Raspberry Crumble Bars

 

I'm baking for the school parents orientation tomorrow.....

Raspberry   Crumble Bars 

• 2 C flour
• 2 C oats
• 1 C melted butter
• 1 1/2 C brown sugar
• 1 tsp baking powder
• 2 C fresh raspberries 
• 1/2 C flour
• 2 T sugar
• 2 T lemon juice 

Pre Heat oven 350

Flour,Oats and brown sugar and baking powder mix together. Make a hole in middle and pour in butter- Lightly Mix. Place 2/3 of mixture in a 9 by 13 baking pan. 

Mix  Berries ,Flour, Sugar and Lemon juice  Place on top of the crumble Mix. Place the rest of Crumble on top and Bake 30-40 minutes. Let Cool and Cut in squares. 

ZUCCHINI MUFFINS

 

Make a batch of these muffins and sneak them over to your neighbors.. Yummy 😋 

Zucchini muffins for BTS  breakfast..

• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup coarsely grated zucchini
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 teaspoon cinnamon

• Preheat oven to 375° F. Line 12 muffin cups with paper liners. Set aside.
• In a large bowl, stir together sugar, oil and eggs. Add zucchini and vanilla extract; stir to combine. Sprinkle baking soda, baking powder and salt over top. Stir until well blended.
• Stir in flour and cinnamon; be careful not to over-mix. Fold in chopped nuts.
• Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean

: Pumpkin Spice Cookies

 

 Pumpkin Spice Cookies 

• 2&1/2 cups AP flour
• 1 tsp  baking soda
• 1 tsp  ground cinnamon
• 1/2 tsp  ground nutmeg
• 1/2 tsp  salt
• 1/2 cup  unsalted butter, softened
• 1&1/4 cups Sugar
• 1/2 cup  canned pumpkin puree
• 1 large egg
• 1 tsp  vanilla extract

cinnamon sugar

• 1/4 cup  granulated sugar
• 1 tsp (5ml) ground cinnamon

Let’s Bake :

Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.

• In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
• Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg and vanilla until smooth. Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.
• Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes or until lightly browned on the bottoms. Let cool for 10 minutes before serving.

Birthday Cake in a Mug

 

Need a quick birthday cake or a party treat? Try my Birthday Cake in a Coffee mug!! 

• 3 Tbsp AP flour
• 1 1/2 Tbsp Sugar
• 2 tsp rainbow sprinkles
• 1/4 tsp baking powder
• pinch of salt
• 2 Tbsp Milk
• 2 tsp Vegetable oil
• 1/2 tsp vanilla extract 

1. In a microwave-safe mug, combine the flour, sugar, sprinkles, baking powder, and salt. Then add in the milk, oil, and vanilla, and mix until just combined. Be careful not to over-mix.
2. Microwave on high (800 - 900 W) for 2 minutes*, or until a toothpick inserted into the centre comes out clean. The cooking time may vary depending on your microwave and settings. If the cake isn't cooked through yet, simply place it back in the microwave at intervals of 15 seconds until done. The mug might be quite hot, so take care when removing it from the microwave.
3. Top with vegan whipped cream and sprinkles if desired, and enjoy!

• * If preferred, bake it in the oven at 350°F (180°C) for 15 - 25 minutes, or until a toothpick inserted into the centre comes out clean. Just be sure to use an oven-safe baking dish.

Strawberry Cake : Saturday Baking

 

Strawberry Cake ! It's strawberry time in Louisiana : 

This cake is straight from the Strawberry Festival in Ponchatoula, la. : 

Known as “America's Antique City” and the “Strawberry Capital of the World,” Ponchatoula offers the opportunity to browse antique shops and find unique handmade items and art pieces. The city is known for its wholesome atmosphere and activities that are perfect for the whole family

• 15.25 ounce box white cake mix 
• 3 -ounce box strawberry jello 
• 1 cup strawberries fresh or frozen mashed or finely chopped (measured after you chop or mash them)
• ¾ cup vegetable oil
• ½ cup whole milk or 2% milk
• 4 large eggs at room temperature

Strawberry Cream Cheese Frosting

• 8 -ounces cream cheese at room temperature
• ½ cup  Butter  room temperature
• 5 to 6 cups  confections sugar sifted then measured, more if needed
• 2 tablespoons heavy whipping cream more if needed
• ¼ cup strawberries fresh or frozen, mashed or chopped fine, drained

For the Cake

• Preheat oven to 350°F. Lightly spray pan(s) with non-stick spray .
• Add cake mix, eggs, milk, and vegetable oil to a mixing bowl. Use a  mixer and mix well. Mix in the 1 cup of mashed strawberries and the (dry) strawberry gelatin.
• Mix 3 minutes, stopping to scrape the sides of the bowl  a couple of times.
• Divide the batter evenly among layer pans or pour into a 9x 13 pan  Cool the cake layers for 10 minutes in the pan before removing them to a wore rack.  Wait until the cake is completely cool before frosting.

Icing : Beat cream cheese and butter till smooth. Gradually add in sugar and Mix. Then add cream and fold in strawberries. Use between layers and for icing the cake. 

Mixed Berry Cobbler Recipe

 We went to the Blackberry Festival Saturday! 

• 8 cups (approx. 800g) mixed berries* (see tip) 
• 1/4 cup (50g) granulated sugar
• 2 Tablespoons (15g) cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour 
• 1/3 cup (65g) granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 1/2 cup (120ml) buttermilk, cold*
• for topping before baking: 1 Tablespoon buttermilk and coarse sugar

1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
2. Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
3. Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using  two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this– just flatten the dough in sections and cover most of the berries.
4. Brush the top of the biscuit dough with 1 Tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
5. Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.) Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream

Tip : If using frozen berry -Do Not Thaw before using. 

Truffle Day

 

A sleuthing chocolatier is the only thing standing between an eccentric seaside town and the deadly plot to destroy it in this cozy culinary mystery for fans of Joanne Fluke

When Charity Penn receives a letter saying she won a trip to Camellia Beach, South Carolina complete with free cooking lessons at the town’s seaside chocolate shop, The Chocolate Box, she’s immediately skeptical. She never entered any contest. Her former prep school friend offers to look into the phony prize—only to end up drowned in a vat of chocolate.

Struck with guilt, Penn heads to the southern beach town to investigate why he was killed. But as wary as she is of the locals, she finds herself lured into their eccentric vibe, letting her defenses melt away and even learning the art of crafting delicious chocolates. That is, until delight turns bittersweet as she steps straight into the midst of a deadly plot to destroy the seaside town. Now, only Penn’s quick thinking and a mysterious cask of rare chocolate can save the town she’s learning to love.

Rich and decadent, Asking for Truffle, the first in a new cozy series by Dorothy St. James, is sure to be a delectable read for fans of JoAnna Carl and Joanne Fluke.

My Pick : 

This book had me hooked from page one. I so loved the characters, the food/chocolate descriptions , recipes. I also learned a lot about chocolate and the making of it! The twisty mystery was fantastic! I loved the end so much and can’t wait to read the next book!!!

My recipe : 

4oz cream cheese ( room temperature) 

 2 tblp butter ( room temperature) 

3 tblp  powder sugar

1/2 tblp  instant coffee 

3 oz chocolate chips

Mix all ingredients together other than chocolate.  Roll in balls and let harden in fridge while melting chocolate.  Dip each in chocolate and let set. 

Coconut macaroons recipe

 

National Macaroon Day

• 1 1/3 C Sweetened Coconut
• 1/3 C Sugar
• 2 Tablespoon AP flour
• 1/8 tsp Salt
• 2 Large Egg whites
• 1/2 tsp vanilla extract 

1. Preheat oven to 325°. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well. 
2. Drop by teaspoon on greased baking sheets. Bake  until golden brown. Cool , 

3. What is the difference between a macaroon and a macaron?

   Macaroons (pronounced mack-a-roon) are an American creation made with shredded coconut and sometimes dipped in chocolate. Macarons (pronounced mac-a-rohn), made famous by the French, are elegant meringue sandwich cookies filled with buttercream, ganache or jam
4. 
   

Apple Cinnamon Muffins

Apple Cinnamon Muffins

1/2 cup packed (light) brown sugar

• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 large firm apple, such as Granny Smith or Honeycrisp, peeled and cut into large chunks
• 1 cup all-purpose flour
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cardamom (optional)
• 6 tablespoons unsalted butter, melted and cooled
• Baking cups or nonstick spray

1. Heat the oven to 350˚F.
2. Whisk the sugar, egg, and vanilla in a bowl until smooth. Grate the apple (or dice with a knife) and stir into the sugar mixture. Add in the flour, baking powder, cinnamon, salt, and cardamom (if using), and stir until almost fully combined. Lastly, stir in the cooled melted butter until fully combined.
3. Place the baking cups in a muffin tin or coat with nonstick spray. Divide the batter into the tin for 6 (or so) muffins. Bake in the middle rack of the oven until a toothpick or cake tester inserted into the middle of a muffin comes out clean or with just a few crumbs, 20 to 22 minutes. Let cool slightly before serving. To store, let cool completely and keep in an airtight container at room temperature for a few days.

Chinese Almond Cookie

 

• 1 1/3 cups almond flour, lightly packed

• 1 cup (2 sticks) unsalted butter, chilled and cut into cubes

• Pinch kosher salt

• 2 large eggs, divided

• 1 teaspoon almond extract

• 1 3/4 cups all-purpose flour

• 1 cup plus 2 tablespoons sugar

• 1/2 teaspoon baking soda

• Thinly sliced almonds, for decoration

• Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for 3 minutes. The mixture will become coarse and chunky looking. Add 1  egg and almond extract. Add flour,sugar and baking soda. Chill dough- flatten into disc and wrap in plastic wrap. Add Chill 2 hours. 

Beat extra Egg - and roll doll in balls and place on lined  cookie sheet. Flatten  and place almond slice in middle. Cover with Egg wash . Bake at 325 digress for 15 minutes ( edges should just be brown). 

Applesauce and Cranberry Bread

 

It's time for some Sunday baking ! And it's quick bread  with applesauce and cranberries..... 

Applesauce and Cranberry Bread 

• 8 Tab Butter softened
• 2 eggs
• 1 1/4 C applesauce
• 2 C flour
• 1 C Sugar
• 1/4  C light brown sugar
• 1/2  C Cranberries
• 1 Tsp Vanilla
• 1 tsp  baking soda
• 1 tsp  baking powder
• 1/2 tsp salt 
• Optional; you can had  1/2 c  of  chopped Nuts if you like 

Preheat oven 325 degrees 

Mix bread dough and pour into greased loaf pan. Bake for 65 to 70 minutes. Let Cool before removing from pan.  

Ghost Bites

 Halloween Baking 

• 1box (18.3 oz) Betty Crocker™ fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 2/3cup white vanilla baking chips, if desired
• 3/4cup Betty Crocker™ Rich & Creamy vanilla frosting
• 16PEEPS® marshmallow ghosts

Assemble cookies:

• Heat oven to 325°F. Spray bottom of 8-inch square pan with cooking spray.
• 2In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan. Sprinkle baking chips evenly over batter.
• 3Bake as directed on box for 8-inch square pan. Cool about 1 hour 30 minutes before frosting.
• 4Spread with frosting. Cut into 4 rows by 4 rows. Place marshmallow on each brownie.

Cinnamon raisin bread pudding

 Cinnamon raisin bread pudding

Have cinnamon raisin bread going stale - make this simple bread pudding for breakfast. 

• 1 C Cubed Raisin bread
• 1 egg
• 2/3 C Milk
• 2 Tablespoon brown sugar
• 1 Tablespoon melted Butter
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/3 C Raisin
• dash of Salt

1. Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.
2. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

Rhubarb Apple Crumb Pie

 

Happy Monday 

½ (14.1-ounce) package refrigerated pie dough (such as Pillsbury)

• Cooking spray
• 3 ½ cups sliced fresh rhubarb (about 1 1/4 pounds)
• 1 cup granulated sugar


• 2 Granny Smith apples, peeled, cored, and sliced
• 1 tablespoon of fresh lemon juice 
• ½ teaspoon ground cinnamon
• .38 teaspoon salt, divided


• ½ cup packed brown sugar
• 1 Cup of AP flour , divided
• 6 tablespoons cold butter, cut into small pieces
• ⅓ cup chopped walnut halves

• Pre Heat oven to 425 degrees : 

• Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, granulated sugar, juice, and apples; toss. Sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust.  
• Weigh or lightly spoon remaining 38 ounces flour (about 3/4 cup) into a dry measuring cup; level with a knife. Combine 38 ounces flour, remaining 1/8 teaspoon salt, and brown sugar in a medium bowl; cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425° for 15 minutes.
• Reduce oven temperature to 375° (do not remove pie). Bake at 375° for 30 minutes or until golden and bubbly (shield edges of crust with foil if it gets too brown). Let pie stand on a cooling rack for 15 minutes before slicing.

HEALTHY BANANA BLUEBERRY MUFFINS

 

BY LISA'S * EVERYDAY LIFE

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 1 ½ cups ripe mashed banana about 3 medium
• ½ cup Greek yogurt
• ½ cup light brown sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners or grease the muffin pan with oil. Do not use regular muffin liners.. In a small bowl, stir together the flour, baking powder, baking soda, and salt until combined.. In a large bowl, whisk the eggs until blended. Whisk in the banana, yogurt, brown sugar, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain. Fold in the blueberries.. Divide the batter in the prepared muffin tin. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean