S’mores Puppy Chow

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Don’t you hate it when you have a whole blog post written and nearly done and you shut your computer WITHOUT SAVING IT and the next day, BAM!, it’s not there?!  Yeah, me too.  Sooooo, without further adieu, we’re just going to get right to this recipe!  S’mores are everywhere right now because camping is the thing to do (at least in Missouri) and you obviously can’t camp without making s’mores!  But if you’re anything like me and hate to camp but still love s’mores and can’t legally/safely build a bonfire in your backyard, this S’mores Puppy Chow is THE PERFECT thing to make.  It combines the crunchy, addictive goodness of puppy chow with all the decadent components of s’mores.  And it is impossible to keep your hands out of it.  Trust me, I know.  This would be perfect for any July 4th party (yeah, already time to make that menu!)…s’mores without the work and mess but all the flavor!

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Enjoy!

S'mores Puppy Chow
 
Ingredients
  • 1 c. Smooth Peanut Butter
  • ½ c. Butter
  • 2 c. Semi-Sweet Chocolate Chips
  • 1 T. Pure Vanilla Extract
  • 9 c. Rice Chex
  • 2 c. Brownie Mix
  • 4 c. Powdered Sugar
  • 4 c. Golden Graham Cereal
  • 4 c. Mini Marshmallows
  • 2 c. each Semi-Sweet and Bittersweet Chocolate Chips
Instructions
  1. Place the Rice Chex, 2 cups of the Golden Grahams and 2 cups of the mini marshmallows in a large bowl. Set aside.
  2. In a microwave safe bowl, melt the peanut butter, butter and chocolate chips at 20-second intervals in the microwave, stirring between each until completely melted and smooth. Stir in the vanilla.
  3. Pour the chocolate/peanut butter mixture over the cereal and marshmallow mixture and stir gently until everything is evenly coated.
  4. Place the brownie mix and powdered sugar in a large paper bag. Add the chocolate/peanut butter/cereal/marshmallow mixture to the bag. Shake vigorously to evenly coat everything with the powdered sugar and brownie mix.
  5. Spread the remaining 2 cups of Golden Grahams out in a single layer on two large, foil-lined baking sheets. Melt 1 cup of the semi-sweet chocolate chips and 1 cup of the bittersweet chocolate chips in a medium bowl in a microwave at 20-second intervals, stirring between each until completely melted and smooth. Drizzle over the Golden Grahams and let the chocolate dry completely.
  6. Place the puppy chow in a large bowl and add remaining 2 cups of the Golden Grahams with the chocolate drizzle, remaining 2 cups mini marshmallows and remaining 1 cup semi-sweet chocolate chips and 1 cup bittersweet chocolate chips. Stir everything together. Eat!
Notes
Makes ???? servings. A LOT. Enough for at least 25 people.

 

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July 4th Cakes!

Happy July 4th!  How are you celebrating today?  We have zero plans today (except staying inside in the air conditioning!) and then we’re heading to a get-together our church is putting on with bbq, games for kids and of course, fireworks!  I will say fireworks are making me extremely nervous this year with the dry conditions and potential for fire but I’m just gonna try to relax and not freak out and tackle every little kid I see with a sparkler too near to grass.   Hopefully I’ve done enough preaching to all my friends and family on Facebook.  I’m sure they just loooooove me and my paranoid ways right now.  Oh well!

Anyway, onto a more pleasant topic:  CAKE.  I love cake…cheesecake, ice cream cake, cake-cake, cupcakes, cheesecake-cakes…you get the point.   And these patriotic cakes are perfect for July 4th, whether you’re celebrating today or this weekend.

Have a safe and fun holiday!

July 4th Bundt Cake

Berry Star Cheesecake

Hidden Flag Cake

Red, White and Blue Sprinkles Cake

Simple Star Cake

Berry Vanilla Ice Cream Cake

Flag Ice Cream Cake

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Red Velvet Funnel Cake

My niece is a genius.  Yes, she is one of the sharpest, brightest, most creative and beautiful little girls I know.  But I’ve now confirmed she is a CULINARY genius as well.  My sister-in-law, Rachel, had mentioned a loooong time ago that Joslyn misunderstood something she said once and mistakenly thought that she and Rachel were going to make red velvet funnel cakes, instead of cupcakes.   Ummm, can you say brilliant?!?  I immediately tucked the idea away in the back of my mind knowing one day I’d get around to it and I am so happy to finally announce that day has come!

Now I’ve only made funnel cakes once in my life when I was a kid and I seemed to remember it being fairly easy and so, so fun and most of all extremely YUMMY.  The same can pretty much be said this time around but I must have forgotten how MESSY it was.  Umm, yes, this was messy.  I’m just going to be honest–get a funnel cake pitcher.  There’s a reason they make these, people.  Do not attempt to use a pastry bag fitted with a large tip (like I did) or a ziploc bag with a corner cut off.  I basically had to hold my finger over the hole of the tip while Jeremy poured the batter into the pastry bag (it turned out to be a VERY loose batter) and then release it into the oil  Don’t get me wrong…it worked.  Oh it totally worked.  But messy?  Yes.  And I HATE messy.  As a matter of fact, you could probably even use an empty, clean ketchup bottle which I know a lot of people do for pancake batter, which has a very similar consistency and would be much more controllable.  If only I had thought of that before…

Besides the messy factor, this red velvet funnel cake was super easy to mix up, required an absurd amount of red food dye (eek!) and was ABSOLUTELY DELICIOUS with a generous amount of powdered sugar, vanilla ice cream, homemade whipped cream and fresh blueberries.  And if you want just a plain funnel cake but still want to be patriotic, just dye the basic recipe red or blue and voila!  I think it is such a fun dessert for the 4th of July!

Enjoy!

Red Velvet Funnel Cake
 
Ingredients
  • 2 c. All-Purpose Flour
  • 1 t. Baking Powder
  • 1 t. Salt
  • ⅓ c. Cocoa Powder
  • 2 Eggs
  • 1¾ c. Buttermilk
  • 2 t. Pure Vanilla Extract
  • Red Food Dye (lots)
  • 1 Bottle Vegetable Oil (I used 7 cups)
  • Powdered Sugar, Ice Cream, Blueberries, etc for topping
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, salt and cocoa. In a large bowl, mix together the eggs, buttermilk and vanilla. And the dry ingredients to the wet ingredients and stir together until smooth. Add the red food dye until you have the red color you desire (I used about half of a 1 oz. bottle).
  2. Pour the oil into a large skillet. Heat oil until a thermometer reaches at least 290 degrees (even though the original recipe called for 360 degrees, mine only ever got to 290 so I went with it and it worked). Release the batter into the oil while making a circular motion. Mine were pretty large, about 7-8 inches in diameter. Fry for about two minutes until it no longer looks raw. Using large tongs, grab the funnel cake in the middle (NOT the edges..they are crisp and could break) and gently turn over. Fry for one more minute and then place on a paper towel lined plate to soak up additional grease. Dust with a generous amount of powdered sugar and top with vanilla ice cream, whipped cream and blueberries.
Notes
Makes 5 large funnel cakes. Note: This is NOT a sweet funnel cake, which is why I recommend topping it with a generous amount of the powdered sugar, whipped cream, ice cream, etc...it pairs perfectly with those things.

 

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July 4th Cupcake Inspiration

I just love these patriotic cupcakes from a few of my favorite blogs.  So creative and soooo tasty looking!  Makes me want to grab a sparkler and get the party started!

Enjoy!

Red, White & Blue – Ice Cream Cone Cupcakes

Photo by Love From the Oven

Color Swirled July 4th Cupcakes

Photo by Bake at 350

Blueberry & Raspberry Cupcakes

Photo by the Cupcaketologist

Berry Patriotic Cupcakes

Photo by Kitchen Daily

Cute Star Candy Cupcakes

Photo by Grey Luster Girl

Ice Cream Cone Cupcakes

Photo by Bakergirl

Bomb Pop Cupcakes

Photo by Confessions of a Cookbook Queen

 

 

 

 

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Cherry Star Turnovers

July 4th is on a Wednesday this year.  Middle of the week.  No vacation days before.  No vacation days after.  I’m not liking it.  Not one bit.  Especially considering everyone in my office is taking off leaving me alone to man the phones and do what else?  Hmmm, not sure.  I’m predicting a lot of Words with Friends.

Since it’s going to be SO WEIRD to have July 4th in the middle of the workweek, I thought we could use something to get us into the patriotic spirit first thing that day!  And that something are these fun star pastry pie turnovers.  Made of puff pastry and cherry pie filling (store-bought or homemade) they are the perfect breakfast treat!  I would actually liken them more to a turnover than a pie…flaky layers of buttery dough and ooey gooey cherry filling.  My only frustration with these things was the amount of cherry pie filling I could fit into each star.  I carefully placed four cherries in the middle of each and was able to just barely fit another star over the top and seal it shut.  So it’s a little more puff pastry than filling but they are still quite delish.

Enjoy!

5.0 from 1 reviews
Cherry Star Turnovers
 
Ingredients
  • 1, 21 oz. Can Cherry Pie Filling (you'll only need about ½ a cup..or double the recipe and use more!)
  • 1, 17.3 oz. Box Pepperidge Farm Puff Pastry Sheets (2 sheets total)
  • 1 Egg White + 1 T. Water, whisked together (for egg wash)
  • 1 T. Coarse Sugar (such as Sugar in the Raw)
  • Flour (for dusting)
Instructions
  1. Thaw puff pastry on kitchen counter for 45 minutes. Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.
  2. On a lightly floured surface, unfold one sheet of puff pastry. (I did not roll it out any thinner, just unfolded and cut with my cookie cutter, but feel free to do so if you'd like...you might get a couple more turnovers that way.) Using a 5-inch star shaped cookie cutter (yes, you need a VERY large one), cut out four stars from the puff pastry sheet and place on the parchment lined cookie sheet. Brush egg wash onto edges of each star. Put one tablespoon of cherry pie filling (I literally picked out four cherries and placed in the middle of the stars..didn't want all that goo oozing out as it baked) in the middle of each star. Unfold the other puff pastry sheet and cut out four more stars. Place on top of the stars on the baking sheet. Crimp edges of the star with a fork to seal (I dipped the tines of the fork into the egg wash periodically). Brush egg wash onto the top of each star and sprinkle with coarse sugar. Using a sharp knife, cut a couple of small slits into the top of each star.
  3. Bake for 20 minutes, until tops and bottoms are golden brown. Let cool for 10 minutes on baking sheet. Transfer to a wire rack to cool completely or eat warm.
Notes
Makes 4 star turnover. *There is alot of leftover puff pastry scraps with this recipe. I used a small star cookie cutter and just did smaller star puff pastry bites. They need less time to cook, about 15 minutes.

 

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Red Velvet and Blueberry Ooey Gooey Butter Cake

Can I be honest?  If I had the option, I’d make a different kind of ooey gooey butter cake every week.  I am totally not joking.  EVERY. SINGLE. WEEK.  Who knows, if things got really crazy I might even make TWO different kinds in one week!  I just love it so much.  But that would bore you, wouldn’t it?  I mean, you’d think “Wow, Sarah, seriously?  What about cookies and pie and brownies??”  Right?  Oeey gooey butter cake 24/7??  Boring!  And I definitely don’t want to bore you so I will refrain from indulging my ooey gooey butter cake obsession.  For now.

I actually realized it’s been about a year since I have posted this recipe for Chocolate Ooey Gooey Butter Cake so I thought it was high time I make one.  And man, it is such a struggle to make desserts for the 4th of July that are red, white and blue.  Let’s face it, unless you go the totally unnatural red and blue dye route, what are you left with??  Blueberries, strawberries and raspberries.  That’s it!  So I thought this cake might be a little different but still incorporate the patriotic tones of July 4th.

And bonus: this cake is AH-MAZING.  It was all I could do to keep from eating the whole thing.  Poor Jeremy is really cutting out sugar right now and proclaimed that he would be relinquishing his duties as my official taste-tester (I know, I know…how dare he?!!?), but he could not resist having a bite of this cake.  It is so good.  Whatever get-together you have coming up, take this and it will be gone in no time!

Enjoy!

Red Velvet and Blueberry Ooey Gooey Butter Cake
 
Ingredients
Cake
  • 1, 18.25 oz. Red Velvet Cake Mix
  • 1 Large Egg
  • 1 Stick Butter, melted
  • 1 t. Pure Vanilla Extract
  • 5 Drops Red Food Coloring (the cake mix was a bit dark and I wanted a bit brighter red)
Ooey Gooey Filling
  • 1, 8 oz. Pkg Cream Cheese
  • 2 Large Eggs
  • 2 t. Pure Vanilla Extract
  • 3¾ c. Powdered Sugar
  • 1 Stick Butter, melted
  • 1 c. (11.5 oz.) Blueberry Spreadable Fruit (or jam/preserves)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
  2. In the bowl of an electric mixer, combined the cake mix, egg, butter, vanilla and red food coloring and mix well. Pat into the bottom of prepared pan and set aside.
  3. In the bowl of an electric mixer, beat the cream cheese until smooth. Add eggs, one at a time and then the vanilla. Add powdered sugar and beat well. Reduce speed of mixer and slowly add in butter. Pour filling onto cake mixture and spread evenly. Stir the blueberry spreadable fruit to get it loosened up and then drop by spoonfuls on top of the filling. Gently swirl the blueberry spreadable fruit with a knife into the filling.
  4. Bake for 42-45 minutes until filling looks set and no longer wet or jiggly. Cool completely and cut into squares.
Notes
Serves 18.

 

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4th of July Dessert

You’ll have to excuse me if this blog post isn’t quite as coherent as it should be but I just got done taste-testing tonight’s recipes and I think I’m in a bit of a sugar coma.  Not necessarily a bad thing but if I stop making sense about halfway through this post, I warned you!

Ok, let’s get down to it–4th of July themed dessert recipes are a pain in the butt!  Why?  Because if you limit your use of artificial color (like I do), you’re pretty much left with blueberries and strawberries to work with (and who are we kidding–they’re purple and pink!).  That’s it!  And don’t even mention the word TRIFLE.  Seriously.  I racked my brain for hours and googled until I could google no more but honestly couldn’t bring myself to make the same whipped cream/berry/pound cake trifle that everyone else was making.  Then it hit me–BREAD PUDDING.  I’ve only recently discovered the nirvana that is bread pudding and I love it with all of my heart.  I know, I know. You’re thinking “a HOT dessert?  ugh!”.  But throw in some vanilla ice cream and it’s all good.  Promise.

So here’s the recipe–Berry Bread Pudding with Lemon Drizzle.  First, let’s start with the sugary, slightly crunchy top crust.  Next, imagine sweet cream soaked chunks of soft French bread, studded with blueberries and raspberries.  Finally, spoon on some tart lemon drizzle and top with cold, vanilla ice cream.  Are you drooling?  Out. Of. This. World.

What’s that?  You want a second recipe?  Done.  You can do this one in less than five minutes–Berry Bark.  White chocolate with dried cherries, blueberries and cranberries.  Yay for options!

Hope you enjoy these recipes and try them yourself!  And most of all, have a safe and fun July 4th weekend!

Berry Bread Pudding with Lemon Drizzle

1 lb. Day Old French Bread, cut into 1-inch cubes

8 Eggs, lightly beaten

3 c. Half-and-Half

3 c. Heavy Whipping Cream

2 c. White Sugar

4 T. Pure Vanilla Extract

2 1/2 t. Lemon Zest

3 c. Blueberries

3 c. Raspberries

Directions

Spray a 9×13 glass baking dish with cooking spray.  In a large bowl, whisk together the eggs, heavy whipping cream, half-n-half, sugar, vanilla and lemon zest until the sugar has completely dissolved.  Gently stir in the bread.

Place half of each of the berries in the bottom of the 9×13 dish.  Spoon half of the bread mixture over the berries.  Sprinkle the remaining berries over the bread and top with the rest of the bread and pour any liquid that is left, evenly over the dish.  Gently press the bread down with the back of the spoon and make sure no berries are peaking through the top.  Place in the fridge for 30 minutes to an hour, so the bread can absorb the liquid.

Preheat the oven to 350 degrees.  Sprinkle the top of the bread pudding with sugar and place in the oven on top of a baking sheet (sometimes the liquid part will bubble and overflow..no fun cleaning that off the bottom of your oven!).  Bake for 45-50 minutes, until the top is golden brown and the middle is firm.  While the pudding is baking, make the Lemon Drizzle.

Lemon Drizzle

1/2 c. Unsalted Butter

1 c. White Sugar

1/4 c. Water

1/3 c. Lemon Juice

1 t. Pure Vanilla Extract

1 Large Egg, lightly beaten

Directions

In a small, heavy saucepan, combine butter, sugar, water, lemon juice, vanilla and beaten egg.  Cook over medium heat, whisking constantly, until mixture comes to a boil.  Remove from heat and let cool.

Serve over warm bread pudding and top with ice cream.

Berry Bark

4 c. (2 lbs) Good Quality White Chocolate, chopped (or White Chocolate Chips)

1 c. Dried Mixed Berries (Blueberries, Cranberries and Cherries)

Directions

Melt chocolate in the microwave at 20 second intervals, stirring between each interval, until completely smooth.  Stir in 3/4 c. of the mixed berries and then spread onto a foil-lined cookie sheet.  Sprinkle with remaining berries.  Pop in the freezer for about 30 seconds to harden up.  Cut into pieces with a sharp knife.

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Summer Drinks

I heard earlier today that we are in an “excessive heat” warning for the next few days, all the way through July 4th and beyond.  Ugh.  While I love the July 4th weekend, I am dreading the thought of being outside for hours while my makeup runs off my face, my hair falls flat and pit stains form under the arms of my non-black shirt (Because who wears black in the middle of summer?! Unless it’s a bikini??).  Lovely.  So I thought I could perhaps cheer myself up by finding some delicious, cold drinks to share on here.  It’s worth a try!

(I want one of these…whatever it is.)

First, I have a recipe for a Thai Tea that is out of this world!  If you’ve never had Thai Tea before, now is your chance.  This recipe is so delicious…sweet, spicy (as in cinnamon/clove spicy) and creamy.  Unfortunately, I don’t have photo but I’m sure it’s not too hard to imagine a glass of tea with half-and-half poured in.  Delicious.

I also linked to a few more yummy summer drinks below, in case you need more beverage inspiration.  I’m pretty sure I’ll be making that Sour Cherry Fizz concoction this weekend…sounds ABSOLUTELY AMAZING.

Enjoy!

Thai Tea

6 c. Water

1 c. Thai Tea Leaves (found at Asian market)

4 Cardamom Pods, crushed

1 Whole Clove, crushed

1/4 t. Cinnamon

1 c. Granulated Sugar

1 c. Half-and-Half

Bring water to a boil in a large pan.  Stir in tea leaves and next 3 ingredients and cover.  Remove from heat and steep 5 minutes.

Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves.  Add sugar, stirring until dissolved.  Cover and chill.

Pour into a glass 3/4 tea and 1/4 half-and half.

More Summer Drinks

Summer Mocktails

Frozen Blueberry Lemonade

Sour Cherry Fizz

Raspberry Lemonade

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