Coconut-White Chip Oatmeal Cookies

A randomly found recipe with some additional tweaking done to it turned-out to be the most amazing, flavorful and rich tasting cookie ever!  🙂

Ingredients:

• 2 sticks Salted Butter, Softened
• 1-¼ cup Light Brown Sugar, Packed
• ¾ cups Sugar
• 3 teaspoons Vanilla Extract
• 2 whole Eggs
• 2-¼ cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Oats, Quick Cooking
• 1-½ cup Shredded Sweetened Coconut
• 1/2 bag White Chocolate Chips (optional)
• 1 package Toffee Bits (8 Oz Package) (optional)
  

Preparation Instructions:

1. Preheat oven to 350 F. In a large sized bowl or the bowl of your stand mixer, cream together the softened butter and sugars. Once they are well combined add in your vanilla and the eggs, one egg at a time, and mix until fully incorporated.

2. In a separate bowl combine your flour, baking soda, and baking powder. Stir them together to make sure they are mixed well.

3. Add 1/2 of the flour mixture to the wet ingredients and mix until just combined. Scrape down your bowl and then add the rest of the flour mixture. Blend together until just combined.

4. Add in the oats, coconut and white chips/toffee bits and stir with a rubber spatula until just combined.

5. Using a small scoop, about 1″ size, scoop the batter onto a parchment paper lined cookie sheet and place the balls about 2 inches apart. Flatten with the back of a spoon or your hand.

6. Bake the cookies for 8-10 minutes(let me stress: Do Not over-bake!). Then remove them from the oven and let them sit on the cookie sheet for 5 minutes. Then remove them to a cooling rack to let them cool the rest of the way.

Happy Baking & Bon Appetit!  

Peachy Keen Bars ~ Happy New Year!!!

Happy New Year Everybody!!!

I stumbled upon this recipe by total accident, and it is now one of my favorites ever!!! These bars come out so divine and are incredibly easy to throw together in a pinch! 🙂

Ingredients:

• 1 package Dry Cake Mix – White, yellow or french vanilla
• 1/3 cup Butter, room temperature
• 2 Large Eggs, divided
• 29 oz. can Sliced Peach, drained
• 8 oz. Cream Cheese, room temperature
• 1/3 cup Sugar
• 1 teaspoon Pure Vanilla Extract

Directions:

Preheat oven to 350 degrees.
Spray a 9×13” pan with nonstick cooking spray.

In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.

Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

In another large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.

Sprinkle with reserved crumbs; Bake 30 minutes.

Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.

Happy Baking & Bon Appetit!

You can find the original Recipe Here

Overnight Refrigerator Oatmeal

Hey Everybody! I was board of my “normal” kind-of oatmeal i was eating every morning, so i created a scrumptious new version that is a cinch to throw together!  It’s intensely rich and creamy, so it tastes like a real treat! 

Ingredients:

• 1/2 cup quick Oats
• 1/3 cup Whole Milk, Almond or Coconut Milk
• 1/4 cup Yogurt (plain, or flavored)
• 2 1/2 Tablespoons Cream Cheese

Optional Ingredients:

• Egg Nog, Cinnamon, Nutmeg, Pumpkin Pie spice
  
• 1 small Carrot (shredded)
• Jam, Preserves, fresh or dried Fruit
• Coconut, Chocolate, Almonds, Pecans, Walnuts, etc.
  
• Maple Syrup, Sugar, Stevia or Honey (sweeten to taste- if needed)

Directions: Beat together all the dairy ingredients, then once you get it to a smooth texture, add your oats, and any other ingredients you would like incorporated, scoop into a dish, cover, and let refrigerate at least 5 hours before devouring!  🙂

Tips & Extra’s :

• I perfer to use quick oats as apposed to whole/rolled oats, but since that’s just MY preference, you can use whatever you like! 
• I make this at night before i head to bed so that first thing in the morning i can just grab it out of the fridge on my way out the door to work!  
• This is a really creamy and dense oatmeal, so don’t think you’ve made it wrong if it appears to have the texture of that similar to a big gluey mess! lol  
• I find it easier to store this recipe in Mason canning jars, but then again….that might just be me! 🙂

♥ Don’t forget to leave me a comment ↓ below ↓ if you like this recipe! Also, if you change anything when you make it, tell me what you did, and if you liked that better! ~ I’m always looking for new ideas to try!  ♥

Bon Appètit!

You can find a similar idea for this recipe here > http://www.theredheadriter.com/2012/07/overnight-no-cook-refrigerator-oatmeal-muesli/

Chelsea Buns

The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea, an establishment favored by Hanoverian royalty and demolished in 1839. The bun is made of a rich yeast dough flavored with lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked. The process of making this bun is very similar to that involved in producing the cinnamon roll.   (Source: Wiki)

Ingredients:

For the Dough:

• 1 cup Milk
• 1 Egg
• 4-1/2 cups Flour
• 1/2 teaspoon Salt
• 6 tablespoons Sugar
• 1/4 cup Butter, Softened
• 1 teaspoon rapid-rise dry Yeast

For the Filling:

• 2 tablespoons Butter, melted
• 2/3 cups golden Raisins
• 3 tablespoons Orange Peel, finely chopped or shredded
• 2 tablespoons Currants
• 2 tablespoons Brown Sugar
• 1 teaspoon Apple Pie Spice
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Cloves

For the Glaze:

• 1/4 cup Sugar
• 4 tablespoons Water
• 1 teaspoon Orange juice (or any flavor really)

Directions: Starting with the milk, add together the ingredients to make the dough.  -Personally i use a bread machine to kneed the dough, but if you don’t have one, just kneed the dough until it is elastic-like and smooth. –   Once the dough is done, Place on a floured surface and roll out into a square,  keeping the dough thick enough so that it won’t tare.  Next, brush the dough with the melted butter,  and then sprinkle on top of  it the filling ingredients. -Leave a 1/2 inch space along the edges free from the filling, so that it won’t leak-out when you roll it. –    When the dough is covered with the filling,  roll it into a log, and then slice it 1 inch thick with a sharp knife or if you know how  – do the cinnamon-flavored-floss cross-over slice. (I’ll post a tutorial on the in the future!)
 Ok, so now that the dough is sliced and placed into a greased pan, cover and let it rise for an hour. Meanwhile,  heat your oven to 400 degree’s.  Bake the buns for 15-20 minutes, or until they have risen well and are evenly golden all over. Once they are baked, let them cool slightly in the pan before turning them out onto a wire rack to cool further.  – if you don’t want to take them out of the pan you can just let them cool until they are not so hot that the glaze will run off.  – To make the glaze just mix the sugar and water in a small saucepan on low heat. Stirring occasionally, until the sugar is completely dissolved. Then add the rest of the ingredients, boil the mixture rapidly for 1-2 minutes without stirring, until mixture is syrupy.

Happy Baking And Bon Appètit!

*Picture via Google Image. Original Recipe found in the book – Bread Machine- How to prepare and bake the perfect loaf- *

First Day of Fall – Pumpkin Spice Latte

  Greetings Everyone!

Today is the first day of fall.  aka- The season of cooler temperatures 😉  warm apple cider, home-made doughnuts,  fresh apples, and pumpkins.

So today, in honor of the beginning of this beautiful new season, i have a splendid reicpe to share with you all that will help you ring in the new fall season…savvy aye?            It’s a “Do It Yourself” version of Starbucks delicious Pumpkin Spice Latte…

 Pumpkin Spice Latte 

Yield: 1 large drink

Prep Time: 10 min

Cook Time: 4 min

 

Ingredients:

• 1/2 cup whole milk
• 1 tablespoon unsweetened canned pumpkin puree
• 1 teaspoon packed light brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup hot brewed, strong coffee
• 2 tablespoons half & half cream
• 1 teaspoon granulated white sugar, or more to taste
• whipped cream, & ground nutmeg,  Optional

Directions:

1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.

2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.

3. Optional, (but oh so good)… add whipped cream on top and a sprinkle of nutmeg.  Serve immediately!

Tips:

*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won’t be as rich, but it will still give you that yummy pumpkin latte flavor. *If you don’t have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg- and measure from there.

Bon Appétit!

Recipe Source: RecipeGirl.com

Ham, Broccoli and Cheese Quiche

Welcome~

“Though no-one can go back and make a brand new start, anyone can start from now and make a brand new end.” ~ Author unknown

This is one of my favorite breakfast meals, you can substitute in other meat options or veggies, depending on what your in the mood for. 🙂

Enjoy!

Ham, Broccoli and Cheese Quiche

• 1 cup half and half
• 5 lg. eggs- beaten
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 1 cup cubed ham
• 1 1/2 cups Cheddar cheese (shredded)
• 1 cup. broccoli -blanched and chopped.
• 1 small onion -finely chopped
• 9″ pie crust

To make filling, combine half and half, eggs, mustard and pepper, set aside. Layer ham, cheese, broccoli and onion into pie crust. Pour egg mixture over ham layers and bake 45-50 minutes @ 350 degrees. When knife inserted comes out clean remove from oven and let cool 5 minutes before slicing.

*picture from: http://www.tasteofhome.com/Recipes/Broccoli-Ham-Quiche

Raised Waffles

Welcome~

“What is the difference between an obstacle and an opportunity? Our attitude toward it. Every opportunity has a difficulty, and every difficulty has an opportunity.” ~J. Sidlow Baxter

For ever since I can remember, this has been a favorite birthday breakfast for us . 🙂

Enjoy!

Raised Waffles

In a large mixing bowl combine:

• 1/2 cup lukewarm water
• 1 pkg. yeast

Let stand 5 minutes.

• 2 cups lukewarm milk
• 1/2 cup butter (melted)
• 1 tsp. salt
• 1 tsp. sugar

Add to yeast mixture

Beat in 2 cups of flour. Cover bowl and let stand overnight or at least 8 hrs. (not in refrigerator). When time to cook at 2 eggs and pinch of baking soda – Beat well. Batter will bee thin – Makes 6 large waffles or more.

(I double recipe using 1/2 cup oil and 1/2 cup butter.)

Picture from:http://www.seriouseats.com/recipes/2009/02/sunday-brunch-the-greatest-waffle-recipe-ever.html

Blueberry Muffins

 Happy Monday Everyone!

I  should probably warn you right now that i am addicted to these muffins! – I simply adore them!( as much as i can for a muffin and all… – you must understand that of course!) 😉 Anyways, Here’s my favorite recipe for blueberry muffins! 🙂

Ingredients:

• 1/2 cup Margarine
• 1 cup sugar
• 2 Eggs
• 2 cups Flour
• 2 tbs. Baking Powder
• 1/2 tsp. Vanilla
• 1/2 tsp. Salt
• 1/2 cup Milk
• 2 cups Blueberry’s

Mix all dry ingredients together in one bowl and then add the liquids.    Warning – Once you add the liquid ingredients, mix only to incorporate everything, to much mixing and the muffins come out terrible!    Bake at 375degrees for 15 minuets.

Happy Baking & Bon Appètit!

Photo via Pinterest

Aunt Beth’s Blueberry Muffins

Another beautiful day, filled with bright sunshine and cheery birds chirping there lovely song away! What a glorious day!!!

“Hope is not only the light you carry within, it is also what often carries you through.” ~Unknown author

This is my Aunt Beth’s yummy muffin recipe!

Enjoy!

Aunt Beth’s Blueberry Muffins

• 1 2/3 cup flour (sifted)
• 2 eggs
• 1/3 cup butter
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup milk
• 1 tsp. vanilla
• 1 cup blueberries(coat with flour)

Sift flour, baking powder and salt. Cream butter, sugar and add eggs. Add flour mixture with milk, vanilla and blueberries. Bake @400 degrees for 15-18 minutes or until toothpick comes out clean.

Yield: 12 large muffins

NY-Style Crumb Cake

New York-Style Crumb Cake
(Source: Cook’s Illustrated, May 2007)

Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t  find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.   

  [Serves 8-10]

Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Old Fashioned Apple Crisp

My how time fly’s, it has been quite a while since I have posted anything. 

“Worry is wasting today’s  time to clutter up tomorrow’s opportunities with yesterdays troubles…. “Therefore, do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.” ~Matthew 6:34

This is my Aunt’s delicious apple crisp recipe. She is a wonderful cook! Thank you Aunt Caroline for sharing this delightful recipe with us!

Enjoy!

Old Fashioned Apple Crisp

• 12-14 Macintosh Apples (or Granny Smith if you like it more tart)
• Grated zest 1 orange
• Grated zest 1 lemon
• 2 TBSP. fresh orange juice
• 2 TBSP. fresh lemon juice
• 1/2 cup sugar
• 1 tsp. ground nutmeg
• 2 tsp. cinnamon

Topping:

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup light brown sugar (packed)
• 1/2 tsp. salt
• 1 cup oatmeal
• 1/2 lb. cold, unsalted butter (diced)

Preheat over to 350 degrees. Peel, core, cut apples into large wedges -Combine apples with zests, juices, sugar and spices. Pour into greased 9x13x2″ pan.

Topping: Combine flour, sugars, salt, oatmeal, and cold butter with electric mixer on low speed until crumbly and butter is the size of peas. Scatter over apples. Place crisp on sheet pan. Bake 1 hour or until top is brown  and apples are bubbly. Serve warm.

• 10 servings

Soft Ginger Snaps

Around holidays and on lazy summer afternoons, these soft ginger snaps make their presence known to all…..their slightly spicy yet sweet ginger fragrance begs all to gather near ’til not even a crumb is left of these delightful golden cookies.

Ingredients:

• 2 cups Sugar
• 1/2 cup Crisco
• 1/2 cup Butter
• 1/2 cup Molasses
• 2 Eggs
• 3 1/2 cups Flour
• 2 tsp. Baking Soda
• 2 tsp. Ginger
• 1 tsp. Cloves
• 1 1/4 tsp. Cinnamon

Directions:  Cream butter, Crisco and sugar.  Add eggs – beating well after each is added.  Stir in molasses and then mix in dry ingrediants.  Shape into balls, then gently roll in sugar before placing on cookie sheet and placing into oven.   Bake @ 350 degrees for 5-10 minuets. (the times vary so watch to see what yours need the first time through)

Happy Baking and Bon Appétit!

Blueberry Buckle

With the bright sunshine surrounding, I can’t help but feel joyful today. Yet, in the times when we are discouraged, and the clouds in life seem to block out all hope of the sun ever escaping again, God comes in and changes everything. We are filled with encouragement and deep joy that can only come from his unfailing love.

“May you be blessed with Joys deeper than any sadness, Gratitude happier than any regrets, Hopes brighter than the shadows of any discouragement, and the Vitality to make of everyday what God on Christmas Day made for all days.”~Dr. Lewis Smedes

This is a wonderful, breakfast delight, especially with a good cup of coffee. 🙂

Enjoy!

Blueberry Buckle

• 8 TBSP. butter softened
• 1 1/2 cups sugar
• 2 eggs
• 4 cups blueberries
• 4 cups flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup milk

Topping:

• 1 cup sugar
• 2/3 cup flour
• 1 tsp. cinnamon
• 1 cup oatmeal
• 1/2 cup butter (softened)

Cream butter and sugar~add eggs and beat well. Sift together flour, baking powder and salt, alternately with milk. Beat until smooth; fold in berries. Spread batter in greased 9×13″ pan. Make topping and sprinkle on top of batter. Bake @375 degrees 35-40 minutes.

Enjoy!

Hempt Family’s Lepana

Hi!

“Great opportunities to help others seldom come, but small ones surround us every day.” ~Sally Koch

This is another family favorite, handed down for generations! I believe the first time I made it, is when my Grandpa Curt came to visit us one year. It is a recipe that has been in his family for years. So what is Lepana? It’s a Hungarian, breakfast bread. Lepana goes great with eggs, especially omelets. 🙂

Enjoy!

Lepena Bread

• 6+ cups flour
• 1 tsp. salt
• 2-3 cups warm water (make sure it isn’t hot!)
• 2 TBSP. yeast
• 2 tsp. sugar
• butter
• additional salt

Whisk yeast and sugar in water, until yeast is mixed in well with no clumps. Let sit 10 minutes. Mix with flour and salt (you can add additional flour or water if necessary). Stretch, knead it for about 20 minutes. Sit in bowl overnight, covered with towel.

In the morning, punch down dough spread and roll out on two 9×13″ cookie sheets. Lightly slash the top with a knife (not too much, be careful, you don’t want it to cut through to the pan.) Bake @400 degrees for 15-20 minutes or until golden brown on top. Once it comes out of the oven spread butter and salt (amount as desired) over top, cut/pull apart in to pieces. Best when warm.

Orange Cranberry Scones

Hello again!

“Hope is like the sun, which, as we journey toward it, casts the shadow of our burden behind us.” ~Samuel Smiles

Are you craving something yummy for breakfast to go with your morning tea or coffee? Try these scones and if you desire something extra special add some chocolate chips to this recipe. 🙂 

Enjoy!

Orange Cranberry Scones

• 3 1/4 cups flour
• 6 TBSP sugar
• 4 tsp. baking powder
• 4 tsp. grated orange peel
• 2/3 cup butter
• 1 cup dried cranberries (optional, if you are like me and love chocolate you can replace it with chocolate chips or just do both!)
• 2 eggs slightly beaten
• 8-12 TBSP half&half or milk

Preheat oven to 400 degrees.

In a medium bowl combine: flour, sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in cranberries and/or chocolate chips, 1 egg. enough milk until moistened. Turn dough lightly floured surface- kneed lightly 10x roll into two 9″ circles. Cut into 12 wedges (round cake pan). Place 1″ apart on stoneware or cookie sheet, brush with beaten egg. Bake 10-12 minutes or until golden brown.

Warm orange marmalade with little water and brush over scones while they are still warm (optional). I like to use a confectionery sugar glaze with a touch of milk and orange extract with some grated orange peel (amount as desired) and spread over top.