Banana Bread

 

Banana Bread always disappears quickly in our home.  My family loves this recipe, and it slices so nicely once it is completely cooled.  I love that this bread is not crumbly.   This makes one 9 x 5-inch loaf pan, but you may want to double it like I do.   

Banana Bread

3 large ripe bananas
1 cup sugar
1/2 cup firmly packed brown sugar
3 eggs
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees.  Butter a 9 x 5-inch loaf pan and set aside.

In a large bowl, combine bananas, sugars, eggs, milk and canola oil.  In a small bowl, whisk together the flour, baking powder, cinnamon and salt.  Add the dry ingredients to the wet and mix till combined.  Do not over mix.

Pour batter into prepared loaf pan.  Bake for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.  Cool on wire rack for 10 minutes before removing from pan.  Remove carefully from pan and cool completely on wire rack.  Enjoy!
 

 

Fruit Filled Hand Pies

 

Last summer I tried a recipe for some Rhubarb Hand Pies. The filling was delicious, but the dough was just not the way I wanted it. So, after doing some research this is what I've come up with. I hope you like them.

Fruit Filled Hand Pies

Filling
Fruit Filling for Hand Pies

Dough
1 cup cake flour
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
3/4 cup chilled butter, cut into small cubes
7 Tablespoons very cold water

Egg Wash
1 egg
1 egg yolk
1/2 teaspoon salt

In the bowl of an electric mixer that has been chilled in the fridge for about 10 minutes, whisk the flours, sugar and salt till well combined. Add the butter and with the paddle attachment, mix on low speed for about 30 seconds, then up to medium speed for another 30 seconds. Add the cold water and mix on medium speed for about 30 seconds. If the dough is not coming together in large clumps, it's too dry so add a bit more cold water so it will. Continue mixing till it turns into one big mass of dough that's all stuck together.

The dough should be cold to the touch the entire time you are making the hand pies. If at any time the dough does not feel cold, just place it back in the fridge for 15 minutes and you will be good to go. Lightly dust the surface you will be using with flour to roll out the dough. Using a rolling pin, carefully roll out the dough. You want the dough to be thin, but not so thin it will break when you move it. If it's too thick, you won't like the results. Using a 6-inch round cookie cutter or a bowl, press to make each circle. Gather any remaining dough and roll and press till you have used up the dough. Place each circle onto a parchment lined baking sheet, and place on each, two Tablespoons of fruit filling. Using your finger, brush cold water on the outer edge of each circle and fold in half over the filling. Using the tines of a fork, press around the edges to keep the edges from coming apart.

Whisk the egg wash together till well beaten, then brush egg wash over each pie. Bake at 375 degrees for 30-40 minutes or until golden brown in color.

Fruit Filling for Hand Pies

 

There are so many possibilities with all the combinations one can come up with, using this simple recipe. The more tart the fruit, the more sugar you'll probably want to add. The samples that I have here, are from last summers fruit that I had frozen and kept in the freezer. I just stuck them in my food processor and pulsed till it was the consistency that I wanted. I usually like mine chopped pretty small, but not pureed. I accidentally pureed the Nectarines, but no matter, it still tastes AWESOME.

Fruit Filling for Hand Pies
3 cups chopped fruit(frozen works just as well)
2-3 Tablespoons sugar(to taste)
1 Tablespoon cornstarch
1/2 teaspoon lemon zest or lemon juice(optional-I left it out this time)

In a pan over medium heat, bring all the ingredients to a boil and boil for two minutes, or until it thickens.

Remove from heat, allow to cool enough to transfer to a container(I used jars because they are my favorite), set in fridge to cool completely before using.

Brownies

 

Usually Brownies are either cakey or fudgy, but these are the perfect combination of the two. Try them, you won't be disappointed.

Brownies
Ingredients
3/4 cup butter, sliced, plus more for pan
8 ounces Chocolate(or Chocolate Chips), bittersweet, semi-sweet or milk chocolate)
3 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup flour(sift)

Directions
Preheat oven to 325 degrees. Prepare 11 x 7-inch baking pan with butter.

In a bowl of a double boiler, melt butter and chocolate over simmering water, stirring gently till combined. In a large bowl, with a mixer, beat eggs, sugar, salt and vanilla for two minutes or until it's frothy. Pour the chocolate mixture into the egg mixture and stir till combined well. Add flour and carefully mix by hand, till no lumps remain. Pour the brownie mixture into your prepared baking ban.

Bake about 30 minutes, or till a toothpick comes out clean in the center of the pan.

Cool on a cooling rack, cut and eat. Store any leftovers in an airtight container.

Homemade Caramels

 

These are a great alternative to making Caramel Apples, or to use up any Caramel left from making Caramel Apples.

Homemade Caramels
Ingredients

Wax Paper
Candy Thermometer
1 cup butter
2 1/4 cup brown sugar
1 14oz can sweetened condensed milk
1 cup corn syrup
1 teaspoon vanilla

Directions
Butter the bottom and sides of a rimmed Baking Sheet.

In a medium saucepan, melt butter and brown sugar over medium high heat, and stir constantly. Add the Sweetened Condensed Milk and Corn Syrup, and keep stirring till the Candy Thermometer reaches 245 degrees. Remove from heat and add vanilla.

This mixture will be full of air bubbles, so once it's off the heat, stir until most of the bubbles have popped. Pour the mixture in the prepared Baking Sheet, and spread evenly. They will be completely set in 2 hours and ready to move.

After two hours, slice with a buttered knife, lengthwise and crosswise to divide Caramel into even pieces. Cut Wax Paper into strips, and cut those strips into smaller pieces to roll up your Caramels. This took trial and error for me, it depends on what size you made your Caramels.

Caramel Apples

 

I haven't perfected a corn syrup free recipe for Caramel Apples yet, so I decided to post these anyway. I think corn syrup has no place being in so many foods, but I give this one, the exception for now.

Caramel Apples

Ingredients
10-12 apples
Candy Thermometer
1 cup butter
2 1/4 cup brown sugar
1 14oz can sweetened condensed milk
1 cup corn syrup
1 teaspoon vanilla

Directions
Line two baking dishes with buttered parchment paper, or just butter the pans.

In a medium saucepan, melt butter and brown sugar over medium high heat, and stir constantly. Add the Sweetened Condensed Milk and Corn Syrup, and keep stirring till the Candy Thermometer reaches 245 degrees. Remove from heat and add vanilla.

This mixture will be full of air bubbles, so once it's off the heat, stir until most of the bubbles have popped. Dip and roll each apple in the caramel, letting the excess drip back in the pan, and place on prepared pans to cool. They will be completely set in 2 hours and ready to move. Enjoy.

Banana Cream Pie

 

 

This couldn't be easier to make, the hardest part is waiting an hour before you can devour it!

Banana Cream Pie

Ingredients
4 cups heavy cream, divided
1 3.5oz box instant banana pudding
1 3.4 oz box instant vanilla pudding
3 bananas sliced
1 9-inch Graham Cracker Crust, baked(recipe follows)

Directions
In the bowl of an electric mixer, whip 3 cups heavy cream till it starts to thicken. With the mixer still mixing, add banana and vanilla pudding and mix until thoroughly mixed and completely thickened.

Layer, Graham Cracker Crust, banana slices, half the cream mixture, bananas and the other half of the cream mixture.

Whip 1 cup cream till stiff peaks form. Spread or pipe onto top of pie, covering completely. Refrigerate 1 hour before serving. Can sprinkle with Graham Cracker crumbs and add banana slices just before serving.

Graham Cracker Crust
1 1/2 cups Graham Cracker crumbs
1/3 cup butter, melted
3 Tablespoons sugar

Mix in a small bowl till mixed well, and press firmly into the bottom and sides of a 9" pie plate. Bake for 10 minutes in a 350 degree oven.

Iced Oatmeal Cookies

I was on a search for a quick Family Home Evening Treat for last night, and came across these. They remind me of the Grandmother's Cookies, but way better. Homemade cookies are always BETTER, right? I pressed the cookies down like she mentioned, and they spread out beautifully, and I didn't use as much icing on them as she did, and I thought it was just perfect. These are so good, I'm glad that I only made 6 cookies and stuck the rest of the dough in the freezer. Too much temptation! The recipe and photos are from smitten kitchen. I've got one more recipe I'm dying to try from there, hopefully I can get to that soon. Just click on the title and it will take you there. I had to delete the original pictures I had up, since I browsed her blog and realized her photos were copyrighted. Bummer. But, you get the idea.

Iced Oatmeal Cookies
Adapted from Good to the Grain

Unlike most cookies, where spreading is a cause for concern, here, it is encouraged as it leads to a thinner, lacier cookie.

Yield: 30 3-inch cookies (with a 2 tablespoon or #40 scoop), larger if your spread more

Ingredients:
Butter for baking sheets
2 1/2 cups + 1 tablespoon old fashioned oats
1/2 cup whole wheat flour
1 cup all-purpose flour*
1 tablespoon plus 1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
8 ounces (2 sticks) unsalted butter, melted
2 large eggs

Icing:
2 1/4 cups powdered sugar
5 to 6 tablespoons whole milk
1 tablespoon cinnamon
1/4 teaspoon salt

Directions:
Preheat oven to 350°F with racks in the upper and lower thirds of the oven. Rub two baking sheets with butter. In a food processor, grind 1/2 cup of oats to a fine powder, then add remaining oats and grind them all together until it resembles coarse meal, with only a few large flakes remaining.

Sift dry ingredients into a large bowl, pouring back any bits of grains or other ingredients that remain in the sifter. In a small bowl, whisk butter and eggs until combined. Using a spatula, fold the wet ingredients into the dry ingredients.

Scoop balls of dough about 2 to 3 tablespoons in size (I used a #40 cookie scoop, which scooped 2 tablespoon-sized balls) onto cookie sheets about 3 inches apart. Bake for 16 to 20 minutes, rotating the sheets halfway through. When tops are evenly brown, take them out and transfer them to a cooling rack. Repeat with remaining cookie dough. Let cookies cool completely before icing.

In a bowl, whisk icing ingredients together until smooth. It should have a honey-like consistency. Drizzle the frosting over the cookies. Let the frosting set for 30 minutes (or more; it took longer at my place but by the next day, was fully firmed up) before eating. The cookies can be stored in an airtight container for up to a week.

* The original recipe replaced this volume with a multigrain flour mix that worked out to 1/2 cup barley flour + 1/4 cup millet flour + 1/4 cup rye flour. If you have any of these flours, swap them in and reduce the volume of all-purpose.

Banana Crunch Whole-Wheat Muffins

There's a new blog that I follow called Apronappeal.com. Gwen is a fabulous cook, and I love that she's blogging her finds. I'm wishing we lived closer, she's just a really amazing person and I just love her family. So glad she married my cousin Ryan! Click on the title and you'll see her new blog, it's where the picture and the recipe comes from. This recipe made almost 2 dozen muffins, so I had to stick most of them in the freezer, but they are so filling, we ate a muffin for breakfast and were filled till lunch time-Bonus!


Banana Crunch Whole-Wheat Muffins

Ingredients:

1 2/3 cup whole-wheat flour (I used fresh milled red winter wheat)
1 1/3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ pound unsalted butter, melted and cooled
2 extra-large eggs
¾ cup whole milk (I used nonfat)
2 teaspoons pure vanilla extract
2 cups mashed ripe bananas (4 bananas)
1 cup medium-diced bananas (1 banana)
1 ¾ cup granola (divided)
1 ¾ cup sweetened shredded coconut (divided)(I used about 3/4 cup in mine, it was plenty)
½ cup banana chips (optional)

Directions:

Preheat oven to 350 degrees F. Brush the flat surface of the cupcake pan with oil to prevent muffin spillage from sticking to the pan. Line 30 regular muffin cups with paper liners.
Sift the flour, sugar, baking powder, baking soda, and all into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend well but do not over mix or you’ll end up with tough muffins. Then add in the eggs, milk and vanilla. Scrape the bowl. If you are making the day before the muffins will be served, cover the batter and put it in the fridge. When you are ready to finish the recipe add the mashed bananas to the batter. Again be careful not to over mix.
Fold in the diced bananas, 1 ½ cups granola and 1 ½ cups coconut into the batter. Scoop the batter into the prepared baking tins, filling each to the very top. Top each muffin the remaining granola, coconut and dried bananas (if desired). Bake for 25-30 minutes or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve warm.
Gwen's Notes:
I used Back to Nature 100% Natural Chocolate Delight Granola. It is very crunchy and contains no refined sugar (other than what is included in the dark chocolate chunks).

My notes:
I used my homemade granola, and I think that next time I make these, I'll try replacing half the butter with applesauce, or with Canola oil. I love that there is about half whole wheat and half white wheat combination here. It gives the whole wheat goodness, with the light fluffiness of the white. :)

Our Best Banana Whipped Cream Cake(Banana Bavarian Cake from Kienow's Bohemian Bakery -copycat)

When I was in 7th or 8th Grade, I took a Home Economics class, where my first love of baking started. I can't even remember what we baked, just that I really enjoyed myself. Again, when I was in High School, I took another foods class and got more into baking. On weekends, my cousin Kim and I would get together and attempted to make up dances, be silly, and you guessed it, bake! I don't think there was one time, ever, that we actually got the recipe totally correct. There was always something we missed, or accidentally put in something else in instead. Despite our imperfections, it ALWAYS turned out great. Well, except that one time. :) Today, I am attempting to recreate Brandon's and I's wedding cake. This cake is so popular amongst Portlander's, that a food engineer was able to replicate the cake and published a recipe for all to enjoy. It was from Kienow's market, the now out-of-business Bohemian Bakery. Brandon got this recipe printed from a friend at work, but I found it online because I wanted to know for sure where it came from. Click on the title and it will take you to Oregon Live, and you can read about and see the recipe for yourselves. The pictures are actually from my camera this time. We'll survive. Well, I've got the music playing, Kaleb helping, and my "Friday Brain" in the kitchen. So, guess what? I have forgotten to put in the salt, and both the pure vanilla extract and the imitation vanilla extract. This would happen. Since I had already spent some time in the kitchen putting the cake mix together, there's no way I wanted to start that over again. I went and bought some cake strips (Wilton brand from Michaels, called Bake Even Strips), and when I pulled the cake out of the oven I had a cake that was evenly baked! Wow! No dome in the center of the cake, I love it. The cake was a success, and I'm sure it will be our new tradition to make for our Anniversary yearly, how exciting is that?!! I wish y'all could come over and have a slice, you've GOT to try this cake!


Banana cake still a cut above the rest 12/04/01BARBARA DURBIN Q: Over a year ago FOODday printed the recipe for the banana cake made by the out-of-business Bohemian Bakery, the one they used to make for Kienow's Markets. Well, if you could find it, I would love to have it. -- Dan Dorr, Gresham

A: Yes, we ran that recipe in response to the dozens of requests over the years. Our Best Banana Whipped Cream Cake Makes one 4-layer, 9-inch cake. This cake was developed by food engineer Lynda Nestelle and comes close to the original Bohemian Bakery cake. It calls for xanthan gum to give a finer crumb in the cake and to make the filling and frosting more stable, but you can make the cake without it.

We found this cake (like the bakery banana cakes) had even more banana flavor the second day. This cake must be kept refrigerated because of the whipped cream filling and frosting.

Our Best Banana Whipped Cream Cake
Cake:
2 cups sifted cake flour (not all-purpose flour)
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum (optional; see note)
1/2 cup corn oil (corn oil produces a better texture)
1 cup mashed very ripe bananas (2 large or 3 medium)
1 teaspoon vanilla
1 teaspoon artificial vanilla (see note)
1/3 cup buttermilk
2 egg yolks
Meringue:
2 egg whites
1 teaspoon cream of tartar
1/2 cup granulated sugar

Whipped cream filling and frosting:
2 cups regular whipping cream if using a stabilizer (otherwise use heavy whipping cream)
1/4 to 1/2 cup powdered sugar
1/2 teaspoon xanthan gum or all-purpose stabilizer (optional), such as instant Clear Gel (see note) or gelatin formula for frosting (see accompanying recipe),
1 teaspoon vanilla (either kind)
2 medium bananas or 1 large, sliced thin

Cake crumbs for decoration (optional; see note)

1 maraschino cherry with stem, for garnish (optional)
Directions:
Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans.

To make cake: In a large bowl, sift together sifted cake flour, sugar, baking powder, baking soda, salt and xanthan gum, if using.

Add corn oil, mashed bananas and both kinds of vanilla. Beat 1 minute with electric mixer.

Add buttermilk and egg yolks and beat another minute.

To make meringue: In a separate bowl, with clean beaters, beat egg whites lightly. Add cream of tartar and, while continuing to beat, add sugar gradually. Beat until a stiff meringue forms. Fold the meringue gently into cake batter. (Underfolding will leave white streaks; overfolding will make the cake tough.)

Pour into prepared pans. Bake until toothpick inserted in center comes out clean, about 30 minutes. (See note about cake strips.)

Cool on cake racks. Split each layer horizontally to make a total of four layers.

To make whipped cream filling and frosting: In a large chilled bowl, whip cream with electric mixer, gradually adding powdered sugar mixed with 1/2 teaspoon xanthan gum or stabilizer powder, if using, and vanilla.

Place 1 split layer on a plate, cut side down (the bottom, browner side up, is easier to frost than the cut side). Place wax paper strips under the edge of the cake so the plate will stay neat.

Using a round-tipped steel spatula, spread with a layer of whipped cream filling; top with second cake layer (the baked, brown top facing up). Frost second layer. Top with sliced bananas. Add third layer (second bottom, browner side up) and add more filling, then top with fourth layer (again, the baked, brown top facing up). Frost sides with remaining whipped cream. Add whipped cream rosettes piped with pastry tube, if desired. Or add dollops of whipped cream dropped from a teaspoon.

Garnish rosette in middle with maraschino cherry. Remove wax paper strips. Refrigerate until serving. Note about stabilizers: Xanthan gum and instant Clear Gel stabilizer are available at the Decorette Shop in Tigard and at the Foster Road location, at some health food stores or grocery departments, or at some craft store cooking/hobby departments. Note about vanilla: Using a combination of real and artificial vanilla gives a better texture. Note about cake crumbs: The Bohemian Bakery apparently used dried, ground cake crumbs -- not necessarily banana cake -- pressed onto the outside of the frosted layers. You can skip this step or, Lynda Nestelle suggests, you could buy a couple of muffins, toast broken-up pieces in a toaster oven and process them to crumbs in a food processor. Note about cake strips: Commercial cake strips that go around cake pans help cakes bake perfectly level on the top and prevent overbrowning. Nestelle has found that strips made from old bedsheets, folded 4 layers thick and thoroughly dampened with cold water, work as well. Folded, they should not rise above the edge of the pan. Wrap them around pans, under the pans' rims, to prevent overbrowning on the outside rim. Whipped

Crepes

It's been years since I've attempted to make Crepes. Kelli went to a Mutual activity where they made crepes, topped them, and then ate them. When I went to pick her up I got to try one of them. Mine had Nutella and Strawberries and it was SOOO good! So, rather randomly this afternoon, I decided to make some for a snack. I popped the ingredients into my blender, and whisked the dry ingredients into a small bowl, then slowly, with the blender on, added the dry mixture. Then I poured it right from the blender- EASY. This recipe is from Bonnie Weeeks' blog, the recipe Kelli helped make at the activity. If you click on the title it will take you to her post, she even has a video with pictures to go along with it. I liked the quick video, since I really didn't know what I was doing when I made these. She's got some other great looking recipes I need to try, as well as Crafty things I may take a stab at trying. I found the picture from www.skinnytaste.com(another fabulous food blog, which I will be trying and hopefully posting some recipes from soon).

Crepes
About 5 servings (if you are really serving 5 adults, I would double it to have leftovers)

2 cups flour
1/2 cup sugar
1 tsp salt
1 cup milk
1 cup water
4 eggs (if you only have 2-3 on hand, still doable)
1/4 cup oil
1-2 tsp vanilla (almond also tastes good)

Mix all ingredients together with electric beaters. Spray frying pans with non-stick spray. Ladle into pans and cook on 1st side just until the top looks dry and the pancake won't break when flipped. Cook on the 2nd side for 1/2 the time on the first. Eat and enjoy.

Traditional Pumpkin Pie with Fluted Crust

I probably have enough pumpkin puree left from this year to make some more Whole Wheat Pumpkin Bread, but this post is a great Pumpkin Pie recipe.

Creamy Fruit Dip

 

This dip get's gobbled up quickly and goes great with an assorted mix of fruits. I am a huge believer in having fresh fruit all alone, it's such a treat already. But, occasionally I like to dip it in this for some smooth, creamy, awesomeness. It yields about 3 1/2 cups, so this is great for parties or big groups.

Creamy Fruit Dip

Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup packed brown sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Assorted fresh fruit

Directions
In a bowl of an electric mixer(for optimum creaminess), mix cream cheese and brown sugar till well mixed. Add the rest of the ingredients one at a time and mixing well between each. Place in refrigerator for at least an hour before serving.
This makes about 3 1/2 cups.

S'more's Granola Bars

I'm having a really hard time so far this new year eating healthy. These just don't help! However, they were a good treat that my family enjoyed. Tomorrow's a new day, right? Click on the title, and you'll see the original post off of sophistimom's blog.

S’mores Granola Bars
5 cups rolled oats or rolled mixed grains (I used a 5 grain mix from a health food store)
1 14 ounce can sweetened condensed milk
1/2 cup honey
3 tablespoons unsalted butter, melted
pinch salt
1/2 teaspoon ground cinnamon
2 cups chocolate chips
2 cups mini marshmallows

1. Preheat oven to 325 degrees. Line a 13×9 inch pan with parchment paper so that it comes up on the sides.

2. In a large bowl, combine oats, condensed milk, honey, salt, butter, cinnamon, and 1 cup of chocolate chips. With wet hands, press the mixture into the prepared pan(Really press it so it holds together). Bake for 18 minutes on the center rack of the oven. Remove from oven, sprinkle on marshmallows, and place on the upper rack of oven, and bake for 5 minutes more to toast the marshmallows. Allow to cool completely.

3. Melt the remaining cup of chocolate chips in the microwave in 20-30 second intervals, and drizzle over the top of the granola bars.

(Joys) Chocolate Chip Cookies

If you click on the title, it will take you to myrecipes.com where I found the picture. My sister-in-law, Joy passed this recipe on to me a while ago. I made these again last weekend for Kelli's Sunday School class at church, and most of the extra ones(except the ones that we ate), went to Brandon's Home Teaching families. This is another great recipe. I like to add about 1/2 cup to 1 cup more flour for a more fuller cookie.

Chocolate Chip Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips

Stir together the butter and sugars till well combined, add eggs and vanilla and stir, till combined.

In a separate bowl, combine flour, soda and salt. Add to the sugar mixture, then stir in chocolate chips.

Bake @ 375 for 8-12 minutes.

Oreo Cheesecake

 

 

These photos are actually mine this time. I'm pleased with how it turned out. Normally I'm not one to worry about what things look like as much as they taste like, but Brandon helped me with this one. I used my large spring-form pan for this one because I like cheesecake to be thinner. It's such a rich dessert. Do you like Oreos? You're going to LOVE this Cheesecake! I got this recipe off of You Tube, from Nigella, but I modified it.

Oreo Cheesecake

1 package Oreos(remove the centers and whir the cookies to make crumbs)

1 1/3 cup Oreo crumbs
1/2 stick butter, melted

Whir together, mush into spring form. Put in freezer until filling is ready.

2 1/2 packets, cream cheese, room temperature
3/4 cup sugar
1 Tablespoon corn starch
1 teaspoon sugar
1 teaspoon vanilla
3 whole eggs
3 yolks
2/3 cup sour cream
1 1/2 Tablespoons cocoa(disolve in a little bit of hot water)

Mix all together. Add the rest of the Oreo crumbs and mix it in.

Pour on top of the Oreo crust.

1 package Oreos(don't use it all), "mince" as many oreos as you want for the topping, and sprinkle it on top of the cheesecake.

Wrap with foil(just incase it leaks), and bake at 350 for 45 minutes to 1 hour. (I cooked mine an hour each time I made it). When done, let cool, cover and put in fridge about 4 hours or over night. Enjoy.

Peppermint Bark

This photo is from food network, click on the title, it's from Paula Deen's recipe. But, the recipe is below. I personally like the Peppermint Bark with the white chocolate in this recipe, even though it's good with the chocolate. Who doesn't like chocolate? But for some reason, I think it's Perfect just like this. I've made this with and without the peppermint extract, and I don't think it needs it, because the crushed candy cane is stired throughout the candy. MMM. This is the same recipe from the previous post, only I left out the dark chocolate part. From candy.about.com

Peppermint Bark

Ingredients:
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes(or 40 small candy canes)
1/2 teaspoon peppermint extract(optional)

Preparation:
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

3. Spread the white chocolate in an even layer over the pan.

4. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Peppermint Bark

Click on the title and it will take you to where I found the picture. I tried her recipe and while it tasted good, it was too soft and sticky. So, I'm posting this recipe instead, and it turned out REALLY well. I LOVE the colors of the traditional candy cane, but eating them is something else. This is a great way to use up those candy canes(I think Bob's are the best). I actually got this recipe from candy.about.com

Peppermint Bark

Ingredients:
12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes(or 40 small candy canes)

Preparation:
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Hot Fudge Sauce

Ok, I appologize for reposting so many of these recipes from Best Bites, but they have so many wonderful recipes. This is no exception. Simple and yet TASTES so so good.

Hot Fudge Sauce

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips
1/4 C butter
1 Can Sweetened Condensed Milk(14 oz)

*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome

1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.


2. Okay, it's not rocket science. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency, and just pop it in the microwave to warm it up the next time you want some.

Gingerbread Snowflakes (Gingerbread Cookies)

This is from the recipe page, click on the title.

 

This is what mine looked like. This is a perfect recipe for making cookies, not for a Gingerbread house. They hold together nicely for decorating, yet are soft to bite into. MMMMM. I used the Royal Icing to decorate. It's included below the gingerbread cookie recipe.

Gingerbread Snowflakes
Ingredients

Makes 16 cookies

6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Royal Icing
Fine sanding sugar, for sprinkling
Directions

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.




ROYAL ICING(This is the kind of frosting that hardens, so it packages well)

Ingredients
Makes about 2 1/2 cups

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Directions
Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.