Sunday, July 27, 2014

Peanutty S'Mores Brownies

Peanutty S'Mores Brownies
  If you like brownies and s'mores you're going to love these bars.
 Ok, so it's been a few days longer than I planned on for posting this recipe, but it seems like I'm always running. I don't think I know how to relax any more. It's just go, go, go!

     My mom got suddenly and seriously ill just before Easter and it seems like now I have become a part time nurse/caregiver. Not that I mind but it's a lot of driving around. The constant doctor visits, pharmacy trips, general shopping for essentials not to mention the care of her physically and cleaning of her apartment. Whoa! That's a lot.

     It's kind of looking like she's on the mend though and hopefully things will be getting a little less hectic for me and she'll be feeling a lot better.

     I made these brownies, but forgot to take a picture of them in the pan before I left the house. When I got back the family had already cut into them, so I had to settle for a picture of a bar. Don't think any of the pictures does it justice. They just look so much better in person and they taste divine.

      Even though I sprayed the pan with cooking spray I should have sprayed farther up the sides. The marshmallows kind of stuck on the sides so just remember to spray the pan well.

Peanutty S'Mores Brownies
8-10 whole graham crackers
1 box fudge brownie mix (plus ingredients per instructions on the box)
2 Cup miniature marshmallows
1 Cup milk chocolate stars
2/3 Cup chopped peanuts

1. Preheat oven to 350.
2. Spray a 9X13 cake pan with cooking spray. Arrange graham crackers in a single layer, breaking crackers as needed to fit in all the corners. Set aside.
3. Prepare brownie mix according to package directions and spread batter over the graham crackers.
4. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
5. Sprinkle marshmallows over top, then chocolate stars and chopped peanuts.
6. Bake 5-8 minutes longer or until marshmallows are slightly puffed and golden brown.
7. Coll completely on wire rack before cutting.


Wednesday, July 16, 2014

Chocolate Sugar Cookies

Chocolate Sugar Cookies
     Today was one of those days that just didn't feel like summer. It felt more like a fall day. It was very cool out. In fact I wore jeans and a sweatshirt most of the day. When its cool like this it's time for me to turn the oven on and do some baking, since heating up the house is a good thing when the temp is in the 60's.

     I was in search for something different that I hadn't tried before. I was in search of something chocolate. I found the perfect choice with these chocolate sugar cookies. They taste like a brownie. i could see adding these to a bowl of vanilla ice cream and drizzling some chocolate syrup on top.

     Now of course these cookies are superb all by themselves. One has to have some self control with these babies because they are so moist and chocolatey that you just want to keep on eating. They go perfect with a tall glass of milk and satisfy that craving for chocolate.

     So go ahead and make some. You'll be happy you did! 

Chocolate Sugar Cookies
1 C butter, softened
1 1/2 C brown sugar
2 eggs
1 t vanilla
3/4 C cocoa powder
2 C all purpose flour
1 t baking soda
1 t salt
1/2 C sugar for rolling

Cream butter and brown sugar together and mix until fluffy. Add eggs and vanilla mixing well. In a separate bowl combine cocoa powder, flour, soda and salt. Slowly add this mixture to the wet mixture. Mix well.
Refrigerate for 1 hour.
Using a cookie scoop, scoop out dough and roll into a ball. Then roll in sugar and place on a greased cookie sheet. Place cookies 2 inches apart on cookie sheet and bake at 350 for 10 minutes.
Let cookies cool 8-10 minutes on cookie sheet and remove and place on cooling racks to cool completely.

Recipe from

Friday, July 11, 2014

Rhubarb Bread

Rhubarb Bread

     Aww yes! Another rhubarb recipe.

     I just couldn't resist. After all I've got a few rhubarb plants growing in my garden now and I really miss having all those yummy rhubarb treats that my mom made when I was a kid.

    I've never made bread before using rhubarb so I thought why not give it a try. I thought the cake had turned out well and I figured that the bread wouldn't be much different than the cake.

     Turns out the bread is AMAZING!!!  Super moist and full of sweet rhubarb flavor. I know you're saying right now that rhubarb is tart. Well yes it is, but in this recipe you taste the sweet tartness of the sugars mixed with the rhubarb. 

     This recipe makes two loaves. The loaves don't rise like a traditional loaf of bread. It's a little more dense. My family obviously loved it because when I got up this morning one loaf was already gone and they had started on the second one. 

     This recipe I got out of my mom's hometown newspaper, The Browerville Blade. A small town in northern Minnesota. Cute little town. I have fond childhood memories of visiting my grandparents in this town. 

Rhubarb Bread
1 1/2 C brown sugar
2/3 C oil
1 egg
1 C sour milk (1cup milk & 1 t vinegar)
1 1/2 C flour
1 t salt
1 t pure vanilla
1 1/2 C diced rhubarb
1/2 C chopped pecans

1/2 C sugar
1 T butter, melted

Combine first seven ingredients; stir in rhubarb and nuts. Mix well; Pour into two greased loaf pans. Mix 1/2 cup sugar and 1 tablespoon melted butter. Mix and spread over batter in loaf pans. It will have gritty texture. I sprinkled it on with my hands. Bake at 325 for one hour.

Adapted recipe from Browerville Blade.

Thursday, July 3, 2014

Happy 4th of July!

Frosted Banana Bars for the 4th!
Today I'm not making the typical red, white and blue recipe that you'll find on most blogs as we get ready to celebrate the fourth. However, one could easily make this recipe red, white and blue by simply adding some sprinkles.

     As I get ready to go camping I couldn't help but notice that I've got some very ripe bananas that I needed to do something with. I thought that since my son and his girl are going to the cabin I would make a pan of banana bars for them to take with. Of course I'll jazz them up a bit and add some very colorful sprinkles so they look a little more festive for the fourth.

     I've posted this recipe before on my blog, but it is truly one of my families favorites and I thought why not put a slight twist on it to make it appropriate for the upcoming holiday. Now don't worry that no one will eat these treats, they are super moist and delicious and of course once you add the red, white and blue sprinkles who can resist.

   Enjoy and have a Happy 4th of July!

Frosted Banana Bars

1/2 C butter or margarine, softened
1-1/2 C sugar
2 eggs
1 C (8oz) sour cream
1 t vanilla extract
2 C all-purpose flour
1 t baking soda
1/4 t salt
2 medium ripe bananas, mashed (about 1 cup)

1 pkg. (8oz) cream cheese, softened
1/2 C butter or margarine, softened
2 t vanilla extract
3-3/4 to 4 C confectioners sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in banana. Spread into a greased 15-in X 10-in X 1-in baking pan or 2 9-in X 13-in baking pans. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen