worked great in a jelly-roll pan (see pic).

Lentil Cookies

You will be so surprised and delighted with these cookies: http://www.cookingchanneltv.com/recipes/bals-lentil-cookies-recipe/index.html

My coworker said that he added the following:
1/2 teaspoon of kosher salt
1/2 teaspoon of cinnamon
1/4 teaspoon of allspice

Shiny Top (Apricot) Cobbler

I picked a ton of apricots at my boss' house this past week and have been enjoying finding ways to use them.  Here's one way that we have "suffered" through eating the sweet and tangy treats.  It is adapted from a recipe used at Schramm Farms and Orchards, I believe in PA.

FRUIT FILLING
5 cups fresh fruit (it is GREAT with peaches)
2 cups flour (I use white whole wheat, it's my new fav)
1/2 tsp salt
1 c sugar (original recipe calls for 1 1/2 c - way too sweet)
1 c milk
1/2 cup margarine or butter, softened
2 tsp baking powder
1 egg

TOPPING
1 c sugar (again, original calls for 1 1/2 - too sweet)
1/2 tsp salt
2 tbsp corn starch
1 1/2 c boiling water

INSTRUCTIONS
1 - Spread fruit in well greased 9 x 13 pan.
2 - In medium bowl mix the remaining ingredients for the filling (flour, salt, sugar, milk, margarine, baking powder, egg) and spread it over the fruit.
3 - In small bowl mix ingredients for the topping EXCEPT the water (sugar, salt, cornstarch) and sprinkle over the batter.  Then slowly pour the boiling water over batter.
4 - Bake for one hour at 350 degrees.

Smore's Cookie Bars

I got such a kick out of this video, I had to share!




Ingredients:

1 stick of butter (room temp.)
½ cup white sugar
¼ brown sugar
1 tsp vanilla extract
1 egg
1 & 1/3 cups of flour
¾ cup crushed graham crackers
1 tsp baking powder
pinch of salt
1 (7.5 oz) jar of fluff
2 4oz Hershey’s Bars

Preheat oven to 350.

In mixer, cream together butter and sugars until light and fluffy. Add vanilla and egg. In a separate bowl mix flour, graham cracker, baking powder, and salt. Add mixture to wet ingredients in mixing bowl.

Spray 8x8 baking pan with cooking spray. Place half of the cookie mixture in the bottom of pan. Spread evenly. Lay Hershey’s bars side by side on top of the cookie mixture. Smear a whole jar of marshmallow Fluff over top. Take the second half of the cookie mix and flatten the pieces in your hand; lay over fluff.

Bake for 30-35 minutes at 350 until top browns. LET COOL before cutting.

NOTES: Don't try to use chocolate chips or wafers in place of the choc bars. It makes it impossible to spread the fluff without pulling all the pieces up. Eat this dessert pretty quickly - we found that after a day the marshmellow fluff gets really chewy and a bit hard. Solution: warm in bowl & serve with ice cream.

Crockpot Chocolate Cake

Oh my stars, this cake is sooooooo delicious and super easy! Make it tonight with vanilla ice cream!

Chocolate Crockpot Cake

1 package chocolate cake mix

1 container of sour cream (8 oz)

1 cup chocolate morsels

1 cup water

4 eggs

3/4 cup vegetable oil

1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.

From--http://blog.cjanerun.com/

Award Winning Pumpkin Pie

Makes one 9-inch pie; Serves 8

FOR THE GINGERSNAP CRUST

• 1 1/2 cups ground gingersnaps (from about 25-30 cookies)
• 2 tablespoons sugar
• Salt
• 4 tablespoons unsalted butter, melted and slightly cooled

1. Preheat oven to 350 degrees.
2. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter.
3. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
4. Increase oven temp to 425 degrees F.

FOR THE PIE (from the Libby’s can)

• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. *whip fervently for a fluffier pie* Pour into pie shell.
3. Bake for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

FOR THE WHIPPED CREAM

• 2 cups heavy cream
• 2 tbsp - 1/4 cup of sugar, to taste
• 1 tablespoon vanilla extract
• other spices – I like to add chai tea or hot cocoa mix

1. Add the cream, and whip quickly with a wire whisk or in a mixing bowl until the cream is slightly thickened. Add the sugar and any flavorings. Continue to whip until cream forms soft peaks.

Raspberry Buckle

Ingredients
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
2 cups raspberries

Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

Method
Preheat the oven to 375°F. Grease an 8x8x2-inch pan (or 9x9). Set aside.

Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

Bake for one hour, then test by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

Best served warm with whipped cream or ice cream.

Tres Leches Cake

For Ann's baby shower today I brought along this easy but delicious cake to share with the ladies. Courtney did a great job with all of the wonderful foods she prepared! Enjoy!

Ingredients
1 pkg. yellow cake mix
1 12 oz. evaporated milk
5 oz. whipping cream

[Variation--Bananas Tres Leches Cake--additional ingredients 3 oz. banana liquor & 3 ripe bananas)

1. Bake and prepare cake according to package directions. When done, set aside.
2. Combine milks, cream (and liquor). Using a wooden toothpick poke holes all over the cake--the more the better.
3. While cake is still warm, pour the liquid mixture over the cake and allow it to set at room temperature for no more than an hour. Cover pan with plastic wrap and chill overnight or for at least 2 hours until liquid is absorbed and cake is soft and soggy.
4. Serve in footed goblets spooning some of the sauce from the bottom of the pan on top of the cake. Optional--top with sliced bananas and fresh whipped cream.

Banana Cupcakes with Peanut Butter Frosting

For Christina's birthday we went to a local Hibachi restaurant not only for the food, but also for the show! We had a great time and Brett took home the longest Saki shot award with 42 seconds! We concluded the evening with these yummy cupcakes--very Hibachi right?

Ingredients
cupcakes

* 1 1/4 cups all purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 very ripe large bananas, peeled
* 1/2 cup sour cream
* 1 1/2 teaspoons vanilla extract
* 3/4 cup sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 large egg
* 1 large egg yolk

frosting

* 1 1/2 cups powdered sugar
* 1 8-ounce package cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
* Chopped lightly salted roasted peanuts (optional)

Preparation
CUPCAKES

* Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
* Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
* Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

FROSTING

*Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

www.bonappetit.com

Grandma P's Sugar Cookies

1 C. butter (1/2 lb.)
1 1/2 C. sugar
3 eggs
1 tsp. vanilla
3 1/2 C. sifted flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt

Cream butter. Add sugar gradually & beat until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift dry indredients together. Add gradually to creamed mixture. Chill thoroughly (3-4 hours). Roll on well-floured surface to about 1/8" to 1/4" thick. Cut in desired shapes.

Bake at 375 for 6 to 8 minutes on greased cookie sheet. Makes about 4 dozen cookies.
Decorate with sprinkles & your favorite frosting & enjoy!

White Chocolate Cherry Cookies

Adapted from Mariani Company
Makes 4 to 5 dozen

Preheat oven to 350° F

Ingredients
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour (I used 1/2 whole wheat and 1/2 all purpose)
1 teaspoon baking soda
1 cup white chocolate chips
1 1/2 cups dried cherries, chopped

Directions
Put margarine, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Combine flour and baking soda. Gradually add flour mixture to butter mixture; mix well. Stir in white chocolate chips and dried cherries. Drop by rounded tablespoons onto ungreased baking sheets. Bake 10 to 12 minutes, or until light golden brown. Do not overbake. Transfer to wire rack to cool.

Caramel-Pecan Pie

In the spirit of an e-Thanksgiving menu, in which we're not actually sharing the food nor are we necessarily making them, I'm posting something I've never actually made. However, I've been lusting over this in one of my favorite cookbooks, Southern Living Annual Recipes (2005). It looks amazing and I'll probably try to make it for Christmas! But for now, I will just pretend with the rest of you.

Caramel-Pecan Pie
1/2 (15-oz.) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional)

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400 for 6 to 8 minutes or until lightly browned; cool on a wire rack.
Combine caramels, butter, and 1/4 cup water in a large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400 for 10 minutes. Reduce heat to 350, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to wire rack to cool. Top pie with Chocolate-Dipped Pecans, if desired. Makes 8 servings.

Chocolate-Dipped Pecans
1 (6 oz.) package semisweet chocolate morsels
20 pecan halves, toasted

Microwave chocolate morsels in a microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.

from Lois Davis Webb, Morehead City, North Carolina