Cakes, Cookies and Candies

[Anna Michele]

Mini Pineapple Upside Down Cakes
Cake Ingredients:

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
Place wire rack of cakes on sheet tray to cool.

[couponteen101]

There are so many awesome recipes in this thread! I am going to go through it and pick some treats out to make for my little sister's party! Thanks!!

[lucy16076]

For those days you just want to make one cookie...... 1 tbsp. butter, melted; 1 tbsp. white sugar and 1 tbsp. brown sugar; 3 drops of vanilla; pinch of salt; 1 egg yolk; 1/4 c. flour; 2 tbsp. chocolate chips - MICROWAVE 40-60 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie

That's ossum! lol...love it!

[Anna Michele]

http://www.joyouslydomestic.com/2012...chocolate.html

Ingredients:

1 cup light corn syrup
1/4 cup sugar
2 cups creamy peanut butter
5 cups corn flakes
1 cup chocolate chips

Directions:

Spray a 9 x 13 baking dish with non-stick spray.

Pour cornflakes into a large mixing bowl. Set aside.

Combine and heat sugar and corn syrup in a medium sauce pan until boiling. You're just wanting to make sure the sugar is fully dissolved.

Remove from heat. Working quickly, stir in the peanut butter.

Pour mixture over cornflakes.

Stir to coat. Fold in the chocolate chips. The heat of the peanut butter mixture should be just hot enough to begin to melt the chocolate chips.

(If things start to cool too quickly and it all becomes difficult to stir, pop your bowl into the microwave for about 15 seconds to loosen everything up a little.)

Spoon the mixture into your baking dish and press down with a rubber spatula.

Cover with plastic wrap and place in fridge to cool and set ... about one hour.

Remove from fridge, cut and store in an air-tight container at room temperature.

[Anna Michele]

http://www.sixsistersstuff.com/2013/...-blondies.html
Easy Snickerdoodle Blondies Ingredients:
2 2/3 cups flour
2 tsp baking powder
2 cups packed brown sugar
1 cup salted butter, room temperature
2 eggs
1 Tbsp vanilla
Cinnamon topping:
2 Tbsp white sugar
2 tsp ground cinnamon
Directions
Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
Add in the dry ingredients. (Flour, baking powder, )
Spread in a greased 9x13 dish. The batter will be thick almost like a cookie mixture.
Combine the cinnamon topping ingredients and sprinkle over the top.
Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more.

[Anna Michele]

Banana Choco-Toffee Mini Muffins
http://www.melissassouthernstylekitc...i-muffins.html






You'll need:
1 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice or cinnamon
1/2 tsp salt
4 Tbsp melted butter
1/2 cup sour cream
3/4 cup brown sugar
2 mashed ripe bananas [to equal 1 cup]
1 large egg
1 tsp vanilla
3/4 cup semi-sweet mini chocolate chips, divided
3/4 cup English toffee bits, divided

Directions:
Preheat the oven to 350°F and line [2] 24 cup mini muffin tins with liners I was able to yield 42 mini muffins but, this depends on how generous you are when you divide the batter. This recipe will easily make 36 mini muffins. In a medium mixing bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In a separate bowl, beat together the melted butter, sour cream, brown sugar, mashed bananas, egg and vanilla. Beat with the mixer for 2 minutes until combined.
Add the dry ingredients into the wet ingredients until all of the ingredients are incorporated. This will only take around 2 minutes. Stop and scrape the bowl periodically while mixing so all of the ingredients will combine. Fold in 1/2 cup mini chocolate chips and 1/2 cup toffee chips by hand.
Divide the batter evenly among the muffin cups using a teaspoon or a 1 ounce ice cream scoop. Sprinkle the remaining chocolate chips and toffee bits on top.
Place the pans into the oven and bake for 15-17 minutes until golden and a toothpick inserted into the center comes out clean.
Remove from the muffin tins and cool completely on a wire racks. Yield: 36-42 mini muffins

[Anna Michele]

Oat cookie sandwiches with spiced cream filling

Ingredients ( Serves: 15 sandwich cookies/30 oat cookies )
250g butter, room temperature
250g demerara sugar
5ml vanilla extract
2 eggs
250g flour
1 teaspoon baking powder
100g rolled oats
for the filling
100g butter, room temperature
200g icing sugar, sifted
pinch of ground cloves
pinch of ground nutmeg
1 teaspoon ground cinnamon
splash of cream

Instructions
Pre-heat the oven to 180°c and line 2 baking trays with parchment paper.
To make the cookies, combine the butter, sugar and vanilla in a bowl and beat until light and fluffy.

Add the eggs one at a time, beating between each addition.
Sift in the flour and baking powder and add the oats. Mix until you have a relatively stiff dough.
Form small balls and place on the prepared baking trays (approximately 5cm apart) and press down lightly.
Place in the oven and bake for 10 minutes until golden brown.

Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack to cool completely.
Continue with the remaining dough until all the cookies have been baked and cooled.

To make the filling, combine all the ingredients and beat until light and creamy.

To make the sandwiches, top half of the cookies with a dollop of the filling then sandwich with the remaining cookies.

The cookies will keep for approximately a week in an air-tight container.

[Anna Michele]

http://www.crazyforcrust.com/2012/11...ench-silk-pie/

Ingredients

• For the Crust
  
• 30 Oreo cookies
• 1/2 cup sliced almonds
• 1/3 cup coconut
• 6 tablespoons butter, melted
• For the Filling
  
• 2 2/3 cups whole milk
• 4 large egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 squares unsweetened baking chocolate, melted
• 1 cup sweetened shredded coconut
• For the Topping
  
• Cool Whip
• Toasted sliced almonds
• Toasted Coconut

Instructions

• Preheat oven to 350 degrees. Combine cookies, almonds, and coconut in a food processor and process until fine crumbs form. Mix in a medium sized bowl with the melted butter. Pour into a pie plate and press to along the sides and bottom. Bake for 20 minutes, until set.
• In a medium saucepan, whisk milk, egg yolks, cornstarch, sugar, vanilla, and salt. Whisk constantly for about 5 minutes, until mixture begins to thicken. Remove from heat. Pour half the mixture into a medium bowl. Stir melted chocolate into one half of the custard. Stir the coconut into the other half.
• Pour coconut custard over the bottom of the crust. Top with chocolate custard. Cover tightly with plastic wrap and chill until completely set, at least two hours, but overnight is preferable.
• Before serving, cover the top with Cool Whip and sprinkle with sliced almonds and toasted coconut.

Notes
To toast sliced almonds and coconut, place on a baking sheet and bake at 350 degrees for a few minutes. Do not walk away from the oven - watch it closely! Store in refrigerator.


Read more at http://www.crazyforcrust.com/2012/11...tfsYBllIA0E.99

[Anna Michele]

Cream Cheese Brownies

Ingredients:
Makes 16 2-inch brownies

2/3 cup unbleached all-purpose flour
¼ teaspoon table salt
½ teaspoon baking powder
2 ounces unsweetened chocolate
4 ounces bittersweet chocolate or semisweet chocolate
1 stick unsalted butter (4 ounces)
1¼ cups granulated sugar
2½ teaspoons vanilla extract
3 large eggs
8 ounces cream cheese at room temperature
1 egg yolk

Method:
1. Adjust oven rack to lower-middle position, and preheat oven to 325 degrees. Whisk flour, salt, and baking powder in a small bowl; set aside. Coat an 8-inch-square baking pan with cooking spray, and, fit an 8-by-16-inch sheet of aluminum foil in bottom of pan. (Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) Coat foil with cooking spray.

2. In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (Alternatively, melt chocolate and butter in microwave oven.) Remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; then whisk in 3 eggs, one at a time, fully incorporating each before adding the next. Continue whisking until mixture is completely smooth. Add dry ingredients; whisk until just incorporated.

3. In a small bowl, beat cream cheese with remaining ¼ cup sugar, ½ teaspoon vanilla, and egg yolk until of even consistency.

4. Pour half the brownie batter into prepared pan. Drop half the cream cheese mixture, by spoonfuls, over batter. Repeat layering and swirling with remaining brownie batter and cream cheese filling. Use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.

5. Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.

6. Cool brownies in pan on a wire rack for 5 minutes. Use foil sling handles to lift brownies from pan. Place brownies on wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. (To hasten cooling, place brownies in the freezer for about 1½ hours.) Cut into squares and serve. (Do not cut brownies until ready to serve. Whole bar can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)

Source: crumblycookie.net

[Anna Michele]

TOFFEE NUT BARS http://www.lovefoodies.com/toffee-nut-bars.html

[Anna Michele]

Strawberry Lemonade Bars

For the crust:
8 tablespoons unsalted butter, at room temperature
⅓ cup (1.33 ounces) powdered sugar
1 cup (5 ounces) all-purpose flour
¼ teaspoon salt

For the filling:
1½ cups (10.5 ounces) sugar
⅔ cup (3.3 ounces) all-purpose flour
1½ tablespoons lemon zest (from 3 lemons)
⅛ teaspoon salt
1½ cups (8 ounces) frozen strawberries, thawed
3 large egg whites
1 large egg
⅔ cup freshly squeezed lemon juice (from 3 lemons)
Confectioners’ sugar, for dusting

Method:
1. Preheat the oven to 350 degrees. Spray an 8-by-8 inch baking pan with nonstick spray.

2. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until smooth, 1-2 minutes. Reduce the mixer speed to low and add the flour and salt, mixing just until incorporated.

3. Transfer the dough to the prepared baking pan, pressing into an even layer over the bottom of the pan. Bake the crust for about 25 minutes, or until light golden brown. Remove from the oven, maintaining the temperature.

4. While the crust is baking, prepare the filling. Combine the sugar, flour, lemon zest and salt in a blender. Add the strawberries; blend until smooth. Add the egg whites and eggs; blend until incorporated. Add the lemon juice, processing just until evenly mixed.

5. Pour the filling over the crust and bake until the center is just set and no longer jiggles when gently shaken, about 30-40 minutes. Transfer to a wire rack to cool to room temperature, then cover and refrigerate for at least 2 hours. Dust the top with confectioners’ sugar before cutting and serving.

Source: crumblycookie.net

[Anna Michele]

This is a Saturday kind of recipe -> http://beafunmum.com/2014/03/nutella...3-ingredients/



http://beafunmum.com/2014/03/nutella-cupcake-recipe-3-ingredients/" height="504" width="383">

[Anna Michele]

http://www.sweetpotatochronicles.com...x-march-break/
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Netflix & SPC: Bake This Yummy Banana Strawberry Bread Over March Break

Written by Ceri Marsh and published on March 5th, 2014 2 Comments
March Break means getting out of Dodge for many families. But for me, it’s the turning point, that fork in the road that says spring is aaalmost here. No, we’re not busting out shorts and flip flops yet, but we’re also over the worst of it. And not a moment too soon – this is a rough winter for many of us. Like lots of Canadians, we’re staying put for March Break – but, we’re still going to shake things up and have some fun. This brings me to some funs news: Laura and I are really excited to be teaming up with Netflix to help make time with your family awesome.
Each month, Laura and I will be sharing what we're looking forward to watching with our kids on Netflix, along with a recipe and a craft project that you can do with your kids. Our whole family loves Netflix and I like knowing I can give my kids some screen time without worrying they’re going to come across something inappropriate. Over March Break I’m going to be running a little film festival (for an audience of four!), which will include Turbo, Rugrats in Paris: The Movie, and Judy Moody and the Not Bummer Summer (we love that book). What do you think?


photo by Maya Visnyei
I also love March Break for the time it gives me to get the kids in the kitchen with me. If cooking with your kids is something you haven’t braved, this recipe I’m sharing is a great way to start. It’s an easy-peasy banana bread with a twist. You can get the kids to measure ingredients, dump them in the bowl, crack eggs and stir. The opportunity for mess is fairly low and the results are highly motivating. At the end of your baking session you’ll have a super yummy, healthy loaf that packs up well as a snack for a pit stop at day camp, or to share during our film festival. Plus, it freezes and thaws really nicely if you want to double up.
Let us know what you’re doing for March Break – we love hearing from you!
Strawberry Banana Bread

1 cup mashed, ripe bananas (about 2 large bananas)
½ cup Greek yogurt
¼ cup vegetable oil
½ cup brown sugar
1 egg
1 tsp vanilla
1 cup all purpose flour
½ cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ cup chopped strawberries, plus a few for the top
Method

Preheat the oven to 350 degrees.
Lightly grease a loaf pan.
In a large bowl, mix your mashed bananas, yogurt, oil, sugar, eggs and vanilla.
In another bowl, whisk flours, baking soda, flours, baking soda, baking powder, salt and cinnamon. Add the dry to the wet and mix until they’re just combined. Don’t over mix or you’ll end up with tough bread.
Next, stir in the strawberries until they’re mixed evenly throughout the batter. Pour the batter into the loaf pan, using a spatula to scrape all the last bits out of the bowl. Trim and slice a few strawberries and place them across the top of your batter.
Bake for 45 to 55 minutes until the top of your bread is golden brown and a toothpick inserted comes out clean. Allow the loaf to cool for a few minutes before turning it out onto a rack to cool completely.




- See more at: http://www.sweetpotatochronicles.com....14zIe2JM.dpuf

[Anna Michele]

http://anightowlblog.com/2013/09/50-...l-recipes.html

1. 1. Caramel Apple Spice Drink / Practically Functional
   2. Caramel Apples / Practically Functional
   3. Caramel Popcorn / Premeditated Leftovers
   4. Caramel Apple Cookies / Simply {Darr}ling
   5. Homemade Caramel Sauce / Simply {Darr}ling
   6. Pumpkin Spice Latte Cake / Vegan Mother Hubbard
   7. Caramel Iced Coffee / Stockpiling Moms
   8. Caramel Apple Cupcakes / The Freshman Cook
   9. Club Baked Soft Candy Caramels / The Freshman Cook
   10. Sea Salt Caramel Recipe / Cleverly Inspired
   11. Homemade Caramels / I Heart Nap Time
   12. Salted Caramel Cupcakes / My Baking Addiction
   13. Chocolate Cake with Salted Caramel Frosting / Kimberly Taylor Images
   14. Salted Caramel Macarons / Cupcakes and Cashmere
   15. Salted Caramel Budino / Center City Cooks
   16. Gingerbread Caramels / Expat Chow
   17. Double Chocolate Brownies with Caramel Frosting / Your Homebased Mom
   18. Soft Rum Caramels / Taste of Home
   19. Gooey Chocolate Caramel Cake / Pinch of Yum
   20. Turtle Thumbprint Cookies / Mom On TimeOut
   21. Chocolate Dipped Caramels / Rook No. 17
   22. Salted Caramel Ice Cream / David Lebovitz
   23. Nutty Caramel Bars / Six Sister’s Stuff
   24. Chocolate Caramels / Like it Short
   25. Triple Chocolate Cheesecake with Salted Peanut Caramel / Taste
   26. Pumpkin Creme Caramel / Nestle Kitchen
   27. Caramel Brownies / The Law Student’s Wife
   28. Banana Caramel Cream Pie / Cooking Channel
   29. Lavender Honey Vanilla Caramels / Wallflour
   30. Baked Apples with Caramel Sauce / One Kings Lane
   31. Meyer Lemon Vanilla Bean Creme Caramel / Former Chef
   32. Microwave Caramel Recipe / Craft Envy
   33. Banana Coconut Crepes with Coconut Caramel / Marion’s Kitchen
   34. Apple Cider Caramels / Bourbonnatrix Bakes
   35. Caramel Pecans / Taste of Home
   36. Goat’s Milk Creme Caramels / Food Network
   37. Chai Caramels Recipe / Pop Sugar Food
   38. Caramel Cake / Your Homebased Mom
   39. Apple Pie Caramel Apples / Capital B
   40. Pumpkin Seed Caramels / Oh Nuts Sweet and Crunchy Blog
   41. Honey Caramels / Taste of Home
   42. Roasted Figs with Caramel / Fine Cooking
   43. Ginger Pear Cupcakes with Miso Salted Caramel / Cupcake Project
   44. Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel / Yummly
   45. Banana Cream Pie with Salty Bourbon Caramel / It’s Just Chicken
   46. Espresso Caramels / 101 Cookbooks
   47. Grilled Peaches with Sea Salt Bourbon Caramel / Dula Notes
   48. Bold Bacon Caramels / Fairytale Maven
   49. Tapioca Pudding with Mango and Palm Sugar Caramel / SBS
   50. Blueberry Muffin Waffles with Salted Caramel / Annie Made

[Anna Michele]

Recipe Here: http://www.favfamilyrecipes.com/2014...-beignets.html