Recipes From The Kitchen Of A City Raised Mom

Archive for the ‘Desserts’ Category

If you have candy canes left from Christmas that you want to get rid of, here is a fun recipe for Peppermint Bark. I made it tonight and it came out YUMMY!

Ingredients:

2 bags of Ghirardelli Classic White Chocolate Chips (you can use brand of your choice)
2 bags of Ghiradelli Milk Or Dark Chocolate Chips (you can use brand of your choice)
2 TBS Vegetable oil
Candy canes

Directions:

1. Melt the chocolate chips as directed but add 1 TBS vegetable oil. Once chocolate is completely melted pour in a dish lined in wax paper or foil. Put in refrigerator for 30 minutes.
2. While you are waiting for the 30 minutes for the chocolate to cool, break up the candy canes in little pieces. A hammer works best. You will also want to heat melt the white chocolate chips with 1 TBS vegetable oil and have it ready to pour.
3. Pour white chocolate over the first layer. Sprinkle the top with the pieces of candy cane. Cool for at least 30 minutes.
4. Peel wax paper or foil from the candy. Now it is time to break block into pieces.

Enjoy

Looking to make something to cure that sweet tooth? Last night I made my hubby a yummy treat (Cookie Brittle) for Valentines Day.

Ingredients:

• 1 cup butter (softened)
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 1 tsp salt
• 2 cups all-purpose flour
• 6 oz Nestle Toll House Semi-Sweet Chocolate Morsels
• 1/2 cup chopped nuts (I used walnuts)

Directions:

1. Preheat your oven to 375 degrees.
2. In a large bowl, mix the butter, sugar, vanilla and salt and mix/beat until creamy.
3. Slowly stir in the flour
4. Stir in Nestle Semi-Sweet Chocolate Morsels
5. Press the dough evenly onto a 15×10 cooking sheet
6. Sprinkle nuts over the top
7. Bake for 25 minutes. Cool and break into irregular pieces

P.S. I accidentally put my nuts in my dough mixture. You can either put them on the top or mix them in the dough.

Yesterday was Super Bowl Sunday. My husband tells me at the last minute I need to prepare a meal because we have a couple friends coming over. So I threw some chicken and marinade in a bowl and hopped online to look for some type of dessert recipe. I was hoping for something Quick & Easy. I had been wanting to make some basic sugar cookies and I was able to find a easy sugar cookie recipe within just a couple minutes.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup butter – softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 375.
2. In bowl mix flour, baking soda and baking powder
3. In another bowl mix sugar and butter. Make sure that your butter is softened or your dough is going to be crumbly. Add eggs and vanilla.
4. Combine bowl bowl mixtures together and knead for a couple minutes
5. Make your dough into round balls and place on ungreased cookie sheet
6. Bake for 8 to 11 minutes

Tip: I rolled my balls of dough into sugar which made them have a nice sugar coating! If you want chewy cookies, take them out at around 8 to 9 minutes. They won’t be as golden as you would like, but they are good. If you leave them in the full 10 or 11 minutes, they will be more golden but have a harder bite to them.

These cookies came out really good for how simple they are. Most of you probably already have all the ingredients in your pantry to make them. I know my husband and kids loved them too!

The last couple years I have seen a few different people online make some very CUTE ice cream cone cupcakes. Last year I wanted to make them for my daughter’s birthday but we ended up buying a cake. So when it came to my son’s birthday last week, I thought that this would be my chance to finally get to make them myself.

Okay, so here is the ingredients I used:

• 1 Box of cake mix – I used Pillsbury Funfetti
• Eggs, water and oil (check the back of your cake mix box)
• 24 ice cream cones plain with flat bottom
• 2 cans of Easy Frost frosting (I used white and brown)
• Sprinkles – Your choice

Now lets get to BAKING!!

First you are going to want to preheat your oven to350 unless specified different on your box of cake mix.
Now, mix the cake mix as directed on your box. I started using a whisk but then got out my handy hand mixer.

Place a ice cream cone in each of the spots in your muffin pan.

Pour the mix about 2/3 full if not a little lower. You do NOT want to fill these ice cream cones up to the top or you are going to have a MESS.

Cook about 20 minutes or until toothpick comes out clean. Let cool for about 20 minutes or longer.

Get out your frosting and frost in a circular motion. You want to frost your cupcakes in layers making each layer smaller then the one below to make it stack. Make sure you keep your frosting in a cool place. I had mine out on the counter next to the oven and it warmed the frosting inside the can. I ended up putting it in the fridge for about 10 minutes to make frosting the cupcakes easier.

Next add sprinkles to make your cupcakes even cuter!

Eat and enjoy!

Stefani

I have to start my cooking blog off with a classic recipe. I think I learned how to make Snickerdoodles back in high school. I have had the same recipe I wrote in my recipe box for YEARS. I just decided to make them a couple days ago since it had been some years since I had made them.I took this picture after they were done and cooled off.

These are cookies that almost everyone LOVES. Well, at least my family does!

Ingredients:

• 3 3/4 cups flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1 cup butter or margarine
• 2 cups sugar
• 2 eggs
• 1/4 cup milk
• 1 tsp vanilla
• 3 tbs sugar
• 1 tsp cinnamon

Directions:

First you are going to want to get out a large bowl. You are going to want to throw in the flour, baking soda, cream of tartar and 1/2 tsp and stir until blended. In a separate bowl, beat the butter for about 30 seconds and add to flour mixture. Next add the 2 cups of sugar, eggs, milk, vanilla. Beat well. In a side dish mix the 3 tbs sugar and cinnamon. You will want to roll the dough into 1 inch balls and roll them into the sugar/cinnamon mixture. Place on non-stick cookie sheet 2 inches apart and flatten lightly.

Bake at 375 for 8 to 10 minutes

This made about 2 dozen for me and I made larger sized cookies.

Enjoy
Stefani