Smore Brownies

These brownies were really simple.   A layer of graham crackers, a layer of brownie batter, a layer of hershey bars, another layer of brownie batter then a layer of mini marshmallows when it comes out of the oven then put under the broiler to brown.  They were really yummy!  I used a boxed brownie mix but you could use your favorite brownie recipe.  Just bake according to box or recipe directions.  A quick and easy sweet treat. 

Enjoy!

Honey Corn Muffins-Baked Sunday Mornings

We host a pig roast every year and I always make corn muffins for the event.  I was cheating a bit and making an enhanced jiffy corn muffin, which I must say, were very good.  So when I saw that Baked Sunday Mornings was doing Honey Corn Muffins at the exact time we were having out pig roast I thought that I would give them a try.  I did add a can of creamed corn and canned corn to the recipe, simply because I like the corn bits throughout the muffins.  The recipe was really easy and a big hit!  Everyone raved about the muffins.  I think this recipe is a keeper. And I do agree with the Baked Boys suggestion to use dark pans for a nice browned muffin, I wish I would have baked them all up in dark tins, the muffins I have pictured were baked in light tins....I only have one dark muffin tin and it did make a big difference!  I'll be making them again next year!

Honey Corn Muffins (adapted from Baked Explorations)


2 large eggs
1 c. buttermilk
1/4 c. honey
1/4 cup unsalted butter, melted and cooled
1 1/4 c. yellow cornmeal
3/4 c. all-purpose flour
1 Tbsp. baking powder
1/4 c. firmly packed light brown sugar
2 Tbsp. granulated sugar
1 tsp. salt


Preheat the oven to 400F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.


In a medium bowl, lightly whisk the eggs. Add the buttermilk, honey, and butter and whisk again until combined. Set aside.


In a large bowl, whisk together the cornmeal, flour, baking powder, both sugars, and salt. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and fold the dry into the wet until just mixed.


Fill each muffin cup about three-quarters full. Tap the bottom of the pan against the counter to level the batter. Bake for 12-15 min., or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Transfer the pan to a wire rack to cool for 10-15 min. Pop the muffins out while they're still warm and serve them with a generous helping of butter or honey.

Apple Rose Tarts

I just love pretty food.  When I saw these I had to try to make them.  They were fairly difficult but I hung with it and got a fairly good result.  I think the next time I will add less sugar and forget the custard stuff on the bottom and add a cinnamon stick or two to the juice when I cook to apples.  They were good but a bit sweet for my taste.  I found them at Time to Cook.  If you ever want to serve something unique, you may want to give this a shot!

Pretty little things....aren't they?

Until next time....

Peanut Butter Bacon Cookies

Oh my my! 

If you are a fan of peanut butter and bacon sandwiches....this is the cookie for you! Love that sweet-salty thing!  Be sure to cook the bacon up really really crisp and dice it up into small pieces.  The dough was a little difficult to handle since there is no flour or butter in these... just take your time, push it down slightly before putting the cross pattern in with the fork.  Let them cool for about 5 minutes on the sheet before transferring them to your wire rack.  I chose not to roll them in sugar because there was already so much sugar in them.  But I am sure they would be wonderful if you did.  This is one good cookie!  I know I will make them again!  Give them a try!  

Peanut Butter Bacon Cookies
adapted from The Gourmet Cookbook

makes 15 cookies about the size of your palm



1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and dices

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice.  Dice up and set aside.
Preheat oven to 350 degrees F.
Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.  Fold in cooked bacon.   Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.

Pear Almond Tart

Summer is gone.  As much as I hate I didn't get to bake anything with peaches over the summer, I will not let fall pass me by without baking with some of it's bounty.  Pears are one of my favorite fall fruits. I just got a new tart pan and wanted to break it in...  sooo I present to you this easy and tasty pear tart.  It was light and not overly sweet.  Would be great served with whipped cream or just as is.  It stands very well on it's own.  Give it a try!  Recipe here

Lemon Tart Flop

This is quite a simple tart, it is just a lemon bar cookie in a tart pan.  I had issues with the filling running out of the pan because I didn't have the crust going up the sides high enough (good thing I had the tart pan sitting on a cookie sheet). I just scooped out all the lemony goodness and put it back on the crust...a classic Lucille Ball moment! More like a lemon pizza pie really :) Oh well, live and learn. 

Until next time...

Crust:

1 cup all-purpose flour

7 tbsp. butter, softened (no substitutions)

2 tbsp. confectioners' sugar

Filling:

3 large eggs, lightly beaten

1 cup granulated sugar

1/3 cup fresh lemon juice

2 tbsp all-purpose flour

confectioners' sugar

1. Preheat oven to 350 degrees.  For the crust, combine the flour. butter, and confectioners sugar in a food processor and process until combined.  Press evenly into a 9-inch tart pan with a removable bottom or a spring form pan.  Refrigerate for 15 minutes.  Bake for 15-18 minutes or until a deep golden brown.  Leave oven on.  Cool completely on a wire rack.

2. For filling, whisk the eggs, granulated sugar, lemon juice and flour together in a large bowl until smooth.  Pour into baked pastry shell.  Bake for 15-18 minutes, or until filling is set.  Transfer to a wire rack.  Sift additional confectioners sugar over the warm tart.  Cool completely.  Makes 8 servings.

Cinnamon Ricotta Scones

  I love scones. 

 They are so easy to make and taste so yummy.

Preheat oven to 400 degrees. Grease a baking sheet or spray with nonstick spray.

In a mixing bowl- add:
3 cups flour
1/3 cup sugar
1 Tbsp. baking powder

With a pastry blender, cut in:
1/2 cup COLD butter (cut into cubes)
and cut until it resembles coarse crumbs

Mix together:
1 Cup ricotta cheese
1 egg
1 tsp. vanilla
and very lightly fold into the flour, butter mixture, being careful NOT to overmix the dough; handle gently and lightly.

Divide the dough in half; On a floured surface, pat each half into a 6" round (about 1/2" thick)
Cut each round into 8 wedges.
Place the wedges on prepared sheets, leaving 1" space between wedges.

Beat an egg white until frothy. Lightly brush the tops of each scone wedge with egg white. Sprinkle generously with cinnamon sugar (1/3 cup turbinado sugar mixed with 2 teasp. cinnamon).

Bake for 12-15 minutes, or until the bottoms and tops of scones are golden. Remove from oven and cool completely.

If you'd like, drizzle a cinnamon glaze over the tops of the cooled scones. (1 Tblsp. butter mixed with 1 C. powdered sugar, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon and just enough cream to mix into a drizzly - not runny - consistency).