Samoa bars

If you like Samoa girl scout cookies, you'll love these! They take a little bit of time but I think its better than waiting a full year to get a box of the real thing! 




INGREDIENTS:
Base
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups flour
1/4 tsp salt

Topping
3 cups shredded coconut( sweetened or unsweetened)
12 oz good quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz dark chocolate


First, make the crust.
Preheat oven to 350 degrees. Lightly grease a 9X13 inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
Bake for 20-25 min, until base is set and edges are lightly browned. Cool completely on a wire rack before adding topping.


Topping:
Preheat oven to 300 degrees. Spread coconut evenly on a parchment lined baking sheet. Preferably one with sides. ( I didn't have any parchment so I just lightly sprayed the pan with cooking spray, worked just fine). Toast coconut for 20 minutes, stirring every 5 minutes, until coconut is golden. * watch carefully, edges brown quickly*. Cool on baking sheet. Stirring occasionally so it doesn't get stuck to the pan as it cools. Set aside.

Unwrap the caramels and place in a large microwavable bowl, with milk and salt. ( as you can see I chose to use the carmel bites found in the baking isle. They worked ok but I think next time I will use a better quality caramel.) Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Spread topping onto crust by putting dollops of topping over crust, using a spatula, spread the topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or pizza cutter. Once bars are cut, melt chocolate in a small bowl. Heat on high in microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip base of each bar into the chocolate and place on parchment or wax paper. Transfer all remaining chocolate(or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

 NOTE:  You can simply drizzle chocolate on top of the bars before slicing them up if your looking for an easier way to finish these.

HOMEMADE THIN PANCAKES (CREPES)

Thanks to my moms side of the family for sharing this recipe with me! In my household, we eat this type of pancake more than the traditional type. You can eat these with butter and syrup or fruit and whip cream or peanut butter and bananas or chocolate and strawberries with cream cheese. Possibilities are endless!!

Ingredients:

1 cup flour

1 cup milk

2 tbls sugar

1 tsp salt

4 eggs

Blend all ingredients together in a blender or mix in a bowl with a wire whisk. Make sure there are no lumps in the batter. 

Heat a skillet on medium high.

Spray skillet with cooking spray or add a little bit of oil or butter

Pour 1/4 to 1/2 cup of batter(depending on the size of your skillet) into the middle of the skillet. Distribute the batter evenly around the skillet by picking up the skillet and tipping it to the sides, going all the way around the skillet. Picture to the left shows what it should look like. Cook until edges start to brown( this doesn't take very long so watch carefully) Using a spatula flip pancake and brown the other side. Remove from heat and garnish with whatever you desire.

This recipe makes around 6 pancakes depending on the size of your skillet and how thick you make them. If you are making pancakes for a large group you can store them in the oven on a low temp, in a 13X9 dish and cover them with a damp towel. Or if they are eating at your house you can cook to order. :) Enjoy!

White sauce gravy

My mom has used this recipe for many years and shared it with me in a recipe book she made for me for my wedding. I absolutely love this recipe and it can be used for so many things! Add sausage for biscuits and gravy or just use the gravy on potatoes or chicken fried chicken. The possibilities are endless!! 

This recipe makes a pretty good amount. If your cooking for 2 people or only need a little bit you can cut the recipe in half and you get the perfect amount. Or you can make the full recipe and freeze half for later in a ziplock freezer bag.

Ingredients
1/2 cup or 1 cube of butter or margarine
1/2 cup flour
3 or 4 cups of milk
Salt and pepper to taste

Melt butter in a sauce pan over low heat,  once melted add flour until smooth and lump free. ( if mixture gets to stiff, don't add anymore flour and add more butter until smooth. Mixture should look like a smooth paste. Pour a small amount in and stir with a wire whisk, until it's mixed well. Then add a little bit more milk and stir until blended. Keep repeating this step until it is all blended. ( I like to start with only using 3 cups of milk, then if it's to think I add the last cup. It is easier to thin the gravy then to try and thicken it). Turn up the heat to medium and continue stirring. Don't stop stirring or the flour sill stick to the bottom and make your gravy lumpy and it will burn. Stir until the milky mixture turns thick. Then remove from heat and stir occasionally to keep from sticking to the bottom. Gravy will thicken as it cools. At this point, if the gravy is to thick you can add the last cup of milk, a little at a time, until the desired constancy is met. Add salt and pepper until it taste like you like. ( I use a lot cause I really like the flavor it adds!!) Enjoy.

NOTE: If you get lumps, don't worry. Just stir your gravy with a wire whisk and that should smooth it out OR you can strain it through the a strainer and throw away your lumps. Best way to avoid lumps is to make sure you don't add the milk to quickly and make sure you have fully mixed in the milk until the mixture is smooth, before adding more. And DONT STOP STIRRING :)

NO BAKE COOKIES

Ingredients: 

1/4 Cup Butter                                      1/8 Tsp Salt                                          

3/4 Cup Sugar                                       1/2 Tsp. Vanilla

1/4 Cup Brown Sugar                          1 1/2 Cup quick oats

1/4 Cup Milk                                        1/4 Cup flour

1/4 Cup Cocoa                                     1/4 Cup Peanut Butter

Mix butter, sugar, brown sugar, milk, cocoa and salt in a glass bowl. Microwave for 30 seconds. Stir mixture. Microwave for 1 minute. Remove carefully from the microwave, use hot pads so you don't burn your hands!!! 

Add peanut butter ( I really like the peanut butter flavor so I usually add more that 1/4 cup), Vanilla, oats and flour. Stir until well combined. Batter should be fairly thick. If not add more oats or flour to thicken the batter. 

Drop on waxed paper by spoonfuls or by using a cookie scoop. Let cool in the refrigerator and enjoy. Store left overs in an air tight container. 

 I LOVE french toast, so when I saw this recipe for French toast casserole I had to try it! And I am happy to report, I wasn't disappointed!! One of the great things about this recipe is how easy it is and how many servings you get out of it. If you need to make breakfast for a group of about 10 people, this works perfect! Only downfall is you have to plan ahead in order to let the bread soak up all the liquid. But it is well worth it!!!

INGREDIENTS:

Firm white bread ( 12 slices)- * I use Texas toast or challah is another great option.
1/3 cup pecans or walnuts ( optional)
1/2 cup packed brown sugar
1 teaspoon cinnamon
8 Lg eggs
1 3/4 cups milk
2 teaspoons vanilla extract
maple syrup, for serving


Directions:
* Generously grease a 13 by 9 inch glass baking dish with softened butter
* Slice the bread into 12 ( 1 inch) slices- ( if the bread you choose isn't all ready sliced) Then cut each slice into 1 inch cubes
* Chop the nuts using a knife or food chopper
* In a small bowl, combine the brown sugar, cinnamon and chopped pecans or walnuts
* Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top. Add a second layer with the remaining bread and top with remaining sugar mixture
* In a large bowl, whisk together the eggs. Add the milk and vanilla extract, whisking until well blended.
* Starting from the sides of the dish and working towards the center, pour the egg mixture evenly over the bread. With a spatula, gently press down on the bread to coat it with the egg mixture. Cover the dish with aluminum foil and refrigerate overnight or at least 4 hours.

This is what the casserole looks like after adding the egg mixture.  At this point you will cover the dish with aluminum foil and refrigerate for 4hours or overnight. If you wanted to add fruit to this recipe, I would add it when you are layering the bread and sugar. Just add the layer of fruit on top of the bread and then sprinkle with sugar mixture.  I haven't tried any fruits yet but think, raisins, cranberries, blueberries or strawberries would taste great!

* Heat the oven to 350 degrees. Bake the casserole covered for 20 min. then remove the foil and continue baking until the casserole turns a light golden brown and looks slightly puffed, about 30 min more. Serve warm with maple syrup.

And Voila breakfast for 12 :). I like to spread butter over the top as soon as it comes out of the oven, helps the butter flavor soak into the french toast. Then smother in syrup!!! Delicious!!! 

I just tried this recipe for the first time tonight and let me tell you, I am so glad I did! Not only did it taste GREAT, but it was super easy! Hope you enjoy it as much as I did!!


COCONUT CHICKEN WITH APRICOT SAUCE


Yield: 4 servings


1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper 
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard


Preheat oven to 400 degrees. Line a baking sheet with parchment paper ( I used foil)


Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. One at a time, dip the chicken into the beaten egg and then coat with the coconut mixture. Place on baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30-40 min, turning over once halfway through. 


To prepare the apricot sauce, mix the apricot preserves and dijon mustard in a small bowl. Chill in the refrigerator until ready to serve. 


Serve with rice or your favorite side :) Happy Cooking. 


** FREEZER FRIENDLY** After baking the chicken, let cool completely then freeze in a freezer bag for up to one month. To reheat, bake in a preheated oven @ 400 degrees for 20 min. 

Quinoa

We tried quinoa in our house the other day and we have mixed reviews. For those of you that have never heard of quinoa,it is a grain-like crop grown primarily for its edible seeds, which some people use instead of rice. I personally didn't love the blah flavor or even worse, the texture. I think my mind couldn't get over that it looked like I was eating some type of fish egg or something, so that may have something to do with why didn't really like it. My husband thought it tastes a little bit like grits. And after adding sugar and milk he liked it a lot more. But as far as I'm concerned, I think we're going to stick to rice. All though quinoa is supposed to be really good for you. Maybe if I had a recipe for it that helped the taste and texture, we would try again. After all it wasn't horrible. Anyone have a recipe they could share, using quinoa???

Chocolate covered Cheesecake bites

You can't go wrong with cheesecake! I saw this recipe on pinterest and had to give it a try!!! Made it this week for a small party I was having and they were a huge hit!! Everyone loved them and they were so easy to make. Perfect for potlucks or parties. Just keep in mind if you try them, the cheesecake has to be frozen overnight before you can dip them so plan ahead!!

Ingredients:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans( optional)
1/4 cup butter, melted
~Filling
2 pkgs ( 8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 tsp vanilla extract
~Coating
24 oz semisweet chocolate, chopped ( or chips)
3 tablespoons shortening


Directions:
* Line a 9 inch square baking pan with foil and grease the foil.
* In a small bowl, combine the graham cracker crumbs, pecans and butter.( I left out the pecans and just substituted them for more graham crackers) Press into prepared pan; set aside
* In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
* Bake at 325 degrees for 35-40 min. or until center is almost set. Cool on wire rack. Refrigerate until chilled. Freeze overnight.
* In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
* Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
* Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. ( I just left the toothpicks in the cheesecake for easy handling, so I didn't need to put the tsp of chocolate over the top to cover the hole from the toothpick) Reheat the chocolate as needed. Let stand for 20 min or until set. Store in an airtight container in refrigerator or freezer.

~ If you like the chocolate to be hard when you eat it you'll need to keep them cold. I like to let mine set out for a little while to let them soften up a little bit! Either way they are super delicious!! You won't be able to stop at just one!!!!!!!! Happy cooking/eating :)

NO BAKE PEANUT BUTTER BARS

I found this recipe on pinterest, It is sooo easy and tastes just like reese's peanut butter cups!! Give them a try and let me know what you think!!

Ingredients:
1 cup melted butter
2 cups graham cracker crumbs ( used a food processor to grind mine into tiny granules. I think you can buy them all ready ground as well. Or place them in a ziplock bag and use a rolling pin to roll them into tiny granules)
2 cups confectioners' sugar( powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips



Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9X13 inch pan for thin bars or 9X9 square pan for thick bars. In the microwave, melt the chocolate chips with the remaining peanut butter, stirring every 30 seconds until melted and smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares. ENJOY!!


* Once the chocolate has set up in the fridge, it becomes very hard. I found it easiest to cut into squares if I let the bars come to room temp. I made mine in a 9X9 pan and was able to cut around 50 small squares. Perfect size for snacking. 

Buttercream frosting

Butter cream frosting is a really easy frosting to make and it tastes really good! When placing fondant on a cake, buttercream frosting is the best frosting to use as a "glue" to keep the fondant in place. 

My video on making buttercream is included in the video tab at the top of my page. When you click on my videos, go to the bottom lefthand side where it says play list and you can select the buttercream frosting video from there. 

Yields: 4 cups
Ingredients:
3 sticks unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
food coloring ( optional)

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. ( After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Do this until all the sugar has been incorporated. It is really important to fully mix the sugar into the butter after each addition. I find it hard to wait the full 5 min. but go as long as you can. :)

Once all the sugar has been mixed in, Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. ( If refrigerated before using, bring to room temperature, and beat on low speed until smooth.)
ENJOY!! :)

~Side notes~
* If you don't like the strong butter flavor, use shortening for half the butter.
*Recipe works with salted butter and some actually prefer the added salt
*If you want your frosting to be white instead of off white, use clear vanilla extract, found in the cake decorating section.
*Anytime you store this frosting in the refrigerator, it will harden. Just take the cake out of the refrigerator a few minutes( 15-30) to let the frosting come to room temp. 

Pork barbacoa

 Here is a recipe for Pork Barbacoa. I originally saw this recipe as a crock pot meal at Maceys. It has become one of our favorite meals and feeds us for days. :) The only thing I changed from the original recipe is instead of bone in pork roast I choose to use boneless. I find it easier to shred and I feel like you get more meat for the cost. If you don't like pork, I am sure this would taste really good using chicken. 

As you can see I had to buy 2 roast to get the 4 pounds it asks for ( actually ended up with only 3 lbs total) But I have made this recipe many times with only 3 pds and it still turns out great. And instead of using 5 small cans of tomato sauce I just used 1 1/2 big cans. I also added a small can of pineapple chunks with juice this time and really liked the little bit of sweetness it added!

Instead of mixing it in a bowl, I just mix it in the crock pot. When adding the Dr. Pepper , it will bubble up pretty good, so just be careful that it doesn't over flow your bowl. Make sure when you add the meat, you cover it completely with the sauce. 

To shred the pork, I use two forks, pulling them in opposite directions , therefore pulling the pork into shreds. This takes a little bit and your hands may get tired but it's pretty easy.

This is the amount of shredded pork I got from one of the roast. So as you can see, you end up with a lot of meat.  A really good recipe if your cooking for a large group of people. 

                                               

This is what the barbacoa looks like when it's all done. 

The longer you leave the pork in the sauce the more flavor it will absorb.  

Fill tortilla with cheese,pork,beans and rice and then garnish with your favorite toppings. Enjoy!!

Marshmallow Fondant

Fondant is a moldable frosting that is used on most wedding and specialty cakes, to give the cake a smooth elegant appearance. You can buy pre made fondant in most stores but from what I hear they have no flavor, so I have started making my own and it is so easy!!
Here is the recipe I use, give it a try! I'm sure you'll be surprised how easy it really is!! 


Ingredients:

2 lbs powdered sugar-sifted- plus extra to sprinkle on counter
16 oz marshmallows
1/2 cup shortening
3 tbs water or your choice of extract ( keep in mind if your extract is colored it will tint your fondant a little)

 1. Place marshmallows in a microwave safe bowl. Add 3 Tablespoons of liquid ( you can mix part water part extract if you'd like). Microwave Marshmallows on high for 1 min 30 sec.
~I've used extract in all of my fondant! It add just enough flavor to make it really tasty. Coconut extract has been my favorite so far!

While marshmallows are microwaving, put your shortening and sifted powdered sugar into your mixing bowl.
When you first pull the marshmallows out of the microwave, they will not look completely melted as hopefully you can see in the picture. Use a spatula to blend the marshmallows, trying to get out as many lumps as possible. But don't mix to long because you want the marshmallows to still be warm when you pour them in the bowl, to help melt the shortening.
Add the marshmallows to your mixing bowl and attach the dough hook if your using a stand mixer. Turn your mixer on low. You will most likely have powdered sugar come out of your bowl because it is so full but that is normal. After your dough has mixed for a min. or two turn your mixer up to high because it will need the extra power to mix the thick dough.

IF you don't have a stand mixer you can try mixing it with your hand mixer just be careful not to over heat your mixer because the dough will be very thick. You can also mix by hand, just rub some shortening on your hands to help the marshmallows not stick to your hands. I suggest mixing as much as you can with a wooden spoon first, then mix by hand using a kneading method.( your arms will get very tired using this method but totally worth it :)).

Continue mixing on med-high until the fondant forms into a ball and most of the powdered sugar/shortening has been incorporated. Once this has happened you are ready to start kneading. Turn off your mixer.

Sprinkle your counter with powdered sugar. Place ball of fondant on powdered sugar( ball will look dry and possibly not stay together very well). Using your fingers, scrape all the remaining powdered sugar/shortening out of the bowl, onto the ball of fondant. Start kneading your dough, trying to mix in all the loose pieces. Work with your fondant by kneading it like bread dough. It will seem very dry at first and you may have a hard time getting the dough to start sticking together but don't give up! The heat from your hands helps melt the shortening and should give you the moisture you need to make it start sticking together and forming a thick dough. If after a couple of minutes you are still having a hard time getting it to form into dough, add some shortening to your hands and continue kneading. IF your dough is to sticky add a little bit of powdered sugar.
Continue kneading until fondant is smooth and easy to work with. You don't want the fondant to be overly sticky and you should be able to touch it without it sticking to your fingers. But you don't want it so dry that it falls apart or has cracks all over it. Once you're able to easily mold the fondant into a ball, your done :).
Store fondant in a sealed ziplock bag. If you plan on storing the fondant for a long period of time( can be stored in pantry for months) you'll want to wrap it in plastic wrap before placing it in Zip lock bag.

* side notes*
~Let your fondant sit in a airtight container for at least a couple hours before using it. This lets the shortening absorb the powdered sugar and it will make it easier to work with.
~Fondant is very temperamental when it comes to moisture in the air. If you live somewhere that is very humid you will most likely need more powdered sugar or a little less shortening. If you live somewhere that is very dry you might need less powdered sugar and more shortening. Just play around with it until you find the right mixture for you!
~Storing fondant- I have heard many different opinions on storing fondant- Some say to wrap it in plastic wrap and store it in an airtight container in your pantry for up to 6 months. Others say store it in the refrigerator or freezer but, some claim you will get moisture in your fondant if you store it in the fridge/freezer,  which will ruin it. I have tried both methods and found that either way you end up with hard fondant which, after microwaving for a few seconds, turns into workable fondant. So give it a try and decide what works best for you :).


COLORING FONDANT
There are two ways to color fondant- a little at a time or the full batch at once
The most important thing to remember about coloring fondant is, YOU HAVE TO USE A GEL/ICING FOOD COLORING. DO not use liquid coloring, it adds to much liquid to the fondant and you will end up with a sticky mess.
So the easiest way to color fondant is to color the full batch the same color. To do this, you simply add the color of your choice to the marshmallows after they have been microwaved, mix it into the marshmallows and then follow the regular instructions to finish the fondant.
If you need more than one color fondant, all you have to do is make a normal white batch of fondant. Then once that is done you section the fondant into how ever many colors you need, add the coloring to the section and start kneading the color into the fondant until it has been fully incorporated.

 I hope this blog helps!! Please feel free to ask any questions and HAPPY COOKING!!

Sausage Lasagna

This Lasagna has become a favorite dish in our home. One of the great things about this Lasagna is it's only 383 Calories a serving( makes 8 servings). And it's super easy!! 


Ingredients:


1 Medium onion, chopped
8 ounces lean sweet italian turkey sausage, casings removed. ( I just use breakfast turkey sausage)
2 ( 15 oz) cans no salt added tomato sauce
1/2 cup water
1/2 tsp salt
1 (15 oz) container skim milk ricotta cheese ( I prefer using cottage cheese)
1/3 cup parmigiano-reggino cheese
1/2 c chopped fresh basil
1/4 tsp freshly ground ground pepper
1 egg, beaten
8 oz no cook lasagna noodles (12 noodles)
2 cups ( 8 oz) shredded skim milk mozzarella


Directions:


1. Preheat the oven to 350 F. Cook the onions and sausage in a large nonstick skillet over medium-high heat until the sausage is cooked through and the onions are soft, 7-10 min, breaking up the sausage into bits with a wooden spoon. Drain the mixture in a colander and wipe out the skillet with a paper towel. 


2. Return the sausage and onions to the skillet and add the tomato sauce, water, and salt. Heat to simmering over medium high heat. 


3. Combine ricotta, parmigiano-reggiano, basil and pepper in  a large bowl and mix well . Stir in egg. 


4. Spread a thin layer of tomato sauce mixture over bottom of a 13X9 inch baking dish and cover with 3 noodles. Spread one third of the ricotta mixture on top of the noodles and sprinkle with 1/2 cup mozzarella. Place 3 more noodles over the mozzarella. Repeat. Ending with ricotta mixture. 

5. Cover the dish with aluminum foil and bake for 40 min. Remove the foil and bake for 10-15 min., add remaining mozzarella cheese, bake until cheese is melted and lasagna is bubbling and the noodles are cooked. Let stand for 15 min before cutting. 

S'More Croissants

These delicious treats are super easy to make and are great because they only use 3 ingredients.

Ingredients:
Mini Marshmallows
Chocolate chips( your favorite chocolate, I used milk chocolate)
1 tube croissants

Seperate croissants into triangles. Place marshmallows and chocolate chips on the  largest part of the triangle. I used 6 marshmallows and 8-10 chocolate chips. The marshmallows melt and almost disappear into the croissant so if you really like marshmallows you may want to try to fit more marshmallows. 

Fold one corner of the triangle to the opposite side, trying to cover  chocolate chips and marshmallows.
Then roll croissant like normal. 

Once they are rolled you will have a open end, try to stretch the dough to cover the  chocolate chips and marshmallows, pinch the dough together.

place filled croissants on a cookie sheet and bake according to directions for croissants.  Or until golden brown.  Let cool for a few minutes, Enjoy!

Yummy!!!! As you can see from this picture, the marshmallows  were absorbed into the croissant.  Next time I make these I will try putting more marshmallows into them. I used flavored marshmallows which added a fruity flavor and color. Not sure if the flavored marshmallows cook different than regular marshmallows but next time I'm going to try plain marshmallows just to compare :). HAPPY COOKING!

Mini German Pancakes

Ingredients:

                                                                                                                                     

1 cup milk

6 eggs

1 cup flour

1/2 tsp salt

1 tsp vanilla

1 tsp orange zest ( optional)

1/4 cup butter melted

Directions:

1. Pre heat oven to 400 F. 

2. Blend 1st 6 ingredients in blender. Make sure flour clumps get blended. Add butter a little at a time in order to temper the eggs. 

3. Grease muffin tins well with butter or shortening

4. Distribute batter between tins. 1/2 to 3/4 full. Bake for 15 min or until puffy and golden on top. 

Serve with favorite toppings

This is what they look like after baking for 15min. They are puffy when you first pull them out of the oven but, flatten as they cool. 

Finished product. We smothered them in butter and syrup then sprinkled with powdered sugar. They would taste really good with a fruit topping or something sweet. 

Welcome

Welcome to my blog! I've started this blog as a way to share my love of cooking. As you can see from my title, most of my post will be something sweet because I love baking! But I'll try to throw in some healthy recipes too :). Check back soon to see my first recipe.

Samples

Here are some samples of cakes I have made recently. I will post a recipe and step by step instructions on how to make fondant. Which is actually a lot easier than you may think. Also I used homemade buttercream frosting on all these cakes. That recipe will also be added soon. Don't forget to Check back soon for some yummy recipes!
Also feel free to leave a comment if there is a recipe you'd like to see on here and I'll do everything I can to answer your request!