Thursday, September 30, 2010

Zucchini Bread

I know I live in Florida and there is no such thing as fall weather down here. But with a tropical storm off the coast, the weather has become cooler. take it when you can get it.  The stores are rolling out the scented brooms and pinecones and I can remember the leaves changing color growing up in Tennessee.  I need a cinnamon fix pronto and I thought of the zucchini bread we made in class a few weeks ago.  

Please don't judge me by the lighting in my house.  It's on my list of wants when we finally decided where to move and buy a house.  

What you will need:  
3 eggs
1 cup of corn oil
2 1/2 cups of granulated sugar
1 teaspoon of vanilla extract
2 teaspoons of ground cinnamon
1 teaspoon of salt
2 teaspoons of baking soda
1/2 teaspoon of baking powder
3 1/8 cups of all purpose flour
11 ounces of grated zucchini (about 2 - 2 1/2 cups)
1 cup of chopped pecans

Measure out all your ingredients and grate your zucchini.  Combine all of your liquid ingredients, including the zucchini, in a bowl.  Combine all of your dry ingredients in another bowl.

Mix all the dry ingredients really well.  Then pour the liquid ingredients into the dry.  I use my hands to stir but you can always use a spoon.  But stir just until everything is incorporated.  You don't want to over mix the batter.  Pour into your loaf pan and bake for about one hour at 350 degrees.  This recipe makes one large loaf or two smaller loaves.  

Now that my kitchen smells all yummy, I hope you enjoy!

Sunday, September 26, 2010

Peanut Butter Chewies

Peanut Butter is an AMAZING invention.  It goes perfect with chocolate.  It is slathered on my cinnamon toast every morning for breakfast.  It was a great sweet treat when I was in basic training and we weren't allowed to have dessert.  And did I mention it goes perfect with chocolate?

Well this recipe pairs it with frosted flakes.  Yes, you read that right.  "They're Grreaat" Frosted Flakes.  

What you'll need:

1 cup peanut butter 
1 cup sugar
1 cup corn syrup
5 cups frosted flakes

It's that easy.  Really.  I am not playing a joke on you.  
Bring syrup and sugar to a boil.  Remove from heat and add peanut butter.  Stir until smooth.  Then pour the cereal in and mix.  Spoon out onto wax paper. 
And then just try to resist the urge to eat these before they cool!

Wednesday, September 22, 2010

Cream Cheese Cupcakes

I remember my Mom baking these cupcakes.  And I remember my Dad eating so many he would make himself sick.  Even though I haven't lived at home for a while, I am pretty sure my Dad still over-indulges on these little things.  It's hard not too.

What you'll need:

3 8oz blocks of cream cheese (soft)
1 cup granulated sugar
5 eggs
1/2 teaspoon vanilla

For the topping:
1 8oz container of sour cream
1/4 cup granulated sugar
1/4 teaspoon vanilla

Pre-heat your oven to 325 degrees. 

Beat cream cheese and sugar together. This takes a while so make sure your cream cheese is soft.  Slowly add in one egg at a time.  Once incorporated, add in your vanilla.  Pour the batter into cupcake liners and bake for 40 minutes.  The cupcakes will puff up in the oven and will deflate when they are done.  Just warning you. 

While baking, mix topping ingredients together in a small bowl.  After the 40 minutes of cook time, take cupcakes out of the oven and put 1 teaspoon of topping on each cupcake.  Bake again for 5 minutes. Let cool completely and refrigerate.  Enjoy

Friday, September 17, 2010

Ooey Gooey Chocolate Cookies

Ice cream not included!

What you will need:
1 package Duncan Hines dark chocolate fudge cake mix
2 eggs
1/2 cup butter (melted)
1/4 cup packed brown sugar
1 teaspoon vanilla
a package of semi sweet chocolate chips

Really you can add any type of chip to these cookies.  But why not go over the top with them?  

Mix the ingredients by hand.  Do not throw them in a counter stand mixer. I love you Kitchen Aid mixer...really I do.  But you over mix the ingredients and leave the batter all sticky.  I will just go with my trusty ole' wooden spoon on this one, okay?

Spoon batter onto cookie sheet and bake for 10 minutes. Let cool for a few minutes on cookie sheet when done and then move them to a cooling rack to finish.  

Store cookies in an airtight container.  They will stay super moist for about 2 days and then....well....ummmm.....they have never lasted over 2 days here.  

Saturday, September 11, 2010

I'm in Heaven...

Look what I got in the in the mail today!

If you have not heard about Cake Pops, then I suggest you head on over to  
It's an amazing site.  And the cake pops are adorable.  They made all the women I work with go "AWWWW".  

Then if you head on over to you will find the other amazing stuff I got today.  Now I have over 400 cupcake liners!!   And sprinkles.  And tags.   And....

Let the baking begin.  

Friday, September 10, 2010

Oh my!

So today's lesson will be about Oreo Truffles.  You thought the mint cool whip pie I last posted about was easy?  Then try these little suckers.  

What you'll need:

  • 1 package Oreo cookies (If you feel the need, you can even do Fat Free Oreos.  Even though I have no clue why those even exist....but that's another post)
  • 1 8oz package cream cheese (soft)
  • white almond bark or white chocolate
First step is to crush the Oreos.  You can either do this with a food processor or put the cookies in a plastic bag and let out some rage.  Dump the cookie crumbs into a big bowl.  

Cut the cream cheese into chunks and add to the cookie crumbs. WARNING:  This next step requires you to get messy.  It's me. With your hands, combine the cream cheese and Oreo crumbs.  Roll the mixture into 1 inch balls and place on a baking sheet lined with parchment paper.  Once the entire mixture is rolled, place the baking sheet into the fridge.  Leave them there for about an hour to harden. 

Once you are ready, melt some almond bark or chocolate.   You can either use a Bain marie or the microwave.  Just read the instructions on the back of the package.  Dunk the Oreo balls into the white chocolate and place back on the baking sheet.  Return to the fridge when done.  Once the white chocolate hardens, you can enjoy.  

Just try not to overindulge on these!!

Saturday, September 4, 2010

Sweet treat for Labor Day Weekend!

Going to a party this weekend?  Headed to one last big cookout before summer ends?  Don't know what to bring?  Then try this super easy frozen cool whip pie.

What you'll need:

1 container of Cool whip (frozen)
4 Hershey chocolate bars
Andes mints or baking chips
1 prepared Oreo pie crust

My mom used to make this pie when Hershey's made a Mint Chocolate bar. Please tell me why Hershey's stopped making those things? Let's be honest, I was like 8 when they stopped making them.  But it still hurts.

So here's a simple alternative.
All you have to do is melt regular chocolate bars and Andes mints (some stores have Andes baking chips) on low heat in a saucepan.  Add as much mint candy as you want.

Put frozen cool whip in a big bowl.  Pour melted chocolate over the cool whip and stir.  The frozen cool whip will help solidify the chocolate.  Spoon into the Oreo pie crust and place in the freezer.  

Trust me.....your BBQ buddies will love this.

Mint Cool Whip Pie - Print Recipe