Mini Maple Bars

There's just something about miniature food that makes me happy. I love it.  I think it's because when I eat miniature food I have this false sense of eating less.  You know, if you ate 3 full sized cookies that would be bad, but if you ate 10 miniature cookies it wouldn't seem so bad.  Or is it just me???

 

My kids had friends over for a sleepover and the request for breakfast was donuts.  We've made a couple of different kinds of donuts (Baked Donuts with Maple Frosting, Cinnamon Roll Donuts, Baked Chocolate Glazed Donuts, Donut Hole Muffins, and my favorite, Old Fashioned Sour Cream Donuts.)  The kids requested something different.  Yikes.  I sometimes run out of ideas.  Then it hit me... Donut Holes.  Yum!  We love Donut Holes.  

 

I found this great looking recipe but realized I don't own a small round cookie cutter.  How can I not own a small round cookie cutter???  I own just about every kitchen utensil known to man.  How disappointing.  So I decided to make small squares and then it hit me... Maple Bars.  Oh man.  We love us some Maple Bars!

 

Mini Maple Bars

Source: Babble

* 1 1/4 cups all-purpose flour

* 1 teaspoon baking soda

* 1 teaspoon ground cinnamon

* pinch of salt

* 1/3 cup sugar

* 1/4 cup sour cream

* 1 large egg

* 1 tablespoon unsalted butter

* Vegetable oil for frying

Maple Frosting

* 4 cups powdered sugar

* 3 Tbsp. butter, softened

* 1 1/2 Tbsp. maple flavoring

* milk

 

In a large bowl sift together the flour, baking soda, cinnamon salt. Stir together and set aside.

In a separate bowl stir the sugar, sour cream, egg and butter until it is smooth. Then stir in the flour mixture until a dough forms. Cover the bowl and chill the dough for at least 20 minutes. 

Roll the dough out on to a lightly floured surface until it is 1/2 inch thick.  You can cut 1 inch circles in the dough to make donut holes or use a pizza cutter to cut 1 inch squares.

 

Heat the oil in a heavy skillet until it is 350 degrees.  Carefully add each square, one at a time, and cook for about 1-2 minutes.  (Turn to cook evenly.)

 

Remove from oil onto a pan lined with paper towels.

To make the maple frosting, powdered sugar and butter in a bowl and beat until smooth.  Add maple flavoring and beat.  Add milk, a small amount at a time (about 1 tsp.) and beat after each addition until it is the consistency you want.  It should be thick.

 

Frost with maple frosting and enjoy warm!

 

 

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Gooey Snickerdoole Bars {Secret Recipe Club}

It's the third Monday of the month.  You know what that means.  It's Secret Recipe Club reveal day.  Yeah!  I love this day!  Call me a dork but I look forward to this day all month.  It's fun.  It brings me joy.  Don't judge.

My blog assignment this month was Julie's Eats & Treats.  With a blog name like that, I knew I would have no trouble finding one (or twelve) recipes that I wanted to try!

There were so many recipes that I wanted to try, like the Peanut Butter and Jelly Bars or the  Meatball Bubble Biscuits.  Everything looked so good and it was so hard to chose.  But then I saw the Gooey Snickerdoodle Bars and knew my kids would love these!

Gooey Snickerdoodle Bars

Source: Julie's Eats & Treats

Bars

2 1/2 c  flour

1 1/2 tsp baking powder

1 c. butter, room temperature

1 1/2 c. sugar

1/2 c. brown sugar, slightly packed

3 eggs

1 tsp vanilla

Cinnamon Sugar Filling

1 1/2 tsp cinnamon

2 Tbsp sugar

Glaze

1 1/4 c. powdered sugar

3 Tbsp milk

1/2 tsp vanilla

Preheat over to 350 degrees. Spray the bottom of a 9×13 pan with non-stick cooking spray and set aside.

My kids love baking with me.  I think I love it more than they do, but either way, it's a win-win.

In a large mixing bowl, cream the butter for 30 seconds until light and fluffy. Mix in the sugars and continue creaming until light and fluffy. Scrape down the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On a low speed slowly mix in the dry ingredients.

Spread half of the batter in the bottom of the pan. Combine the sugar and cinnamon for the cinnamon sugar and sprinkle over the batter.

Take a small spoon (I used my small scoop for this) and drop the remaining batter evenly over the cinnamon sugar.

Bake for 25 minutes.

Let cool completely, about an hour. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.

As the glaze soaks into the bars they transform from a cookie bar into a gooey, delicious, soft Snickerdoodle bar.  Amazing!

They are kind of a cross between a Snickerdoodle and a Cinnamon Roll.  They are a Snicker Roll... or a Cinnamon Doodle.  You decide.  But man oh man.  I can't even tell you how amazingly delicious they are. 

 

Cinnamon Cream Cheese Baklava

 

Ever since I made Peanut Butter Baklava I've been on a little Baklava kick.  It was so dang delicious that it's about all I think of.   Yep, I'm having Baklava dreams.  I daydream about it at work.  When I'm making dinner all I can think about is that I need to make more and quick.  I know, I'll join a 12 step Baklava program later.  For now, I'm going to enjoy another amazing Baklava recipe!

 

I figured if you could change up the filling to peanut butter and chocolate, what else could you put in there?  Hershey's Cinnamon Chips immediately came to mind.  I love those things.  And doesn't cream cheese make everything in life just a little bit better?

So this is what I came up with... Cinnamon Cream Cheese Baklava.  What do you think?  Well, only tell me if you're going to be positive.  I don't think I can deal with critisism right now.  I'm tired.  Seriously... TIRED!  We're on the countdown, though, to the end of the school year.  I can't wait for summer.  'Cause guess what I'll be making this summer?  More Baklava!

 

 

All delicious ingredients!

 

The directions are on our Peanut Butter Baklava post as well but here they are again.  They sound complicated, but they really aren't.  Heck, if I can make it, anyone can!

 

 

Cinnamon Cream Cheese Baklava

 

* 1 package of Phyllo dough (1 roll in the box)

* 1 cup butter, melted

* 1 tub of Philadelphia Indulgence Cream Cheese Spread (I used Cinnamon in one batch and Dulce de Leche in another.  Bother were amazing!)

* 1/2 to 2/3 package of cinnamon chips

* 1 cup sugar

* 1 cup water

* 1/2 cup honey

* 1 tsp. vanilla

 

The directions are a little complicated so read through them first.

Get all of your ingredients out before you begin. The Phyllo dough dries out quickly if not done properly.

Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo.

Place the tub of cream cheese in the microwave about 30 seconds - 1 minute, until it is really soft.  Make sure you don't burn it so just do 30 second spurts and then stir..

Open your bag of cinnamon chips.

Preheat oven to 350 degrees.

Thoroughly butter your 9x13” pan. My phyllo dough came in one large sheet so I cut it in half so it would fit in the pan.  You'll want to use the entire package.

Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top. This step is super important!

Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6-8 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.

Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with cinnamon chips.

 

 

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the cream cheese layer. Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with cinnamon chips. Repeat this about 4 more times, or until you are out of cream cheese.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Repeat this two times, so you have 6-8 layers on top of your last cream cheese layer. Butter the top of the baklava.

 

Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. This was kind of hard but be patient. The phyllo will slip and slide a little bit.

 

Bake about 45 minutes until it's golden brown.

 

While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to the lowest setting until the baklava is done baking..

When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts and corners. Let cool completely, uncovered, for several hours. This is a strange and cool step.  It kind of seems like it's going to turn into a soupy, mushy mess with all the liquid.  But the phyllo soaks up the honey mixture and makes it taste oh so delicious!

 

It's amazing!  The cinnamon cream cheese (or dulce de leche) and the cinnamon chips combined with the sweet honey - AMAZING! 

 

 

 

Enjoy!

 

 

 

 

 

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Slow Cooker Pulled Pork {Crock Pot}

Who doesn't love a good slow cooker recipe?!  It's truly the best of both all worlds - you come home from work and your house smells wonderful, you don't have to turn on the oven for hours and there aren't a bunch of dishes to clean up afterwards.  Win, win in my book!

We had company for dinner the a couple of weeks ago and I wanted to make something that didn't require me standing in the kitchen the entire time that they were at my house.  I hate trying to cook dinner and entertain at the same time.  (Add into the mix a house full of kids running around too and my brain gets a little fuzzy.)  So this was the perfect recipe!

 

Slow Cooker Pulled Pork

Source: My Recipes

* 4 pounds pork roast (shoulder or butt) 

* 2 large onions sliced (I used a sweet onion)

* 1 cup ginger ale

* 1 bottle (18oz) bottle of your favorite barbecue sauce

* 1 bottle barbecue sauce for serving (optional) 

Slice one onion and place in the bottom of the crock pot.

Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
 

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin (if any). Most of the fat will have melted away.

 

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.

Serve with hamburger buns or rolls and additional barbecue sauce.

This was an easy recipe to make and it's delicious!  My house smelled wonderful!   We served our sandwiches with our Ranch BLT Pasta Salad.  Perfect combination!

 

Enjoy!

 

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Peanut Butter Cup Crunch Brownies

Peanut butter and chocolate - a match made in heaven, right?  Well if you are any kind of a peanut butter lover you will LOVE these brownies.  They are chocolate-y and rich and totally delicious!  

It was Teacher Appreciation Week last week last week and my kids wanted to take some brownies to their teachers.  We found these great tags and they made the perfect gift.

Brownies are always a favorite in my house but then add a thick layer of peanut butter, chocolate fudgey goodness and oh man.  I was in heaven!

Peanut Butter Cup Crunch Brownies

Source: Slightly adapted from Once Upon A Chocolate Life

* 1 box of family size brownie mix (9 x 13) 

* ingredients needed to make brownies

* 10 Reese's Peanut Butter Cups

* 1 bag (11.5 ounces) milk chocolate chips

* 1 1/2 cups creamy peanut butter

* 2 cups Rice Krispies Cereal

Chop up the Reese's Peanut Butter cups.  Yum!  This was pretty tempting for this peanut butter cup lover - so I cut up 12 instead.   (And ate 2 while I was baking.)  =o)

Make brownies according to package.  Bake for 5 minutes less than the package states.   Remove from the oven and sprinkle the chopped peanut butter cups over the top.  Return to the oven and cook for 4-5 minutes.

In a saucepan, add chocolate chips and peanut butter and cook over low heat.  Stir until melted and blended well.  Add rice krispies and stir well.

Pour the rice krispie mixture over the brownies and and spread evenly.  Let cool for a few minutes and then place in the refrigerator for 2 hours.

Cut into squares and enjoy! 

I don't even have words....

 

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Ranch BLT Pasta Salad

I love pasta salad but for some reason I don't make it nearly as much as I should. (Or would like.)  I'm not sure why because it's so easy and perfect to have in the fridge.  I can take a bowl of it to work for lunch and as is right in the world.  =o)

This pasta salad recipe is an easy one to make and it's wonderful!  The crunchy-ness of the lettuce and the tomatoes and bacon add so much flavor and texture.  This might be one of my new favorite pasta salads!

Ranch BLT Pasta Salad

Source: Cinnamon Spice & Everything Nice

* 8 ounces pasta - we chose bow tie pasta but any pasta will work

* 1 bottle Ranch Salad Dressing

* 1 1/2 cup diced tomatoes, seeds removed

* 1 cup cubed Swiss cheese

* 1/2 cup thinly sliced red onions

* 1 pound bacon, cooked crispy and chopped

* 2 cups finely chopped romaine or iceberg lettuce

* salt and pepper, to taste

Cook the pasta according to package directions to al dente.  You don't want mushy pasta!

Drain pasta, toss with dressing to lightly coat so they don’t stick together and refrigerate until cold.

In a large bowl toss the cold pasta with the tomatoes, Swiss, onions, bacon and lettuce.

Add enough dressing to generously coat everything and season to taste with salt and pepper. 

 I ate it for breakfast.  Is that bad?  But it was so darn tasty!

Enjoy!

 

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Cinnamon Roll Donuts

My kids have some friends that come over almost every weekend and stay the night.  They are sweet kids and we love having them around.  When all the kids wake up, the first thing one of the girls asks is "what are you going to make us for breakfast?" 

The other day they were over and my response to her question was "how abotu pancakes?"  She looked at me like I just sprouted a third eye.  Her response?  She said "but I can eat pancakes at home."  Ha!  I took that as a compliment and decided to make something delicious and "not something they could get at home" for breakfast.  We decided on these Cinnamon Roll Donuts.

 

Cinnamon Roll Donuts

Source: Buns In My Oven

For the donuts:

* 1 cup flour

* 1/4 cup plus 2 tablespoons white sugar

* 1 teaspoon baking powder

* 1/8 teaspoon ground nutmeg

* 1/2 teaspoon ground cinnamon

* 1/2 teaspoon salt

* 1/4 cup plus 2 tablespoons tablespoons buttermilk (or regular milk with a teaspoon of white vinegar added)

* 1 egg, beaten

* 1/2 teaspoon vanilla

* 1 1/2 teaspoons vegetable oil

For the cinnamon topping:

* 2 tablespoons butter

* 2 teaspoons cinnamon

* 5 tablespoons brown sugar

* 1 teaspoon milk

* 1 teaspoon cornstarch

* 1 teaspoon vanilla

For the glaze:

* 1/4 cup powdered sugar

* 1 tablespoon plus 2 teaspoons heavy cream or milk

Preheat the oven to 325 degrees.

To make the cinnamon topping:

Melt the butter in a small saucepan. Stir in the cinnamon, brown sugar, milk, and cornstarch. Heat just until it begins to boil. Remove from the heat and stir in the vanilla.

Pour the cinnamon topping evenly into each well of your well greased donut pan.

 

To make the donuts:

In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In a small bowl, stir together the butter milk, egg, and oil.
Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.

Drop spoonfuls of the batter into the donut pan over the cinnamon topping and bake for 10 minutes or until lightly browned and cooked through.

 

Remove from the oven and cool in the pan for two minutes before transferring to a wire rack. Note - when I did this, I lost most of the cinnamon glaze (because it stayed in the pan.)  I think I would cool the donuts for about 15 minutes, at least, before taking them out of the pan. 

 

For the second batch, I spread some of the glaze on top of the cooled donuts to add more (since so much fell off.)  It worked great!

To make the glaze:

Whisk together the powdered sugar and cream until smooth. Spoon into a baggie and cut off a small corner of the bag. Pipe the glaze onto the donuts.  This works best if the donuts are cool because then it' doesn't drip off =o)

 

They were wonderful and the kids loved them.  Soft, cinnamon-y and delicious!

 

Enjoy!

 

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