Tag Archives: recipes

Coconut Banana Bread

My plans to finish up several skirts this past weekend kind of got crushed with the whole being locked out of the house thing on Friday and the kidney stone/ER visit on Saturday, so they aren’t quite ready to post about yet.

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But I do have a super delicious banana bread recipe to share.  I loooove this banana bread; it’s dense and moist and coconut-y, and is the perfect way to use up the over-ripe bananas we always seem to have lying around.

Coconut Banana Bread
(found here)

  • 1/2 cup oil (I used coconut)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3 over-ripe bananas, mashed
  • 1 cup coconut milk
  • 1 cup shredded coconut

Mix the oil and sugar together, then add the eggs one at a time, beating well after each.
Stir in vanilla and almond extract.
Mix all the dry ingredients together in a separate bowl.
Combine banana and coconut milk in another bowl.
Add to batter, alternating dry and wet ingredients until well mixed. Add in the coconut.
Pour batter into greased 9×5 loaf pan and bake for 1 hour at 350.

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Parties I link to: Craft-O-Maniac, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog Stalker, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

Pretzel Pizza Rolls

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So I’ve been following this girl for a while now, and as soon as I saw her recipe for pretzel pizza bites I knew I had to give them a try myself.  I don’t even care that I’m a copycat, because her recipe is so awesome there was nothing to change about it.  Plus she loves Star Wars so she’s pretty much my hero.

They turned out just as yummy as I imagined, although my photos don’t even come close to doing them justice.  (If you want to be awed, just click over to the original post and prepare to drool.  Her photos make you want to eat the screen.)

Pretzel Pizza Rolls

1 cup milk
1 TBSP  yeast
3 TBSP brown sugar
2 TBSP butter, melted
2 1/2 cups flour
1/2 TBSP Italian seasoning
1/2 tsp garlic powder
1 tsp fine salt
1 cup shredded mozzarella
1/2 cup chopped pepperoni
1/3 cup baking soda
3 cups warm water
Coarse salt
5 TBSP butter, melted

Warm the milk in the microwave for 1.5 minutes, stir in the yeast, and let sit for a couple of minutes.  Add the butter and sugar, then the flour a little at a time.  Add salt, Italian seasoning, and garlic powder and knead for 10 minutes.

Put in a greased bowl and let it rise until doubled in size (about an hour).

Combine the baking soda and warm water in a large bowl.

Divide dough in half and roll into a thick, long rope.

Flatten, top with cheese and pepperoni, then pinch the edges together, sealing completely (as much as possible).

Dunk the entire thing in the baking soda/water mixture for a couple of seconds, then slice into (small) pieces and place on greased baking sheet.  My pieces turned out gigantic, so slice smaller than I did if you want them to be all pretty and stuff.

Sprinkle with the kosher salt and bake for 8-10 minutes at 400.

Brush melted butter right out of the oven and enjoy these puppies.

So, so good.

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Parties I link to: Craft-O-Maniac, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog Stalker, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

Brown Butter Blondies

I haven’t posted a recipe in a long time, and I’ve been meaning to post a killer blondie recipe FOREVER, so I figured it was about time to get it done.

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I love bar recipes because they’re  practically fool-proof (which is a good thing for fools like me) and they’re QUICK. Just throw the ingredients together and slap em in a pan.

This was the first blondie recipe I ever remember trying and I think I dug it out of some random cookbook that I probably don’t even own anymore, but boy are they GOOD.
Seriously.
I don’t think I’ve even made brownies since I discovered this recipe.
THAT good.

Brown Butter Blondies

  • 10 TBSP Unsalted Butter
  • 1 Egg
  • 1 Cup Brown Sugar, packed
  • 1/4 Cup White Sugar
  • 2 tsp Vanilla
  • 1 1/4 Cups Flour
  • 1/4 tsp Salt
  • 1 1/4 Cups Shredded Coconut (Sweetened)
  • 1 1/4 Cups M&M’s

In a saucepan, heat the butter over medium heat until it browns (don’t let it burn!).
Let it cool for a few minutes, then mix together with the sugars.
Stir in the egg, vanilla, salt, flour, and coconut until well combined.
The original recipe called for chocolate chips, but I substituted M&M’s the first time around and now we’re hooked. I’ve used peanut, peanut butter, and most recently, coconut M&M’s (they were by FAR the best!).
So, add in the M&M’s.
Press into greased 9×9 pan and drop a few M&M’s on the top.
Bake at 350 for 25 minutes.
Let cool completely before slicing.

They’re the perfect balance between chewy and crunchy and gooey. I could probably eat the whole pan by myself.

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Parties I link to: Craft-O-Maniac, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog Stalker, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

Owl Cupcakes

Wow, it sure is nice to be blogging about something other than kids activities. :)

(But beware, I still have one final post in that series that I’ll be sharing soon.)

I made these owl cupcakes last weekend for our church’s fall party.
They didn’t turn out quite as cute as I imagined, but I learned a few things along the way that might help out next time.

Most importantly, there is no way to cut an Oreo perfectly through the center of the filling.
After many failed attempts I finally realized that one cookie would only make ONE eye, leaving a filling-less cookie half to be eaten by the ankle-biters.

Secondly, if I had taken the time to scrape off the chocolate crumbs, the eyes would have been cuter.
But I was tired and ready to be done, so the eyes are kind of…cookie-shot. ;)

Other than those little snags, these owls were a cinch to make.

OWL CUPCAKES

Bake cupcakes according to box directions.
Allow to cool completely, then frost with chocolate frosting (I used this chocolate buttercream).
Make two small frosting “ears” at the top of the cupcake.
To make the eyes, split an Oreo and place chocolate candy (Reese’s Pieces or M&M’s) in center of each.
Use an orange M&M for the beak.

See?
Cute.
Easy.
What a hoot.

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern InstituteChef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog StalkerSomething Swanky, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, Crazy for Crust

 

Pumpkin Bread with Cream Cheese Frosting and Salted Caramel

That’s kind of mouthful.
But trust me, you want a mouthful of this bread.

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Now that autumn is officially here (ahem, and TEXAS, it has been for almost a month now! Enough of the almost-ninety-degrees, already.) I’ve been feeling the need to bake some pumpkiny, spicy, moist deliciousness.
And this stuff met my expectations and then some.
The bread wasn’t overly sweet, so you could really taste the spices.  I love that the yogurt cut out most of the oil – and seriously, you couldn’t even tell!  Gotta love those calorie savers.
And the salted caramel paired perfectly with the cream cheese frosting.
Sigh.
Love is in the air.
Or my belly.
Whatever.

Pumpkin Bread with Cream Cheese Frosting and Salted Caramel
(recipe found here)

Bread:
1 cup all-purpose flour
3/4 cup spelt or whole-wheat flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3/4 cup brown sugar
1/4 cup granulated sugar or sugar substitute
1 tsp vanilla extract
1/2 C low-fat plain yogurt
2 TBSP oil
1 1/4 cup pumpkin puree

Whisk together dry ingredients until well-combined. Set aside.
Beat eggs together until creamy, then add sugar and brown sugar. Beat for one minute, then add in yogurt, vanilla, and oil.
Add flour mixture and pumpkin, mixing until just combined.
Pour into greased 9×5 loaf pan and bake at 350 for 45-55 minutes or until toothpick comes out clean.

Frosting:
4 oz cream cheese
4 TBSP butter
2 TBSP pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
2-3 cups powdered sugar

Beat the butter and cream cheese together.
Add in spices, vanilla, and pumpkin.
Once well combined, add in powdered sugar until it reaches desired consistency. (I didn’t really measure this part. Just start with 1 cup and keep adding until it is as thick as you like.)

Spread over completely cooled loaf.
Mine wasn’t. That’s why the frosting is sliding down the sides of the bread.

Caramel Drizzle:
3 TBSP brown sugar
1 TBSP water
1 TBSP butter
1/4 tsp salt

In a small saucepan over medium heat, dissolve sugar into water. Continue to heat until it turns dark brown and starts to boil, stirring constantly.
Add butter and salt, mixing until well combined, then remove from heat.
Allow it to cool 1-2 minutes before drizzling over top of the frosting.

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Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern InstituteChef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog StalkerSomething Swanky, A Glimpse Inside, Delicate Construction, Simply Sweet Home, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Naptime Creations, Crazy for Crust

Homemade Rotel Tomatoes

Through the years we’ve come to realize that the only things that grow well in our garden are peppers and tomatoes.

The only problem with that is we don’t really care much for tomatoes.

What we DO love are the Rotel canned tomatoes, so after Jerm brought in the twelve millionth tomato I decided to try making some myself.

I’ll be honest.  I was skeptical about how this would turn out.  I didn’t think the homemade variety would be nearly as good as the store-bought.

And I was right.

It’s even BETTER!

I guess freshly grown things really do make a difference.  ;)

HOMEMADE ROTEL TOMATOES

  • 1 gallon tomatoes (some of ours were still green; didn’t matter) – peeled and quartered
  • 1 onion, chopped finely
  • 3 bell peppers
  • 7 chopped jalapeno peppers
  • 1/2 cup white vinegar
  • 2 TBSP canning salt

Put all the ingredients into a large pot and bring to a boil.

Simmer on low for 30 minutes, stirring often.

Pour into jars, wiping the rims clean.

Screw on lids and process.  We used the pressure cooker for about 10 minutes, but you can also use a water bath for 45 minutes.

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern InstituteChef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog StalkerSomewhat Simple, Something Swanky, A Glimpse Inside, Delicate Construction, Simply Sweet Home, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Naptime Creations, Crazy for Crust

Chocolate Chip Cookie No-Bake Cheesecake

I haven’t posted a recipe in a while, but this cheesecake was too good not to share.
It was my first no-bake cheesecake and was really easy to prepare.

For the crust, I used the original Nestle Tollhouse chocolate chip cookie dough recipe (found on the bag).
I usually use my moms chocolate chip cookie recipe but was out of shortning, so I decided to try something new.
I’m glad I did; it was really good!
The cheesecake recipe I found here.

Chocolate Chip Cookie No-Bake Cheesecake

Crust:

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 tsp vanilla
2 eggs
2 cups chocolate chips (I only used 1 – 1.5 cups)

Beat butter, sugar, brown sugar, and vanilla until creamy.
Add eggs, one at a time, beating well.
Mix in dry ingredients, then add chocolate chips.
Grease springform pan well and press dough into the pan.
Bake at 375 for 30-35 minutes, or until golden brown. (I had to play around with the time because I wanted to make sure that the dough was fully cooked all the way through.)
Remove from oven and cool completely.

Cheesecake:

2 8-oz pkg cream cheese, softnened
1/4 cup sugar
1 cup whipping cream
1 tsp vanilla

Beat the cream cheese until smooth.
Add sugar and vanilla and beat until completely combined.
In a seperate bowl, beat the whipping cream until soft peaks form.
Add the whipping cream to the cream cheese mixture and slowly mix until fully combined.
Pour on top of cookie crust and refrigerate for 4-6 hours before serving.
Drizzle with chocolate if desired.

My hubby said it was his favorite cheesecake I’ve made – sweet!

Parties I link to: Craft-O-Maniac, Lines Across My Face, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, The Southern InstituteChef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sweet Little Gals, Vintage Wanna Bee, Sugar Bee Crafts, Funky Polkadot Giraffe, The Kurtz Corner, Todays Creative Blog, Tip Junkie, Reasons to Skip the Housework , Mandy’s Recipe Box,Rook No. 17, the Sasse Life, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Polka Dots on Parade, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog StalkerSomewhat Simple, Something Swanky, A Glimpse Inside, Crafty Scrappy Happy, Delicate Construction, Simply Sweet Home, Tidy Mom, Fingerprints on the Fridge, Kojo Designs, Thirty Handmade Days, Sassy Sites, Tatertots and Jello, Bacon Time, Flamingo Toes, Six Sisters Stuff, Sweet as Sugar Cookies, Naptime Creations, Crazy for Crust, Lolly Jane Boutique,