Witches Fingers

Halloween is just around the corner and why not do some festive baking. I have been making this recipe since i was a little kid  and its awesome, quick and easy.

Yield:about 28-30 cookies

Ingredients:

1 cup butter, softened
1 cup icing sugar
1 egg
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon salt
3/4 cup of mike and ike candies
1 tube of green or red decorating gel

Directions:

Preheat the oven to 325 degrees. Lightly grease two baking sheets.

In a large bowl, beat together butter, sugar, egg, and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie.

Press candies firmly into one of the ends for nail and remove to make a nail bed indent. Squeeze in center to create knuckle shape; using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes.  squeeze decorator gel onto nail bed and press the candies into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.

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Chocolate Chip Rice Krispies Treats

This recipe is one that you could never go wrong with and it's perfect for  any occasion. Everyone loves rice krispies squares, but they are even better with a little chocolate.

Ingredients
3 tablespoons of butter
10 oz regular marshmallows
6 cups rice krispies
1 cup of chocolate chips

Directions

1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Add the chocolate chips, making sure they are proportioned evenly.
4. Using buttered spatula or wax paper evenly press mixture into a 13x9 inch pan coated with cooking spray. Cool. Cut into 2 inch squares.Best if served the same day.

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Black Forest Cheese Cake

Well the oven is still not working, so I am continuing with my no bake series of recipes. I'm not a huge cheesecake fan, BUT I think this recipe may prove me wrong. It's not too sweet, it's creamy and delicious and to top it off it was super easy!    

Ingredients 

1  cup finely ground chocolate charaham crackers

1/2 cup finely chopped pecans

3 tablespoons of butter 

3 tablespoons white sugar

8 ounces cream chesse

1/3 cup white sugar

2 tablespoons lemon juice

1/2 cup heavy whipping cream, whipped

 cherry pie filling

Directions

1. In a bowl, mix together crushed pecans and graham crackers with melted butter and the 3 tablespoons sugar.
2. Press into a 7 inch springform pan (I used a 9 inch and increased my crackers bu 1/4 cup ). Place in refrigerator until ready for use.
3. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
4. Whip cream, and fold into cream cheese mixture.
5. Spread the cream mixture into pan.
6. Freeze for 1 hour, covered with foil.
7. Place in refrigerator 30 minutes before serving and topping with the cherry filling.

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Chocolate Oreo Tart

So I had a bit of a baking obstacle this past week. Baking with no oven?? Our oven broke down and it's going to be a couple weeks before it's working again. What's a baker to do? Well find no bake recipes of course and this recipe is fantastic! I made some for thanksgiving weekend and all my friends and family loved them. It's even better after a few days in the fridge.

Yield: 12

Ingredients

Oreo crust:
300 g (10 oz) Oreo cookies
1/2 cup butter


Chocolate Cream filling:
4/5 cup heavy cream
7 oz dark chocolate
1/4 cup butter


To decorate:
about 4 or 5 chopped Oreo cookies
chocolate chips

Directions:

1. To make the crust, using a food processor, blend Oreo cookies until the texture of coarse meal or crumbs. Add the melted butter and blend until well combine. Line the bottom and two side of your pan with parchment paper. Place the mixture into a 4×14 fluted rectangular tart pan (I used a 9 x 9 stone pan and it stilled turned out great! I think you could really used any type of pan you like for this recipe.) and press onto the bottom and up the sides evenly. Freeze the crust while preparing the chocolate filling
2. In a medium saucepan, bring cream to the boil. Remove from heat, add chopped chocolate and butter, and let rest for 5 minutes. Then stir until dissolved. Pour chocolate filling over Oreo crust, and decorate with some chopped or whole Oreo cookies and chocolate chips
3. Chill for 2 hours at least, preferably overnight. Pull out of the pan, cut into squares and serve.

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Pumpkin Chocolate Chip Blondies

These blondies taste even better the day after they're baked!

YIELD: 24 blondies

Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, melted
1 1/4 cups packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
2 cups semisweet chocolate chips 

Directions:

Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper, leaving an overhang.

In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.

In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin.

Add the butter mixture to the flour mixture, stirring until just combined. Stir in the chocolate chips. Pour the batter into the prepared pan.

Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature for up to 5 days.

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Yorkshire Pudding

Yorkshire pudding is a family favorite and a must have as part of our roast beef dinners. If want to completely top off this recipe add some gravy drizzled over the top of the Yorkshires.

Ingredients:

 1 cup flour

• 1/2 tsp. salt
• 1/2 cup milk
• 2 eggs, beaten
• 1/2 cup water
• melted butter or oil

Directions:

In a blender mix flour, salt, milk, eggs and water. Blend well and leave at room temperature for 1 hour. Every time you walk by give it a whirl. When roast is done, remove from oven and cover with foil to keep warm. Preheat oven to 400 F . Pour 1 tbsp. beef drippings, melted butter or oil into 8 medium muffin tins. Place in oven until bubbling hot. Remove from oven and pour batter into hot butter. Bake at 400 F for 20 minutes and then at 350 F for 10 minutes longer. Yorkshire pudding will puff up and be hollow inside.

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Caramel-Glazed Apple Bread

Fall is the time for apple harvest so what better time to bake an Apple Caramel Loaf then in October. This recipe works great for that last minute treat to whip up when someone is dropping by for an afternoon visit. The ingredients are almost always available in my kitchen so it become a regular go to for me.

Ingredients 

Bread:

1 1/2 cups shredded peeled baking apples (2 large)

1 cup packed brown sugar

1/2 cup buttermilk (or sour milk 1/2 cup milk and 1 tsp lemon juice)

1/2 cup vegetable oil

4 eggs, lightly beaten

3 cups AP flour

1/2 cup chopped pecans

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground nutmeg

Glaze:

2 tablespoons butter or margarine

1/4 cup packed brown sugar

1 tablespoon milk

1/2 cup powdered sugar, sifted

Directions:

Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray or shortening.

In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. If you are using a stone pan i recommend adding 15 minutes on to the bake time.Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.

In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Lemon Blueberry Pull Apart Bread

Pull apart breads seem to be really popular lately, so I thought why not make one for the blog. I made this one last night when had some family over and everyone really enjoyed it. Goes great with a cup of tea or hot chocolate.

 Ingredients

Sweet Yeast Dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature, beaten

Blueberry Lemon Sugar Filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted
1 cup fresh blueberries

Tangy Cream Cheese Icing
3 ounces cream cheese, softened( I recommend buying the "whipped" cream cheese) 
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice

Make the Sweet Yeast Dough

Mix two cups (nine ounces) flour, the sugar, yeast, and salt in a medium bowl with a rubber spatula. Meanwhile, in a small saucepan or in the microwave, combine the milk and the butter and heat until the butter is melted. Remove from the heat, add the water, and let rest a minute until just warm (120 to 130°F [49 to 54°C]). Stir in the vanilla extract and add beaten eggs. Pour the milk-egg mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

Lightly flour a work surface and knead the dough gently until smooth and no longer sticky, about one minute. Add an additional 1-2 tablespoons of flour only if the dough is too sticky to work with. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place (about 70°F [21°C]) for 45-60 minutes or until doubled in size. An indentation made with your finger should keep its shape.

Meanwhile, make the lemon sugar filling. Mix the sugar, lemon zest, and orange zest. It’ll draw out the citrus oils and make the sugar sandy and fragrant. 

Center a rack in the oven and preheat the oven to 350°F (175°C). Grease a 9″x5″ loaf pan.Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. Use a pastry brush to spread the melted butter evenly and liberally over the dough. Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar.

Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. Gently place a few blueberries between each layer of dough. It might be a little roomy, but the bread will rise and expand after baking.Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay.

Bake the loaf until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth.i found that it was a little too tart for my taste so i add a bit more powered sugar.

The recipe recommends you tilt and rotate the pan while tapping on a table to release the loaf. I just carefully ran a knife around it. Flip the loaf over onto a cooling rack, then flip onto another rack so that it’s right side up. Spread the top of the warm cake with the cream cheese icing, using a pastry brush to fill in all the cracks.


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Peach Crumble Bars

I personally love crumble bars and after trying lots of different peach bars this one is by far my favorite. If you want to make this dessert even better it pairs nicely with a scoop of vanilla ice cream.

A thick and buttery bottom layer smeared with a sweet peach filling and topped with a buttery crumbly topping.

Yield:24 bars

Ingredients:

For the Crumble:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten
For the Peach Filling:
5 cups diced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions:

Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment paper.

For the Crumble: In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, baking powder, salt and cinnamon on low speed. Add the butter, toss with a fork to coat with the flour mixture. Add egg and mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Pat half of dough into the prepared pan. Place reserved half aside. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

For the Peach Filling: In medium bowl, gently toss diced peaches and lemon juice together; set aside.
In a separate small bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely on wire rack then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.

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Source: adapted from Brown Eyed Baker originally adapted from Smitten Kitchen andAllrecipes