Apple Brownies with Boiled Apple Cider Glaze

Hi, this is Patrina, Cindy's daughter, back with the purple. My mom hasn't updated in years, but I wanna encourage her to start blogging again. I even started a little blog of my own, Trina Marie's Recipes. Feel free to check it out. I was revamping this blog for my mom when I noticed this gem from 10/17/13, 9:56 AM. I'm not sure why it wasn't published back then but enjoy~

Apple Brownies with Boiled Apple Cider Glaze

Hi everybody :)
Happy Fall to you!! Happy Fall to me!! I know I'm off to a late start welcoming the Fall, but I am excited that it's finally here. To get into the "Fall of things" I made boiled apple cider and a repeat of a Fall Favorite; Apple Brownies!

Apple Brownies with Boiled Apple Cider Glaze
1 Recipe for  Apple Brownies (Since hubby don't like nuts, I omitted the nuts in the batter but sprinkled a few on top when served) 
2 tablespoons Boiled Apple Cider  or buy here
1/3 cup Powdered Sugar, sifted
1 teaspoon Butter or Margarine, melted

In a bowl whisk together the boiled cider, sugar, and butter until smooth. Spread over cooled brownies, cut, and serve. 

 

 

Sprinkle with chopped pecans or walnuts if desired.

ENJOY! Come again...

Granola Bars with Raspberry Jammy Bits

Granola Bars with Raspberry Jammy Bits

Hi everybody :)
My daughter, Patrina, raided my freezer and discovered 2 bags of Raspberry Jammy Bits I had stored away. She looked online, found a recipe, and made these bars a few days ago. She been so busy that she asked me to share them with you all. Well, let's get it started...

Granola Bars with Raspberry Jammy Bits adapted from King Arthur Flour
1 2/3 cups quick-cooking rolled oats (I used Old-Fashioned)
3/4 cup Sticky Bun Sugar (1/2 cup brown sugar)
1/3 cup oat flour, or finely ground rolled oats (I used King Arthur Whole Wheat flour)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
1 1/2 cups nuts*
1 cup Raspberry Jammy Bits (I used 3/4 cup)
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil ( I used coconut oil)
1/4 cup honey, maple syrup, or corn syrup( I used corn syrup but, think agave would work fine too)
1 tablespoon water
*3/4 cup sliced almonds and 3/4 cup unsweetened coconut.
 
Preheat the oven to 325°F. Lightly grease (I used parchment paper instead of greasing the pan to make cutting the bars and lifting them out easier) a 9" x 13" pan. (Bars were thin, for thicker bars use a 7"x12" pan.)
 
Stir together the dry ingredients, including the nuts and Jammy Bits.
 
In a separate bowl, whisk together the vanilla, melted butter or oil, honey or syrup, and water.
 
Toss the wet ingredients with the dry until the mixture is evenly crumbly.
 
Spread in the prepared pan, shaking the pan to evenly cover the bottom, and pressing in firmly (I used plastic wrap to help press the bars down).
 
Bake the bars for 25 to 30 minutes (It only took me 22 min.), until they're just starting to brown, and are bubbly around the edges.
 
Remove them from the oven and cool for 10 minutes.

Use a knife to cut the bars while they're still warm. Let cool completely before removing from the pan.  (I removed the parchment paper from the pan in order to cut the bars, and placed the paper and bars back in the pan to finish cooling.)
 
Yield: about 1 dozen 2" x 4 1/2" bars
What She Did and/or Thinks:
The changes she made are in Italic and Purple.  
The  Taste: Although she used less brown sugar and less jammy bits, I think the sweet taste should be cut down a little more. But all in all these were delicious, and we would definitely REPEAT this using agave or honey in the place of the corn syrup and 1/3 cup brown sugar. 
ENJOY! Come again...
Linked to:
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Wednesday Whatsits #79
Wonderful Food Wednesday
All My Bloggy Friends #67
What's Cookin' Wednesday? 
Thursday's Treasures Week 107 
From the Farm Blog Hop
The Better Baker Weekend Potluck  

Brownies In Minutes, Turtle Styled with Marshmallow Creme

Brownies In Minutes, Turtle Styled with Marshmallow Creme

Hi everybody :)
I know it's been a while since my last post. I've been kind of busy around the house lately. But I do have a nice treat to share with you all today. My daughter and I were having some fun tweaking this recipe. This brownie was prepared in a microwave in less than 2 minutes. If you follow my blog, you'll know that I normally shy away from "microwave cooking," but today I'm taking the plunge. Seeing that the recipe didn't required eggs makes it so much easier for me to accept the challenge. (Cooking eggs, meats, or fish in the microwave is still taking me some time getting accustomed to.)   

Want a deliciously moist fudge brownie in less than 2 minutes? Well, let's get it started...   

Brownie In Minutes 

Modified from: Brownie In A Cup 

3 Tablespoons hot water
1/4 teaspoon instant coffee  (optional)
2 Tablespoons oil
1/4 teaspoon vanilla
2 Tablespoons cocoa powder (I used 1 Tbsp. Special Dark & 1 Tbsp. Regular)
2 Tablespoons packed brown sugar
1 Tablespoon sugar
1 Tablespoon Jif Mocha Cappuccino Spread or chocolate chips (optional)
1 - 2 Tablespoon chopped pecans, toasted  (optional)
4 Tablespoons All Purpose Flour (I used 2 Tbsp. all-purpose & 2 Tbsp. White Lily Self-Rising, to give it a little lift.) 

Topping  (optional)
Marshmallow Creme
Smucker's Caramel Ice Cream Topping or Homemade Caramel
Smucker's Fudge Ice Cream Topping  (I used Jif Mocha Cappuccino Spread) 
Toasted Pecans, chopped
 
Whisk together water, coffee, oil, and vanilla in a medium bowl. (You can use the microwaveable mug or dish you're cooking it in.  If you want to turn it out onto a dish after cooking, mix in a bowl and spray the mug or dish nonstick cooking spray before pouring in the mixture.)

Add the cocoa powder, sugars, mocha spread, and flour; stir until smooth. 

Place in a microwaveable mug or dish. Cook in microwave for 1 1/2 to 2 minutes. (It took me 1 minute and 15 seconds) Check after the 1 minute mark. Center should still be soft. (The picture below is how it looked when finished cooking.)

 Top with marshmallow creme, drizzle with caramel and fudge and sprinkle with nuts.

The Taste: AMAZING! REPEAT, if you dare!! :)
ENJOY! Come again...
Linked to: 
Full Plate Thursday @ Miz Helen's Country Cottage  

The Mandatory Mooch Tasty Thursday
Show Case Your Talent  @What's Cooking Love
Thursday's Treasures Week 106
Foodie Fridays @ Designs By Gollum 
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Mini Cherry Crisp Pies: Farewell Summer

Mini Cherry Crisp Pies 

Hi everybody :)

Summer is almost over and Fall is very near, YES :) This recipe is my celebration to the end of the sunny days, until we meet again Summer... Farewell. 
Since I had so many views on the Mini Peach Cobblers ,  I decided to make another mini dessert, Mini Cherry Crisp Pies. These little pies have a flaky buttery bottom crust, a crunchy topping, with a sweet and tart goodness in the middle. 

I wanted the taste of a crispy crunchy topping like in the Cinnamon Apple Crisp but with a buttery flaky crust like in the Praline Liqueur Pecan Pie, so I came up with a combination of both. Let's get it started... 

What I did...
 
Mini Cherry Crisp Pies 

Filling:
 4  cups sweet cherries, pitted 
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Cooking spray

Topping:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds or pecans

Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, chilled
1/3 cup unsalted butter, chilled; cut into small pieces
5 to 7 tablespoons cold water  

To Prepare the Pastry:
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in thirds. On a lightly floured surface, roll out ball to fit three 8 - 9 oz ceramic ramekins baking dishes. Transfer pastry to baking dishes; trim even the edges. 

Add filling. Roll out remaining pastry;

Preheat oven to 375°.

To Prepare the Filling: 
Combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into  pastry shells.

To Prepare Topping: 
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds. 

Sprinkle oat mixture evenly over cherry mixture.

Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.

What I Think:
The Taste:
I love the sweet/tart balance of the cherry filling. The dried sour cherries and the cranberries help offset the sweetness of the others cherries just right. The dried blueberries added a  nice touch too.  Like I mention before the topping and the crust were AMAZING!!! REPEAT AS OFTEN AS POSSIBLE!
ENJOY! Come again...
 
Linked to: 
From the Farm Blog Hop
The Better Baker Weekend Potluck

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Marvelous Mondays @ This Gal Cooks 
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Flour Me With Love: Mix it up Monday! 
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Titus 2 Tuesday 
Two Cup Tuesday No. 36 
Time to Sparkle!  
Tuesday-Talent-Show:  Chef In Training
Zentmrs: Tuesday Table
Wednesday Whatsits 
Wake-Up Wednesday 

Oatmeal-Chocolate Chip Cookies

Oatmeal-Chocolate Chip Cookies

Hi everybody :)
My daughter, Patrina, is stepping in once again to for me, since she had so much fun sharing the Oatmeal Scotchies  with you. This time she made these deliciously chewy oatmeal cookies with chocolate chips sprinkled about. The perfect after school snack with a glass of milk on the side. Once again, Patrina...

Hi, everyone.  I found the recipe for these cookies on the back of a bag of flour; the recipe is also available here.  I made the cookie dough one night around midnight and decided to bake the first batch the next morning, because the heat of the kitchen was too much, even at midnight.  I refrigerated the dough until morning.

Oatmeal-Chocolate Chip Cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. 

Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack

Tip: Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.

  
What I Did and/or Think: I didn't add any chopped nuts.  I really wanted to add pecans, but looking through the freezer for them made my hands numb.  

Like before (I know my mom hates this), I did not measure the baking soda, salt, or vanilla.  I was beginning to feel tired at this point, and did not want to bother with the teaspoons.

I used margarine.  I also combined quick-cooking oats with old fashioned (about half quick and half old-fashioned).  Finally, I added extra chocolate chips to the dough, since the bag was nearly empty after I added the cup.
These cookies were very tasty!  I would love to make them again (but with pecans next time).  

ENJOY! Come again... 
Linked to :  
From the Farm Blog Hop
Full Plate Thursday @ Miz Helen's Country Cottage 
Show Case Your Talent  @What's Cooking Love 
Food-Tastic Fridays @ Not Your Ordinary Recipes  
Foodie Fridays @ Designs By Gollum  
Foodie Friday @ Simple Living   
The Country Cook:: Weekend Potluck
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!  
The Chicken Chick: Clever Chicks Blog Hop

Marvelous Mondays #62

Skip To My Lou: Made by you Monday
Tuesday Talent Show #99
Tuesday’s Table

Wake Up Wednesdays

Chunky Chocolate Cookies

Chunky Chocolate Cookies  

Hi everybody :)
Graduation Day came and went and I'm back HOME! It's great being back. I've been so busy lately organizing after coming back home; trying to jam an apartment into an already packed house is hard work.

My daughter's ankle is still on the mend, but she's walking a little now, so her walking boot is useful after all. :) She will be taking the Bar Exam soon. I'm going to be the proud mother of a lawyer, y'all!! 
 
Enough talk about me and my family; now, on to the recipe, Chunky Chocolate Cookies. These cookies are made with a cake mix, so they are so easy to make for busy moms on the go. The nuts can be omitted and the chips exchanged to suit your taste. Let's get it started...


Chunky Chocolate Cookies
1 pkg. Duncan Hines Classic Dark Chocolate Fudge Cake Mix
2 large eggs
1/2 cup butter or margarine (1 stick); melted
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 350.

Mix cake mix, eggs, butter, brown sugar, and vanilla extract in a large bowl; stirring with a spoon until well blended.

Stir in chips and nuts. Drop by leveled measuring tablespoonfuls onto greased baking sheets. (I used my medium cookie scoop and baked the cookies on parchment paper.)

Bake at 350 for 12 minutes for chewy cookies or 14 minutes for crispy cookies.  (I baked my cookies 8 minutes for chewy and 10 minutes for crispy.)

Cool 2 minutes on baking sheets and move to wire rack to finish cooling. Store in airtight container. 
Source: Duncan Hines 
What I Did and/or Think: 
The changes I made are in Bold, Italic, and Purple.

The Taste: These cookies were GREAT! Love the taste.  Definitely worthy of REPEATING!

ENJOY! Come again...       
Linked to:
Titus 2 Tuesday 
Zentmrs: Tuesday Table 
Wednesdays Adorned From Above 
Show and Share Wednesday Semi-Homemade Mom
The Better Baker Weekend Potluck

Cherry Shortbread Sweet Hearts

Cherry Shortbread Sweet Hearts

Hi everybody :)
When I spotted this recipe, I knew I'll would be making them soon. They had two of my favorite things after all: chocolate and cherries, I couldn't resist :) Well, let's get it started...

Cherry Shortbread Sweet Hearts
1/2 cup maraschino cherries, well drained and chopped
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
1/4 cup finely chopped almonds
1/4 cup semisweet chocolate pieces
1/2 teaspoon shortening

Using paper towels, pat cherries dry. Set aside. In a medium bowl stir together flour and sugar. Cut in butter till mixture resembles coarse crumbs. 

Stir in cherries. Knead till well combined and nearly smooth.

On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 1 1/2-inch heart-shaped cookie cutter, cut dough into heart shapes. Place 1 inch apart on an ungreased cookie sheet, bake in a 325 oven for 20 to 25 minutes or till done. Remove the cookies from the cookie sheet and cool on a wire rack.

Evenly spread almonds on waxed paper; set aside. In a small heavy saucepan heat chocolate and shortening over low heat just till melted, stirring occasionally. Using a pastry brush, brush bottoms of cookies with chocolate mixture. Press cookies with chocolate sides down into almonds. Place cookies with chocolate-almond sides up on a wire rack, let stand till the chocolate is set. Makes about 18.

 Source: Better and Gardens Old-Fashioned Home Baking
 
What I Did and/or Think:
I doubled the recipe, added 1/4 teaspoon salt, refrigerated overnight and continue as directed baking half of recipe on my Silpat Baking Mat. I got 10 cookies.

I decided to have a little fun with some of the cookies by  putting chocolate on half and adding white chocolate too :)

The Taste: The cookies were buttery with a very mild sweet taste from the chocolate and the cherries. I wish the flavor of cherries were more pronounced, I think refrigerating the dough and adding a teaspoon of cherry flavor or liqueur would help. It also was a great idea to add the salt, or use a salted butter. All in all I think the cookies are worthy of a REPEAT with the minor adjustments.    

ENJOY! Come again...

Linked to:
Titus 2 Tuesday 
Kathe With an E You're Gonna Love It   
Tuesday-Talent-Show:  Chef In Training
Show Me What Ya Got   
Show and Share Wednesday Semi-Homemade Mom  
Bizzy Bake Recipe Box
Sugar & Spice and Everything Nice @Seven Thirty Three