Very Vanilla Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CarnationSweepstakes #BetterBreakfast #CollectiveBias

Very Vanilla Muffins

What are mornings like in your house?  Are you running around frantically trying to get out the door?  Or do you enjoy a leisurely breakfast while reading the newspaper?

I fall somewhere in the middle.  I used to skip breakfast all the time but now it is an important part of my day.  Eating a nutritious breakfast without falling into a rut is tough though.  That’s why I turn to Carnation Breakfast Essentials ® that I pick up on my trips to Kroger.

Shopping at Kroger

Carnation Breakfast Essentials ® gets me going with nutrients and protein that my body craves so I can start my day right and have energy to write, run the blog, exercise, and more.

I have fallen in love with the French Vanilla Carnation Breakfast Essentials® Ready-to-Drink Bottles.  They are great for a quick meal on the go with the rich vanilla flavor.  They also work in smoothies and even oatmeal.

Very Vanilla Muffins

When I feel like getting creative, I turn to Carnation Breakfast Essentials® Powder to make things like these Very Vanilla Muffins.  These muffins are such a classic and feel like an indulgent breakfast without being heavy or too caloric like muffins can be.

The Carnation Breakfast Essentials® Powder combines with vanilla bean paste to lend tons of flavor to these tender muffins.  And then just to add a little more excitement to breakfast, I topped them with a glaze made from French Vanilla Carnation Breakfast Essentials® Ready-to-Drink Bottles.  The glaze really makes them special.

Very Vanilla Muffins

 

Very Vanilla Muffins

These muffins are perfect for a make ahead breakfast that you can enjoy throughout the week.  They can even be frozen for mornings that are super busy.

I hope Carnation Breakfast Essentials® and I have inspired you to get into a better breakfast.  You can join me in taking the Carnation 7-Day Breakfast Challenge to eat a nutritious breakfast every day for one week.  It’s a great way to make sure we all start our days on the right foot.

Very Vanilla Muffins

Throughout February you can complete breakfast missions for the chance to win prizes.  Ready to get started? Follow these easy steps

  1. Sign up at CarnationBreakfastChallenge.com.
  1. Complete a simple yet fun breakfast mission for a chance to win. New prizes revealed every day!
  1. Come back any day in February to complete missions and see new prizes. The prizes range from a Fitbit to a GoPro and other awesome stuff!
  1. Head to your favorite store to purchase a Carnation Breakfast Essentials® Nutritional Product and upload your receipt for five extra entries per day.

And now that we all have these Very Vanilla Muffins and Carnation Breakfast Essentials® in our lives we can get started.  What are you going to make for breakfast?

Very Vanilla Muffins

Very Vanilla Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Ingredients

Muffins

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

½ cup granulated sugar

2 packets Vanilla Carnation Breakfast Essentials®

1 tablespoon vanilla bean paste

¼ cup olive oil

2 large eggs

1 ¼ cup milk

Glaze

1 cup confectioners’ sugar

¼ cup French Vanilla Carnation Breakfast Essentials® Ready-to-Drink Bottles

1 teaspoon vanilla bean paste

Instructions

Make the muffins. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

In a large bowl stir together sugar, Vanilla Carnation Breakfast Essentials®, vanilla bean paste, olive oil, and eggs until well combined.

In a medium bowl, stir together flour, baking powder, and salt.

Alternately add the milk and flour mixture, beginning with the milk and ending with the flour. Mix just until the batter comes together, a couple lumps are okay.

Scoop the batter into the prepared muffin tin, filling almost to the top. Bake for about 20 minutes, until muffins are risen, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the muffins cool slightly, make the glaze. In a small bowl, wish together sugar, French Vanilla Carnation Breakfast Essentials® Ready-to-Drink Bottles, and vanilla bean paste, adding more sugar or Carnation as necessary to achieve a thick, yet spreadable glaze. Spoon over the muffins.

Serve warm or store in an airtight container at room temperature for up to 3 days. Muffins may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.

http://piesandplots.net/very-vanilla-muffins/

Coffee Cake Cookies #Cookielicious

Coffee Cake Cookies

Now that Thanksgiving has come and gone, it’s time to officially start the holiday baking season. What are you looking forward to baking? Maybe family favorites that you’ve made for years. Or some new and exciting recipes. Better yet, maybe you are planning to whip up some of each.

There is just something about the holidays that makes me want to bake. Somehow amid all the craziness, the parties, the shopping, the traveling, there is nothing more satisfying than whipping up cake batter or cookie dough and turning on the oven.

Coffee Cake Cookies

Coffee Cake Cookies

Maybe it’s the stress relief of beating sugar and butter into fluffy goodness. Or the intoxicating smell that can never really be replicated by a candle even if we wish it could. Then again, maybe it’s just the taste of the treat when it’s all done that instantly makes us smile.

Whatever the reason you bake, whether you do it for a party, gifts, or just a midnight snack while you’re doing a bit of online shopping, be sure to heat up that oven a few times this season.

Coffee Cake Cookies

Especially if you are making these Coffee Cake Cookies. What’s the best part of coffee cake? The crumbs, right? These cookies pretty much taste like a giant coffee cake crumb. It really doesn’t get better than that.

These are easy to make and so fun because they are different. In a season of decorated sugar cookies and gingerbread men, these will stand out from the crowd and be the first to disappear. They melt in your mouth and have a light cinnamon flavor. These will be filling my oven again soon!

Coffee Cake Cookies

Coffee Cake Cookies #Cookielicious

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: About 20 cookies

Ingredients

Crumbs

1 stick unsalted butter, melted

1/3 cup packed light brown sugar

1/3 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon kosher salt

1 2/3 cups all-purpose flour

Cookies

2 teaspoons baking powder

½ teaspoon kosher salt

3 ½ cups all-purpose flour

3 teaspoons ground cinnamon

10 tablespoons unsalted butter, room temperature

1/3 cup shortening, room temperature

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Make the crumbs. In a medium bowl, stir together butter, sugars, cinnamon, salt, and flour. Put in the refrigerator while you prepare the cookies.

Make the cookies. In a medium bowl, stir together baking powder, salt, flour, and cinnamon. In a large bowl, cream butter, shortening, and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs and vanilla.

Add the flour and mix until just combined. Scoop or spoon batter into about 3 tablespoon sized balls. Make an indentation in each cookie. Top with as many of the crumbs as you can get on the cookies.

Bake for 12-15 minutes until set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from Cookies and Cups

http://piesandplots.net/coffee-cake-cookies-cookielicious/

Don’t forget to check out all the other cookie offerings!

Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

Gingerbread Coconut Bundt Cake

Gingerbread Coconut Bundt Cake

Can you believe I’ve never baked anything with yogurt? Sure, I’ve eaten plenty of yogurt in my life, but I’ve never done anything more than open the container, grab a spoon, and dig in.

Luckily that all changed when I made this Gingerbread Coconut Bundt Cake. It is all of your holiday baking dreams come true. It’s super easy to make, you don’t even have to cream butter and sugar. The cake is big and beautiful, perfect for serving at a party or sharing with family and friends. Plus, it has that soft warm spice with cinnamon, ginger, and a hint of cloves.

Gingerbread Coconut Bundt Cake

I almost went with cranberries as the accent flavor in this cake but gingerbread cranberry cakes are a dime a dozen, yet coconut is an unexpected addition that you will love. The flavors pair well since ginger and coconut are both tropical ingredients. And considering I’m looking out at at least half a foot of snow, I’ll take the tropics in any form.

The cool thing about baking with yogurt is that it adds that incredible moisture without all the calories of sour cream or extra oil. The even better thing about this cake is that I used Almond Dream Coconut and Coconut Dream Vanilla yogurt, so not only did I add more coconut flavor to my cake, I kept it dairy free.

Gingerbread Coconut Bundt Cake

I have officially fallen in love with this yogurt. I know it is full of great ingredients since it’s non-GMO. Plus in the vanilla I could see real vanilla beans and in the coconut there were real pieces of toasted coconut. I can’t say that about many, maybe not any, other yogurts.

Gingerbread Coconut Bundt Cake

This cake also happens to be gluten free, which is so easy to do by using your favorite gluten free flour. As if this cake didn’t have enough going for it, from the texture of the coconut to the golden brown crust to the fluffy interior, it is both dairy and gluten free, so most of your guests will be able to enjoy it!

Whip up this cake for your holiday celebration and be sure to check out Almond Dream and Coconut Dream yogurts.

Gingerbread Coconut Bundt Cake

Gingerbread Coconut Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 10-12 servings

Ingredients

3 cups gluten free flour

2 teaspoons baking powder

1 tablespoon ground ginger

1 tablespoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon kosher salt

½ cup granulated sugar

1 cup packed light brown sugar

½ cup canola oil

½ cup pure maple syrup (or molasses for a richer cake)

3 large eggs

1 6 ounce container Almond Dream Coconut Yogurt

1 6 ounce container Coconut Dream Vanilla Yogurt

2 cups flaked unsweetened coconut

Instructions

Preheat oven to 350 degrees F. Oil and flour a large Bundt pan.

In a medium bowl, stir together flour, baking powder, ginger, cinnamon, cloves, and salt.

In a large bowl, stir together sugar, oil, syrup, eggs, and yogurt until well combined. Add the dry ingredients and stir until combined. Fold in the coconut.

Pour into the prepared pan and smooth into an even layer. Bake for about 1 hour, rotating halfway through, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool in pan for about 15 minutes. Gently loosen the cake from the pan and invert onto a serving plate. Cake may be served warm or room temperature. Cake may be stored in an airtight container at room temperature for up to 4 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.

http://piesandplots.net/gingerbread-coconut-bundt-cake/

Disclaimer: This post is sponsored by Almond Dream and Coconut Dream Yogurts.  All opinions, as always, are mine.

Coffee Sugar Cream Pies

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FoundMyDelight #CollectiveBias

Coffee Sugar Cream Pie

I love both traditional desserts and trendy ones. Give me a slice of vanilla cake with vanilla buttercream and I’m a happy camper. The same goes for a blondie loaded with cookie butter. They each have unique things that make them special.

What I love perhaps more than either is a dessert that combines tradition and trend. Like this Coffee Sugar Cream Pie. Hoosier Cream Pie is a very traditional Midwest dessert that puts a creamy vanilla custard in a traditional pie crust. I changed things up by using a graham cracker crust and International Delight Iced Coffee.

Graham Cracker Crusts

Making the Filling

Let’s start with the International Delight Iced Coffee. I’ve had a thing for Iced Coffee since I was about ten. No matter the time of year, I’d head to my favorite coffee shop and pick up and iced this or that to enjoy. It’s a habit I’ve gotten away from recently because I rarely go to coffee shops. My addiction had been reignited with one taste of this store bought treat.

It is ready and waiting in the refrigerator whenever my craving strikes, and it is better than those coffee shop drinks. That’s right. I said it. BETTER. Smooth and creamy, the flavor is intoxicating and not too coffee-y, if you know what I mean.

Shopping at Walmart

Plus, it is now available in its new location in the refrigerated tea/juice section at Walmart, so it’s easy to pick up on my weekly trip there. You should put it on your list too.

But like the rest of my favorite products, I wanted to bake with it. I am so glad I did. The creaminess of the International Delight is accentuated by more cream and some vanilla bean paste. Some sugar makes it a dessert and flour helps to set the pie. The graham cracker crust works so well too because it’s like dunking a graham cracker into coffee. Don’t pretend like you’ve never done that before.

Coffee Sugar Cream Pie

Though a whole pie would definitely work, I made mini pies because I love single serving treats and they would be so cute to have at a party.

Be sure to pick up International Delight Iced Coffee on your next trip to Walmart so that you can make these pies and other fun recipes too!

Coffee Sugar Cream Pie

Coffee Sugar Cream Pie

Coffee Sugar Cream Pies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 pies

Ingredients

8 mini graham cracker crusts

½ cup all-purpose flour

½ cup granulated sugar

1/3 cup packed light brown sugar

1 ½ cups heavy cream

1 cup International Delight Iced Coffee Vanilla

1 teaspoon vanilla bean paste

Instructions

Preheat oven to 375 degrees F. Place graham cracker crusts on a foil lined baking sheet.

In a large bowl, whisk flour, sugar, and brown sugar together. Whisk in cream, Iced Coffee, and vanilla bean paste. Pour into graham cracker crusts.

Bake for 15-20 minutes, until the pies are puffed, golden brown, and just a little jiggly in the middle. Cool for 30 minutes at room temperature before refrigerating until chilled, about 2 hours.

Pies may be stored in the refrigerator in an airtight container for up to 3 days.

http://piesandplots.net/coffee-sugar-cream-pies/

Doughnut Muffins

Doughnut Muffins

This spring may be the best I can remember. Sure, it’s not super warm out and we’ve had quite a bit of rain as of late (but April showers bring May flowers, you know), but we haven’t had measurable snow since the very beginning of March.

The temperatures are seasonably warm, the birds are singing all the time, the daffodils and tulips are just starting to bloom, and having the windows open keeps it just a little too chilly in the house in the best possible way. Eating dinner when it’s still light outside is such a treat too. It changes my whole outlook on life.

Doughnut Muffins

I always thought summer was my favorite season, but I’m realizing when spring actually decides to grace us with its presence it may best summer by just a little. Don’t get me wrong, I love those warm, even hot days, with the sun beating down, the flowers in full bloom, their scent wafting through the air with the breeze.

But spring signals so much hope. The world comes alive with color and plants and animals. After the long, desolate winter, spring is such a delightful time. It makes me feel alive right along with the rest of nature.

Perhaps I just feel that way about this spring since there’s no longer any snow on the ground and my winter coat has been safely stowed away. Whether this spring is an anomaly (though it shouldn’t be) or a sign of wonderful things to come, I am making sure to enjoy it as much as possible.

Doughnut Muffins

I don’t know why, but these Doughnut Muffins remind me of spring. They don’t have any especially springy ingredients, but they make me feel bright and springy on the inside!

When these are baking, they seriously smell like the best doughnuts EVER! It’s crazy because they are clearly not doughnuts, but if you close your eyes and inhale, you’ll think you’re in the middle of a doughnut shop.

They don’t quite taste like doughnuts, but that’s okay because they are still amazing. These beautiful, domed muffins have a firm exterior with a fluffy, moist interior, and that glaze with the little vanilla bean specks. Let me just say make extra.

Doughnut Muffins

Doughnut Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 muffins

Ingredients

Muffins

3 cups all-purpose flour

2 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

10 tablespoons unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

1 cup plus 2 tablespoons milk (I used almond, use what you love)

Glaze

1 ½ cups confectioners’ sugar

2-3 tablespoons milk (I used almond, use what you love)

1 teaspoon vanilla bean paste

Instructions

Preheat oven to 400 degrees. Line a muffin tin with paper liners.

In a medium bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but you could use a hand or stand mixer. Beat in the eggs one at a time, followed by the vanilla bean paste.

Alternately add the flour and milk, beginning and ending with the flour. You should do three additions of flour and two of milk. Once the flour and milk are fully incorporated, scoop the batter into the prepared pan, filling the tins almost all the way full. Bake 15-20 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool while you prepare the glaze.

For the glaze, whisk sugar, milk, and vanilla together in a medium bowl. Add more sugar or milk as necessary until a thick, yet pourable glaze is formed.

Dip each muffin into the glaze and allow the excess to drip off before placing on a rack or serving platter. Serve warm or at room temperature. Muffins may be stored at room temperature in an airtight container for up to 5 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Cooking Classy

http://piesandplots.net/doughnut-muffins/

Layered Easter Pudding Cups

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixins #CollectiveBias

Layered Easter Pudding Cups

I’ve told you before how I’m obsessed with candy, especially at Easter. While a handful of jelly beans puts a huge smile on my face, I’m even happier when they are mixed with other ingredients and Snack Pack pudding for some #SnackPackMixins.

Whoever said you shouldn’t play with your food is totally and completely wrong. Food should be fun! The kitchen is the best place to get creative and let your unique personality shine through. It’s also a wonderful time to get kids involved, especially with these fun, easy to make pudding cups.

Pudding Cup Ingredients

Vanilla SUPER Snack Packs are the perfect vehicle for some fun family time in the kitchen. I picked them up at Walmart and had to resist buying one of every Snack Pack flavor – there are so many and they all sound so good. Because they don’t need to be refrigerated and have an easy open lid, they are also great for school lunches and parties. Oh, and it’s pretty awesome they have as much calcium as an 8 ounce glass of milk! I am not a milk drinker and am always looking for sources of calcium.  Walmart even has a coupon available now!

Buying the Pudding

The vanilla pudding itself is so creamy and has a really great flavor. I happily enjoyed it plain. That great vanilla flavor means that other flavors pair well with it too.

I started these fun pudding cups by stuffing a Mega Stuf Golden Oreo (or two) into the pudding. I loved how it absorbed the pudding and softened, blending in perfectly.

Layered Easter Pudding Cups

Layered Easter Pudding Cups

Then, I got creative with the toppings to create springtime scenes. I crushed some Honey Maid Teddy Grahams to create “sand” and used blue jelly beans for “water.” In another scene some of the Teddy Grahams frolicked with gummy bunnies under a yellow and orange jelly bean “sun.”

Layered Easter Pudding Cups

It was fun to color coordinate jelly beans to create the landscape, as well as use animal shaped gummies. The variety of candies you can use to create the scene is virtually endless. All of the fruit flavors really popped against the vanilla flavor and the cookies added a welcome crunch. Peanut butter and chocolate candies would definitely work as well.  The mix in possibilities are endless!

Making these Pudding Cups would be an awesome Easter festivity for kids since they can all create their own delicious masterpiece.

Layered Easter Pudding Cups

Layered Easter Pudding Cups

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

Vanilla SUPER Snack Packs

Mega Stuf Golden Oreos

Cinnamon Teddy Grahams

Blue, yellow, and orange jelly beans

Gummy bunnies

Gummy butterflies

Instructions

Push an Oreo into each of the pudding cups so that it is in the middle, totally surrounded by pudding.

Crush some of the Teddy Grahams. An easy way to do this is to put them in a zipper bag and then smash them with a spoon.

Sprinkle Teddy Grahams on top of the pudding cups as desired. Decorate with more whole Teddy Grahams, jelly beans, and gummies. Use your creativity and whatever candies you like!

Notes

Make as many pudding cups as you like using whatever toppings you want. My ideas are only the beginning of the possibilities!

http://piesandplots.net/layered-easter-pudding-cups/

Old Fashioned Banana Pudding #SundaySupper

Old Fashioned Banana Pudding

Some people may say I’m old fashioned.

I always dress up. Even when I’m just going to the grocery store. In fact, other than my tennis shoes that are just for working out, I only own heels. I’m all about wearing skirts and doing my hair and makeup and looking presentable every time I leave the house.

Old Fashioned Banana Pudding

Writing cards and thank you notes is one of my favorite things to do. And I’m not talking about emailed ones. I love having a pen in my hand and writing out an actual card that gets a stamp (and usually stickers) before being sent off in the mail box to the people who mean the most to me.

I take pictures with my actual camera. Yes, I love my camera phone. It is so useful when I’m out and about and don’t have my camera with me. But when I want awesome pictures before, during, or after an event, I use my camera. It’s not just for taking food photos.

And I love old fashioned foods. Pecan pie. Apple pie. Sugar cookies. Vanilla cake. Banana Pudding. I’ll take any of these things over cookie butter any day.

Old Fashioned Banana Pudding

Speaking of old fashioned foods, I made Banana Pudding for today’s Old Fashioned Sunday Supper because Mom always talks about how her Aunt Rose made it when she was a kid. I’d never had banana pudding until I made this. How did I wait so long??? It is a delightful combination of homemade vanilla bean pudding, ripe bananas, and Nilla Wafers.

Together the flavors and textures blend together perfectly. Mom and Dad loved it – I think it brought them back to childhood. I really liked it, but I think I would have liked it better with homemade vanilla wafers – no surprise there. All in all though, it’s another old fashioned recipe I’m glad to have in my repertoire.

Old Fashioned Banana Pudding

Old Fashioned Banana Pudding #SundaySupper

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10-12 servings

Ingredients

¾ cup granulated sugar

3 tablespoons cornstarch

1 large egg

1 large egg yolk

2 cups milk (I used almond, use what you love)

3 tablespoons unsalted butter, cold, cubed

1 tablespoon vanilla bean paste

4 ripe bananas, peeled and sliced into ¼ inch slices

Juice of 1 lemon

50-60 Nilla Wafers

Instructions

In a medium saucepan, stir together sugar and cornstarch. Whisk in egg and egg yolk. Whisk in milk until fully combined, about 30 seconds. Place the pan over medium heat. Cook, stirring constantly, until the mixture starts to bubble and thickens considerably. Think about what consistency you would like pudding to be.

Remove the pan from the heat and whisk in the butter, 1 piece at a time, making sure each piece is incorporated before adding another. Whisk in the vanilla bean paste.

Pour the pudding into a bowl, cover with plastic wrap, placing the plastic directly on the surface of the pudding. Refrigerate for 2 hours.

After the pudding has chilled, combine the sliced bananas and lemon juice in a bowl.

In a medium sized glass bowl, place a small portion of pudding. Cover with a layer of Wafers, followed by a layer of bananas, and a layer of pudding. Continue until you have used all the bananas, Wafers, and pudding. Be sure to end with a layer of pudding. Decorate the top with a few more Wafers. Cover tightly and refrigerate for at least 1 hour before serving. Pudding may be stored in the refrigerator for up to 3 days.

Notes

Recipe adapted from Alton Brown Additional chilling time is necessary

http://piesandplots.net/old-fashioned-banana-pudding-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Gooey Cinnamon Cake Bars

Gooey Cinnamon Cake Bars

My TiVo gave up on me last week.

It was Thursday night and suddenly it worked slower than a snail. I couldn’t even watch HD programs. The horror, I know! But my TiVo was seven years old and outlasted three TVs, so buying a new one wasn’t the worst thing ever.

And it went in easily. Only three cords. But it was just teasing me. Because once the CableCard went in things got … interesting.

Gooey Cinnamon Cake Bars

Comcast tried to activate it … at nearly midnight. But it didn’t work after several phone calls, some lasting thirty or more minutes. With the Oscars on Sunday and me having to watch TV without a DVR (how did I manage?!?), I was in meltdown mode.

The next day, after unplugging several times, reinstalling the CableCard, and talking to seriously the most helpful person at Comcast or Xfinity or whatever they want to be known as today, it worked. The premium channels are still missing, but other than that it’s all good.

Gooey Cinnamon Cake Bars

And let me say I am so in love with my new TiVo Roamio. Who needs match.com when I can have TiVo???

I’m also pretty in love with these Gooey Cinnamon Cake Bars. They are best the next day after they are extra moist and well … gooey. I really like the top in all of its gooey glory and the cinnamon sugar topping.

I actually ran out of granulated sugar and made the whole recipe with brown sugar instead. Best decision ever! It adds extra flavor and moisture and makes these totally irresistible. I think I’ll grab one and catch up on some TV watching!

Gooey Cinnamon Cake Bars

Gooey Cinnamon Cake Bars

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 bars

Ingredients

Base

1 ½ cups all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon kosher salt

1 stick unsalted butter, room temperature

¾ cup packed light brown sugar

1 large egg

¼ cup milk (I used almond, use what you love)

Gooey Layer

¼ cup light corn syrup

¼ cup milk (I used almond, use what you love)

1 tablespoon pure vanilla extract

1 ½ sticks unsalted butter, room temperature

1 cup packed light brown sugar

1 large egg

1 ¼ cups all-purpose flour

Topping

2 teaspoons ground cinnamon

3 tablespoons light brown sugar

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line it with parchment and butter the parchment.

Make the base. In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in the egg and milk. Add flour, cream of tartar, baking soda, and salt. Stir until combined. Spread into an even layer in the prepared pan.

Make the gooey layer. In a small bowl, whisk together the corn syrup, milk, and vanilla. In a medium bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work. Beat in the egg. Mix in ½ cup flour, followed by half of the corn syrup mixture. Mix in another ½ cup of flour, the rest of the corn syrup mixture, and then finish with the final ¼ cup of flour. Place dollops of this gooey mixture on top of the base and spread into an even layer.

In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle over the cake.

Bake for 30-35 minutes until the edges are set but the center is still soft and gooey. Allow to cool completely in the pan before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from The Moveable Feasts from The Smitten Kitchen Cookbook

http://piesandplots.net/gooey-cinnamon-cake-bars/

Popcorn Puppy Chow #SundaySupper

Popcorn Puppy Chow - A no bake, gluten free treat that takes minutes to prepare!

I’m a little too excited for the Oscars tonight. I can’t wait to watch E!’s red carpet coverage to see all the dresses. Fashion is one of the best parts of the show. I dream every year about which dress I would wear if I was attending. Which for the record, I will be one year soon. This year, the finale dress from Zac Posen’s recent runway show is kind of calling my name. It’s gorgeous.

Then there’s the show. I know Neil Patrick Harris will be an amazing host. He is so multitalented. I love hearing really inspirational acceptance speeches too. It’s so interesting that sometimes the best ones come from the people I don’t know. You know, the sound mixers and costume designers.

Popcorn Puppy Chow

I have seen a few of the movies this year. Boyhood, The Grand Budapest Hotel, The Theory of Everything, Gone Girl, The Judge. I may have to check out Birdman before the show. I really loved The Theory of Everything and Eddie Redmayne’s performance. I will never understand how an actor can immerse themselves in these roles. They are so talented.

Popcorn Puppy Chow

I know you want a snack while you watch the show that can be incredibly long. I have the perfect one for you: Popcorn Puppy Chow.

Anytime we’re talking about movies, I immediately think of popcorn. But I had to do something fun with it. Puppy Chow is always a hit, and when combined with popcorn, it is a combination so addictive, you’ll devour it while you wait for the Best Picture winner to be announced way after your bedtime.

Popcorn Puppy Chow

The nutty peanut butter really shines through and adds some creaminess to the crunchy popcorn. A no bake, gluten free snack just like this is exactly what Oscar night needs.

Popcorn Puppy Chow

Popcorn Puppy Chow #SundaySupper

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Yield: Varies

Ingredients

½ cup popcorn kernels

1 cup creamy peanut butter

1 cup white chocolate chips

1 teaspoon pure vanilla extract

2 cups confectioners’ sugar

Instructions

Place the popcorn kernels in a large paper bag. Fold it down several times and place it in the microwave. Microwave on high for approximately 2 minutes. When the popping of the corn slows down, stop it, as it is done.

Separate the popped corn from the kernels.

In a large microwave safe bowl, combine peanut butter and white chocolate chips. Microwave on high in 30 second increments, stirring in between, until fully melted. Stir in the vanilla. Add the popcorn and stir to coat. Sprinkle with confectioners’ sugar and stir until fully coated.

Popcorn may be stored in an airtight container at room temperature for up to 1 week.

http://piesandplots.net/popcorn-puppy-chow-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts:

Nominees for Best Dressed Table:

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Not Quite M&M Cookies

Not Quite M&M Cookies

I made tacos last Friday for dinner, complete with homemade corn tortillas and taco seasoning. If you haven’t checked out that recipe yet DO IT! It’s so good, and you can even broil the tortillas until brown on both sides to make them even easier.

But I digress. I was feeling great after dinner. And then it hit. Scratchy throat. Sniffles. Oh no!

Someone in the house who shall remain nameless . . . ahem Dad ahem . . . probably wasn’t careful enough when he was ill and contaminated me.

Not Quite M&M Cookies

I know it’s probably not that bad. I do have a reputation for being a drama queen, but if you know me, you know getting sick is my worst fear in life. Literally. No joking. And since it’s almost a week later and I’m still fighting my cold, I’m pretty stressed and upset. And I may or may not be giving Dad the silent treatment.

I mean he even refused to eat his garlic the other night. In case you didn’t know, garlic is antiviral, antifungal, and antibacterial. Though it’s not working fast enough.

Not Quite M&M Cookies

Amid all the garlic, apple cider vinegar, soup, and lean proteins I’ve been eating, I needed a cookie. A huge, soft, sugary cookie. I’ve had my eyes on Pinch of Yum’s Big Soft M&M Cookies for awhile and felt it was the perfect time to whip them up.

Clearly I couldn’t make them with M&Ms, so I swapped in Reese’s Pieces. You could go with either, but the melty Reese’s Pieces were insanely tasty in them. Oh, and you might notice some are different colors and bigger than you might expect – those are Reese’s Pieces Eggs that I stockpile every Easter. They are even better than the original Pieces. Like way better.

Not Quite M&M Cookies

These cookies are so soft and chewy. The flavor of the base is mildly vanilla which pairs so well with those peanut buttery Pieces. Don’t wait to make these cookies!

Not Quite M&M Cookies

Not Quite M&M Cookies

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 13-15 cookies

Ingredients

1 cup packed light brown sugar

½ cup granulated sugar

1 cup vegetable shortening

2 large eggs

2 teaspoons pure vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ cups Reese’s Pieces

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a large bowl, cream sugars and shortening until light and fluffy. I did this by hand but a hand or stand mixer would work too. Mix in the eggs and vanilla.

Add the flour, baking soda, and salt. Mix until the dough is combined. Stir in the Reese’s Pieces.

Using a regular sized ice cream scoop, scoop batter onto the prepared pan. Bake cookies for 15-18 minutes until light golden brown and flattened slightly. Serve warm or allow to cool on the trays. Cookies may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.

Notes

Recipe adapted from Pinch of Yum

http://piesandplots.net/not-quite-mm-cookies/

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