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Cake batter rice crispy treats

Cake batter rice crispy treats
TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)

Chicken Breasts Caprese with Ham Autumn is rumored to have arrived in the northern hemisphere, but I’ve seen no sign of it yet at my Florida home. Here the temperature still hovers in the upper 80s F., as it has done for months. Shorts and tank tops are still de rigueur. This recipe combines the flavors of two much loved dishes — chicken cordon bleu and caprese salad — into one package. Ingredients 4 large boneless, skinless chicken breast halves 4 thin slices of ham or prosciutto (I use the latter) 16 or more fresh basil leaves 3 ripe plum tomatoes, cored and cut across into thin slices 4 ounces mozzarella cheese, cut into 1/2-inch by 1/2-inch sticks Salt and pepper, to taste 2 teaspoons good quality balsamic vinegar 2 tablespoons olive oil 2 garlic cloves, peeled Preparation Rinse each chicken breast, place it on a cutting board skin (smooth) side down, cover it with a sheet of plastic wrap, and pound it evenly to a 1/4-inch thickness using a meat mallet, rolling pin, or the base of cast iron skillet. print recipe

Blueberry Angel Food Cake Dessert Recipe {Fluff Berry Cake!}The Frugal Girls in Chic and Crafty, Dessert Recipes, Recipes Like it? Pin it! What’s dinner without a tasty dessert?? If you’re looking for a fun Angel Food Berry Dessert, I’ve got just the thing… Gooey Blueberry Angel Food Cake! Not only is this twist on angel food cake oh-so-yummy… it’s super easy ~ I’m talking 2 ingredients easy!! What You’ll Need: What You’ll Do: Mix powder cake mix and pie filling together… {don’t add any other ingredients} Place in 9×13 ungreased baking dish… Bake at 350 degrees for 28 – 30 minutes. Mmm… just look at the yummy finished product… Note: It’s common for the cake to fall in the middle a bit after cooking… and that’s okay ~ it won’t be the consistency of your traditional angel food cake, but it WILL be a gooey blueberry tasty treat! After cake has cooled, slice and serve warm, topped with whipped cream. See Also:More Tasty Dessert RecipesKitchen Tips & Tricks you’ll Love!

vanilla Culinary Concoctions by Peabody Where Baking and Life Collide... You Need The Fear… January 22, 2014 by Peabody · 5 Comments … [Read more...] Filed Under: baked goods, chocolate, cupcakes, fruit, vanilla, Way Back Wednesdays · Tagged With: chocolate, Cupcake, Strawberry, Vanilla, Way Back Wednesdays Rustic Is The New Crappy… November 6, 2013 by Peabody · 21 Comments … [Read more...] Filed Under: baked goods, cake, caramel, Rodelle, vanilla · Tagged With: cake, caramel, Rodelle, Vanilla Bean, wedding Orange is the new…. August 2, 2013 by Peabody · 14 Comments … [Read more...] Filed Under: baked goods, breakfast treat, cake, fruit, vanilla · Tagged With: cake, orange, Vanilla Bean, yogurt Hello 41… July 2, 2013 by Peabody · 39 Comments … [Read more...] Filed Under: baked goods, breakfast treat, cake, My Unnatural Obsession with Malted Milk, vanilla · The Perks of Being a Food Blogger… June 26, 2013 by Peabody · 17 Comments … [Read more...] Every speck of my heart…. February 12, 2013 by Peabody · 9 Comments

Crispy/Chewy Lemon Cookies There are 14 days of school until summer break. 3 of those are half days. And although it feels like it was just yesterday I was accepting the offer for this job, these last few weeks are draaaaaaggging. I have really mixed emotions about summer (which for me is actually about 6 months long because aside from a few days of meeting with my sub and getting my room ready, I’m not working again until December; maternity leave, you are a beautiful thing!). I never realized how much I would come to love these kids, and I can’t believe they are going to HIGH SCHOOL in just a few months! Now that I’m about to wrap up my first year teaching, I’m even more in love with my job than I have been all year. I’ve been trying to bake more for the staff because they’ve made my first year of teaching absolutely incredible, and also because I really feel like baking but definitely do not need to be eating everything I make. Recipe: (Gourmet Cookbook) Makes about 30 cookies powdered sugar share

404 | - Charlotte, North Carolina When it comes to home baking, the idea of convenience has been kidnapped by well-meaning manufacturers who have created a culture of pre-rolled pie crust, shrink-wrapped cookie mix and frozen cudgels of bread dough. Granted, the pie crusts save time, and the bread dough may serve as training wheels for those tentative about yeast. (Come on, you can do it!) But the convenience of refrigerated cookie dough is hardly modern. Our great-grandmothers knew this with their recipes for icebox cookies, as they once were called. These mostly humble treats got a boost in the 1930s when electric refrigerators became more affordable. Once cookies became even more convenient – already baked and packaged in a box! Sure, it’s easy. Even better, a tube of refrigerator cookies lets you bake as many or as few cookies as you desire. Great-Grandma would be proud. Chocolate Chip Refrigerator Cookies Save money and time by keeping your own tube of chocolate chip cookie dough in the refrigerator. 1 egg

Happy-Go-Lucky: Cool Whip Cookies with Sprinkles First of all I love rainbow sprinkles!! Second, I love finding simple recipes that require very few ingredients. So let’s make some Cool Whip Cookies with Rainbow Sprinkles! Here is all you need: 1 box cake mix1 – 8 ounce container of cool whip (thawed)1 eggRainbow sprinkles Directions: Combine cake mix, cool whip, and egg in a large mixing bowl and mix until moist (dough is very thick). You can try this recipe with all kinds of different cake mixes. And let me tell you – these cookies are moist and chewy. Enjoy! Thank you for stopping by my little corner of the web.

cliqueclack For weeks — weeks, I tell you — I’ve been craving custard. A custard pie, to be exact. If I need one on the fly, a good alternative comes from Marie Callendar’s … but I have issues with the place. You know what a whiff of vinegar will do to your appetite? So … what to do, what to do. Or quit being a slacker and just bake one? I opted for the latter. I have an old recipe. The recipe itself is pretty fool proof and you most likely have all the ingredients sitting around in your kitchen anywho, so why not give it a whirl? Beside setting a timer so you don’t forget you have a pie in the oven, there are two relatively simple things to do: 1) Make life easy for yourself and, 2) Make certain your pie turns out spiffy. 1) For An Easy Life: If you’re not savvy at making your own crust (I prefer not to), there are a multitude of pre-made, uncooked pie crusts out there in the refrigerated section of your local grocer. 2) For A Spiffy Pie: Scald the milk. Now … ready to bake a custard pie? See?

Lemon Blueberry Cheesecake Bars I took a week off of blogging and baking to celebrate a dear friends engagement and my birthday. It seems celebrations tend to extend for an entire week, or at least ours do! What better to bake then lemon blueberry cheesecake bars, after a week long of celebrations!! When I came across this recipe I almost fell to the floor. Blueberries-my family's favorite, lemon-my family's favorite and cheesecake- my family's favorite!! These were the perfect after school snack for the first day of school! When it was pick up time my daughter came running to me and said "Moooooom!! Ah, the simplicity and excitement of being a 4 year old! The excitement of 3rd year privileges was short lived once I told her about the delicious treats waiting at home. Just a content, happy, hungry child! DirectionsFor the Base: Preheat oven to 325 degrees Grease the bottom of a 9 by 9-inch baking pan with butter. Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.

Dessert Recipe: No-Bake Boston Cream Pie Strata Cookbook Recipe But even with making your own homemade pudding from scratch, this recipe doesn't take more than an hour to put together, and then it is all done. Since it needs to be refrigerated before serving, it's the perfect thing to make ahead of time for a dinner party. I love making this the night before a big party, or even the morning of. People always go wild for it. If you want to really take it over the top, you can always make homemade graham crackers too! And speaking of graham crackers, I don't usually recommend specific brands of ingredients for recipes, but here I've had the best results with Honey Maid graham crackers. No-Bake Boston Cream Pie Strata Serves 8 to 10 About 20 ounces (4 sleeves) graham crackers For the custard3 tablespoons cornstarch 2 large eggs 3 egg yolks 5 tablespoons unsalted butter 3/4 cup sugar1/2 teaspoon salt 4 cups half-and-half2 teaspoons vanilla 1. 2. 3. 4. 5. 6. 7. 8. • Reprinted from Not Your Mother's Casseroles by Faith Durand.

Beverly's Meltaway Cookies I've been wanting to share one of my favorite recipes from my Grandma, Beverly Dewey. With Easter coming up, I thought now would be a great time! Instead of re-blogging this recipe, I'm going to copy and paste this post from my personal blog (which is currently collecting dust). *Please dis-regard the not so fabulous pictures etc...and if you decide to poke around on my personal blog, you are more then welcome was started way before Banner Boutique was ever invented- back when I actually had time to blog about anything and everything...1 business and 3 kids ago I had a LOT of time!! ;) Anyway- here we go: My grandma Dewey was known for many things. One of her signatures, meltaway cookies, made for almost every baby shower, bridal shower, and anything girly or spring-y. If you need another cookie recipe, consider this... Beverly’s Meltaway Cookies½ lb butter ¾ cup cornstarch 1/3 cup powdered sugar 1 cup flour Beat butter, add cornstarch, flour and sugar, beat until creamy. Enjoy!!

Cake Batter Pancakes I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. But hear me out. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs

Creamy Lemon {or Lime!} Bars This is a twist on the classic lemon bar, and it’s more of a little lemon cheesecakebar. I much prefer it to the traditional lemon bar.Heck, I think the addition of any type of cream or cheese improves just about any recipe!They are super easy to whip up and to me, with their bright lemony flavor, they just scream spring time.They’re fresh and light but taste sinful at the same time.They make a great ending to a simple meal, or a perfect treat for a party or gathering. These are always a hit at potlucks! Honestly, I think this is possibly my favorite bar cookie crust, ever. So pop some of those nom nom’s in a food processor, or if you don’t have a food processor you can put them in a ziplock bag and smash away with something heavy. A lot of crusts are comprised of simply cookie crumbs and butter, but this one has some dry ingredients added to it, like flour and sugar. Next you’ll need to cut in some butter. Just use your fingers and crumble it all together until it looks about like this:

Cinnamon Swirl Bread I made this bread late at night and poured a glaze on top to intensify it even more. I knew there was a problem before cutting into it because it was sunken in the middle. I found out that the innards of the bread were not fully cooked. I went back to the website to see what others had said about the cake, and they mentioned that the gooey center was the best part, but my cake was a bit too gooey. I heated the cake up more, which caused the sides of the bread to burn even more and the top of the bread to form an extra layer of crust from the glaze I had put on before. Even through all of these problems, this bread tasted fantastic. Cinnamon Swirl Bread 1/3 cup sugar1/2 cup finely chopped pecans, toasted (I didn't use)2 teaspoons ground cinnamon1 cup sugar2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 egg1 cup milk (I used buttermilk for extra moistness. Preheat oven to 350 degrees. Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. Glaze

HolyCrapTheseAreAmazing Cookies Let me start right off by saying that no, that is not the official name of these cookies – but it should be. Their official name is Peanut Butter Corn Flake Balls. That’s a decent enough name. It is accurately descriptive. The first time I ever ate one was when my daughter was in the second grade. Anyway, that particular year, her class had a Halloween party, and one of the moms brought these cookies. …So, I ate a cookie. The recipe for these cookies so simple that a 4 year-old could make them. Make these cookies. Holycraptheseareamazing Cookies (Makes about 3 dozen cookies) 1 cup sugar1 cup corn syrup1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)6 cups corn flakes3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.) Directions Combine sugar and corn syrup in a medium saucepan.