Sunday, May 4, 2014

Caramel Apple Bars

Caramel Apple Bars
Caramel Apple Bars today in the Edible Delectables Kitchen. I've made these twice before - I love them! I got them from a blog named InsideBruCrewLife. They go together quickly, but I'm still not convinced a 9x13 size pan is right for them. A 9x9 would be too small, so I may use my Perfect Slice brownie pan next time. it is an odd size somewhere in between those two.
Don't let that stop you from trying them, though!

1 spice cake mix
1/3 cup butter, melted
1/3 cup apple cider
1 cup chopped walnuts
2 cups diced apples
1 cup white chocolate chips
1 cup caramel apple dip
1/2 cup powdered sugar
2 teaspoons water

Combine the cake mix, butter, and apple cider until it forms a soft dough. Press half the dough into the bottom of a 9x13 pan that has been sprayed with non stick spray.
Spread the caramel dip over the dough in the pan. Sprinkle with the walnuts, apples, and white chocolate chips. Drop the rest of the dough over the top of the mixture in the pan. Try to drop small pieces evenly everywhere. Bake at 350* for 25 minutes. Let cool.
Stir together the powdered sugar and the water. Drizzle over the top of the bars. Let set. Cut into 24 squares.

Monday, April 28, 2014

Banana Crumble

Banana Crumble (Hope Cake)
YUM! This recipe is from Something Swanky Desserts and Designs, and let me tell you . . . it is a keeper! On this website she mentions in Bolivia this is called "Hope Cake". I researched that and found absolutely nothing. So i don't know, but left it in the description in case it rings a bell with someone. What I DO know is that this cake is moist, dense, and delicious.
I love crumble, so I doubled the crumble topping ingredients, but I don't think I'll do that next time. And there will be plenty of next times. This cake is wonderful!


For the cake:
3 cups flour
¾ cup butter, softened
8 oz cream cheese, softened
3 medium bananas, mashed
½ tsp baking powder
½ tsp salt
½ tsp baking soda
2 cups sugar
2 eggs
1 tsp vanilla

For the crumble topping:
½ cup chopped nuts
½ cup brown sugar
2 tbs butter
1 tbs flour

For the cake:

  1. Preheat oven to 350ยบ. Grease a 9x13 dish.
  2. Cream together the butter, cream cheese, bananas, vanilla and sugar. Add the eggs one at a time, mixing in between.
  3. Add the flour, baking powder, salt, and baking soda until batter forms. Pour batter into the prepared pan, set aside.

For the crumble topping:

  1. Mix together the flour and brown sugar. Cut in the butter until crumbly. Mix in the nuts.
  2. Sprinkle the the topping over the cake batter.
  3. Bake for 35-40 minutes, until toothpick inserted comes out clean.

* What I did: 
I used walnuts, but I'll try with pecans next time. I also used vanilla paste instead of extract. Like I mentioned, I doubled the crumble, but that may have been too much.
I filled two mini-loaf pans and a 9 x 9 inch square pan. It took way longer to bake.


Sunday, April 20, 2014

Toasted Coconut Brownies

Just whipped up a quick boxacana batch of brownies! I frosted a boxed brownie mix with a can of Almond Joy Chocolate Frosting, toasted some shredded coconut, and sprinkled it on top. Very chocolate-y, moist, gooey and delicious . . . .
(For those of you wondering, boxacana = "a box a this and a can of that").

Friday, April 4, 2014

It's a BOY!

Baby Shower cake pops

Celebrating a new little one soon to come. Chocolate and Funfetti cake pops, made with my Cooks Essentials Cake Pop maker. You could make them with the Babycakes Cake Pop maker, but I think mine are larger - I like them a little better.
I even made the invitations with my new Cricut Explore!

Chocolate Chunk Coconut Cake

This is the best cake E.V.E.R.! I made it last weekend, and as I was removing it from the oven, it fell face down onto the floor of the over, in a heap of crumbs. Although serving to my co-workers was now out of the question, there were enough "taste-able" crumbs to alert me to the fact that this was definitly one to make again. A keeper for sure!
So, I made it again yesterday, and it was every bit as good as the crumbs!

Mint Oreo Brownies & Loaded Grasshopper Cookie Bars

St. Patrick's day treat!
The Edible Delectables Kitchen is still on full power! Mint Oreo Brownies - St. Patrick's Day treats for work. These are from Averie Cooks. But that's not all . . .

Extra treat for the co-workers . . . 
Loaded Grasshopper Cookie Bars from Little Dairy on the Prairie. Don't over-bake these!!!

Homemade Donuts

Mini vanilla donuts with chocolate ganache glaze
From the Edible Delectables Kitchen - Monday treats from the Baking Fairy! Home baked mini vanilla donuts with chocolate ganache glaze. I used my Babycakes mini-donut maker and a recipe I found online.

Fortune Cookies

Chocolate Dipped Fortune Cookies
I made fortune cookies this weekend in the Edible Delectables Kitchen. I used the Sunbeam Fortune Cookie maker I purchased from Amazon. I love this little thing!
The first batch was just plain, with custom weight watcher/motivational fortunes. I took them to the meeting Sunday morning and passed them around. 1p+ each! My favorite fortune? "Fridge pickers wear bigger knickers"! It was fun!
Then I came home and created a batch for work, with a whole different set of fortunes. I think I improved the technique a little - they came out much better. I dipped these in chocolate, then drizzled them with white chocolate. My favorite "fortune" in this batch was "Half of all doctors graduated in the bottom half of their class." Perfect for work.

Homemade bread!

Mini loaves for friends

Regular size loaf

Wheat berries in the Vitamix
Freshly ground whole wheat flour!
Home made whole wheat bread with freshly ground flour. I bought several varieties of wheat berries on Amazon, and tossed them in the Vitamix. So good! I had to make some mini loaves to share.

Thursday, July 25, 2013

Peanut Butter Brookies

photo by EdibleDelectables
Colin came into town today - back to live in Cali!! YAY! As usual, I make him a treat, and it usually includes peanut butter. This is a variation on my earlier Brookies (from Feb. 2010). Instead of brownies on the bottom and chocolate chip cookie on the top, it has peanut butter cookie on the top. And not just cookie, but peanut butter chips and chopped peanut butter cups! The recipe came from one of my favorite blogs, Shugary Sweets. It definitely takes longer to make this recipe from scratch, as opposed to boxed brownie mix. I think I'd go with a box mix if I wanted to cut down the prep time.
    For the Brownie layer:
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 2 cup semi-sweet chocolate morsels
    For the Cookie layer:
  • 1/2 cup butter flavored Crisco
  • 2 Tbsp unsalted butter, softened
  • 2 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 cup light brown sugar
  • 3/4 cup creamy peanut butter
  • 1 large egg
  • 1 3/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 1 cup peanut butter morsels
  • 8oz bag Reese's mini peanut butter cups
  1. For the brownie layer, melt chocolate chips with butter for 1 1/2 minutes in microwave safe glass bowl. Stir until smooth. Add sugar, flour and eggs and combine completely.
  2. Pour into a 13x9 baking dish lined with parchment paper.
  3. For the cookie dough, beat Crisco with butter. Beat in milk, vanilla, sugars, peanut butter and egg. Add flour salt and baking powder. Fold in peanut butter morsels and Reese's mini PB cups.
  4. Drop cookie dough onto brownie batter layer. Smooth evenly.
  5. Bake in a 375 degree oven for 35-40 minutes. Remove and cool completely. Refrigerate and cut into bars.