Caramel Pecan Bars

These were seriously so good and pretty easy to make. I highly recommend them.

1 cup butter, softened

1/2 cup sugar

1/4 teaspoon salt

2 cups flour

1 (4.51 oz) bag Werther’s Original Soft Caramels, unwrapped

1 (14 oz) can sweetened condensed milk

3/4 cup chopped pecans

1/2 teaspoon vanilla

1 Preheat oven to 350. Spray 9 x 13″ pan with cooking spray.

2 Beat butter, sugar, and salt until well combined. Add flour slowly and mix until well combined. Press 2/3 of the dough into the prepared pan.

3 Melt caramels and milk in microwave for 1 1/2 minutes. Remove and stir then microwave for an additional minute. Stir until melted and smooth. Stir in pecans and vanilla.

4 Pour caramel sauce over dough in pan. Scatter remaining dough over caramel layer.

5 Bake until edges are bubbling and golden brown, about 25 minutes. Cool completely before cutting into bars.

recipe from “The Unofficial Disney Parks Cookbook”

St Patrick’s Lucky Charms Cupcakes

I have lots of work coming up so I’m trying to get some baking in before that happens and also some seasonal treats before I don’t have time for anything! I made these for porch treats and they were gone pretty quickly. (Click here for more info on porch treats.)

1 batch vanilla cupcakes from this recipe here, baked in gold cupcake liners for “the pot of gold at the end of the rainbow” (I also mixed in 1 cup of confetti chips from Walmart just to make the inside of the cupcakes fun too)

1 tub green frosting (I cheated this time and used a tub of Betty Crocker green frosting but this is a great recipe here if you want to make homemade frosting and just tint it green)

1 big box Lucky Charms cereal

1 1/2 packs of Airheads Xtremes Rainbow Berry Candies

1 Bake cupcakes according to recipe instructions in gold liners and let cool.

2 Frost with green frosting and immediately top with a generous handful of Lucky Charms cereal. (You don’t have to get fancy with the frosting since the Lucky Charms will cover it all up.)

3 Cut airheads in half and drape over Lucky Charms topped cupcakes.

Happy St Patrick’s Day!

Tomato Basil Soup

Just add grilled cheese . . .

(This is another Disney recipe from the Pinocchio Village Haus in the Magic Kingdom aka Disney World.)

4 cups diced Roma tomatoes

1/2 medium white onion, peeled and chopped

4 teaspoons minced garlic

2 cups chicken broth

2 tablespoons cold butter

2 tablespoons flour

1 – 2 teaspoons salt

2 teaspoons sugar

1 tablespoon Italian seasoning

1 teaspoon basil, chopped (fresh, lightly dried, or dried)

1 In a medium pot, add tomatoes, onion, garlic, and broth and cook for 20 minutes.

2 Pour cooked tomato mixture into a blender and blend until smooth.

3 In same pot, over medium heat, cook and stir butter and flour for 4 minutes to make a roux. Add tomato mixture to roux a ladle full at a time, whisking between each addition until all mixture has been added.

4 Season with salt, sugar, Italian seasoning, and basil and stir until well combined.

recipe from The Unofficial Disney Parks Cookbook

Chocolate Oreo Bundt Cake

Birthday cake for my neighbor Reed. Bundt cakes are the best. The end.

CAKE

1 recipe Damn Good Chocolate cake, found here

12 crumbled Oreo cookies

FROSTING

2 cups powdered sugar

1/2 teaspoon clear vanilla

2 – 4 tablespoons milk

12 more crumbled Oreos

1 For cake, prepare Damn Good Chocolate Cake as per instructions. Stir the crumbled Oreos in my hand. Bake and cool according to recipe instructions.

2 Let cake cool completely before frosting.

3 For the frosting, whisk together all frosting ingredients until you have a thick, but still pourable, glaze. Pour frosting over cake then sprinkle with crumbled Oreos.

Valentine Strawberry Truffle Cupcakes

Made some Valentine cupcakes for porch treats, see this post for details on porch treats. I made 33 cupcakes and they were gone in 30 minutes. I think that’s a record.

Valentine themed cupcake liners, I found some cute ones at Michaels

a batch of vanilla cupcakes, I used this recipe here

one bag Lindt Strawberries and Cream Truffles which I found at Sam’s Club or Costco, can’t remember which)

a batch of buttercream frosting, recipe here, tinted pink

assorted Valentine themed sprinkles

(I ordered the individual cupcake holders from Walmart. They worked great. They were a little big for my cupcakes so in order to keep them from sliding around in there, I put some candies around the edges – mini Kit Kats, Valentine themed M&M’s, and any leftover truffles).

1 Bake cupcakes according to recipe instructions. Immediately after the cupcakes come out of the oven, cut a small X in the top center of each cupcake with clean kitchen scissors and then push a truffle into the X of each cupcake. The truffles will melt into the middle of the cupcakes. Allow to cool completely.

2 Make frosting according to recipe instructions and pipe frosting onto cupcakes and then sprinkle with Valentine sprinkles.

Copycat Croissant Doughnuts

Oh yeah,you know you want one of those, right? Copycat croissant doughnuts from Future World in Epcot. So, so good and so, so easy!

3 – 5 cups vegetable oil for frying, however much gets you to 2″ deep in your pot

1 (16.3 oz) can refrigerated biscuit dough

1/2 cup sugar

1 teaspoon cinnamon

1 In a large, heavy bottomed pot (I used my Dutch oven) over medium high heat, add oil. It should be 2″ deep. Heat until it reaches 375.

2 Mix sugar and cinnamon together on a plate.

3 Cut a hole in the middle of each biscuit. Carefully place 2 at a time into the hot oil and fry for 1 minute on each side.

4 Remove to sugar cinnamon mixture on plate and roll until covered.

recipe from The Unofficial Disney Parks Cookbook

Copycat Jack Jack’s Num Num Cookies

Got a new cookbook called “The Unofficial Disney Parks Cookbook” so get ready for some Disney recipes coming your way.

This was the first one attempted because I had all the ingredients on hand. It’s basically an amped up chocolate chip cookie, baked in a ramekin.

Which makes it big and thick and delicious! The recipe calls for 4″ ramekins but mine were 3″ so the cookies were thicker than the recipe’s and also it made more. The recipe yields 3 cookies with 4″ ramekins but I got 6 with my 3″ ramekins.

3 tablespoons butter, softened

3 tablespoons vegetable shortening

1/4 cup brown sugar

1/4 cup sugar

1/2 teaspoon vanilla

1 egg

3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk chocolate chunks or chips, divided

1 Preheat oven to 375. Grease 3 (4″) ramekins with cooking spray for baking.

2 In mixer bowl, beat butter and shortening until creamed together well. Add brown sugar and sugar and beat for 2 minutes. Mix in vanilla and egg, then mix in flour, baking soda, and salt. Stir in 3/4 cup chocolate chunks/chips by hand.

3 Fill each ramekin with about 1/2″ of cookie dough, top dough with remaining chocolate chunks/chips, and bake for 15 minutes.

4 Allow to cool completely, about 15 minutes before removing from ramekins.

recipe from The Unofficial Disney Parks Cookbook

Chocolate Chip Bundt Cake

Doesn’t that look delicious? I think so too. Don’t you want a piece? Me too. But it went to my neighbor Amber for her birthday so I can’t tell you how glorious it was although it smelled pretty spectacular while baking. Guess I’ll just have to make it again.

I love looking straight down at a bundt cake, they are works of art.

CAKE

2 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 3/4 cups sugar

1 tablespoon vanilla

4 eggs

3/4 cup sour cream

1 1/2 cups mini chocolate chips

GANACHE

4 oz semisweet or dark chocolate

1/3 cup heavy cream

more mini chocolate chips for sprinkling

1 For the cake, preheat oven to 350. Spray 10 – 12 cup bundt pan with cooking spray for baking.

2 In a large bowl, whisk together flour, baking powder, and salt.

3 In a mixer bowl, beat butter and sugar until fluffy, about 3 – 5 minutes. Add in vanilla then add eggs, one at time, beating after each.

4 Mix in 1/3 of flour mixture then 1/2 the sour cream and repeat, ending with 1/3 of flour.

5 Stir in chocolate chips by hand and pour into prepared pan, smoothing out the top.

6 Bake 55 – 65 minutes, or until a toothpick inserted in center comes out clean.

7 Cool cake in pan for 15 minutes before removing to serving platter to cool completely.

8 For the ganache, chop chocolate into small pieces.

9 Heat cream until almost boiling then pour over chocolate and let sit for 2 minutes.

10 Whisk until smooth and drizzle over cake. Sprinkle with mini chocolate chips.

(A note from me – I didn’t have any heavy cream so I just whisked together some powdered sugar, some cocoa, and some milk until I had a pretty thick glaze and then poured it over the top of the cake.)

recipe from Just So Tasty

Sourdough Blueberry Crumb Cake

This one was a big hit, it will be made again for sure. Another good recipe for sourdough discard. Could be breakfast but also could be dessert, or how bout both?

CRUMBLE TOPPING

1/4 cup sugar

1/2 cup brown sugar

1 1/2 cups flour

pinch of salt

1 stick (8 tablespoons) cold butter, cut into small pieces

WET INGREDIENTS

1 stick (8 tablespoons) butter

1 cup sugar

1 egg

1/2 cup sourdough discard

DRY INGREDIENTS

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/2 cup sour cream

1 heaping cup fresh blueberries

1 tablespoon powdered sugar

1 Preheat oven to 350. Spray 8 x 8″ or 9 x 9″ pan with cooking spray.

2 For crumble topping, add all ingredients to a medium size bowl. Using a pastry blender or two forks, combine ingredients until only small pieces of butter remain.

3 For the cake (wet and dry ingredients), melt butter in in microwave. Beat sugar, egg, and sourdough starter on low for 1 minute. With mixer running, gradually add in warm melted butter.

4 Add flour, baking powder, baking soda, and salt and to ingredients in mixer bowl and beat on low just until combined. Beat in sour cream until smooth. Spread batter into prepared pan.

5 Gently stir blueberries and 1 tablespoon powdered sugar until blueberries are coated in powdered sugar. Sprinkle half the crumb topping over the batter then top with half the blueberries, repeat again with remaining crumb topping and blueberries.

6 Bake 45 – 55 minutes or until toothpick inserted in center comes out clean.

recipe from The Clever Carrot

Sourdough Blueberry Muffins

I just hate throwing that sourdough discard away because I worked so hard to get that sourdough starter going strong so I’m always on the lookout for easy discard recipes and this one is a keeper!

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup oil

1 egg

about 1/3 cup milk

1/4 cup sourdough discard

1 cup fresh or frozen blueberries plus more for sprinkling on top

1 Preheat oven to 375. Line two muffin pans with paper liners. (One pan with 12 liners and other with about 3.)

2 Whisk together flour, sugar, salt, and baking powder in a large bowl.

3 In a glass measuring cup, add oil and egg and whisk to combine. Add enough milk to reach 1 cup and whisk to combine.

4 Add milk and sourdough discard to flour mixture and stir just until combined then fold in blueberries.

5 Scoop batter into prepared pans. Top with additional blueberries if desired. Bake for about 20 – 25 minutes or until golden brown.

6 Let cool in pans 10 minutes before removing to rack to cool completely.

Yield: about 15 regular size muffins

recipe from Leavenly