Butterfinger Blondies

This is another one of the recipes I found on Pinterest. We had a friend from Utah stay with us one night last week, and thought it would be fun to try these out when he arrived. They were excellent!
1 c butter
1 c brown sugar
1/2 c granulated sugar
2 tsp vanilla
2 eggs
2 1/2 c all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 c coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Butterfinger pieces for topping

Preheat oven to 350°. Cream butter and sugars together. Add the vanilla and eggs until mixed.

Combine dry ingredients in a separate bowl, then add to mixture.

Stir in chopped Butterfinger pieces.

Spray a 9x13 pan with non-stick spray. Spread dough in pan, and bake for 25 minutes.

Remove from oven and cool completely. Top with frozen yogurt and additional candy pieces.

Comments from the cook: The original recipe (found here) calls for a buttercream frosting on top, but my general preference is that frosting live on top of CAKE. :) So we topped these blondies with frozen yogurt and extra candy pieces, and they were delicious.

The texture of the Butterfinger candy softens and disappears in the bars during baking, so adding them on top brings back the texture you expect from a Butterfinger dessert...a step I wouldn't recommend skipping.

I undercooked these just a bit, and they fell after baking. If cooked for the full 25 minutes, they will be quite a bit thicker.

Originally found on Pinterest, and posted here (some text taken from site).

Pink Lemonade Cupcakes

I recently joined Pinterest, and I LOVE IT. The number of gorgeous-looking, mouth-watering recipes is enough to do a girl like me in! I found these cupcakes a few weeks ago, and knew I had to try them. The cupcakes and icing turned out perfectly, and I'll be making these again for sure. (And I'll honestly say I'm in love with this picture - that we took on our kitchen table yesterday!)

Cupcakes:

1 c all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 c sugar
1/4 c canola oil
2 egg whites
1/3 c thawed frozen Pink Lemonade Concentrate
1/4 c buttermilk
3 drops red food coloring

Preheat oven to 350°. Put paper liners in muffin tins.

Sift flour, baking powder, baking soda, and salt together. Set aside.

If you don't have buttermilk, make the substitute (1/4 cup milk and just under 1 tsp lemon juice) and allow it to sit for 5 minutes.

Combine sugar, oil, egg whites, and lemonade concentrate in mixer. Whisk until combined. Alternately add flour mixture and buttermilk (3 additions of flour mixture, 2 of buttermilk) until smooth.

Add 3 drops red food coloring (or amount desired) to color batter.

Pour into liners (about 3/4 full) and bake for 20-25 minutes, or until toothpick comes out cleanly.

Allow to cool before frosting.

Pink Lemonade Frosting:

3 c + 3 TBSP powdered sugar
1 stick butter (at room temperature)
1/8 tsp salt
3 1/2 TBSP pink lemonade concentrate
2 drops red food coloring
pink sanding sugar

Combine powdered sugar, butter, salt, and lemonade concentrate together. Whisk until smooth. Add food coloring until desired color is reached.

Pipe onto cupcakes, and dust with sanding sugar.

Makes 9 cupcakes.
Comments from the cook: I doubled the recipe for cupcakes (and made 18), but left the quantities as they were for the frosting. I found the amount of frosting to be perfect for the double-batch of cupcakes, and mine were generously frosted.

I added more lemonade concentrate to both the cupcake batter and icing than the original recipe called for (text above indicates increased quantities), but you could scale back a bit if you're going for more subtle flavors.

Originally found on Pinterest, which directed me to the recipe posted here (some text taken from her site).

Toffee Cowboy Cookies

As a general rule at our house, we try to wait for weekends to bake goodies. And, this weekend? We wanted something GOOD, but needed it to be something with ingredients that were already in our cupboards. So I went for a Cowboy Cookie recipe, threw in some toffee bits, and voila!

1 c butter, softened
1 c brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c oats
1 c milk chocolate chips
1/2 c milk chocolate coated toffee chips

Cream the butter and sugars together until smooth. Add eggs and vanilla.

Sift flour, baking soda and powder, and salt together. Add to batter.

Stir in oats, chocolate chips, and toffee bits.

Spoon onto cookie sheet. Bake at 350 ° for 10-12 minutes.

Comments from the cook: Toffee has an amazing way of really jazzing up a cookie! I cooked these for just over 9 minutes, because I prefer cookies super-chewy instead of crispy. They turned out perfectly, though they always look like they might be underdone when they first come out.

As is usually the case, refrigerated dough will take a little bit longer to cook, but cooks up wonderfully also.
Original "Cowboy Cookie" recipe found in the Worldwide Ward Cookbook by Deanna Buxton (nuts omitted and toffee added). Some instructions/text taken from cookbook.

Ice Cream Cake

My husband loves ice cream cake. So, this year, I decided to tackle one for his birthday. I found this recipe in an issue of the Food Network magazine, and it turned out wonderfully. Mine didn't look as glamorous as theirs, but that's something I can work on with more practice :)


2 1 1/2-quart containers vanilla ice cream
2 rows from a package of Oreos (white stuff removed and discarded)
1 (7 to 8oz) bottle Magic Shell ice cream topping
1 1 1/2-quart container chocolate ice cream
5 cups whipped cream (Cool Whip)
sprinkles (optional)
9-inch springform pan


Put springform pan in the freezer for 15 minutes. While it gets cold, allow one container of vanilla ice cream to soften at room temperature.

Remove springform pan from freezer, and proceed to spread a 1/2 inch thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

In the meantime, pulse the Oreos in a food processor to break into large crumbs. Add the Magic Shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top. Freeze until firm, about 2 hours.

To remove from springform pan, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving.

Slice with a hot knife.

This cake melts quite quickly after the assembly process, and was somewhat messy when sliced. It needed to be returned to the freezer immediately after slicing.


On day 2, however, the cake was solid and sliced much more cleanly (besides it being much colder and more difficult to get a knife through).


Comments from the cook: This was a hit! We shared it with Brian's family, and will be sure to find a group to share it with if we make it again. It makes a sizable cake!

After a bit of a miscommunication (my oops, Debby!), we ended up with whipping cream instead of Cool Whip for the frosting...and I tell you, it was an awesome mistake! I whipped up enough whipping cream (added a bit of powdered sugar to sweeten) for about 3 cups and then folded in some Cool Whip (about 2 cups) to balance the richness. In the end, it was fantastic...

Around here, we're just trying to figure out how to celebrate next year's birthdays a bit sooner! This one may become a tradition... 

Originally found here. (Most text and ingredient list taken from there.)

HoHo Cake

I recently discovered this awesome recipe website, and found this beauty of a recipe. We tried it the other night, and it is everything you'd want from a HoHo cake :) It's super rich, really moist, and makes a HUGE pan full.

For the cake:
1 chocolate cake mix (original recipe calls for Devils Food)

For the white layer:
1 c butter
1/2 c milk
3 c powdered sugar
1 TBSP vanilla extract
1/4 tsp salt

For the chocolate frosting:
1/2 c butter
3/4 c cocoa
3 c powdered sugar
1 tsp vanilla
8-10 TBSP of water, added one at a time

Prepare cake mix according to directions and bake in a jelly roll pan (what we call a cookie sheet - with sides) at 350° for 15-20 minutes.

Remove from oven after it passes the clean toothpick test, and allow to cool for 30 minutes.

While it cools, prepare the white layer. Cream butter and gradually add milk and vanilla. Add powdered sugar and salt. Beat until mixture is thick and spreadable (mine needed a lot more powdered sugar...almost twice what the recipe called for). Spread on chocolate cake. Freeze for 15 minutes while you make the chocolate frosting.

For chocolate frosting, cream butter and vanilla. Add cocoa powder and powdered sugar (mixture will be dry and powdery). Add water 1 tablespoon at a time until frosting is smooth (mine took about 9 TBSP).

Serve chilled, and store leftovers in fridge.

Comments from the cook: I didn't have a chocolate cake mix on hand, so I got super ambitious desperate and made this one from scratch.

As mentioned previously, my white layer required almost 6 cups powdered sugar. The texture wasn't right, but I stuck with it (I didn't want to waste the butter!).

Other than that, this recipe was worth the steps, and we have really enjoyed the results!

Originally found here (ingredient lists and some text taken from her site...though my cake-stacking skills need some work to look like the original!)

Bacon Tomato Capellini

Holy grown-up bacon recipe! I saw this recipe on Tasty Kitchen, and thought it sounded amazing. Grown-up food with bacon as a main ingredient?! How could it fail, really? Turns out, it couldn't. A.MAZ.ING.

1 pkg (16 0z) bacon
¼ c bacon grease (from the bacon you cook)
1 large can (28 oz) diced tomatoes (we prefer petite diced)
¼ c fresh basil, chopped
1 clove minced garlic
½ bunch green onions, chopped
1 tsp salt (optional)
1 box (16 oz) capellini or angel hair pasta

Fry bacon in a large frying pan until done, but not crispy. When finished, allow bacon to cool on a paper-towel-covered plate. (Reserve 1/4 cup of bacon grease.)

When bacon is cooled, tear or cut it into small pieces. Set aside.

Pour tomatoes into large bowl. Mix fresh basil in. Set aside.

Put 1/4 cup bacon grease back in pan, and heat to medium. Add minced garlic and green onions. Once garlic has turned to a tan color, add the bacon pieces. Saute at low heat for 10 minutes.

Pour in the bowl of tomatoes and basil. Stir together and bring to a boil. Cover and simmer 20 minutes, stirring occasionally. Add salt if necessary.

Meanwhile, in a large pot, boil pasta. Drain noodles and set aside.

Right before serving, toss bacon/tomato sauce with noodles. Top with fresh Parmesan cheese.

Serves: 6-8

Comments from the cook: I made this dish on Sunday, and it was enough to eat for 3 nights! It is an excellent leftover, and reheats very well.

I didn't have green onions on hand when I made this, so I just used a dash or two of onion powder as a substitute.

We loved this, and will definitely be adding it to our recipe arsenal!

Originally found here, on this amazing recipe website.

Kid's Candy Cookies

I recently found this recipe in the May issue of The Food Network Magazine. I DIED when I saw them, and had to try my hand at making them. I made a few changes to the list of ingredients, and love how they turned out!

2 1/4 c flour
1 tsp baking soda
2 sticks butter, at room temperature
1 c packed brown sugar
1/2 c white sugar
1 tsp salt
1 TBSP vanilla
1 large egg plus 1 egg yolk
1 c plain M&M'S
3 oz mini semi-sweet chocolate chips
1/2 cup toffee pieces
3/4 cup butterscotch chips

Preheat oven to 350°.

Combine the flour and baking soda in a bowl and set aside.
Cream the butter, brown sugar and white sugar in mixer on low speed until incorporated, then increase to high speed and beat until light and fluffy.
Add the salt, vanilla, whole egg and egg yolk to the mixer; beat until thoroughly combined. Gradually add the flour mixture, mixing on low speed until just combined. Mix in the semi-sweet chocolate chips, toffee pieces, peanut butter chips, and M&M's.
Bake the cookies until the edges are golden brown and the centers are no longer wet, 11 to 13 minutes. Cool completely before serving.
Comments from the cook: These were a major home-run at our house, and will find their way to many BBQs and parties from now on...where they can be enjoyed but SHARED! A whole batch is too big for 2 of us :)
Originally found here (most of text taken from site), adapted to our tastes and on-hand ingredients.

Ultra-Lemony Lemon Bars

Crust:
3/4 c butter (cold)
1 3/4 c flour
3/4 c powdered sugar
3/4 tsp coarse salt

Slice butter into small pieces. (Original recipe says to freeze butter, then grate it.) Combine with other crust ingredients and work with a pastry cutter (or maybe a fork?) until crumbly. Press into bottom of a 9x13 pan. Freeze for 15 minutes. Then bake at 350° for 16-18 minutes.

Filling:
4 eggs, slightly beaten
1 1/3 c granulated sugar
3 TBSP flour
1/4 tsp salt
3/4 c lemon juice
1/4 c milk

Whisk eggs, sugar, flour, and salt together. Then add lemon juice and milk. Stir together, then pour over hot crust.

Reduce oven heat to 325° and bake for about 18 minutes, or until edges are golden brown.

Dust with powdered sugar. Serve chilled.

Comments from the cook: I was dying to make lemon bars a while ago, and called my mom for a recipe. This is the one she gave me. (I think she said this one is from Martha Stewart, though I wasn't able to find it on her site.)

I usually find that lemon bars don't have much kick. But these babies have 3/4 cup lemon juice...and they have plenty of kick!

My only word of caution? These really are best when they're chilled. When left out and eaten at room temperature, they are a teeny bit "egg-y" tasting. At least that's what I thought. But, when they're cold? Good grief, they're good.
Originally found in a Martha Stewart cookbook.

Are you making one?

I've got my cake mix, frosting, and sweetened coconut all ready to go... (note to self: buy jelly beans and licorice for the face!)

Question is...are you making a bunny cake this weekend too?

Super-Soft Snickerdoodles

1 c shortening (or butter)
1 1/2 c sugar
2 eggs
1 tsp vanilla
2 3/4 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
cinnamon-sugar mixture (1 TBSP sugar + 1 TBSP cinnamon)

Preheat oven to 400°.

Cream shortening, then gradually add sugar, beating well. Add eggs; beat well. Stir in vanilla.

In a separate bowl, sift together flour, soda, salt, and cream of tartar. Add to creamed mixture and stir until well blended.

Shape dough into 1-inch balls and roll through cinnamon sugar mixture**. Place 2 inches apart on cookie sheet.

Bake for 6 minutes at 400° or until lightly browned.

Comments from the cook: I'm a huge fan of soft cookies. And, to me, Snickerdoodles HAVE to be soft.

I searched for a Snickerdoodles recipe for a while, finally found this one, and loved it. Why? Because of the oven temperature and cook time. Cooking them at 400° for only 6 minutes (MAYBE 7 min) cooks them just enough to be done...and leaves them extra soft inside.

**My least favorite part of making these has always been rolling them through the cinnamon-sugar mixture. We keep a small shaker with cinnamon-sugar in it, and I just sprinkle that over the cookies after they've been rolled into balls (instead of rolling them through it), and then one more time after they've cooked. Almost the same result, but much easier!

Originally found here. Some text taken from the same site.

Fluffy White Cheesecake

Crust:
1 package graham crackers
3-4 TBSP melted butter
3 TBSP sugar

Filling:
2 (8 oz.) pkgs cream cheese, softened
1 cup sugar
1 small container whipped topping

Crush graham crackers in ziploc bag with rolling pin. Add sugar, then melted butter. (Leave in bag. Seal after sugar and butter are added, then knead with hands to blend.)

Press crust into bottom of 9x9 pan. (Add more butter for a more solid crust.)

Whip cream cheese with mixer until smooth. Add sugar and mix until blended.

Fold in whipped topping. Pour over graham crust.

Allow to refrigerate overnight and serve with fresh fruit or pie filling.

Comments from the cook: This recipe is one that my mom has been making for as long as I can remember! It's super easy, and is always a crowd pleaser.

When I made it this time, the crust was a bit more crumbly than I usually prefer, so next time I'll add a bit more melted butter. I have also added more whipped topping in the past, and stretched it to a 9x13 pan.

My favorite topping is cherry pie filling, but Brian likes fresh strawberries best. He won this time. :)

Originally shared by: Alane Sleight, my mom!

Key Lime Bars

1 white cake mix
1/2 cup (1 stick) butter, melted
1 egg yolk
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup lime juice
1 tablespoon lime zest

Preheat oven to 350°. Spray a 9x13 inch baking pan with non-stick cooking spray. Reserve 1 tablespoon cake mix.

Pour remaining cake mix, melted butter and egg yolk into a large bowl. Blend for 1-2 minutes with an electric mixer until well mixed and crumbly. Press mixture into the bottom of the prepared pan. Bake for 10 minutes.

While crust bakes, whisk together 4 eggs, condensed milk, lime juice and reserved tablespoon of cake mix until smooth.

Stir in lime zest. Spread the lime mixture over the warm crust. Return to oven and bake an additional 20 minutes or until topping is set.

Cool completely and refrigerate until cold before serving. Top with whipped cream and zest, if desired.

Comments from the cook: I found this recipe on this cool site (along with dozens of other recipes I'd like to try!) and knew I needed to give it a whirl. My mom and I made them while we were in Utah, and they were very tasty.

I used the juice from 5 limes, and it still wasn't enough to fill 2/3 cup, so I used lemon juice for the remainder. Also, the zester we had made pretty large pieces...and the bars needed whipped cream on top so they wouldn't look like quiche bars! :)

These were excellent. Try them out!

Originally found here on this site.