Leftover candy put to use.
I have to admit that my first thought for a name of this bar was “leftovers” or “trash” but they are too good to be called leftover anything. I had candy left over from Christmas baking projects, Valentine’s Day projects and a ton off bags of candy I bought at “after Christmas” sale at the grocery. “Trash” because I should have thrown my candy away so I wouldn’t eat it; but who does that?
So with bags some Heath Chocolate bits, some mixed salted nuts and dark chocolate chips I just had to improve upon a basic Blondie Bar recipe. I thought i would start with a bag of mini Reeces Peanut Butter cups but they disappeared from my pantry, so I substituted 1/4 cup of peanut butter for part of the butter.
Tropical Puppy Chow, ooh so good.
Have you ever wanted a recipe so bad you’d do almost anything to get it. Well, I was watching an episode of Top Chef on Bravo and one of the challenges was a Kentucky Derby party and one of the contestants, Kelsey Barnard Clark, made her Puppy Chow Key Lime Crunch.
So, before the show was even over I was in bed trolling the internet fo find the recipe. I guess everyone else who watched that show was doing the same thing. Finally KBC put a recipe (kind of) on her facebook pages with ingredients but she was using 5 pounds of white chocolate and I knew I was going to have to scale down and I changed a few of the ingredients. Then I came across on on Ritzymom.com and made my own adjustments to her recipe.
Love coffee? You’ll love this shake.
Did you love shakes as a kid? Do you still love shakes? Then how about an adult coffee shake with a little Kahula topped with some whipped cream and sprinkles of spice. (Last of my holiday shake recipes I made over Christmas.)
As a kid I remember my grandfather loving chocolate malts. My grandmother would drive over to local ice cream shop and buy quite a few for 25 cents each and take them home to put in the freezer. When he was ready for a chocolate malt treat, which was almost nightly, he would take out a frozen shake, chop out the center and add a little milk and continue chopping on it until it has thawed enough he could eat it. I still remember the taste of those malts and that has been at least 60 years ago.
🎶She put the lime in the coconut and “baked” ’em all up…
I’ve never heard of the guy that sang “Coconut”; (Harry Nilsson); but it’s one of those “worm” songs that after it gets in your head it is hard to rid yourself of those lyrics. So, when I first saw this cookie and made and tasted this cookie that song popped in my head and I knew I was going to make it again, and again, and again.
Baking is one of my favorite things to do in the kitchen and I have made thousands, maybe even trillions of cookies over the years. I’ve done several coconut varieties too; so check out the “dessert/cookie” archives if you’re wanting to try something new.
Shake it up for Christmas with this date shake.
When we were in Israel it took me a while to realize that the row after row, field after field of palm trees were date palms and produced the Medjool date.
I never realized there was more than one kind of date on the market; some others are Barhi, Deglet Noor, Halawy, Khdraw, Medjool, Thoory and Zahidi. In fact there are over 1,500 varieties of dates grown in the world. The Medjool date is know as the Cadillac of dates and originated in Morocco and I love the size of these dates, just big enough for two good bites.
Did you know that dates are a fresh fruit not a dried fruit? I didn’t. The white stuff you sometimes see on the outside of a date is the natural sugar crystallizing and perfectly fine to eat, so don’t throw away your dates if they are white.
Spiced whipped cream and some dust.
So you say “I make cobbler all the time”. I’ve made many cobblers over the years and have made them with pie crust (usually homemade), I’ve used batter topping (not my favorite) and some with puffed pastry. My favorite remains pie crust topping because that’s how my mother and grandmother made cobbler.
When we were visiting my sister back in August she made a cobbler and simply cut prepared purchased pie crust into small squares and covered the fruit and baked. How easy can it get? And, it was really good.
We had a fish fry one weekend and I wanted a Fall looking, Fall tasting, Fall smelling dessert. So I bought several kinds of berries and decided to use some of my creme de mure (see picture below) I had bought for my Blackberry Bramble cocktail and add it to my cobbler. It couldn’t be just any cobbler it had to look and taste like Fall and not a summer berry desert.
End of the summer fruits…
Even though summer officially ends on September 22 I feel like we are getting to the end of our fresh berries and peaches and for the rest of the year will just have to take our chances getting a good ripe peach or plump sweet berries of any type.
I love blackberries, I love fresh peaches and I love cobbler. The way my mother and grandmother made cobbler was with pie crust strips on the bottom of the pan, then the fruit and on top of the fruit more pie crust strips and then baked until crisp, no ice cream or whipped cream, just fruit and crust.
While visiting New Orleans a couple of years ago I saw an article hanging on the wall at Willa Jean’s Restaurant about Kelly Field’s Blackberry and Bourbon Cobbler and I knew once again I was going to be searching for that recipe and guess what, it was in one of my old Southern Living magazines.
Chocolate and peanut butter, what more to say.
So you have match ups like Tom & Jerry (if you are old enough), Batman and Robin, Macaroni & Cheese, Micky and Minny, Romeo and Juliet, Bacon & Eggs; need I go any further before adding peanut butter and chocolate.
I’ve never been a peanut butter and jelly person (don’t think I have ever eaten it); but I can’t imagine peanut butter in a sentence without adding chocolate along with the description of a yummy, sweet, chocolatey, peanut buttery dessert.
Lemon and coconut, two of my favorite flavors.
It’s been a while since I baked something to take to my craft circle. I got busy doing other things (like walking) and baking took a back seat.
So, what’s up with the walking? I’ve never been a walker. I don’t like walking around the block — too many critters that may jump out at me, I may trip on a rock and break my foot (again) or some kid may speed around the corner on his bike and knock me on my butt and that would be embarrassing. I use to say I’d rather ride my bike ten miles than walk one mile.
Fruit made even better with this dip.
Seems like I’m posting a lot of dessert recipes lately but this dip is perfect for summer get-togethers and so easy to make.
What’s your favorite fruit? Mine is any kind of berry; strawberries, blackberries, blueberries and raspberries. If it ends in “berry” I like it. Or, on the other hand, I love mandarin oranges (the canned ones) mixed with bananas. My least favorite fruits would be pears and apples or grapes that are as big as golf balls; I won’t buy grapes when they are huge and I haven’t seen a small grape in years; I guess they are all pumped up with hormones or something. My husband is the grape buyer because he knows I won’t buy them when they go over $3/lb. This recipe comes just in time for all those summer fruits you will be seeing at the market.
When we are at any of our kids houses their refrigerators are full or organic fruits like blueberries, raspberries, blackberries and strawberries and of course they all eat bananas. My son, Paul would not touch fruit when he was a kid and my husband would try bribing him with money to get him to even try a strawberries.
You have never had a fruit dessert like this and a dip so easy; and never a recipe from me with only four ingredients.
Back in my catering days (and that seems a lifetime ago) I catered a party for this lady and she wanted a fruit tray but she had her own recipe for her favorite dip so she gave me the recipe and ask me to make it for her. I made the recipe and I loved it and the best part of it (other than the Eagle Brand milk taste) is the roasted pecans.
A beautiful floral tasting cookie.
These should have been handed out at “the wedding” last weekend as favors.
Don’t these cookies look like I robbed the little flower girls’ baskets at the royal wedding last weekend? Well I didn’t; they came from my yard.
My alarm was not set for 4:00 a.m. but my recorder was and once I was awake I turned it on and did a pretty quick catch up to the main event.
All of these flowers came from my yard except for the little in bachelor button flowers which were actually from some Bachelor Button tea I had bought at Central Market in Austin a couple of years ago.
Lemon and blueberry, great combination.
Blueberries and Lemon go hand in hand for a great flavor combination.
I’ve done a blueberry coffee cake before but I can’t say that this is a coffee cake. Put a big dollop of whipped cream beside it and it makes a great dessert. Serve it for brunch, lunch or dinner; you will enjoy it.
The only thing I did wrong with this cake was to over bake it. And, that’s my fault. I kept testing it and even though the recipe called to still have a few moist crumbs sticking to the cake tester I continued to bake it. I must have had a brain freeze for a moment or two.
I love making one layer cakes because there’s never a lot left over to tempt you to keep going back for more. Some cakes I have made live on in my freezer for a couple of months. They get cut into thin slices and wrapped for my husband’s sweet cravings.