These crumble bars are made of vanilla cake covered in strawberries with a double crumb topping and vanilla glaze.Absolutely scrumptious!
For the crumb topping: 8 tablespoons (4 ounces) unsalted butter, melted 1/4 cup light brown sugar 1/4 cup granulated sugar 3/4 cup all-purpose flour For the Strawberry Topping: 2 cups sliced strawberries 1 tablespoon fresh lemon juice 1 tablespoons sugar For the Cake: 2 cups (8 ounces) all-purpose flour, sifted (measure first then sift) 1 tablespoon + 1 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup + 2 tablespoons granulated sugar 5 + 1/3 tablespoons unsalted butter 1 large egg 2/3 cup buttermilk (or milk + 1/2 Tbsp vinegar, stir and let sit 5 min) 2 teaspoons vanilla extract whipped cream or vanilla ice cream, for serving For the Glaze: 1 cup confectioners' sugar, sifted 1 - 2 tablespoons milk 1/4 teaspoon vanilla extract Preheat oven to 400°F. Line a 9 x 13-inch baking pan with parchment. Make the topping: In a medium bowl mix together all the topping ingredients with a fork until well-combined. Cover with plastic wrap and set in freezer. Make the strawberry topping: Add the strawberries to a medium bowl and toss with lemon juice and sugar. Set aside. Make the Cake: In a medium bowl whisk together the flour, baking powder, salt and cinnamon. In a large mixing bowl or the bowl of a stand mixer beat sugar and butter together on medium speed 2 minutes. Beat in egg. On low speed beat in 1/3 of the flour mixture then 1/2 the buttermilk. Repeat again ending with the flour. Stop to scrape down the sides of the bowl as needed. Beat in the vanilla. Spread the dough out in the bottom of the pan. Pour the strawberries and juice on top and spread out evenly. Using your hands crumble the topping over the strawberries. Bake until the top is golden brown and a cake tester comes out clean 30 - 35 minutes. Make the Glaze: Whisk the glaze ingredients together in a small bowl until smooth and creamy, adding more milk or confectioners' to get the right consistency. Drizzle over top of the cake. Serve warm or cold with whipped cream or ice cream.
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This is a recipe that my mom made countless times for us growing up. It was one of my absolute favorites and I'd always love to help her make them!
1 + 1/2 pounds chicken cutlets salt, pepper and garlic powder 3/4 cup panko crumbs 3/4 cup seasoned bread crumbs 2 eggs 1/2 cup all-purpose flour 2 rounded tablespoons Dijon mustard 1/3 cup chicken broth (I just use water and 1/2 a buillon) 1/2 cup heavy cream 4 ounces thinly sliced deli ham 4 ounces sliced Swiss cheese oil toothpicks Pre-heat oven to 400. Heat a large skillet with about 1/2 inch of oil. In a large bowl, mix the panko and bread crumbs together. In another bowl beat the eggs with a tablespoon of water. Put the flour in another bowl and season with salt, pepper and garlic powder. Pound the chicken flat with a meat tenderizer hammer (but don't tear it up!!) Season the chicken with salt,pepper and garlic powder on each side. Place a slice of ham and a slice of cheese in the middle of each and then roll up. Secure with toothpicks, making sure to tuck the ends where the cheese won't bubble out. Coat each chicken piece with flour, dust excess off then dip in the egg allow excess to drip off then coat with the crumbs patting them on with your hand if needed. Place in pan and fry each side until a nice golden brown. Place on a baking sheet and bake for about 10-15 minutes to finish up cooking. *If you're happy with them straight outta the frying pan, you can skip the baking!!* For the Sauce: Whisk the mustard and chicken broth together in small skillet over medium - high heat. Bring it to a simmer and cook 1 minute stirring often. Slowly whisk in heavy cream and bring back to a simmer. Simmer until thickened, stirring often about 3 minutes. This is a super easy pasta dish that even my picky six year old loves!
1 pound of penne pasta 6 strips of bacon, diced 2 tbsp all-purpose flour 1 packet ofranch seasoning mix 2 cups milk 1 tbsp butter Salt and pepper 2 boneless skinless chicken breasts (cut into pieces) 1 cup shredded cheddar cheese Start by cooking your pasta, draining it, and setting it aside. While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan. Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned). Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly and thick. Add the cheese and half of your diced bacon pieces to the pan; stir until melted. Combine the sauce and pasta noodles together – add salt and pepper to taste. Top off the dish with the extra bacon pieces and ENJOY! These yummy bars are so easy to make! Sprinkle them with coarse sugar on top for a little extra sparkle and sweetness!
1/2 cup unsalted butter, softened 1/3 cup firmly packed light or dark brown sugar 1/2 teaspoon vanilla extract 1 & 1/4 cups all-purpose flour 1/4 cup + 1 tablespoon chopped pecans, divided 2-3 teaspoons coarse sugar (may substitute granulated sugar) Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides. Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly. Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar. Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars. These are so yummy and so easy to make!!
1 (11.5-ounce) package milk chocolate chips (divided use) 1/2 cup packed brown sugar 1/4 cup butter, softened 2 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/4 teaspoon baking powder 3/4 cup dried cherries 1 cup pecans or walnuts, coarsely chopped Preheat oven to 350ºF . Pour 3/4 cup of the chocolate chips into a large microwave-safe bowl; set remaining chips aside. Microwave morsels for 2 minutes on high. Stir until chocolate is smooth. Add in brown sugar, butter, eggs and vanilla and stir until incorporated. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining chocolate chips, dried cherries and pecans (or walnuts). Drop mixture by tablespoonfuls onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely. Makes about 30 cookies. Store in air-tight containers. This sweet, fruity, cool dessert is full of white chocolate and fresh raspberries!
FOR THE CRUST: 7 ounces vanilla wafers, finely crushed 5 tablespoons unsalted butter, melted FOR THE FILLING: 6 ounces white chocolate 8 ounces cream cheese, softened1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1 cup heavy cream 3 ounces raspberries, rinsed and dried TO MAKE THE CRUST: Preheat oven to 350°F. Lightly grease a 9-inch tart or pie pan. Combine the crushed vanilla wafers and butter until thoroughly combined. Press mixture into the bottom and up the sides of prepared pan. Bake 12 to 15 minutes, or until the crust is lightly browned and dry. Set the crust aside to cool. TO MAKE THE FILLING: Place the white chocolate in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments, until the chocolate melts when stirred. Set aside to cool. Using an electric mixer on medium speed, beat the cream cheese, cooled chocolate, sugar, and vanilla until smooth and creamy. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream forms soft peaks. Gently fold the whipped cream into the white chocolate mixture. Transfer the mixture to the cooled pie crust and spread evenly. Place the raspberries in a blender or food processor. Process until pureed. Use a small spoon to drop the raspberries over the top of the pie filling. Use a thin knife to swirl the raspberries into the filling. Refrigerate the pie for at least 2 hours before serving. This classic Southern treat is a delicious combination of bananas, pineapple, nuts, and cinnamon, all topped with cream cheese frosting!
For the cupcakes: 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups granulated sugar 1 teaspoon ground cinnamon 3 large eggs, beaten 1 cup vegetable or canola oil 1 & 1/2 teaspoons vanilla extract 1 8-ounce can crushed pineapple 1 cup chopped pecans 2 cups chopped bananas chopped pecans or sanding sugar, for garnish FOR THE FROSTING: 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 16 ounces confectioners’ sugar, sifted 1 teaspoon vanilla extract Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups. Set aside. Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add the eggs and oil, stirring until the dry ingredients are moistened. Stir in the vanilla, pineapple, pecans, and bananas. Pour the batter into the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes in pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks. TO MAKE THE FROSTING: Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Gradually add the sugar, beating until light and fluffy. Stir in the vanilla. Frost the cooled cupcakes. Garnish, if desired. This chicken is finger-lickin' good and a quick family favorite!
3 lbs chicken thighs (you can use any chicken you like really, not only thighs) 4 - 6 cloves garlic, finely minced 1 small onion, grated or minced into fine pieces ¼ cup soy sauce (I used the reduced sodium kind) ⅓ cup ketchup ⅓ cup + 1 Tbsp honey Pinch of red pepper flakes 1 tbsp white vinegar 1½ Tbsp brown sugar For the Sauce: 2 tsps cornstarch Drippings from the baking dish Pre-heat the oven to 375°F. In a glass 9"x10" baking dish whisk together all ingredients except for the chicken. Combine well. Place the chicken into the dish and spoon some of the mixture over top of each piece. Optional: You can marinade the chicken in this mixture ahead of time if you like. Place the baking dish in the oven uncovered and bake for 45 - 60 minutes. Once the chicken is finished cooking, remove from the baking dish and place on a serving plate. Serve with rice, veggies or anything else you might enjoy it with! How to make the sauce: Skim the fat off the top of the drippings as much as possible. Combine about ¼ of the drippings and the cornstarch in a small dish and set aside. Mix it together using a whisk to make sure there are no lumps. Pour the remaining drippings into a sauce pot and bring to a boil. Add the cornstarch mixture and lower the heat. Stir constantly using a whisk until the sauce reaches the desired consistency. Remove from the heat and serve with the chicken. These are seriously the best vanilla cupcakes ever! None can compare!
1 cup granulated sugar 1 vanilla bean 1- 3/4 cups cake flour, not self-rising 1- 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsalted butter, room temperature 2 large eggs, room temperature 1/3 cup full-fat sour cream 1/4 cup canola oil or vegetable oil 1 tablespoon pure (not imitation) vanilla extract 2/3 cup whole milk Preheat oven to 350 F (175 C). In a small bowl, combine sugar and seeds from the vanilla bean. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt. Add the vanilla bean sugar and mix until well combined. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.) Fill cupcake liners just over 1/2 full. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool. These cookies have just a little bit of everything and they're perfect for parties and kids! They're super easy to make!
3 large eggs 1 cup brown sugar 1 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon corn syrup 2 teaspoons baking soda 1 teaspoon salt 1/2 cup unsalted butter, melted 1 & 1/2 cups chunky peanut butter 4 & 1/2 cups rolled oats 1/2 cup all-purpose flour 3/4 cup semi-sweet chocolate chips 3/4 cup butterscotch chips 3/4 cup mini M&Ms Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper. Combine eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl. Add melted butter. Next add peanut butter, oats, and flour and mix thoroughly. Stir in the chips and M&Ms. Let the dough rest for about 30 minutes to allow the oats to absorb the butter. Drop the dough onto baking sheets. Bake for 10 to 12 minutes or until lightly browned. |
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