More Cuteness from White Rose Cookies

Copy Cat - Peanut Butter Cups

Peanut Butter Cups

1 pkg. graham crackers

2 c. peanut butter
4 c. powdered sugar
2 sticks softened butter, not melted
1 pkg. chocolate chips.

Mix together graham crackers, peanut butter, powdered sugar and softened butter, blend well.  Form into balls or place in mini cupcake holders.  Melt chocolate chips and spread over the peanut butter mixture. 

(Grandpa Smith really loved these for special treats.)

 

Pumpkin Roll (modification)

 

 Pumpkin Roll

3 eggs, beat on high for 5 minutes.

1 c. sugar gradually added to the eggs
2/3 c. pumpkin (stir into the above mixture)
1 t. lemon juice

In another bowl mix.

3/4 c. flour                                         

1 t. baking powder                               
2 t. cinnamon                                       
1 t. ginger
½ t. nutmeg
½ t. salt
 

Stir the above together and fold into pumpkin mixture.  Spread in a greased and floured jelly roll pan. (Parchment lined then floured and greased makes it easier to roll.  Wax paper can also be used) Top with 1 c. finely chopped walnuts (optional)  Bake at 375 for 15 mins.  Turn out on tea towel, cool.  Spread filling over cake.  Roll and chill.

Filling

1 c powdered sugar               (note we do one and half of the filling recipe to make a thicker filling)

8 oz. cream cheese
4 T. butter
½ t. vanilla

Beat until smooth.

(lg can of prepared pumpkin pie filling makes five pumpkin rolls.  The pumpkin roll freezes well.  Any left over pumpkin can also be frozen, simply measure out and place in a zipper freezer  label and freeze.)

German Chocolate Cake

German Chocolate Cake

½ c. shortening

1 ½ c. sugar
3 eggs, beaten separately
pinch of salt
1 t. soda
1½ c. buttermilk
1 tsp vanilla
1½ squares of baker’s chocolate

Cream sugar and shortening, add egg yolks, melted chocolate and a little red food coloring

Alternate buttermilk, with soda added, with flour.  Fold in egg whites.  Bake in layer pans 30-35 minutes at 350.

German Cake Icing:

1 can evaporated milk

1 c. sugar
3 egg yolks
1 t. vanilla
¾ small package of coconut
pecans, finely chopped

Mix ingredients except the coconut and cook, about 12 minutes at a boil.  Stirring constantly not to let it scorch.  Cool and spread on cake.

(This was a recipe that Grandma Smith was well known for.  It was a treat for my sister and me to get this cake for our birthdays.  Two days before she passed away she was concerned that she had not been able to get a birthday cake made for Rosemarie. She had all of the ingredients purchased and waiting on her counter top.  We were all touched that she worried about the cake not being taken care of even as she was dying.  I love the frosting but cheat and put it on a much moister cake than the above recipe.  However, this is her true recipe.)

Cinnamon Roll Cake (updated version!!)

 

Cinnamon Roll Cake (Newer better version I found on Pinterest but added cinnamon to the cake as well.)

Cake:

3 c. flour
1/4 t salt
1 c. sugar
4 t baking powder
1 1/2 c. milk
2 eggs
2 t vanilla
1/2 c. butter, melted
1 t cinnamon

Topping:

1 c. butter softened
1 c. brown sugar
2 T flour
1 T cinnamon

Glaze:

2 c. powdered sugar
5 T milk
1 t vanilla

Preheat the oven to 350. For the cake mix everything together with the exception of the butter.  Slowly stir in the butter and pour into and greased 9x13 pan.  For the topping, mix all of ingredients together well, drop evenly over the batter and swirl with a knife.  Bake for 30-32 mins. Let cake cool a little and then pour the glaze evenly across the top.

Blueberries



I have never been a huge fan of blueberries!  But in an effort to eat better and have better variety I have started to use blueberries more and more.  The Gourmet Guy grew up in the Northwest where fresh berries are at their best, he has slowly converted me!  With our new garden space we decided that we will put in some blueberry plants and so rather than just eating them in yogurt all of the time I decided to start collecting recipes and trying them.  I bought a s case of blueberries from one of my daughters who belongs to a sort of co-op for fresh and vegetables.  So here I go on my newest recipe challenge!



#1   Grilled Blueberry Cheese (pinterest)

For sandwich maker or toastites

8 oz. cream cheese, softened
1/3-1/2 c. powdered sugar (your taste)

Mix together.   Place buttered side bread down on sandwich make and top with fresh blueberries.  Place second piece of bread down on top and butter top side.  Place lid down and cook 1-2 mins.

Good for a sweet treat at home or camping.  A little too sweet for a simple breakfast!

Birthday girl and her cake!

 Princess was the theme for this little one this year.  Jessica always makes the cutest cakes and while this one was one of the more simple ones it was still adorable and so appropriate! 

It took every effort but she blew them out on the first try!  She was so cute about everything, why do they grow out of this stage so quickly?

Peanut butter cups (dairy Free)

This is one of our families favorite desserts. They are easy to make, super yummy and we made it a tradition to make them and take them to the boys that we liked in high school and even in college! 

My mom has posted two varieties of them. The original recipe was the first post and a fun coconut variety was the second post.

I had to do a Dairy free variety because they are my favorite! I actually have two though because I loved the ones made with Coconut peanut butter. I cut the recipe in half because the original recipe makes so much!

Dairy Free Peanut Butter Cups

1/2 pkg. graham crackers (nabisco honey maid are dairy free)
1 c. peanut butter
2 c. powdered sugar

1/3 cup Earth Balance natural buttery spread

*1/3 pkg. Ghirardelli semi-sweet chocolate chips.

Mix together graham crackers, peanut butter, powdered sugar and softened spread, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.

Dairy Free Coconut Peanut Butter Cups

1/2 pkg. graham crackers (nabisco honey maid are dairy free)

1 c. peanut butter
2 c. powdered sugar

1/3 cup Coconut Oil

*1/3 pkg. Ghirardelli semi-sweet chocolate chips.

Mix together graham crackers, peanut butter, powdered sugar and coconut oil, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.

*Statement from Ghirardelli about dairy, "Thank you for contacting Ghirardelli Chocolate. In response to your inquiry, Ghirardelli does not consider any of our chocolate products to be vegan. Our Semi-Sweet Chocolate Chips do not contain a dairy ingredient; however they do share a line with chocolate products which do contain either whole milk powder or a milk fat. Our lines are cleaned and flushed between the changing of one flavor to the next."  My son does not react to the Chocolate but you have to use your own discretion.

Rhubarb-Pioneer Recipes

 In a recent trip to Southern Utah we stopped in a couple of small towns that my Great Grandfather had helped settle in 1851 and 1855.  For a number of years I had wanted to stop and see what there was to learn about him and his life.  Because he was in each place for a short time and then "called" to go to other places to help with settlements the information was less than I had hoped for. It also was not yet the tourist season so some of the museums were not open yet, I will have to go back.  I did learn some details which only added to my admiration of him.  In one of the town visitor information center they had this little cookbook that combined pioneer and modern day recipes and I couldn't resist yet another cookbook.  On the drive home I read a number of the recipes to

"the gourmet guy" as he drove.  We got quite a kick out of the book, it isn't put together like most books, you have to read very carefully through the recipe because the list of ingredients isn't always accurate or doesn't include key things that you will find in the instructions.

I have also been looking for recipes for Rhubarb, my dad always had a plant, as well as many of my other relatives.  I just used to eat it dipped in sugar and don't remember my mom ever doing anything with it otherwise.  We have also had the plant in our various gardens and "the gourmet guy" makes a mean Rhubarb Pie, my mouth waters at the thought of it! This recipe was found in our new little treasure and so we tried it over the weekend.  It is a keeper. 

Rhubarb Crunch

Crunch:

1 c. flour

3/4 c. oatmeal

1/2 c. melted butter (for the age of the recipe it also called for oleo as a substitute)

1 t. cinnamon

Mix until crumble, add half to  9x9 pan and press evenly.

4 c. rhubarb, cut and placed on top of the crust

Filling:

1 c. white sugar

1 c. brown sugar

2 T. cornstarch

1c. water

1 t. vanilla

Add the sugars, vanilla and water and stir together until the sugars are dissolved, add the cornstarch and stir until smooth.  Bring to a boil and stir until it thickens.  Pour over the rhubarb and cover with the remaining crumble mixture.  Bake in a 350 oven for 1 hour.  Serve warm (we added the ice cream, whipped cream could be used as well.)

Mock Cheesecake

In college my ward community, in the dorm my freshman year, put together a small cookbook. One of the recipes that I learned to love was a mock cheesecake. I have made it a lot over the years and as I pulled it out the other day I discovered that the print is fading so I wanted to get it on here before I loose it.

Because not all of us like the same toppings we just added our favorite to make it our own favorites.

Caramel and Chocolate

Mock Cheesecake

Filling:

1 12 oz. pkg. Cool Whip

1 8 oz. cream cheese

1/2 c. powdered sugar

Mix cream cheese with the Cool Whip and the powdered sugar, until well blended. Poor into a Graham cracker crust.

Graham Cracker Crust:

1 c. graham crackers, crushed

1/3 c. melted butter

1/3 c. sugar

Combine ingredients and form into a 9 inch pie pan. Pour the filling into the crust and chill. Top with your favorite topping.
The most common cherry pie filling.

Oreo Ice Cream Dessert ----Truly decadent

24 Oreo's-crushed

1 stick butter, melted

1/2 gallon vanilla ice cream

1 bar German sweet chocolate

1 stick butter

2/3 c. sugar

2/3 c. evaporated milk

1 tsp. vanilla

8 0z. cool whip

Put crushed (remove Oreo's (remove the filling from the center) in the bottom of a 9x13 pan. Drizzle 1 stick of melted butter over Oreo's. Refrigerate. Spread vanilla ice cream over the crust. Melt German chocolate, 1 stick of butter, evaporated milk, and sugar. Boil 4 minutes to thicken, stirring constantly so it doesn't scorch. Cool to room temperature. Put on top of ice cream. Put on Cool Whip. Freeze until served.

(My daughter made this for her husbands birthday. She used an Oreo pie crust in place of the
Oreo cookies. This is very rich!)

Coconut Cake

Chocolate Chip Macaroon Bars

1 roll premaid chocolate chip cookie dough
4 graham crackers, crumbled
1 oz bag caramel chips
1/2 c. walnuts or pecans, chopped
1/2 bag coconut
1 can sweetened condensed milk

In a 9x13 pan cover with parchment paper and sray with a cooking spray. Spread the dough evenly out in the bottom of the pan, top with graham crackers, then caramels, walnuts, coconut, and pour the sweetened condensed milk on top of it all. Place in a preheated 350 degree oven for 35-40 minutes.


Cydney loves to come up with these cookie bars and this is the latest one that she found. The are yummy and very rich.

Butterbeer

Servings: 4

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Zucchini Cake-Neighbor treat

With all of our projects going on we didn't plant nearly as much in our garden as we normally do. One of the things that we didn't get in the ground were my favorite zucchini plants. My good neighbor has been aware of this and has been sharing from her plants, since we all know how prolific they are. She does a better job monitoring the size than I do but one got away and she offered it to me to make bread or anything that I wanted to make. Because my stove was parked in the garage on a temporary basis I had to turn down the offer. The next day she showed up at our door with this yummy cake in her hand. It was too pretty not to post it. (I'm having a hard time keeping my hands off of the treats that have been presented to me the last few days, but I WILL BE STRONG!)

Chocolate Zucchini Cake

Cream together:

1/2 c. shortening

1/2 c. oil

1 3/4 c. sugar

2 eggs

1 t. vanilla

1/2 c. buttermilk

add:

2 1/2 c. flour

4 T. cocoa

1 t. baking soda

1 t. cinnamon

2 c. grated zucchini

Pour into a greased 9x13 cake pan. Sprinkle with 1 c. chocolate chips and 1/2 c. chopped nuts. Bake at 350 for 40-50 minutes, until a toothpick inserted comes out clean.

Chocolate Chip Cookies

This summer has been full of projects in the home-long over due projects and one thing leads to another. One of the projects being new counter top and flooring in my kitchen. As a result I have not been doing a lot of cooking or creating. Along with trying to lose and maintain weight loss I have not been making many "treats" lately. While I was in the basement sorting through piles of paper and organizing recipes Rebecca was busy making chocolate chip cookies. What a simple treat after a long process. Thanks Reb!

Rebecca's Chocolate Chip Cookies

1/2 c. granulated sugar

1/2 brown sugar, packed

1/3 c. margarine or butter, softened

1/3 c. shortening

1 egg

1 t. vanilla

1 1/3 c. all purpose flour

1/2 t. baking soda

1/2 t. salt

1/2 c. chopped nuts (optional)

1 pkg. chocolate chips

Heat oven to 375. Mix sugars, margarine, shortening, egg and vanilla. Stir in remaining ingredients.

With a small ice cream scoop place on cookie sheet about 2 inches apart. Bake 8-10 minutes or until light brown. Cool slightly before removing from cookie sheet. About 3 dozen.

Sometimes a glass of milk and a warm chocolate chip cookie is all you need to relax for just a few minutes

Crepe's-Sweet

Inspired by "Le Crepe" in Honolulu I decided to try a similar sweet crepe. So the basic recipe is on the previous blog. After turning the crepe I spread melted butter on top.

Followed by brown sugar, granulated sugar, and cinnamon.

Roll and sprinkle with a little powdered sugar, serve, yum yum!

Mickey Mouse Cake

Our "Cake Master" is at it again. Jessica has become quite the pro at making fabulous birthday cakes for her boys. This one while as easier theme was difficult to get the face just right but she did it again!

M I C K E Y M O U S E

C is for Cookies

I love that Natalie and Rebecca have been having so much fun in the kitchen making cookies for various occasions. They have become very good at the new talent.

Upon our last return from Honolulu we had a BBQ as a family and they had made these cookies in honor of us.

The pineapple and palm trees were so cute.
And then for a baby shower for Jessica these were made for the little girl.

Sugar Cookies

1½ c. powdered sugar
1 c. butter or margarine, softened
1 egg
1 t. vanilla
½ t. almond extract
2½ c. all purpose flour
1 t. baking soda
1 t. cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate for at least 2 hours. Preheat oven to 375. Divide dough into halves. Roll each half on to a lightly floured board. Cut into shapes. Bake until edges are light brown 7-8 minutes.

Royal Frosting

Perfect Brownies

It has become so easy for us to open a box of brownie mix and bake them up for a quick desert or snack but they just aren't as good as real honest to goodness homemade brownies. I found this recipe when I was beginning to cook as a teenager. A friend brought these over with a meal when my mom was recovering from some surgery, and I got hooked. I made these brownies in my college dorm and they became famous!! They are chewy and moist I especially love the edges. Since I have cut out sweets for over five months now I was having a real craving and decided if I were going to stay with my weight loss that I needed to give myself a break....

This picture doesn't really give these brownies justice.

Topped with ice cream while they are slightly warm and covered with chocolate syrup it was a good break and helped me back to my goal. Thirty five pounds and counting.

Perfect Brownies

1/2 c. cocoa
2 sticks margarine
2 c. sugar
4 eggs
2 t. vanilla
1 1/3 c. flour
½ - 1 c. nuts (optional)
dash of salt
Beat margarine, sugar, eggs and vanilla together. Then add cocoa and mix in well. Stir in BY HAND the flour, salt and nuts. Bake in 9 x 13 greased pan at 350 for 35 to 40 mins.

Toppings
1. While hot sprinkle powered sugar over the top. Or
2. Cool and frost with chocolate frosting. Or
3. While still hot cover with miniature marshmallows, cool and frost with chocolate frosting. (Very rich)