Quick And Easy Hot Fudge (recipe)

Most days on the blog, I share the desserts and treats I've been working on for customers...but from time to time I like to share a yummy recipe when I come across one.

For the most part, when I come across a family favorite recipe, it's quite by chance that we've discovered it.  My husband is famous for discovering recipes in the newspaper.  I come across them usually on blogs or Pinterest.  But today, the recipe I'm going to share, we discovered out of desperation.

I went to Sam's Club last night and the hubs asked if I'd pick up some of those "GIANT" bottles of Hershey's Syrup.  You know Sam's Club, EVERYTHING is sold in GIANT quantities.  Well, of course...without a list...I forgot.

So when he got home from work last night and wanted some ice cream, it dawned on me that I forgot the chocolate syrup.  Not to worry!  Google to the rescue, haha!

I knew it couldn't be that hard to make hot fudge.  My friend makes it all the time.  The problem I was having was that every recipe I came across had either evaporated milk or heavy cream in it...and I had neither.  Then I came across this one on about.com.  

About.com never fails me.  Whether is be general information, recipes, you name it...I've had great success with that site.  So I whipped it up and it...is...delish!

I could eat it with a spoon!

I could sip it with a straw!

I could...

You get the picture.

Oh...and speaking of pictures...excuse the pathetic picture I snapped with my phone. Ha!

So without any further ado...here's the recipe!

Enjoy!

Hot Fudge
2 c. sugar
4 tblsp. four
2/3 c. cocoa powder
2 c. milk
4 tblsp. butter
2 tsp. vanilla
 In a medium bowl, whisk together the dry ingredients. Over medium heat, combine milk, butter and vanilla until the butter has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirring constantly until thick and smooth, about 5 minutes. Cool and refrigerate unused portion. 

You can find the recipe here on about.com if you'd like to explore their site.

I hope your family enjoys it as much as we did!

Chocolate Chip Cut-Outs (recipe included)

 Sometimes you want "a little more" than your basic sugar cookie.

And as much as I like to change things up and flavor my basic sugar cookies (vanilla, almond, chocolate, citrus, etc.)...sometimes I crave MORE.

I have to say, I am not one to "create" or come up with my own recipes very often.

So when I saw this recipe for Chocolate Chip Cut-Outs, I was all over it.

This recipe is from SugarBaker's Cookie Cutter Cookbook.

These cookies are a little different in texture than your average chocolate chip drop cookie, as these are made for rolling and cutting out...and they do both GREAT.

They are delicious plain or you can decorate them with royal icing just like you would your regular sugar cookie.

The plain "sunshine" cut-outs in the above picture, I made last night.  My boys aren't really into iced cookies...they like them simple and basic.

The Lego cookies in the picture below, I made a couple years ago for a birthday.

They are the Chocolate Chip Cut-Out recipe.  And as you can see, they decorate quite nicely.

It is very important that you use the mini chocolate chips for this recipe, as the regular sized ones are too big/bulky for rolling.

Here's the recipe adapted from SugarBaker's.

• 1 c unsalted butter
• 1/3c granulated sugar
• 1/2 c light-brown sugar
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 ½ c all-purpose flour (the recipe calls for 2 1/2 cups, personally I only use 2 cups)
• ½ tsp salt
• 1 ½ c semi-sweet mini-chocolate chips
  
  Cream together butter and sugars. Add the vanilla and egg yolk. Sift together the flour and salt, and add it one cup at a time until completely incorporated. BY HAND fold in the chocolate chips. Doing so with the mixer tends to break up the chocolate chips.
  
  Preheat oven to 350 degrees.  Chill dough for at least 30 minutes.  Roll dough on floured work surface and use cookie cutters to cut shapes.  Bake for 10-12 min. at 350.

Cinnamon Swirl Bread...

This is such a simple recipe...but trust me...

Once you try it you're going to want to make it over and over again.

The aroma in your home while it's baking will have you salivating!

When you pull it out of the oven, you'll hardly be able to wait for it to cool!

Goodness, DON'T wait!  It's even better warm!

That crispy, toasty cinnamon sugar coating on top...

The soft, tender bread with a swirl of cinnamon running through it...

Well what are you waiting for?
Go make this!

You can thank me later!

 

Cinnamon Swirl Bread

 

1/4 c. vegetable oil
1 c. sugar
1 egg
1 c. buttermilk
1 tsp. baking soda
2 c. flour
1/2 tsp. salt

Topping:
1 tbsp. cinnamon
1/2 c. sugar

Mix all together, mixing topping in separate bowl. Put 1/2 bread mixture into bread pan. Sprinkle with half of topping. Place rest of bread mixture in pan, and sprinkle with rest of topping. Run a butter knife through and slightly swirl. Bake for approx. 1 hour at 350 or until toothpick comes out clean.

Malone's Best Ever Brownies...(recipe)

Years ago...when I was a teenager...(yes, MANY years ago)...

Our youth group used to get together quite frequently for movie nights, game nights, and other activities.  We all used to bring snacks and munchies.  On one of the first occasions we got together, my sister and I made brownies to take.  We found a very simple recipe out of an old church cookbook.  Simple as they were, the brownies were a HUGE hit.  From then on out, the Malone gals were always asked to bring "The Brownies" to events.  Well, that was MANY years ago.  I completely forgot about the recipe or where it went to...but the other day, I wanted a good homemade brownie recipe.  I began digging online.  And by george, I found it!  I found one almost identical to the one we used to make close to 25 years ago!  It all came back to me!  There was no name on this recipe online either...so I still to this day can't give credit where credit is due.

But...I have "tweaked" this recipe and added a few things I like to make it even better!

And I'd like to share the recipe with you!

It's super simple, but oh so good! 

So when you're in need of a chocolate fix that's super easy...here ya go!

Malone's Best Ever Brownies
 

1/2 cup butter

1 cup white sugar

2 eggs

1 tsp. vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all purpose flour

1/4 tsp. salt

1/4 tsp. baking powder

1/2 cup chocolate chips

1/2 cup chopped pecans

Preheat oven to 350 degrees.  Grease and flour (or spray with cooking spray) an 8 inch square pan.  

In a large saucepan, melt butter.  Remove from heat and stir in sugar, eggs, and vanilla.  Beat in cocoa, flour, salt, and baking powder.

Spread into prepared pan.

Sprinkle chocolate chips and pecans across top of batter mixture.

Bake for 25-30 minutes.  Do not overcook.

Let cool and dust with confectioners sugar.

Peanut Butter Delights/Nutella Delights (recipe)

Every Christmas I make these...and every Christmas I get loads of friends asking for the recipe.

I have to first give credit where credit is due.

This recipe comes from my sister Jessica and her in-laws.

She introduced our family to this sweet treat and my husband and sons have been addicted to them ever since.  I don't know why, but I only make them at Christmas.

Somehow, they just fell into the "Christmas Goodies" category.

I have to also say...they started out as just "Peanut Butter Delights".

However...this past year, we found out my oldest son has a peanut allergy.

So...we decided to modify his portion of these goodies by adding Nutella instead!

YUM!

Here's what you need:

1 box Wheat Thins crackers

1 jar creamy peanut butter (or Nutella)

1 package Candi-Kwik (chocolate candy coating)

Spread peanut butter (or Nutella) on one cracker.  Add another cracker to the top to "sandwich" them together.  Do this to all of the crackers in the box, spreading each cracker with peanut butter or Nutella and sandwiching them with another.

Next melt your Candi-Kwik in the microwave according to package directions.

Dip the "sandwiched" crackers in melted chocolate...let excess drip off.

Lay each chocolate dipped cracker on waxed paper lined cookie sheet.

Once you've dipped all crackers place cookie sheet in refrigerator to chill/harden chocolate.

Remove from waxed paper and place in air tight container.

Store in refrigerator.

Enjoy!

Homemade (NUT-FREE) Granola Bars...(And The Story Of An Unknown Peanut Allergy)

 I started this blog to share my cake and cookie decorating journey...but as time has gone by, I've started enjoying sharing some of my favorite recipes with you as well.

 This recipe is the result of a personal story within our family.

I don't usually share too much about my family on my baking blog, I save that for my personal family blog...but there's a story behind these granola bars.

My oldest son has always struggled with severe eczema and hives and after 17 years (and no relief), someone suggested allergy testing to see if his eczema and hives were food related.  Well, we went through allergy testing and unfortunately none of the answers we received helped his eczema and hives, HOWEVER...we found out that he is allergic to peanuts, Brazil nuts, and pistachios.  He has eaten peanuts and peanut butter his entire life and never had an allergic reaction.  But our allergist said that just because he hasn't had a reaction YET, doesn't mean he won't ever get one.  So we are now to avoid peanuts and keep an Epi-Pen in our home.  Try telling a teenager, who's never had a problem eating peanuts his whole life, that now he can't have them.  He's not very happy about it...but he humors me.  I told him, "I know you've never had a reaction, but that doesn't mean you won't some day, and I couldn't bear living with myself if I allowed you to have peanuts and something happened to you."  

When he requested granola bars at the store the other day and I found out that most of them DO either HAVE peanuts/tree nuts or are made in a facility that does have them...it scared me a little.  SO...I thought, "How hard could it be to make homemade granola bars?"  So I came home and did a little research online.  By finding various recipes online, I added and subtracted ingredients and came up with one that suited our family's needs.  So, if you or someone you know has a nut allergy, you can make your own homemade granola bars and not miss out!  I have to say, these are pretty good too!  Even my teenage son (whom is very picky) gave them his stamp of approval.   Feel free to edit them to fit your family's needs or tastes.  If you like them crunchier, add less honey/oil.  If you like them chewier, add more honey/oil.  If you like fruit, try raisins, dried cranberries, dried cherries, or dried blueberries!  You could do a S'mores version by adding mini marshmallows!  The possibilities are endless!  I'm not one of those people who gets all bent out of shape over people doing what they want with my recipes.  

Share it, change it, do what you want!

Most of all enjoy it!

Ingredients:

2 1/2 c. quick oats

1/2 c. crisp rice cereal

1/2 c. mini semi-sweet chocolate chips

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. canola or vegetable oil

1/4 c. honey

1/2 tsp. vanilla

Mix all ingredients, except the chocolate chips, together.  Stir well, incorporating wet and dry ingredients.  Take your time and let the dry ingredients really soaks up the wet ingredients.  Once it is thoroughly mixed, add chocolate chips.

Spray a 9X13 pan with non-stick cooking spray.

Spread mixture into pan.

Bake at 350 degrees for 20 minutes or until golden brown.

Allow to cool.  This part takes some time.  It must be thoroughly cooled, as this allows the granola to firm up.  If you cut it too soon, depending on how dry/moist you made it...you could end up with a dry crumbly mess, or a moist sticky glob.  WAIT until the bars firm up...it will be worth it!  I promise!

Once thoroughly cool, cut into squares or bars and enjoy!

Fresh Harvest Apple Cake

I posted the recipe to this cake a while back.

I make it every fall.

Last night was the first night I'd made it this year.

Every year I make it...it's just as good as I remember from the previous year!

This cake is so moist and tender.

Your house will smell just like autumn while it bakes.

So if you've been apple picking, or just have the taste for a good apple cake...this is the recipe for you!

You can find it in my previous post "here".

Let me know what you think!

I hope you enjoy it as much as I do!

Banana Bread/Muffins...

 It's starting to feel like fall outside!

My favorite time of year!

In the fall, I always crave homemade muffins and bread.

I mean, you can eat muffins and bread any 'ol time...but for some reason they taste especially good in the fall and winter with hot coffee.

Today I'm going to share my favorite Banana Bread (muffin) recipe.
I have been using this same recipe for years and cannot for the life of me remember where I got it.  It's always turned out well for me and I love the flavor/texture of it, so it's a winner in my book!

 When I got the recipe it was originally written up for bread.

But today, for the first time, I made it into muffins and they turned out really good!

It's especially yummy, warm, with a little pat of butter!

So, without further ado...here's the recipe!

Banana Bread

2 1/2 cups flour

1 cup sugar

3 1/2 tsp baking powder

1 tsp salt

3 tblsp vegetable oil

3/4 cup milk

1 egg

1 cup mashed banana

1 c. chopped nuts

Mix together and bake in a well greased pan at 350 degrees.

For bread...55-65 min.

For muffins...20-30 min.

Peach And Raspberry Shortcake Cookies

 Well, I think it's safe to say, that by now...you all know that one of my favorite dessert bloggers is cookies and cups.  I've shared with you in the past, several recipes I've tried of hers...the Strawberry Gooey Butter Cookies and the Chocolate Chip Cream Cheese Breakfast Cookies.  Being summertime, with all of the fresh fruits we have available here in the great Mitten State (Michigan), I decided to try another one of her fruit-based recipes, knowing I couldn't go wrong.

 The original recipe of Shelly's was titled Strawberry Shortcake Cookies, in which she did a guest post at another blog which you can find here.  And although I did try the strawberry version (which was delicious by the way), I also had the crazy idea to try it with some fresh peaches and raspberries that I had just bought.  Wow.  Was that ever a good idea!  What I did was simply swap out the strawberries, for fresh peaches and raspberries.  I did everything else the same.  The peach version, had a very faint peach taste, so I added a little extra pureed peaches to give it a stronger flavor.  Just improvise, depending on how strong you like the flavor.  The raspberry, I added the exact same amount Shelly listed for the strawberries.  If you enjoy butter cookies and the refreshment of fresh summer fruit, you can't go wrong with Shelly's cookies (or any other dessert of hers for that matter).

The recipe is as follows:

 

Ingredients:

2/3 cup vegetable shortening
2/3 cup Challenge butter, room temperature
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
2 tsp baking powder
1 tsp salt
3 1/3 cup flour
Strawberry Frosting:
1 cup butter
1/2 cup fresh strawberries
4 - 5 cups powdered sugar (depending on consistency desired)
Strawberries, cut in half to top cookies

Directions:

Preheat oven to 350°
Line baking sheet with parchment, set aside
In mixing bowl cream together butter, shortening and sugar until light and fluffy on medium speed.
Lower speed and add eggs and vanilla, continue mixing on medium until incorporated.
Turn speed back down to low and add in flour, baking powder and salt, mixing until dough just comes together.
Roll into "large-walnut-sized" balls and place on baking sheet, about 2 inches apart.
Bake for 8-9 minutes until edges are just golden.
Transfer to wire rack to cool.
Frosting:
In a food processor puree strawberries until they become a liquid.
In mixing bowl with paddle attachment beat butter until fluffy. Add in 4 cups of powdered sugar and beat until well combined. Add in 1/4 cup of the strawberry puree, beating until completely incorporated. If desired, add more powdered sugar and beat, until desired consistency is reached.
Frost each cookie with a heaping tablespoon of frosting.
Top with a fresh strawberry.

Recipe Source- Cookies and Cups

 

“I am entering this {Peach and Raspberry Shortcake Cookies} in the Creative Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!“)

Raspberry Streusel Muffins...

There are some recipes that I just don't get tired of making (or eating).

Raspberry Streusel Muffins happen to be one of them.

I remember specifically when I first discovered this recipe.

Shortly after my husband and I got married, we took a job as innkeepers at a bed & breakfast in Kalamazoo.  It was an old three building establishment filled with antiques.  The buildings were built in the late 1800s and early 1900s.  Gorgeous. Beautiful furnishings, awesome music, quaint breakfasts, amazing gardens, stunning weddings...these were some of the things I loved about the inn.  We had a lovely apartment downstairs in one of the buildings...quaint and cozy and perfect for newlyweds and our sweet kitty.

Our job was mostly to relieve the owners of the establishment so they could "get away".

We worked evenings...answering the phone, taking reservations, checking people in.

On weekends, we helped with breakfast and other events (weddings, parties, etc.) that were held there.  I always enjoyed my evenings "on duty" at the inn.  I'd sit in the office and read country living type magazines filled with beautiful family life in the country, farms, and delicious recipes.  I found this muffin recipe and immediately thought it sounded good, so I wrote it down.  Once I tried it...I was hooked on it!  This was nearly 20 years ago!  I've been making these muffins ever since!  Some things are just too good to keep to yourself, so I wanted to share it with you!

The recipe calls for raspberries, but you can use whatever berry you like.  I have made it with raspberries, blueberries, and even strawberries!

Here's what you do...

Topping:

1/2 c. flour

1/2 c. oats

1/3 c. sugar

1/2 tsp. cinnamon

1/8 tsp. salt

With 2 knives cut in 6 tblsp. butter until mixture resembles coarse crumbs.  Briefly rub mixture between fingers to blend butter.

Muffin Mixture:

1/2 c. butter

1/2 c. sugar

1 egg

2 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 c. milk

1/2 c. sour cream

1 tsp. vanilla

1 c. raspberries (or berries of your choice)

1. Prepare topping.  Set aside.  Grease 12 muffin cups.  Preheat oven to 400 degrees.

2. In large bowl; w/ electric mixter beat butter & sugar until light and fluffy.  Add egg.  Beat until well blended.

3. In medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt.  In small bowl, combine milk, sour cream, and vanilla.  Add flour mixture to butter mixture.  Alternately w/ milk mixture beating just until batter is combined.  Gently fold in raspberries (or other berries of your choice).

4. Spoon into tins about 2/3 full.  Sprinkle w/ topping.

5. Bake 20-25 minutes.  Cool 5 minutes and remove.

Let me know how you like it and which berries you tried!

Until next time!

Melody

Recipe...Coconut Poppy Seed Cake

This recipe is a simple one that's great for potlucks, family gatherings, or any time you need an easy dessert!

I got it from my friend Shelly years ago, and I'm sure she won't care if I pass it on (right Shel?)...hehe!

Because recipes are meant to be shared!

I've never been a huge fan of "top secret" recipes.

Now that's no fun, is it?

This recipe is great because I love coconut.  It also has poppy seeds in it which give it a nice little "pop" when you bite into it.

Disclaimer:  If you have to take a drug test in the near future for a physical or a potential job, you may not want to eat this cake, LOL!  It's FILLED with poppy seeds!  Ha!

Ok...here we go...

Coconut Poppy Seed Cake

1 pkg. (18-1/4 oz) white cake mix

1/4 cup poppy seeds

1/4 tsp. coconut extract

3 1/2 cupcs cold milk

2 pkgs. (3.4 oz. each) instant coconut cream pudding mix

1 carton (8 oz.) frozen whipped topping, thawed

1/3 cup flaked coconut, toasted

Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.  Pour into a greased 9x13 pan.  Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool completely.  In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.  Spread over the cake.  Spread with whipped topping.  Sprinkle with coconut.  Yield 20-24 servings.

I hope you enjoy this recipe!

This is a great addition to your Easter dinner, a springtime brunch or any potluck!

Hope you like it!

RECIPE SHARE DAY...Attempting something new...let me know! "Easter/Resurrection Cookies"

Ok...we're trying something new! I am "attempting" to do a "Link-Up"...but I'm not sure if it is working correctly yet, so you readers will have to attempt it and let me know! I'm going to share an Easter recipe today with you and I'd like you do do the same! Your recipe can be anything that you and your family enjoy making and eating for Easter. It can be a dessert or something you enjoy making for Easter dinner. Just use the "inlinkz" icon to link-up your recipe! If the "Link-Up" icon is not working correctly, leave me a message in the comment section and I will attempt to correct it. So without further ado...here we go! Our first "Link-Up".

Today I am sharing... "Easter Cookies" (also known as Resurrection Cookies)
A friend gave me this recipe and I can't remember who...so I apologize in advance for not being able to give credit where credit is due. These are a great project do do with your children to teach them the true meaning of Easter!
You will need:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
Ziploc bags
wooden spoon
tape
Bible
Preheat oven to 300 degrees-this is very important to do first.
Place pecans in Ziploc bag and let the children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3
Let each child smell the vinegar. Put 1 tsp. vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27
 So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loved us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.
Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 an John 3:1-3.
Fold in the broken pecans. Drop by teaspoons onto wax paper covered cookie sheets. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door, and TURN OFF THE OVEN!
Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66. GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie! Notice the cracked surface and take a bite. The cookies are HOLLOW! On the first Easter, Jesus' followers were amazed to find the tomb open and empty! Read Matthew 28:1-9.
Let me know if you try the recipe and how it turns out! Also "Link-Up" and leave your favorite Easter recipe! And like I said, if the inlinkz icon is not working, leave me a comment and I'll work on getting it corrected! Thanks for sharing!

Do You Know Loren? (The Baking Sheet)...Salted Caramel Thumbprint Cookies

Do you like the taste of salted caramel?

Do you know Loren of The Baking Sheet?

Well, if not...you are about to become acquainted with her!

She has shared the most AMAZING salted caramel cookie recipe with us!

And lucky for you...I'm going to point you in the right direction of it!

I made these today...and granted, mine are not as pretty as Loren's...

But they TASTE fabulous!

You have GOT to try these!

They are a nice thick butter cookie, topped with this lovely pool of homemade caramel, and the sea salt on top makes for the perfect blend of sweet and salty!

And the best part of all...they are super easy to make!

Now before you make these, go check out Loren's baking page "The Baking Sheet" on Facebook.  She also has a blog.  She does beautiful work!  She is one of my baking idols.
So go check her out and follow her page.
And then...go try this recipe.
You will NOT be disappointed! 
You can find the recipe here. 
I hope you enjoy it as much as I did!
Be sure to thank Loren for sharing it!
Happy baking!

Strawberry Gooey Butter Cookies (Inspired by Cookies & Cups)

 I used to be one to always try new things.

If something sounded good at a restaurant, I was up for trying it!

They I'd be disappointed and wish I'd have stuck with my tried and true favorite meal.

If I found a new recipe, I jumped at it!

But now...I'm more cautious.

Something has to REALLY jump out at me for me to try something new.

 When I saw this recipe for Strawberry Gooey Butter Cookies by "Cookies & Cups", I KNEW I had to try it!

First off, just the name of it reminded me of one of my favorite "old-fashioned" recipes I grew up with that my mom always made..."Gooey Butter Cake".

When I saw the word "strawberry" added to it...I KNEW I had to try it!

 Well...let me tell you...

These cookies are GOOD STUFF!

You've got to try them!

They are like little mini strawberry cakes!

If you don't follow "Cookies & Cups" blog, you need to!

She's great!

You can find the recipe for these amazing cookies on her blog right here.

Now go try these...and come back and tell me if you don't think they're the best little strawberry cookies you ever ate!

And then be sure to thank "Cookies & Cups" for sharing this awesome recipe!

Slice & Bake Coconut Cookies (recipe as promised!)

I have been finding so many new recipes on Pinterest.

Yet I never seem to find the TIME to MAKE the recipes!

Well, being Christmas time...and baking season...

I decided it was time to not only make the traditional "stand-bys" but to try a few new things as well.

This one comes from www.bakingbites.com .

As promised by the original blogger, if you enjoy the taste of coconut, you'll love these!

Many people have a thing about the texture of coconut.

They don't like the texture, but like the flavor.

The great thing about these cookies is that you really don't even get the texture of the coconut.

All you get is the wonderful flavor!

So, without further ado...here is the promised recipe from Baking Bites.

Slice & Bake Coconut Cookies

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

2/3 cup butter, soft

3/4 cup sugar

1 large egg

1 tbsp milk

1/2 tsp vanilla extract

3/4 cup sweetened, shredded coconut

Whisk together flour, paking powder and salt in a small bowl.
In a large bowl, cream together butter and sugar, then add in the egg and vanilla. Beat until light and well combined, then beat in the coconut. With the mixer on low speed, gradually add the flour mixture.
Once all the flour has been mixed in, divide the dough into two parts, shape into logs (2-inches in diameter) and wrap tightly in parchment or wax paper. Freeze for at least 1-2 hours.
Preheat oven to 350F.
Line a baking sheet with parchment paper.
Slice cookies off the frozen logs with a sharp knife, making each cookie no more than 1/4-inch thick. Place on baking sheet and bake for 12-15 minutes, until the edges are just lightly browned.
Transfer to a wire rack to cool.
Makes about 2 dozen.

I hope you enjoy these as much as I did!

Please leave a comment and tell me what you think!

Thanks to Baking Bites for sharing this on your blog!

My family loves it!

Fresh Harvest Apple Cake

I have been planning to make this cake ever since the weather turned cooler.

Then one of my baking buddies mentioned she was looking for an apple cake recipe today and that prompted me to dig this one out.

This is my ALL TIME FAVORITE apple cake recipe and I'd like to share it with you.

Fresh Apple Harvest Cake

6 c. peeled, cored, chopped apples
3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
3 eggs
2 c. sugar
1 1/2 c. veg. oil
1 tsp. vanilla
1 c. chopped pecans

Topping:
1 c. light brown sugar
1/3 c. butter
1/4 c. evaporated milk

Preheat oven to 350. Grease 9X13 pan. In med. bowl mix flour, baking soda, salt & cinnamon.. In lg. bowl beat eggs, add sugar & mix well. Stir in oil & vanilla. Add dry ingredients gradually, stirring well after each addition. Fold in apples & nuts. Spoon batter into pan. Bake 45 min. In small saucepan, combine light brown sugar, butter & evaporated milk.  Cook over med. heat 5 min.  Stir constantly. Pour glaze over hot cake.

I hope you enjoy it as much as I do!