Caramel shortbread bars

These turned out so delicious!  A nice, buttery shortbread cookie with a gooey caramel layer.  add a little chocolate on top and there you go.  this recipe is pretty easy and very delicious.

Caramel shortbread bars

Shortbread layer
1 cup butter
1/2 cup sugar
1/2 cup ground pecans or walnuts
2 cups flour
1/2 tsp salt

Mix until this forms a dough.  this dough will be fairly soft.  press into a well greased 9x13 pan.
Bake at 350 for 25 minutes until golden.  remove from oven and cool completely.


Caramel layer
2 cups brown sugar
1 cup half and half
1/2 cup butter
Mix together in a saucepan, cook on medium-low heat, stirring constantly until bubbly.  continue to cook to hard ball stage (260 on a candy thermometer or until mixture forms a hard ball when dropped into ice water)
Spread over completely cooled shortbread.
Top with chocolate chips, or an entire layer of chocolate if desired.
Allow to cool at least an hour before cutting.  You can do it!

It's almost December!

You know you are hoping we will be mailing you one of our delicious boxes full of treats.  today, I have made toffee.  It is carmely, buttery, crunchy deliciousness.  This recipe is super easy.  

Toffee

2 cups flour

1 3/4 cup packed brown sugar

1 1/2 cup softened butter

1 cup chopped pecans

1 cup chocolate chips

Put flour and 1/2 cup pecans in a food processor.  Pulse until the
pecans are ground.  Add 1 cup brown sugar and 1/2 cup butter.  Pulse
until thee mixture forms coarse crumbs.
spread into a well greased 9x13 pan.
Combine 1 cup butter and 3/4 cup brown sugar in a saucepan.  heat on low, stirring constantly until boiling.  Continue to stir about 5 minutes until mixture turns caramel in color.  Do not burn!  (That is not delicious!)
Pour this lovely caramel over the crust layer.
Now, sprinkle with the remaining 1/2 cup pecans.
bake at 350 for 18 minutes.  the caramel will bubble and mix with the flour level.  resist the urge to open the door and look at it.  just trust it to do the magic.
When the time is finally up, pull from oven, and sprinkle with chocolate chips.  (We also added some butterscotch chips just for fun.)
You can spread out the chips to make a chocolate layer or even use more chips if you would like it to be really chocolatey.  I just love the caramel flavor, so I went with the less is more approach.

Lemon Blueberry Zucchini bread

The holiday baking continues!

Lemon Blueberry Zucchini bread

2 1/2 cups shredded zucchini

2 cups sugar

1 cup canola oil

3 cups flour

3 eggs

1 tsp salt

2 tsp vanilla

1 1/2 tsp baking powder

1/2 tsp baking soda

1 TBS cinnamon

1/2 tsp cardamom

1/2 tsp lemon extract

1 cup thawed, frozen blueberries drained

zest from 1 lemon

Beat together oil and sugar until creamy.  Add eggs, one at a time, mixing well.  Add all spices and extracts.  when well mixed, add baking powder, baking soda, and flour.  Do not over mix!  Fold in blueberries and lemon zest.

Pour into 2 greased bread pans.  Bake at 350 for 35-40 minutes.  

holiday whoopie pies

Continuing with the holiday baking extravaganza  I present whoopie pies!  I actually made 2 versions of these.  One with a chocolate cookie and vanilla filling.  Another with Andes mints.

Chocolate whoopie pies

Cookies:

4 1/2 cup flour

2 cups butter flavored crisco

1 1/2 cup brown sugar

1/2 cup white sugar

4 eggs extract

1 TBS baking soda

1 TBS vanilla

1 large box chocolate instant pudding

Cream Crisco and sugars until fluffy.

Add eggs and vanilla.  Mix in flour and baking soda.

bake at 350 for 12-15 minutes.  the center will still

be a little soft. Do not overbake.  To make whoopie pies, use a scoop so all are the same size.

I also added Andes mint pieces to the batter in another batch.  they were fabulous!

filling:

2 cups Rich's Bettercreme.

1/4 tsp mint extract

Whip together to stiff peaks.

We rolled these in sprinkles, but i think candy cane pieces would be lovely.

Cranberry cheesecake

The party went as great as I expected.  It is always nice to see the extended family and catch up.  I love my family and am blessed to have them in my life.  to continue with the holiday baking, i brought cranberry cheesecake to the party.  (and a ham, but that isn't nearly as exciting.)

Cranberry cheesecake

crust

1 sleeve of graham crackers

3 TBS butter, melted

1 TBS sugar.

crush graham crackers, mix with sugar and butter.  Press into the bottom and a bout 1/2 inch up the side of a springform pan.

Cheesecake

4 blocks of cream cheese at room temperature

5 eggs

1 1/2 cup sugar

2/3 cup half and half

2/3 cup sour cream

1/4 tsp salt

2 tsp vanilla

In a stand mixer, beat cream cheese until fluffy.  Add sugar and mix well.  Mix in eggs, one at a time, until well incorporated.  Add salt and vanilla.  After well mixed, add sour cream and half and half.  At this point, don't over beat, just mix until well combined.

Pour over crust.  Bake at 325 for an hour in a water bath.  (this prevents cracking.)  If you are not familiar with a water bath, just place a 9x13 pan of hot water in the oven.  Wrap the bottom and sides of your springform pan with foil to keep the water out, and place springform pan into the water.

Once the cheesecake is baked, turn off the oven, open the door slightly, and allow to cool in oven for 4 hours.  Transfer to the refrigerator for another 4 hours.

To remove from pan, simply pop the spring on your pan and remove the sides.  If it sticks a little, just run a butter knife around the edges and wiggle the pan gently.

Cranberry sauce:

1 package fresh cranberries

1 1/2 cups sugar

3/4 cup water

1/4 cup orange juice (the juice from one orange)

zest from one orange

Place water, cranberries, and sugar in a saucepan.  Simmer on low for a few minutes, stir in orange juice and zest.  Continue to simmer until thickened.  Pour into a shallow pan and place in the refrigerator for several hours until cooled

Balsamic whipped cream

Mix 1 cup whipping cream, 1 TBS balsamic vinegar, and 1/4 cup sugar in mixer.  Beat until stiff peaks form.

To assemble:

Place cooled cheesecake on serving platter, top with cranberry sauce, pipe whipped cream on the outside.

ENJOY!

Black Friday weekend continues

My favorite get-together of the year happens on the Saturday after Thanksgiving.  That is my Dad's family Turk-Xmas party. The family has grown so much that we rent a hall and have one very large party a year.  this allows everyone to plan ahead and most people make it.  for us, the drive isn't too far; some come a very long way.  I am looking forward to seeing everyone again and annihilating my aunt at a game of spoons.
Since we have a pretty big day, my youngest daughter and I made breakfast last night.

Cinnamon swirl bread

This recipe uses a bread machine, so I just let her measure everything, and we turned it on.  When the time came for assembly, I did one as an example, and she did the other.  We brushed ours with an egg wash so they would get a nice toasty, shiny color.

http://allrecipes.com/recipe/cinnamon-swirl-bread-for-the-bread-machine/detail.aspx.

The baking extravaganza has begun!

Every year for as long as i can remember, I have had a baking extravaganza during the holidays.  when I was younger, I went to my aunt Joyce's house and made candy with her.  Later, I did it myself.  now, i have daughters!  So, the baking has begun for this holiday season.  no black Friday shopping for these girls, no way.  we do black Friday baking.
So, for today, you get...

Bread pudding with Amaretto sauce

First, I should say, i prefer bread pudding made with challah or brioche.  I could not find any at the store, so I made my own.  Step one, make or buy bread.

Then, you will need to whisk together 12 eggs, 4 cups of half and half, 1 cup sugar, 1 tsp vanilla, 1 tsp cinnamon, and 1 tsp cardamom.  Add cubed bread and soak for about 30 minutes.

At this point, you can add dried fruit or nuts if you would like.  We have tried chocolate chips before, that was pretty good also.

Spray a 9x13 pan really well.  pour bread mixture into pan.  Bake at 325 for 45-50 minutes until firm.  Allow to cool to room temperature.

For amaretto sauce, mix 1.5 cups of milk, 1.5 cups of heavy cream, and .25 cups of sugar in a small pan and bring to a boil.  Add 3/4 cup amaretto, reduce heat to a simmer.  Whisk together 1 TBS cornstarch with 1 TBS water, add to mixture, cook until slightly thickened.  Pour over bread pudding and allow to soak through.  This is good hot, cold, or room temperature.  it's always a hit at family parties.