Cinnamon almonds, AKA, mall nuts!

 

One of the BEST things about going to the mall this time of year is THAT SMELL! There aren't many things that smell as good as they taste, but this is one of them. 

 

!!WARNING!!

Highly addicting.

 

My kids seriously could NOT stay out of these.

 

 

 

 

Cinnamon almonds:
Whip until peaks form, 2 egg whites and 1 teaspoon of vanilla
Toss in 4 1/4 cup raw almonds and stir until coated
Mix together 3/4 cup white sugar, 1/2 cup brown sugar, 1 tablespoon cinnamon, 1/2 t. salt
Toss egg white coated almonds in the sugar mixture until coated
Dump almonds on parchment paper covered baking sheet and spread
Bake @ 275 for about an hour, stirring every 15 minutes

*These are HEAVEN served warm and fresh but also crazy good over the next couple days. If they last that long, that is.

 

 
 

Posted by Cambria

 

Chocolate Malt Pudding

Straight from the 50's

to you

with love.

Shoo bop shoo wadda wadda yeah.

YEAH!

If you ever get a chocolate malt somewhere 

and they think it's the same as a chocolate shake, 

they can no longer be your friends

because friends don't let friends have chocolate shakes.

Chocolate and Malt

They go together like

womp bop a looma a womp bam boom

So smooth and creamy, yet so easy!

Then top it with billowy 'real' whipped cream and garnish a Whopper.  

dip da dip da dip do whap de dobby do

You forgot how good this is, didn't you?

And just like that, 

you'll be in lo uh uh uh uh uh ve too.

Chang chang changity chang shoo bop
that's the way it should be...

Waoooh yeah!

Chocolate Malt Pudding

1/4 cup cornstarch
1/2 cup sugar
1/2 cup malt powder
2 T cocoa
1/8 t. salt
2 cans evaporated milk

3/4 cup chocolate chips
1 T butter
2 t. vanilla

Mix together the cornstarch, sugar, malt, salt, cocoa and evaporated milk.  Cook over medium heat while stirring with a whisk often.  Bring mixture to a boil, remove from heat and add chocolate chips, butter and vanilla.

Pour into serving dishes, cover with plastic wrap directly on pudding to prevent 'skin'.  Chill. Top with whipped cream.

Makes 4  1-cup servings.

Chocolate and Malt
They'll always be together.

yippity boom de boom

Posted by Rona

Fudgy Oatmeal Bars

OOOOHHHH FUDGE!!!

 Salty oatmeal crust, ooey gooey fudgy middle.

Sinfully indulgent.

One of the VERY best things about this recipe, is the fudgy center stays gooey!  Whenever I make these I stick a dozen or so in the freezer for an, "I need something sweet right now or I might throat punch someone" kind of moment. The fudge is soft even while frozen!

Truth.



Crust

Cream together:

1 1/2 cups butter

3 eggs

3 c. brown sugar

2 t. vanilla (I use Rona's homemade) ;)

Sift together and add:

3 3/4 c. flour

5 c. oatmeal

1 1/2 t. baking soda

2 t. salt

Press 2/3 of the dough on the bottom of a large jelly role pan.

Fudgy middle

Put two cans of sweetened condensed milk and 3 T. butter in a microwave safe bowl.  Heat for a minute, take out and stir. Put back in for another minute and stir. When the butter is melted and the s&c milk seems warm, add 2 c. milk chocolate chips and stir until smooth. Add 1t. vanilla and 1/2 t. salt.

Pour melted fudge and spread over the dough. At this point feel free to shove your face in the fudge bowl and have your way with it.

Crumble remaining dough evenly on top of fudge.

Sprinkle a pinch of salt over the top of the entire pan. Just because you can.

Bake at 350* for about 35 minutes or until crumbles are golden.

This is how it will look before it's baked.

And after:

FUDGE YEAH!!!!

Posted by Cambria

Pumpkin Bread Pudding with Cinnamon Vanilla Sauce

Company's a comin'!  And I needed a warm fall dessert.  Couldn't find exactly what I was looking for.  I knew I wanted pumpkin, knew it needed to be in a slow cooker and knew I wanted a warm sauce.  

Mother is the necessity of invention?

Invention is the necessity of mother?

Necessity is the invention of the mother?

Mother is necessary?

Well anyway,  made my own... How I wanted it and it was 

TO DIE FOR

Cooking this in a slow cooker keeps is moist and frees up the oven. It's such a maintenance free way to cook up goodness.

Don't be tempted to turn your slow cooker up to high or the edges will burn. It will poof up almost to the top when it's done.

  

Spray the dickens out of your slow cooker, and hit the foil too so you can just lift it out when it's done.

Looks like a jiggly mess when it starts, but just you wait...

Bread Pudding always work best with stale bread,  it really absorbs so much more of the flavor and the custardy texture.

The Cinnamon Vanilla Sauce is so rich and buttery.  

The Pumpkin Bread Pudding is so moist, lightly spicy.  It's a good mixture of pumpkin pie and bread pudding.

So together, it's fall in all it's tasty splendor.

For optimal pleasure, serve both warm.

Pumpkin Bread Pudding with Cinnamon Vanilla Sauce

1 round loaf bread (sheepherder, challah)
10 egg yolks
2 cans evaporated milk
1 16 oz. can pumpkin
1 can sweetened condensed milk
1/2 cup sugar
1 T. vanilla 
2 t. cinnamon
1 t. nutmeg
1/2 salt

Cut bread into 1 inch cubes.  Combine remaining ingredients and mix well.  Fold in bread cubes, not smashing but mixing well.  Let sit there for at least 15 minutes.

Spray slow cooker with Pam.  Line with foil.  Spray foil with Pam.  Pour in gloppy mixture.  Turn to low, cover and cook go play BINGO for 4 1/2 to 5 hours or until cooked through.

Serves 10 I'd say.

Top with:

Cinnamon Vanilla Sauce

2 cups butter
2 cups sugar
1 cup buttermilk
1/2 t. cinnamon
2 T vanilla
1 t. baking soda

Melt together the butter, sugar, buttermilk and cinnamon.  Bring to a boil over medium heat, stirring constantly.  Remove, add vanilla and baking soda.  Use a BIG pot so it doesn't 'foam over' when you add the baking soda.  

Makes enough to generously pour over the bread pudding.


One more reason why FALL HAS IT ALL!



Posted by: Rona

Cinnamon Sugar Pumpkin Donut Holes (baked)

 I don't know if you have any plans to bake today or not, but if you don't, you better change your mind and make these.  You will NOT be disappointed.  I am a lover of all things pumpkin-and a fan of donuts in every form and flavor.  Baking with pumpkin is the perfect thing to do on a lovely fall day, and I dare say this is my favorite pumpkin recipe OF.All.TIME.

  I sent my boys out this morning with a double batch of these babies.  They were headed up to the mountain to cut firewood, and I am sure these were the perfect breakfast.  These channel the texture of a classic cake donut.  They are one of those yummy things that can double as a dessert.  The boys have already converted to the Palmer way of eating every dessert (cake, pie, cookies, even ice cream) in a bowl of milk.  Me and Bo still like ours on a plate, but either way, you CANNOT go wrong with these little balls of autumn heaven.

Here's what I did:

In a large bowl combine
1 egg + 1 egg white
1/2 cup brown sugar
1 cup pumpkin
1/2 cup milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 tsp vanilla

Whip with a wire whisk until lumps are gone and everything is very well combined.

Add:
1 1/2 cups flour
2 tsp baking powder

Bake in a mini muffin pan (sprayed with non-stick cooking spray) at 350 for 12-18 minutes depending on the size of your pan.  I have 2 different sizes of mini muffin pans, so watch to ensure they don't burn.  Also, these are very moist and dense so they won't brown much but will still be done.

Once they are done, let them cool for 10 minutes or so, just so that you can handle them without getting burnt.  Dunk "holes" into melted butter (I use around 1/4 cup) then roll in cinnamon sugar.

Your house will smell incredible, and these will become a favorite, I just know it!  Enjoy!

Posted by Tiffany :)

Lemon Pound Cake with Lemon Glaze

 

Oh so moist and Oh so lemony

Lemon pound cake

                     

There are PLENTY of  great things about this cake, but one of the best things about it is, it's make with a cake mix! Now I'm not a fan of cake mixes, although I do think that with a certain amount of doctoring, there is a place for them in my kitchen.

 

 

One box of Lemon cake mix

1/2 cup sugar

3/4 cup oil

1 cup sour cream

4 eggs, beaten

1 teaspoon almond extract

1 Tablespoon lemon zest (or maybe more if you feel inclined)

 

Mix all ingredients together and bake in either two loaf pans or a bundt pan. Bake at 325 for an hour, or until done. Remove from pan after about 15 minutes. Don't cut it until it's completely cool. We wouldn't want to release that steam now would we?

 

 

This cake stays moist for DAYS and you can really taste the lemon.  It's great without the glaze but why would you want to do that? Glaze it.

 

                     

                                                                                                                                                      

 

The glaze is simple. Tart enough to taste the lemon but sweet enough to belong on cake.

 

Put about 1 cup of powdered sugar in a bowl.

Add the zest of one lemon and maybe even a lime. I've done both and you can't go wrong.

Add the juice of that lemon. More or less to desired consistency.

Splash of vanilla and pinch of salt



 



Oh yes.

Here's a lovely tip, try it with ANY flavor of cake mix.

Obviously omit the Lemon with others. 

 

For pound cake.

 

Posted by Cambria

Whole Wheat Zucchini Bread Topped with Caramel Fudge

I ADORE zucchini bread.  In fact, I dare say it is my favorite sweet bread.  I have made this 3 times this month and still find myself craving it.  The bread itself is actually quite healthy, and not super sweet, which makes it yummy for a quick breakfast.  I use applesauce in place of butter or shortening and sub half of the flour for whole wheat flour.  However, if you choose to use my recipe for the creamy caramel fudge topping, this recipe is suddenly a dessert.  This is a good freezer option too, and neighbors and friends LOVE when you show up on their doorstep with this.  I KNOW ya'll have zucchini sitting on your counter top right now, so stop staring at it, and MAKE THIS.  You will LOVE it.

Here's what I did:

In my Kitchenaid, I mix 6 eggs, 4 c. sugar, 1 can applesauce, 2 TB vanilla, 2 tsp baking powder, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon and 2 tsp nutmeg.  Mix until well combined.  Next add 4 cups grated peeled zucchini, 3 cups white flour, 3 cups wheat flour.  Don't over-mix at this point.  Pour batter into 3 sprayed/greased loaf pans and bake at 325 for about 55 minutes. 

While the bread is cooling, you can get started on the caramel fudge frosting.  In a sauce pan, over medium high heat add 1 1/2 sticks of butter, 1 1/ 2 cups of brown sugar and 1/3 cup of milk.  Stir with a wisk until it begins to boil.  Remove from heat and add 1 tablespoon of vanilla and powdered sugar.  Beat by hand VERY briskly until it thickens and becomes fudge-like, but still pour-able.  Poor over your loaves.  Cool and slice.  MMMMMM.  Loaves do not need to be completely cooled in order to frost, but let them cool for 20 minutes or so.

Note: another yummy variation is to add 1/2 bag of mini chocolate chips and forego the frosting.

 Posted by Tiffany :)

Fresh Peach Pie

This is the best summer time dessert!  It is a family recipe that has been passed down multiple generations.  I hope I don't get in trouble for putting it on the internet for the world to see! :)

Ingredients:
Pie crust
8 peaches
1/4 lemon juice
1 can sweetened condensed milk
heavy whipping cream
powdered sugar
vanilla

You can make your own pie crust or do it the lazy way like me and just buy it.  But buy the larger ones.  You'll need about 8 peaches.  Maybe a little more, little less. Just depends on the size.  Skin the peaches and slice into the pie crust.  Should be about level or just below top of the pie pan.  In a separate bowl, mix sweetened condensed milk and lemon juice together.  Pour mixture over peaches.  
Then top with whip cream.  You could buy it but homemade is still easy and sooo much better.  I don't ever measure when I make it but this is what I do...
Pour some heavy whipping cream into a bowl. 
Beat on high speed until thick.  
About 1 tsp vanilla and stir in powdered sugar until delicious.  Spread over peaches and condensed milk mixture.  
Place in the fridge for about 30 minutes. You can eat right away but chilling it helps in to stay together better.  This will for sure satisfy your sweet tooth!

Sara

Pudding Cookies

My Go-To cookie recipe!

- 2 1/4 cup flour
- 1 tsp baking soda
- 1 cup butter or margarine
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 3.4 oz package INSTANT pudding mix (it's the small box).  I usually use vanilla but you can do any flavor. Chocolate and butterscotch with white/butterscotch chips are delicious as well!
- 1 tsp vanilla
- 2 eggs
- chocolate chips

Mix sugars, eggs, butter, vanilla, baking soda, and pudding together.  Mix in flour then stir in chocolate chips.  Bake at 375 for 8-10 minutes.  Makes about 2 dozen.  They stay soft for days!

Sara

Pumpkin Cake (or Cupcakes) with Cream Cheese Frosting

Dagnabbit.

I broke my own rule 

(#544 - don't make pumpkin stuff before September)

but it rained...

and was all chilly like outside...

I caved like a fat kid in a candy store. 

Pumpkin Cupcakes with Cream Cheese Frosting

So it just felt right.

I bumped my old recipe for this one when my beautiful daughter-in-law brought it to Sunday dinner one lovely fall day.  

It got devoured with great fervor.

 (She obviously runs hers off)

  

And they stay moist for days... say you stash them in random places throughout the house for later.

  

A little finger dippin' before the whole face goes in.

Pumpkin Cream Cheese Cake (or cupcakes)

4 eggs
1 2/3 cup sugar
1 cup oil
1 16 oz. can pumpkin (not pumpkin pie filling)

2 cups flour
1 t. salt
1 t. soda
2 t. baking powder
1 t. cinnamon
1/2 t. nutmeg

Mix together the eggs, sugar, oil, and pumpkin.  Sift together the dry ingredients and carefully mix into the wet.  Pour mixture into a greased large sheet pan - like the cookie sheet with sides one.  Bake at 350 degrees for 20-25 minutes.

If making cupcakes, bake about 18 minutes.  Makes about 32.

Cool and frost with cream cheese frosting and grate whole nutmeg on the top for garnish.

Cream Cheese Frosting
2 -8 oz. packages cream cheese
1 cup butter, room temperature
1 -2 lb. bag powdered sugar
1 T. vanilla

Beat until smooth and creamy.   Makes enough to generously frost the cupcakes.  

Posted by: Rona

PB Cookies

(Not my photo. All PB cookies look the same.)

Here is your recipe for the sudden sweet tooth cravings for home baked goods or when you need to whip up something quick for the neighbor.  ONLY 3 INGREDIENTS!

*1 cup sugar (I usually add a tiny bit more to stiffen up the dough)
*1 egg
*1 cup peanut butter (Any kind will do...crunchy, creamy, natural...)

Bake at 350 for about 10 minutes. Makes about 1 dozen. 


Sara

Banana Cupcakes with Vanilla Almond Buttercream

It's simple math.  CUPCAKES turn everyday occasions into happy events.

Example:  Sweep the garage + cupcake = PARTY!

Get kindergarten shots +  eat CUPCAKE = Recess

What is this falderal you ask?  

Why, it's a cupcake.

Bill paying + CUPCAKES = Fiesta Fun

Paper cut  + CUPCAKE = tears of joy

A little self-medication.

Banana Cupcakes

2 3/4 cup flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. salt
1/2 cup butter
1/4 cup shortening
1 3/4 cup sugar
1 T vanilla
2 eggs
1 3/4 cups mashed bananas (Use VERY ripe for best flavor. I put them in my blender to mash up really smooth)
1/2 buttermilk



Preheat oven to 325 degrees.  Cream together the butter and shortening for 3-4 minutes.  Add sugar and vanilla and beat at medium speed until fluffy, another 3-4 minutes.  Add eggs and beat until well combined. Now add the bananas and buttermilk and mix just until combined.

In separate bowl, whisk together the dry ingredients.   Add a little at a time to the creamed mixture just until mixed.  Scoop into cupcake liners.

Bake for 20-23 minutes.  Let cool in pan for about 10 minutes, remove and cool completely.  

Makes about 26.  


Vanilla Almond Buttercream

5 squares butter (2 1/2 cups), room temperature
2 T vanilla
1 t. almond extract 
1/4 - 1/3 cup heavy cream (can substitute milk, just use less)
1 2 lb. bag powdered sugar

Beat until light and fluffy.  Makes enough to generously frost a double batch of these cupcakes.

"A party without cake is just a meeting" - Julia Child

 

 

Posted by: Rona

Rocky Road Brownies

Here it is - my guilty pleasure (well one of them at least). 

They are heavenly wicked.

They are my BFF and my worst enemy.

I have happy thoughts and naughty dreams about these. 

I first got this recipe from a friend back in high school who thought she'd sold her birthright by sharing the family secret as she slipped me the 3 x 5 card incognito in the back halls of WX High.  Bless her heart, as it turns out I've seen this recipe everywhere since.

I love this recipe because I always have cocoa on hand, but not always other forms of chocolate like other recipes call for. This is a double recipe ( I haven't made a single batch of anything for years), but they freeze really well and rumor has it there's nothing better than a semi-frozen brownie removed from the freezer at 2:00 in the morning  - not that I have done that, of course.

Rocky Road Brownies

4 squares butter (2 cups), melted (I just do this on low in a saucepan rather than the microwave - it dirties the same amount of dishes and I don't have an atomic butter explosion - which is a given)
4 cups sugar
8 eggs - (room temp is best if you have enough time)

Mix together and add:

3 cups flour
1 cups cocoa
1 T vanilla
1/2 t. salt
nuts if you want them

Spray a large baking pan (twice as big as a 9 x 13) with cooking spray.  Spread in batter in evenly and baked in a preheated 350 degree oven for 30-35 minutes.  Right now, my perfect bake time is 34 minutes.  Adjust accordingly if you lick half the batter.

Let cool and frost.  I dumped the original frosting recipe and made my own. It's super rich, and you could easily scale back but why? You can have salad tomorrow.

Over the years, we done many things on top.  Everything from a delicate sifting of powdered sugar to a mint buttercream with a high gloss ganache top coat.  It's all good and you can't go wrong.

Rona's Fudgy Frosting

3 squares melted butter
3/4 - 1 cup cocoa
2 lbs. powdered sugar (that'd be a big bag)
half and half (I probably used around a cup)
2 T vanilla
1/2 bag mini marshmallows

Add cocoa to the melted butter and whisk until blended.  Mix with remaining ingredients except mallows, using enough half and half to make a smooth but not-too-thick texture.  Beat until smooth and creamy.   Add about 1/2 bag mini marshmallows to the frosting gently and spread on cooled brownies.  If you haven't stuck your finger in this at least once by now, there's something wrong with you and you need help.

For easier cutting, chill in the fridge for a few hours. 

Note:  If you are using a cookie sheet with sides, you may want to decrease to 7 eggs and 3 3/4 cup sugar to prevent a nasty boil over that will leave you swearing like a sailor. 

Also, not all cocoa is created equal.  Western Family looks like nice beachy sand and won't be as rich and decadent as Hershey's.

Furthermore, if you sub the butter for margarine, we can no longer be friends.  It will taste like  chocolate baked motor oil.

Go ahead and squeal like a school girl.

What.?.?  

Posted by: Rona

Peach Crepes

Insanely delicious, insanely easy

peach crepes

 

 

 

 

These crepes seriously couldn't be yummier. They're fresh, sweet and beautiful.

 

Crepes:

4 eggs, beaten well

1 1/2 cup milk

1 cup flour

2 T sugar

3 T melted butter

lil' bit of salt

lil' bit of vanilla

 

*Beat together and cook 'em up.  These store well if you want to make them the day before. Place waxed paper between them and store in fridge.

 

Filling:

Peel and slice about 8 ripe peaches. Do NOT used canned.

1 can sweetened condensed milk

Juice of 1 lemon

 

*Mix together in a bowl and let sit for about 20 minutes.  Fill crepes with peach mixture, top with whipped cream. If you use cool whip or "whipped topping", I will punch you in the boob (Save that garbage for the ward party). Whip that cream! Spoon some of the juice from mixture over the top.

 

 

Posted by Cambria