ABK's Butterscotch Hello Dolly! Bars

These bars have been around forever. We  baked a variation of these and served them at our wedding reception back in 1982. I know, 1982? Yes, we had ovens back then. 

I believe these were one of Grant's Grandmother's favorites, so we added it to our dessert menu for the reception. We had all kinds of other yummy treats including hundreds of little finger sandwiches that Grandmother Lauder and Great Aunt Mille made the day before the wedding. What a wonderful memory and legacy they left their families of love and service! I still remember those little rolled and layered sandwiches, and the buffet of miniature desserts: Chiffon Nut Bars, Peanut Butter Balls, Shortbread cookies and Hello Dolly Bars.

Most people know this dessert by the name "7 Layer Bars" or Hello Dolly Bars.   I tweaked this recipe over the years to include a thicker layer of the filling, and baked it less to make the treats a little less dry, and a little more chewy.
Every Christmas cookie tray needs a bar cookie.
This is it. Crushed cookies and butter. Two types of chocolate. A little butterscotch. A layer of caramel. Coconut and pecans.  What more could you ask for in a treat?
I've died and gone to heaven.
Not really. Ill be back tomorrow with another Christmas cookie recipe. 

ABK's Butterscotch Hello Dolly!  Bars

A Bountiful Kitchen
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Cooking Spray
1 1/2 cups graham cracker crumbs and 1/2 cup Veritable Petit Beurre crackers*,
or crushed shortbread cookies (2 cups total crumbs)
1/2 cup butter, melted

1 tablespoon sugar

2 cups milk chocolate chips
1 (14 oz.) can Sweetened Condensed Milk
2 cup (11 oz.) butterscotch-flavored chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 small package (7-9 oz)  or about 1 1/2 cups, loosely packed coconut, sweetened or unsweetened
1 1/2 cup chopped nuts (pecans are preferred)

Heat oven 350°F. Spray 13 x 9-inch baking pan lightly with non stick cooking spray.
Pulse crackers in a food processor or finely crush in a bag. Combine graham cracker crumbs, melted butter and 1 tablespoon sugar; mix well. Press crumb mixture firmly into bottom of prepared pan. 

Top with 2 cups milk chocolate chips.

Pour sweetened condensed milk evenly over crumb mixture and milk chocolate chips.

Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds. Yield: 2 dozen bars.

Tips:
-*Veritable Petit Buerre crackers are a plain slightly sweet biscuit-type cracker sold in Europe. I had some in my pantry and used them in this recipe. Don't feel like you need to use up your stash of imported crackers or cookies to make this recipe. Any type of dry, sweet cracker or cookie will work. Or you may use all graham crackers instead of combining two types of cookie.
-If you want to make a really thick bar, use a 9x9 pan and bake for an additional 8 minutes on the lower third of the oven.

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ABK's 3rd Annual Christmas Cookie Extravaganza - Soft Gingersnap Cookies

Back by popular demand, ABK's third annual Christmas Cookie Extravaganza!
I know, you're excited. For the next several days, I'll share some amazing new cookie recipes for you to try this holiday season.
First up: Every Christmas cookie tray needs a ginger cookie. You'll love this cookie. I made about 4 batches in November. They freeze well, so you can start baking today and store them in the freezer to take out later in the month.
Freezing is a good idea.
That or buying the next size up in pants.
You choose.



Soft Ginger Snaps
Pinch of Salt Lake cookbook
print recipe

3/4 cup butter, softened
2 cups white sugar
2 eggs
1/2 cup molasses (light or dark)
4 cups flour
4 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
granulated sugar for coating

Preheat oven to 350 degrees.
In a large mixing bowl, beat butter and sugar. Add eggs and molasses, mix until smooth.
Add flour, soda, salt, ginger and cinnamon. Mix just until wet and dry ingredients are incorporated.
Refrigerate dough for about 1 hour or until chilled.
Form dough into balls ( I used a 1-inch cookie scoop) and roll each ball of dough in granulated sugar. Bake on ungreased baking sheet for 6-8 minutes or until set. Do not over bake. Cookies will be puffy when removed from oven, but will flatten as they cool. Tops will look cracked.
Makes about 4-5 dozen cookies.

Tips:
-You may make the dough and store in refrigerator up to one week until ready to bake.
-You may use powdered sugar if you like the cookie to have more of a white appearance on top.
-When freezing, lay flat on a jelly roll pan or large plastic container. Place cookies in single layers in pan, separate with wax or parchment paper.

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Bountiful Blueberry Pie

Pie. Oh how I love pie.
Blueberry pie is one of our family favorites. I make one every year for Grant. Last year, I followed Alton Brown's instructions for making a lattice top for this pie. Loved the way it turned out.
I know you're going to love it too.
Happy Thanksgiving!



Bountiful Blueberry Pie
A Bountiful Kitchen
print recipe

6 cups blueberries, fresh or frozen
1 1/4 cups sugar, divided
dash of salt
1/3 cup dry tapioca, I used Minute Tapioca brand
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon

1/2 teaspoon almond extract (optional)
double crust for pie, found here

egg yolk for top of pie

Place two cups of blueberries in a large heavy sauce pan with 1/4 cup of sugar.
Using a potato masher, crush the berries and cook for about 5 minutes. Remove from heat. 

Add the remaining 4 cups of berries, remaining 1 cup sugar, tapioca, lemon juice, cinnamon. and almond extract if using.
Set aside for 15 minutes. 

Prepare crust. 

Preheat oven to 325. 

Roll out half of dough and cover the bottom of a 9 inch pie plate. Fill with prepared blueberry filling.  Roll out top crust,  if making a lattice top crust, follow these directions (courtesy Alton Brown):

Cut into 11/8  inch wide strips that are at least 10-inches long. Using a ruler that is 1 1/8-inches wide, lay the ruler on the dough at 1 edge and roll across dough using the edge of the ruler as you go to cut through the dough. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal.

Place the pie on the bottom rack of the oven on top of a cookie sheet or sheet of foil to catch drippings and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes. Watch carefully!
Place the pie on a rack and allow to cool to room temperature before serving, about 2 hours. 

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Texas Sheet Cake Cupcakes

Who doesn't love a piece of Texas Sheet Cake? This recipe takes the basic Texas Sheet Cake recipe and converts it into cupcakes. When I finished baking, I had Jake (16) test them out.
He loved them, then almost fell off his chair laughing when I told him what they were called.
Why so funny? Because one of his friends (who will remain nameless)  LOVES to say Sheee-it  (with extra emphasis on the eee). Instead of the S-word.
Jake thought I was saying "Texas Sheee-it Cake Cupcakes".
Hilarious, Jacob.

Texas Sheet Cake Cupcakes

adapted from Blue-Eyed Bakers

print recipe


For the cake:
2 cups flour
2 cups sugar
1/2 teaspoon salt
4 heaping tablespoons unsweetened cocoa powder
2 sticks unsalted butter
1/3 cup boiling water
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract

For the frosting:
1 1/2 sticks butter, melted
4 heaping tablespoons unsweetened cocoa powder
4-6 tablespoons milk to thin
1 teaspoon vanilla extract

dash of salt
4 cups powdered sugar
1/2 cup chopped pecans

Preheat oven to 350 F. Line a muffin pan with paper liners and set aside.

In a large bowl, combine flour, sugar & salt and set aside.

In a large pan on stove,  melt butter. Stir in cocoa powder & boiling water.  Mix well. 

Remove from heat and add dry ingredients, stir until just combined. I use a large whisk to combine ingredients.
Add buttermilk, eggs, baking soda & vanilla. Stir into the chocolate/flour mixture and mix until fully incorporated, using either a hand mixer or large whisk. Fill prepared pan & bake cupcakes for 18-20 minutes. Allow to cool completely before frosting.

Frosting:

Melt butter in a saucepan.  Remove from heat. Add cocoa powder, vanilla and dash of salt. Whisk or use beaters and mix until smooth. Add powdered sugar  and 4 tablespoons milk and beat until smooth again. Add more milk if needed. 

Top with chopped pecans.

Makes about 2 dozen cupcakes

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Orange Pumpkin Bread

Do you consider October/Fall/Halloween to be part of "The Holidays"?
I do. Maybe it's because it's the start of ImgoingtohunkerdowninmykitchenbakeupastormandeateverythingIbake season?
Since we are on a pumpkin kick (this week), I thought I'd dig up this recipe and post a few new pics. It's my all time favorite recipe for Pumpkin Bread. The o.j.  in the batter makes it extra moist.
Made some last week.
Warning: Freeze or giveaway the extra loaves.
Or else.

Orange Pumpkin Bread

A Bountiful Kitchen
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2 eggs, beaten
1 1/2 cup sugar
1/2 cup vegetable oil
1 cup pumpkin, canned
1/4 cup water
3 tablespoon orange juice frozen concentrate, softened
1 3/4 cup flour
1 1/2 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt

optional ingredients:
½ cup nuts
½ cup golden raisins and ½ cup Craisins or dried cherries
1 cup chocolate chips
tossed with 2 tablespoons flour, to prevent sinking to bottom of pan

Beat eggs and sugar together, mix in oil. Add pumpkin, water and orange juice concentrate. Combine all dry ingredients in bowl. Blend wet and dry ingredients together. Add any optional ingredients.
Pour batter into greased and floured loaf pans. I line the bottom of pans with wax or parchment paper.  Bake at 325 for 50 minutes or until done.
Makes 2-3 medium loaves.

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Cutler's Pumpkin Chocolate Chip Cookies

What's on your list of fun ways to spend a morning? How about hanging out at a bakery?
I spent some time last week at Cutler's bakery where Curt, Troy and Shaun were working their magic- mixing, shaping and baking up dozens of cookies.  They were baking up: Oatmeal Chocolate Chip, Brownie Marshmallow and Pumpkin Choco Chip Cookies. I may or may not have had a sample.
Or two.
We had deep conversations about - The perfect bran muffin. The best bread for sandwich making. Chocolate chips, what brand is best (Guittard). And how to properly form and frost a cookie. Curt and Shaun have their own special knives they prefer to use while frosting cookies. They still hand frost every cookie they sell. You have to love a local business that still makes all of their cookies from scratch.
October = pumpkin cookie season. You'll love Cutler's recipe. If you can't bring yourself to whip up a batch, go see Curt, he'll sell you a few.

Cutler's Pumpkin Chocolate Chip Cookies
Cutler's Cookies, Bountiful, Utah
print recipe

1 cup butter, softened
3 cups sugar
2 eggs
2 cups pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
5 cups cake flour*
1 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups chocolate chips

Preheat oven to 350 degrees.
Beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and spices. Continue beating for about 2  additional minutes.  Add rest of ingredients to bowl and mix just until flour disappears and all ingredients are combined.
Using a large cookie (or ice cream) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

Tips:
-*Cutler's uses cake flour in all of their cookie recipes. Cake flour will create a lighter texture and a more cake like cookie, compared to cookies baked with all purpose flour. If you do not have cake flour, all purpose flour will work fine. You will have to add up to one additional cup of flour to the recipe (6 total cups of flour).
-Do not flatten the balls of cookie dough after placing on the baking sheet.
-If using a convection oven, you may lower the baking time to 8-10 minutes.

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Rhubarb Pie

Rhubarb pie.
You've probably eaten it many times. I think I had a bite of rhubarb pie once and it was underwhelming, to say the least.
A few weeks ago, I had a life changing experience with Rhubarb...

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Fresh Apple Cake

Can you feel it??  Fall is in the air. The leaves, pumpkins, school back in session, crisp air, football.
FOOTBALL.
I love football.
Especially UTE football. Went to the craziest game.
Ever.
Lasted four hours. Yes, FOUR HOURS. Without OT.  A person sitting with our family asked if I was feeling sick. Jake said, "No, my mom always acts like this (covering or closing my eyes, head down, peeking through my hands) at the Utah/BYU game."  Such a great game. Read about it here. This pic was taken after the field was cleared twice, and rushed three times.
24-21.
Like I said, crazy.

 I found this recipe in one of my favorite home magazines, House Beautiful. The author calls this a "no-shop" dessert. Meaning, every ingredient is one you should have in your kitchen at all times. I think it's wonderful served at breakfast too.
Apple cake= the perfect fall treat.
Try it, I know you'll love it.




























Fresh Apple Cake
House Beautiful, Marcus Samuelsson
print recipe

2 tablespoons unseasoned bread crumbs or graham cracker crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith, or other tart apples
1 teaspoon ground cinnamon
4 tablespoons unsalted butter at room temperature
1 large egg
1 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2/3 cup half-and-half ( I used 1/3 skim milk, 1/3 half and half)
2 teaspoons confectioner’s sugar

Pre-heat oven to 350°. Butter a 9" spring form pan and coat with graham cracker crumbs.
Toss together the granulated sugar and brown sugar. Set aside.
Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of sugar mixture in a medium bowl. Add the apples wedges and toss to coat. Roughly dice the remaining apple.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the spring form. Sprinkle with confectioner’s sugar, then cut into 12 wedges.

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Triple Chocolate Ice Cream Cake

I still remember the first time I ate an ice cream cake. I was 16 and it came from Baskin and Robbins in my (then) little hometown of Bremerton, WA. My friend Lance worked at B&R on Wheaton Way.  I loved going in and chatting with him and eating a scoop of Fudge Brownie (dark chocolate with brownie chunks) on a sugar cone. One day, I had a slice of an ice cream cake.
Oh.
My.
Finding two of my favorite treats in one dessert- cake and  ice cream, topped with frosting, this was love.
Several years later, when I had kids, I started making ice cream cakes for them. It was way less expensive than buying a birthday cake and always tasted better. Ice cream cake was (and continues to be) a big hit with kids and adults alike. It's simple and one of those treats you'll get requests for over and over again.
This is my new favorite cake recipe to use when making an ice cream cake. So simple to make, you only need one bowl. It's adapted from a Martha Stewart recipe found here.  I modified it to bake up at our mountain altitude, and added sour cream for an extra moist cake.  Love the texture. It's dense enough to support the ice cream and frosting, and still fairly light, like a cake should be. I used Tillamook's "Udderly Chocolate" ice cream for the filling. YUM.

Are you still reading? Do you want to know who the winner is for our "blogiversary" giveaway? Me too. Okay, here goes.

Winner of 10 gift certificates for Tillamook yogurt; 3 gift certificates for Tillamook ice cream; the Tillamook Cheese Cookbook; and the Vintage Cakes Cookbook by Julie Richardson is...

Comment #9, Mandy B who said:
"My favorite cake is my mom's birthday cake - white or yellow cake with her special birthday cake frosting!"

Thanks everyone for playing and for all of your kind comments about this blog and sharing your fave cakes.  Now here's the recipe. Give it a try, let me know what you think...

Step-by-step assembly for your viewing pleasure :)

After you have made and completely cooled the cake, place it on a plate, or  a 10 inch cake pan lined with wax paper. Scoop the ice cream onto the cake. I use a large spoon, because I don't want the ice cream to come out in large rounded scoops. Start covering the first layer with ice cream.

FYI- this is Tillamook's "Udderly Chocolate" a mixture of milk chocolate, white chocolate and chocolate flakes.  Cover the entire top of the first layer with ice cream.

After you have covered the first layer with ice cream, top it with the second cake layer. Place another piece of parchment or wax paper on top of the cakes and press down to bring the sides of the cake together.

Finished product:

Wowie.

Triple Chocolate Ice Cream Cake

A Bountiful Kitchen
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3/4 cups unsweetened cocoa powder, plus more for pans
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
2 large eggs
1/2 cups buttermilk
1/2 cup warm water
1/2 cup sour cream
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
Ice cream, 1.75 quart container of chocolate (I used Tillamook)
Chocolate Frosting (recipe follows)

Place rack in center of oven and heat oven to 350 degrees. Butter 2-9 inch round cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on medium speed, stir in eggs, buttermilk, warm water, sour cream, oil, and vanilla until smooth, about 3 minutes.
Divide batter among prepared pans. Bake until tester inserted in center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on a wire rack for 10 minutes, remove from pans and cool completely. I place the layers on a cooling rack in the fridge to cool them quickly.

Chocolate Frosting:

1/2 cup butter, softened

4 cups powdered sugar

1/2 cup cocoa powder

3-4 tablespoons milk or cream

1 teaspoon vanilla

dash of salt

Cream butter, powdered sugar and cocoa in a large bowl. Mix in milk and vanilla, add salt. Beat until smooth add a little more milk if needed.

Assembly, three basic steps:

1. When cakes are cooled completely, place one of the cakes on a sheet of parchment paper or wax paper. I like to place the cake in a 10 inch Spring form pan or 10 inch cake pan, but a plate will work as well. Scoop the ice cream onto the cake. I use about 3/4 of the container. Try to make an even layer of the ice cream, then place the second layer of cake on top of the ice cream. Using another piece of parchment or wax paper, Press down on the top layer of cake. Don't worry the cake will not be ruined, press down evenly, so the ice cream will be compacted and the layers meet up more closely on the sides. Don't cry if part of the cake sticks to the paper, just scrape it off an eat it as an appetizer.
* see additional note below about pressing down on cake.

2. Place the cake in the freezer for at least two hours.

3. When ice cream cake has been frozen for at least two hours, remove from freezer and place on serving plate. Frost top and sides of cake. Place back in freezer and let sit for at least another hour.
If preparing ahead and cake is frozen for several hours, remove about 30 minutes before serving to allow for easier cutting.

Tips:
-Don't let the length of this recipe intimidate you. It's basically cake, ice cream and frosting. Best to start this recipe the day before serving. You can make the cakes, and place in the freezer or fridge for easy handling. Make sure to freeze on a  flat surface.
-I have used lots of different recipes over the years. Boxed, home made, they all work well with ice cream cakes. But home made is always best :)
-You may use any flavor of ice cream. I thought when I picked up this flavor it was plain chocolate. While I loved the flavor and taste of "Udderly Chocolate", I prefer a solid color for the ice cream layer. I just like the way it looks as opposed to the mixed brown and white of this particular carton of ice cream.
-*Pressing down on the second layer of cake: This step is important if you want to be able to frost the sides of the cake and avoid huge gaps between the cakes. Press down evenly. It may be helpful to press down using a cookie sheet to get an even surface.
-This cake keeps well in the freezer for about 2 weeks if covered tightly with plastic wrap.

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Fresh Strawberry-Jello Cake with Strawberry Cream Cheese Frosting & Giveaway!

Guess what this week is? A Bountiful Kitchen's four year blogiversary.  Whoohoo.
Time to celebrate!  What says celebration better than cake, ice cream and presents?
Let's have a little giveaway. How about a couple of cookbooks -one from me, one from Tilly (mook) and gift certificates for ice cream and yogurt, also from our favorite, Tillamook! Here's the deal...

Two cookbooks:

 This one's from me. 

Guess who donated this one? 

Three of these, any flavor...

Twelve of these, any flavor and variety (light, regular)

The recipe- I made this yummy Strawberry cake a few weeks ago, by request for a family wedding celebration. It's really simple, and uses fresh strawberries in the cake and the frosting. Great for a summer celebration or a girl birthday. Or a Blogiversary ;)

The giveaway- Leave a comment, let me know- what's your favorite cake? Check back on Friday. I'll post the winner (one winner, chosen by Random Counter) and another celebration cake, made with Tillamook ice cream.  You're going to love it.



PS- I was not paid for this post, or given free products. The opinions stated are my own.

Fresh Strawberry-Jello Cake with Strawberry Cream Cheese Frosting

A Bountiful Kitchen, adapted (quite a bit)  from Paula Deen

print recipe

1 (18.25-ounce) box white cake mix*

1/4 cup flour
1  small (3-ounce) box strawberry-flavored instant gelatin
8-9 oz fresh strawberries (weight after trimming tops off) about 1 small basket, crushed or blended
4 large eggs
1/2 cup vegetable oil
1/4 cup water 

1 teaspoon vanilla
Strawberry cream cheese frosting, recipe follows

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened (make sure this is room temperature)
about 2-3 fresh strawberries, cleaned and trimmed, chopped
5 cups powdered sugar 

dash of salt

small amount of milk or cream to thin the frosting if needed
sliced or whole strawberries, for garnish, optional


Preheat oven to 350 degrees F. Line 2 (9-inch) round cake pans with parchment paper, grease pans.

In a large bowl, combine cake mix, flour and gelatin. Add pureed strawberries, eggs, oil, water and vanilla; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 30-35 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, cool completely on wire racks.

Fresh Strawberry Cream Cheese Frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in chopped strawberries.  Gradually add powdered sugar and dash of salt, beating until smooth. Thin with milk or cream if needed.

Spread frosting in between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.

Tips:

-This recipe was tweaked according to several suggestions by reviewers on the Food Network site. 

-*I used a Betty Crocker Cake mix. The suggested cake mix weight in the original recipe is 18.25 oz. However, I found only generic (store) brands in this size of cake mix. I opted to use a popular name brand instead. I also used Jello brand gelatin. 

-The cake will have a bright pink/red color. 

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Southern Lady Brownies

Last week, my nephew Brandon, and his bride Ashley celebrated their new life together. We hosted a wedding shower and served:  Yogurt with fresh fruit and Peanut Butter and Cashew Granola; Veggie Tea Sandwiches;  Turkey, Irish Cheese and Apples on Pita Triangles with Cranberry Mayo;  Quinoa Salad;  Limeade Slush and for dessert- Southern Lady Brownies.
Sheri gave me this recipe years ago, when she married Scott.  Someone brought them to a dinner before their wedding. I loved the way they looked, kind of like a brownie Petit Four. I'm not sure what the original name was? But after enjoying them in the South, I named them Southern Lady Brownies. They are perfect for a ladies luncheon,when you want to serve something special and a little on the dainty side.
Congratulations Brandon and Ashley! Love you.

This is the "trim around edges to make even" step. I bagged all of the trimmings and placed into the bag above, they lasted till about 9 the same evening. Grant and Jake used them to make hot fudge brownie sundaes.

After trimming, set the brownies on a cooling rack or a tray. 

Frost and top with a pecan.  

Southern Lady Brownies
A Bountiful Kitchen
print recipe

1 1/2 cups butter ( I prefer unsalted)
4 oz unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/4 cups all purpose flour
1 teaspoon soda
1/2 teaspoon salt

Preheat oven to 350 degrees and place rack in center of oven.
Using a double boiler or very low heat on stovetop, melt the butter and chocolate together in a saucepan. Mix with whisk. Remove from heat and let cool.
Meanwhile, beat the eggs in a medium bowl. Add sugar and vanilla and mix until all ingredients are combined. Pour the cooled chocolate mixture into the egg mixture. Mix again until all ingredients are combined.
Pour the flour, soda and salt into the bowl with the other ingredients and mix just until wet and dry ingredients are combined.
Line a 9x13 pan with foil, and spray the foil with non stick cooking spray. Spread the batter into the prepared pan. Bake for 30-35 minutes. Cook just until brownies are done, and a toothpick inserted in center of pan comes out with a few moist crumbs attached.
Remove from oven.  Use a spatula and press the edges of the brownies down while still warm.
Lifting foil, remove brownies out of pan when cooled. Use a knife or spatula and trim around edges of brownies to make even.
Cut into about 30 small pieces.
Prepare Frosting.

Icing:
1/2 cup butter
2 squares or 2 oz unsweetened chocolate, melted
2 cups sifted powdered sugar
3-4 tablespoons milk or half and half
dash of salt
pecan halves for top of brownie

Soften the butter for 30 seconds in the microwave.  Add the melted chocolate and mix. Add the powdered sugar a little at a time and beat until smooth. Add milk or cream and salt until the frosting is desired consistency. If you want the icing to cover the brownie and drip down the sides of the brownie, thin the icing with additional milk (about 2 additional tablespoons).
Spoons the icing onto each brownie. Top immediately with pecan half.


Tips:
- I altered the original recipe so the brownies would be a bit thicker and slightly more cake like. The original recipe also called for a beaten egg in the icing, which I omitted and added a bit of milk instead achieve a spreading consistency.
-Use an electric beater to make the icing, it will help eliminate any lumps in the icing, and give a smooth, silky consistency. 

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Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting

One of my favorite combos is pineapple and coconut. I never get tired of trying out new recipes with this combo. Sheri and I found this one a few months ago in Southern Living. I made it for a family party and have made it a few times since. It's a perfect recipe for wedding showers and/or baby showers.
Oh, speaking of.
I'M GOING TO BE A GRANDMA!!!!!
In November.
It's a girl.
Yippee!


















Pineapple Coconut Cupcakes with Buttermilk Cream Cheese Frosting
adapted from Southern Living
print recipe

24 paper baking cups
3 large eggs
8 oz sour cream
1/3 cup buttermilk
1/2 teaspoon vanilla
1 teaspoon coconut extract or coconut emulsion*
1/4 cup sugar
1- 18.25 oz white cake mix
Pineapple Glaze
Buttermilk Cream Cheese frosting

Preheat oven to 350 degrees. Set rack on center of oven. Place liners in cupcake tin.

Beat eggs at medium speed with mixer for 2 minutes. Add sour cream, buttermilk, vanilla and coconut extract. Mix well. Add cake mix and sugar, beat on low speed until combined and sugar is no longer grainy, about 1-2 minutes.
Using a scoop (cookie, ice cream or small measuring cup) place batter into muffin tin lined with cupcake liners . Fill each cup about 3/4 full.
Bake at 350 for about 15-17 minutes. Remove from oven to cool.
While cupcakes are baking make Pineapple Glaze.

Pineapple Glaze

1-20 oz can of crushed pineapple, undrained
3/4 cup sugar
5 tablespoons cornstarch
2 tablespoons butter
1 1/2 teaspoons vanilla

Stir together the first three ingredients in a small saucepan.  Cook over medium heat, stirring occasionally, about 5 minutes or until mixture starts to thicken. Make sure to cook until all of the cornstarch is dissolved, and the mixture starts to take on a glossy or translucent appearance.
Remove from heat, stir in butter and vanilla.
When the cupcakes are still warm, using a spatula, spread the pineapple glaze on top of the cupcakes.  Try to spread the glaze on so the middle of the cupcake is mounded with the glaze a bit.
Glaze all of the cupcakes. If there is any leftover glaze, go over the cupcakes again lightly, using remaining glaze. Set aside.
Prepare frosting.

Buttermilk Cream Cheese Frosting

4 oz  cream cheese, softened
1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/4 to 1/3 cup buttermilk
1 teaspoon vanilla extract

dash of salt

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Add powdered sugar alternately with buttermilk, beating at low speed until blended after each addition. Add vanilla, and salt beating until blended.

The frosting should be soft, and not stiff. After the cupcakes have been glazed, frost with buttermilk frosting.
Immediately after frosting, top with a bit of coconut. 

If you would like to pipe the frosting onto the cupcakes, reduce the amount of buttermilk to two tablespoons. 

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River Road Brownies

This recipe comes from the Baton Rouge Jr. League Cookbook, "Second Helping".
I cut these into 1 1/2 inch squares, and they were some of the best little brownie bites I've eaten.

River Road Brownies
Baton Rouge Jr. League, Baton Rouge, LA
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1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla

3/4 cup sifted flour

1/3 cup cocoa powder, unsweetened

1/2 teaspoon salt

1/2 cup chopped nuts


Cream butter and sugar in large bowl. Add eggs and vanilla, beat until mixed well with butter and sugar mixture. Add all dry ingredients, just until incorporated. Fold in nuts.
Pour into foil lined, greased 8 inch square pan.
Bake in 350 degree oven for about 25 minutes until knife inserted in center comes out with a few moist crumbs attached.

Chocolate Butter Frosting

1 1/2 squares unsweetened chocolate (1 1/2 oz)
2 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons milk or cream

Melt chocolate and butter over low heat. Combine chocolate mixture with remaining ingredients, beat until thoroughly blended.

Frost cooled brownies, cut when cooled completely. Yields about 2-3 dozen bite sized pieces.

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Super Simple 5 Ingredient Peanut Butter Chocolate Chip Cookies

I'm probably the last person on the planet to try this recipe. I saw it the other day on my new found love, Pinterest, and pinned away. My comment was something like "Serious? 5 ingredient cookies?"
I wondered how good they could really be, without flour, and only 5 ingredients. I showed them to Jake and he said, "If these are good, I'm making them every weekend for girls, they'll think I'm a genius".
Hello, Jake, I hate to break it to you but it will take a lot more than this...
So we whipped up a batch. The skeptic in me thought -these will probably be awful.  Guess what? Pleasantly surprised. I followed the directions exactly, and in less than 1/2 hour we were sampling some pretty tasty cookies.
I'm thinking my friends (who will remain nameless)  that have cooking/baking challenges will be able to throw these together in a flash, and succeed in the kitchen! Great for peeps with gluten issues too. And college students. How about those living abroad who have trouble buying ingredients for treats? Everything except the egg can be packaged and sent.
Super simple, pantry-ready, yummy homemade cookies in just a few minutes. Yum.

5 Ingredient Peanut Butter Chocolate Chip Cookies

Pinterest
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1 cup creamy peanut butter

1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
½ heaping cup milk chocolate chips ( I like Guittard brand)

Preheat oven to 350 degrees.

Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips. Using a small scoop, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an un-greased parchment  or Silpat (silicone) lined cookie sheet*. Don't  make them too big because they spread. 

Bake for 9 minutes. Let the cookies cool completely before removing. 

Tips:

-I also baked one pan without a liner of any type, ungreased on the cookie sheet, they did not stick and turned out just like the other pans. 

-I did not pat the scoops of dough down at all before baking. 

-Yield about 24 cookies. 

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Giant Oatmeal Chocolate Chip Cookies

My friend Eden Bennett gave me this recipe about 100 years ago.
I think it's the best Oatmeal Chocolate Chip Cookie recipe.
Ever.
Oh, make sure you have some milk chilling. You'll need a big, tall glass.













Giant Oatmeal Chocolate Chip Cookies
Eden Bennett
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2 cups butter, slightly softened, no substitutes
2 cups brown sugar
2 cups sugar
4 eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
5 cups quick oats
1 1/2 bags Guittard or other milk chocolate chips

The day before or several hours before baking:
Cream butter and sugars. Add eggs and vanilla, beat until no longer grainy. About 3 minutes.

Combine all dry ingredients in bowl. Mix in a little at a time to wet ingredients. Do not over mix. Blend just until wet and dry ingredients are combined, You may also mix by hand to prevent over-mixing. Fold in chocolate chips.
Scoop dough onto one large jelly roll pan, using a 2-3 inch cookie or ice cream scoop. Place cookie dough onto pan, closely together until all of the dough is scooped out. You should have approximately 36 balls of dough.
Cover pan with Saran wrap and place in refrigerator for at least 2 hours or until dough is chilled completely.
When ready to bake, preheat oven to 400 degrees.
Place dough onto cookie sheets, no more than 6 cookies per pan. Slightly flatten top of cookie with spatula or palm of your hand.
Bake at 400 degrees for 8-10 minutes.
Remove from oven and let cookies cool completely on baking sheet.

Tips:
-I like the flavor of Guittard Milk Chocolate Chips. The Guittard chips are also larger than a standard chocolate chip.
-To bring the butter to perfect temperature, remove from refrigerator and microwave 1 cup (2 cubes) at a time for 15-20 seconds.  Or set on counter for about 30 minutes.

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