Salted Caramel Pear Bread With Streusel Topping

Salted Caramel Pear Bread with Steusel Topping

Salted Caramel Pear Bread with Steusel Topping

They say necessity is the mother of all inventions.  Not that I invented pear breads but I did however have to come up with something easy, delicious and “pear involve” since my pear tree was overflowing.  I do not have the time nor the patience at this point to can or freeze 30 some pounds of pears.  So I shared with friends and kept a good amount to use up for my peeps.

My friend Chris was telling me she made Spice Pear Bread before.  That sounded so good.  I love Spice Bread, but I also love caramelized pears and I adore a streusel topping and salted caramel…oh my!….I thought let’s do best of all worlds, hoping I wasn’t creating a mosh pit of a bread!

I think I might be OK with this one!

I think I might be OK with this one!

Ingredients:

For the Salted Caramel Pears:

2 tablespoons unsalted butter

2 cups pears, peeled and diced

2 tablespoons brown sugar

1/2 teaspoon salt

2 tablespoon heavy cream

For the Bread:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon all spice

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

2 tablespoons melted unsalted butter

2/3 cup milk (I used unsweetened almond milk)

1 egg

1/3 cup brown sugar

For the Streusel Topping:

1/3 cup oats (not quick oats)

2 tablespoons all-purpose flour

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons cold unsalted butter

How to:

For the Salted Caramel Pears:

In a large pan melt your butter, add your pears and toss lightly.  Add your brown sugar, salt and heavy cream.  Stir gently until everything is well combined.  Let this cook on medium heat, stirring occasionally until reduced lightly golden.  Do not leave this alone or rush this with high heat.  It would burn your pears and they would be bitter.  Remove from heat and let cool while you prepare the bread.

already smells amazing in my kitchen!

already smells amazing in my kitchen!

For the Bread:

Preheat your oven to 350 degrees F.  Grease or spray a loaf pan.  Set aside.

In a medium bowl combine your flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg and ginger.  Set aside.

In a large bowl mix your melted butter, milk, egg and brown sugar.  Add your flour mixture at once and mix until just combined (do not overmix).  Using a spatula gently fold in your salted caramel pears.  Pour your mixture into your prepared pan.  Set aside.

For the Streusel Topping:

In a medium bowl combine your flour, oats, brown sugar, salt and cinnamon.  Cut your butter into small pieces and add to your oat mixture.  Using a pastry cutter or your fingers, mix everything until you have a crumbly mixture.  Sprinkle your mixture over your bread batter.  Put your bread into your preheated oven and bake for 45-50 minutes.

oven ready

oven ready

letting this cool is going to be torture!

letting this cool is going to be torture!

is it me or this bread is utterly gorgeous?

is it me or this bread is utterly gorgeous?

Let cool completely before slicing….and ENJOY!

Have a slice of deliciousness!

Have a slice of deliciousness!

I love this bread and my house smells like Heaven wrapped in Salted Caramel Pears….it’s a good perfume I must say!  The taste is so perfect, a touch of salted caramel, soft pears and a moist spice bread….it really works!

and take a closer look at the inside....oh so pretty!

and take a closer look at the inside….oh so pretty!

Printer Friendly: Salted Caramel Pear Bread with Streusel Topping

Peace and Mosh Pits Are Scary!

Isabelle

 

Biscoff Puppy Chow

Biscoff Puppy Chow/Muddy Buddies

Biscoff Puppy Chow/Muddy Buddies

Yes.  I have lost all self-control.  It is not often that one should admit defeat but at this point in my life I think it is only fair to say: I give up.

I am addicted to Biscoff.

Pure and Simple addiction.  This stuff makes me weak at the knees.  Makes my heart flutter and gives me goosebumps.  I sound crazy….I know.  I am crazy.  Who obsesses over a simple food item like that?  Me….that’s who.  The weak one!

So with nothing futher, here is the recipe.  I can eat my weight in this stuff….which evidently might be increasing  if I keep eating this stuff…it’s a losing battle this addiction of mine!

OK...take a good long look at this madness. It may seem like nothing but it's EVERYTHING!

OK…take a good long look at this madness. It may seem like nothing but it’s EVERYTHING!

Ingredients:

9 cups crispy rice cereal squares

3/4 cup Biscoff spread, creamy (Speculoos)

1/4 cup butter

1 cup semi-sweet chocolate chips

1 teaspoon vanilla

2 cups confectioners’ sugar

1 teaspoon cinnamon

1 teaspoon cocoa powder

How to:

Put your cereal in an extra-large bowl.  Trust me, extra large….you need room otherwise stuff goes flying everywhere!  Set aside.

In a large ziplock bag combine your confectioner/powdered sugar, cinnamon and cocoa powder.  Close your bag and combine everything together, no rhyme or reason just do your best!  Set aside.

In a medium size saucepan combine your Biscoff spread, butter, chocolate chips and vanilla.  Melt on low and stir until well combined.  The mixture will be pretty thick but that’s OK.  Pour over your cereal and using what ever works for you, gently fold everything so that your cereal are all covered with your Biscoff mixture.  Yes, it does take a little effort and yes you will crush some along the way but it is so worth it.  SO WORTH IT!  (can you tell I am in love!!!)

I know this picture is gasly...I apologize but it's what happens!

I know this picture is horrid…I apologize but it’s what happens!

Once your cereal is covered by the Biscoff mixture pour everything into your powdered sugar bag.  Close it up and start to shake it (gently) to cover everything!!!!!

OK...these pics are crazy bad but TRUST ME please this is super duper delish!

OK…these pics are crazy bad but TRUST ME please this is super duper delish!

Now the hard part…..let this cool.  Pour into a large bowl or rimmed baking sheet and DO NOT TOUCH IT….ah who am I kidding?  Try a bite or 15….so amazing.  But if you manage to let it cool it will be the bestest treat your will EVER eat.  So delicious.

come to mama....this is heavenly!

come to mama….this is heavenly!

Note: these are also called Muddy Buddies.  Also if you cannot find Biscoff Spread you can always go classic and use peanut butter.  You may want to skip the cinnamon with the confectioner/powdered sugar….or not.

Another Note: my sweet husband bought me a bag (the size of a small child) of peanut butter & chocolate puppy chow the other day.  I told him if he did that again I would torture him.  I ate the whole flippin bag.  He saw I had an issue with puppy chow, so he didn’t buy anymore….so I made my own.  Crazy….I am telling you I AM CRAZY!

want some?

want some?

Another  Note: Biscoff or Speculoos is usually found near the peanut butter and Nutella (which is so last year…hahaha)

in case you have never heard of Biscoff/Speculoos/Cookie Spread....GASP.....

the good stuff….real flippin’ good!

Printer Friendly: Biscoff Puppy Chow

I ate 4 times that amount today....I am hopeless!

I ate 4 times that amount today….I am hopeless!

Peace and when is the intervention?

Isabelle

Scotcharoos (my way)

Scotcharoos <3

Scotcharoos ❤

Some days I think I live under a rock.  I honestly had never heard of Scotcharoos until a few days ago.  Truth be told when I saw the picture of a lovely dessert treat I wanted to make Sunshine for prom night at her friend’s house, I thought it was simply a layer of Rice Krispies squares.  I saw the name but thought nothing of it.  Then my friend Chris came over and I showed her the recipe and she said: “oh yea I love Scotcharoos….”

What?  ummmm…..OK.

So then I had this flashback of never having tried Hamburger Helper until I married Mr. Man.  Never having ordered Chinese take-out until I moved in with the “princess” in college.  Never having Spam…still!

What’s a silly girl to do?  Make Scotcharoos and make some pretty darn good one at that!  So take that stupid rock over me!  :/

these little gems are so flippin' amazing!

these little gems are so flippin’ amazing!

Please note this is not the “classic scotcharoos” these have been Isabellized…what ever that means!

Ingredients:

6 cups rice Krispies cereal

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

2 cups chocolate chips, divided

1 cup butterscotch chips

1/2 cup peanut butter chips

How to:

Spray a 9X13 baking dish with cooking spray, set aside.

In a large bowl combine your cereal with 1 cup chocolate chips.  Set aside.

In a saucepan, combine your corn syrup and your sugar.  On medium heat gently stir until sugar has melted.  Remove from heat and add your peanut butter.  Gently stir until combined and creamy.  Add to your cereal and chocolate chips mix.  Quickly stir.  The heat from the peanut butter mixture will melt some of your chocolate chips, go for it. Don’t worry about it too much.  It will taste amazing.  Spread your mixture into your prepared pan.  Set aside.

the peanut butter mixture is quite spectacular if you ask me!

the peanut butter mixture is quite spectacular if you ask me!

all set!

all set!

In a heat proof dish combine your 1 cup chocolate chips with your butterscotch chips.  Starting with 30 seconds heat in your microwave.  Stirring after each time.  (I did 30 secs then another 30 secs. but followed with 15 seconds increments as to not burn my chips)  Once completely melted pour over your cereal mixture and spread evenly.  Set aside.

chocolate & butterscotch make a beautiful friendship!

chocolate & butterscotch make a beautiful friendship!

In another small heat proof dish melt your peanut butter chips in microwave.  Again stirring after each time.  (I would suggest 15-20 seconds increments)  Using a spoon, place dollops of your melted chips over the chocolate/butterscotch layer.  Using a knife gently run through to swirl the peanut butter with the chocolate/butterscotch layer.  Done!  Place in your fridge (if in a hurry) or leave to cool at room temperature until chips have hardened.

there is no rules here....just dollops of peanut butter! Whatever works!

there is no rules here….just dollops of peanut butter! Whatever works!

pretend to be an artist....a peanut butter artist!

pretend to be an artist….a peanut butter artist!

OH MY WORD.....pure art!

OH MY WORD…..pure art!

Voila!!!! One of the best treat I have had in a long time….SUPERB!

I want this piece right now!

I want this piece right now!

Printer Friendly:  Scotcharoos

so so so perfectly fabulous!

so so so perfectly fabulous!

Note: these are simply jaw-dropping delicious….addictive….not something that will get you bikini ready….beware my friends, one could eat a whole pan of these goodies!

don't you just want to take a bite?  ;)

don’t you just want to take a bite? 😉

Peace and Rock,

Isabelle

Tomato Soup Cake with Cream Cheese Frosting

Tomato Soup Cake with Cream Cheese Icing

Tomato Soup Cake with Cream Cheese Frosting

At first I thought: yuck…

Then I remembered my: Not your mama’s apple pie  which is made with green tomatoes.

So I figured if Nate, my husband’s buddy from the Firehouse says it is delicious then who am I to judge.

I made the cake….turns out Nate’s Mom knows how to make a great cake even if it is with canned tomato soup, which I have never been a fan of, case and point: Cream of Roasted Tomato Soup.

reminiscent of a spice cake, slightly similar in color to a carrot cake....but absolutely delicious and moist!

reminiscent of a spice cake, slightly similar in color to a carrot cake….absolutely delicious, flavorful and moist!

Ingredients:

2 cups flour

1 teaspoon cinnamon

1-1/3 cups sugar

1/2 teaspoon ground cloves

4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon allspice

1 can condensed tomato soup

1/2 cup shortening

1/4 cup water

2 eggs

 How to:

Preheat your oven to 350 degrees F.  Grease and flour an 9 X 13 baking pan.  Set aside.

In a large bowl combine your flour, cinnamon, sugar, ground cloves, baking powder, baking soda, and allspice.

Add your tomato soup and shortening, beat until well blended.  Add your water and eggs.  Beat for 3 minutes.  Spread into your prepared pan.  Bake for 35-40 minutes until toothpick inserted in center comes out clean.  Let stand 10 minutes.  Remove from pan and cool on rack.  Cool completely before frosting.

a gorgeous pinkish orangy hue...very pretty!

a gorgeous pinkish orangy hue…very pretty!

wow! the smell is absolutely amazing!

wow! the smell is absolutely amazing!

Cream Cheese Frosting:

Ingredients:

8-ounce cream cheese at room temperature

1 tablespoon milk

1 teaspoon vanilla

1 lbs confectioner sugar

How to:

Whip cream cheese until light and fluffy.  Add you milk and vanilla combine well.  Gradually add your sugar until well blended.

cream cheese frosting....simply magical!

cream cheese frosting….simply magical!

Do you guys have an unusual recipe you would like to share with me?  If interested please email me at: isamvor@comcast.net I would love to blog with all my readers all the fun, perhaps bizarre yet delicious recipes that you want to share with me/us.

you know it's a good cake when my mom tells me it's a perfectly delicious and she must have it for breakfast as well! ;)

you know it’s a good cake when my mom tells me it’s perfectly delicious and she must have it for breakfast as well! 😉

Printer Friendly:  Tomato Soup Cake with Cream Cheese Frosting

Peace and Let’s be unusual,

Isabelle

Sour Chocolate Cake

Sour Chocolate Cake

Sour Chocolate Cake

I found this recipe a while back in my Saveur magazine.  I guess I held on to it so I could find a good reason to make it.

Reason #1.  We were on vacation.

Reason #2.  It was HOT outside and I was in heaven.

Reason #3.  I sat by a pool all day with nothing to do but sit.

Extra reason: I made dinner for everyone as a thank you for having us spend Spring Break with them….which meant my horrible lovely brother and my BFF Janine’s terrible wonderful husband Dan could torture me all night.  AND I FED THOSE TWO BAD BOYS!

Saying things like: “it’s more of a door stopper than a cake!”  “knocking on the table…what’s that?  Isabelle’s cake”  “remember when we were kids eating peanut butter and soda crackers having a whistling contest?  This cake would work as well”  “moisture, where are you?”  “I know what it’s like to eat sand now”  and on and on….

😉  I do love them both immensely but they thrive on torturing me!

this is what was left after they teased me about the cake....!

this is what was left after they teased me about the cake….!

Ingredients:

For the cake:
½ cup milk
1½ tsp. white vinegar
¾ cup shortening, plus more for greasing
2 cups flour
2 cups sugar
2 tsp. ground cinnamon
1 tsp. baking soda
½ cup cocoa powder
8 tbsp. unsalted butter
3 eggs, lightly beaten

For the icing:
2 cups confectioners’ sugar
3 tbsp. cocoa powder
¼ cup milk
5 tbsp. unsalted butter

How to:

For the cake:

Mix milk and vinegar in bowl; let sit until slightly curdled, about 10 minutes.

Heat oven to 350 degrees F.  Grease a 9″x13″ baking dish with shortening. Set aside.

Whisk flour, sugar, cinnamon, and baking soda, in a bowl; make a well in the center.  Bring shortening, cocoa powder, butter, and 1/2 cup water to a boil in a 1-qt. saucepan.  Cook, whisking constantly, until smooth, 5-7 minutes; let cool slightly.  Whisk in milk mixture and eggs.  Stir wet ingredients into dry ingredients until a smooth batter form.  Pour batter into greased pan and smooth top.  Bake until a toothpick inserted in the center comes out clean, 25-30 minutes; let cool.

the start

the start

baked

baked

For the icing:

Whisk confectioners’ sugar and cocoa powder in a bowl.  Simmer milk and butter in a 2-qt. saucepan over medium heat until butter is melted, 3-4 minutes.  Whisk in sugar mixture until smooth.  Pour icing over cake; let set completely, about 30 minutes.

and the icing on top :)

and the icing on top 🙂

Printer Friendly: Sour Chocolate Cake

 pretty good cake if you ask me...OK OK I will admit a dollop of vanilla ice cream would have been heavenly!

pretty good cake if you ask me…OK OK I will admit a dollop of vanilla ice cream would have been heavenly!

Peace and I have my reasons,

Isabelle

Biscoff No Bake Cookies

Biscoff No Bake Cookies

Biscoff No Bake Cookies

I haven’t talked about Biscoff in a while.  I have talked (too much) and made (too many) cookies, but nothing lately with the ever so delicious Biscoff.

in case you have never heard of Biscoff/Speculoos/Cookie Spread....GASP.....

in case you have never heard of Biscoff/Speculoos/Cookie Spread….GASP…..

Today I decided to make my own version of Biscoff No Bake Cookies.  First of all I am highly addicted to this stuff.  It is amazing.  Secondly, my husband came home and caught me walking around our home with a spoonful of Biscoff.  I tried to reason with him that since I didn’t have any homemade cookies in the house, it made perfect sense to eat this cookie spread in lieu of an actual cookie.  He didn’t seem to buy this logic.

Bottom line, I have serious issues and I don’t even think years of meticulous therapy could fix any of this!  So….I make cookies.

a lot of cookies!

a lot of cookies!

Ingredients:

3 cups quick oats (not regular oats)

1/4 teaspoon cinnamon

1 stick unsalted butter (1/2 cup)

3/4 cup light brown sugar

3/4 cup sugar

1/2 cup milk

1/4 teaspoon salt

1 teaspoon vanilla

3/4 cup Biscoff (crunchy or regular, I went with crunchy…because that’s what I was eating by the spoonful when I got caught!)

How to:

Line two baking sheets with wax paper or parchment paper, set aside.  Note: you can use wax paper since these cookies are NOT going into the oven.  It is simply so you have easy clean up and no sticking to the pan.

In a large bowl combine your quick oats with your cinnamon.  Set aside.

In a medium pan combine your butter, sugars, salt and milk.  Bring to a boil and let this cook for about 2 minutes.  Remove from the heat and add you vanilla, stir well.  Add your Biscoff and whisk until well combined.  Gently pour your hot mixture over your oats and using a spatula or wooden spoon stir until all combine.

perfect color, smells amazing...too hot to taste!

perfect color, smells amazing…too hot to taste!

the final approach....pouring it all in!

the final approach….pouring it all in!

action shot taken by my little Bear!

action shot taken by my little Bear!

ready!

ready!

Using a medium size scoop or spoon drop your cookies onto your prepared baking sheets.  Let them set for about 1 hour.  Enjoy!

work of art if you ask me ;)

work of art if you ask me 😉

Note: if you want larger cookies go for it, just keep in mind they may take a bit longer to set.

an hour is a long time to wait on delicious cookies!!!

an hour is a long time to wait on delicious cookies!!!

Printer Friendly: Biscoff No Bake Cookies

Other AMAZING Biscoff creations:

Biscoff Chocolate Cookies

chewy, chocolaty and completely addictive!

oh my sweet heaven, these cookies are so so so crazy good!

Nutella Brownies with Biscoff Swirl

oh my word!  OH MY WORD!

gluttony….perhaps BUT SO WORTH IT!

Also another super duper recipe for no-bake cookies:

Julie’s Oatmeal Chocolate Frogs

My kids make these all the times, always a hit! YUMMY!

My kids make these all the times, always a hit! YUMMY!

Peace and Meticulous is out of my reach,

Isabelle

Citrus Tea Cookies

Citrus Tea Cookies (and one of my favorite mug)

Citrus Tea Cookies (and one of my favorite mug)

We have been drinking tea, buying tea, talking about tea.  So much so that we have an overflowing and 100% dedicated Tea drawer….with an extra container of tea on the side.

We have tea for the masses: chai tea, sleepy time tea (for the old folks), green tea, coconut chai tea (my fave), ginger pear tea, chamomile tea, lemon ginger tea (great for upset stomach), passion fruit mango tea, red velvet chocolate tea (yuck!), British tea (makes you sound worldly), pomegranate tea….I will stop before you lose your mind.

see for yourself....it's a mad tea house

see for yourself….it’s a mad tea house

isn't this the cutest: Mr. Tea and ManaTea?!!!! HAHAHA clever!

aren’t these the cutest: Mr. Tea and ManaTea?!!!! HAHAHA clever!

What goes best with tea?  COOKIES….tell me you saw that coming!  Ha….predictable aren’t I?!

lovely, light, not overly sweet and oh so pretty!

lovely, light, not overly sweet and oh so pretty!

Ingredients:

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter at room temp

1/2 cup sugar

1 egg

1/2 teaspoon almond extract

Zest and juice 1 lemon

Zest and juice 1 orange

How to:

Preheat your oven to 350 degrees F.  Line your baking sheets with parchment paper or silicone mats.  Set aside.

In a medium bowl combine your flour, baking soda, baking powder and salt.  Set aside.

In your mixer cream your butter with your sugar.  Add your egg, combine well.  Add your almond extract, zests and juices.  (note: both my lemon and orange produced just shy of 1/2 cup of juices combined).  Add your dry ingredients.  Mix until just combined.  Using a medium size scoop or spoon drop your cookie dough onto your prepared pans.  Bake in your preheated oven for 10-11 minutes.

this dough smells like citrus heaven!

this dough smells like citrus heaven!

gorgeous dollops of cookie dough

gorgeous dollops of cookie dough

done! Time to relax and enjoy your hard work :)

done! Time to relax and enjoy your hard work 🙂

Let cool and enjoy with a delicious cup of tea 🙂

Note:  this doesn’t make a lot of cookies….but since it is January and we are all trying to be healthy and all that jazz I figure I should try to over do it.  Also the cookies are not super sweet, feel free to up the sugar if prefer but I feel that it is a tea cookie and therefore should blow your sweet tooth!   Finally, I used a blood orange hence the pink hue to my cookies, feel free to use what ever type of oranges your like or even orange juice if that is all you have.

one last look...even the inside of this cookie is perfect!

one last look…even the inside of this cookie is perfect!

Printer Friendly: Citrus Tea Cookies

Peace and Let’s Have Tea,

Isabelle

Peanut Butter and Chocolate Shortbread Cookies

Peanut Butter and Chocolate Shortbread Cookies

Peanut Butter and Chocolate Shortbread Cookies

My youngest daughter just walked by me a minute ago and said: “Mom, I do love these cookies”  Want to know why she said that…well other than the obvious that she actually likes them….she said that because last night after a very long day, part of which was me making these cookies, my husband grabbed one of said cookies and made choking sounds as if he was eating sand paper.  I think he was being a tad dramatic.  He said something along the lines of  “boy, you sure need some milk with those cookies” …blah blah blah…

THEY ARE TEA COOKIES!  Therefore they are not only rich but dense and marvelously flavorful.  That’s my story and I am sticking to it!  For heaven’s sake!  Has anyone in this house ever had tea with the Queen?  Good Lord!  You don’t serve just any ol’ cookie when serving tea!  You serve nice delicious shortbread cookies!  And drown your sorrows with tea…or wash your mouth with a big ol’ glass of milk!

I love these cookies.  They are true Shortbread Cookies.  If you are looking for a crispy, light as a feather or chewy cookie, well this won’t be the recipe for you.  Sorry buckaroos but you may want to check out my other scrumptious cookie recipes!  But believe me when I tell you how yummy these lovely little shortbread cookies are!  Let’s not forget that peanut butter and chocolate is THE perfect combination for just about anything!

different shape, same delicious shortbread cookies

different shape, same delicious shortbread cookies

Ingredients:

1 cup unsalted butter at room temperature (2 sticks)

1 cup peanut butter (I use creamy)

1 1/2 teaspoon almond extract

2/3 cup confectioner sugar

2 1/2 cups all-purpose flour

1/2  teaspoon salt

1 3/4 semi-sweet chocolate chips

How to:

In a medium bowl combine your flour and your salt.  Set aside.

In your mixer cream your butter and peanut butter.  Add your almond extract and powdered sugar.  Add your flour mixture.  Combine well but do not over-mix.  Add your chocolate chips.  Divide your dough in half.  This is where I am trying to confuse you….I have two options to choose from.

the dough: nice, thick and creamy

the dough: nice, thick and creamy

A.  Make rolls in clear plastic wrap.

OR

B. Make a round/square disk (about 1/2 inch thick) in clear plastic wrap.

dough and plastic wrap...sometime it's quite a battle!

dough and plastic wrap…at times it’s quite a battle!

option A and option B :)

option A and option B 🙂

Put your dough in the refrigerator for about 2 hours.

Preheat your oven to 350 degrees F.  Line your baking sheets with parchment paper or silicone mats.  Set aside.

If you opted for the roll technique you can simply sliced your dough, approximately 1/2 inch thick.

nice slices ready to go into the oven

nice slices ready to go into the oven

OR

If you opted for the round/square disk, simply use a cookie cutter or knife and cut the dough into the desired shape.

I just realized that all my cookie cutters are Christmas themed...so I simply made little squares

I realized that all my cookie cutters are Christmas themed…so I simply made little squares

Place your cookies onto your prepared cookie sheet and bake in your preheated oven for 15-16 minutes.  The cookies will remain pale in color.  Cool completely.

hard telling but these are baked and ready to chill!

hard telling but these are baked and ready to chill!

ooooh la la...lovely cookies!

ooooh la la…lovely cookies!

Printer Friendly: Peanut Butter and Chocolate Shortbread Cookies

A whole lot of cookies make me a happy girl!

A whole lot of cookies make me a happy girl!

Peace and Crumbles,

Isabelle

Amazing Carrot Cake

Amazing Carrot Cake (hidden as a birthday cake!)

Amazing Carrot Cake (masquerading as a birthday cake!)

A few weeks behind on posting.  What can I say?  Life has a way of knocking you on your behind, slapping you in the face and reminding you of what matters most.

In my case: my husband & my girls; our little family.  The end.

The family.  We were a strange little band of characters trudging through life sharing diseases and toothpaste, coveting one another’s desserts, hiding shampoo, borrowing money, locking each other out of our rooms, inflicting pain and kissing to heal it in the same instant, loving, laughing, defending, and trying to figure out the common thread that bound us all together.  ~Erma Bombeck

I decided to make this carrot cake for my husband’s birthday….even though he told me not to.  He said: “if we want this carrot cake we really should just ask Chris to make it.”  Bottom line my friend Chris made this cake for us once when they came over to play cards and hang out.  Chris is an excellent baker.  Matt fell madly in love with the cake.  Important fact: my husband thinks I might not do the cake justice.  I should probably agree with him but it’s his birthday and I wanted to make something special for him.

In this house I am not the ultimate baker.  Baking takes time and patience,  two things I am usually short on.  But it was my husband’s BIRTHDAY…I mean come on, I have to bake him a cake!  He usually requests his favorite which is my strawberry cake but this year the carrot cake was in the number #1 position!  It happens!  I do have to agree this carrot cake is simply delicious, moist and totally flavorful!

Chris found this recipe in one of her Taste of Home Magazines.  I went on their website to link up the original but I will be darn; they have a plethora of carrot cake recipes but NOT the one Chris gave me….sorry…I tried!

The BEST carrot cake I have ever eaten in my life!

The BEST carrot cake I have ever eaten in my life!

Ingredients:

For the cake:

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

3 cup shredded carrots (I think mine was closer to 3 1/2 cups)

1 20-ounce can crushed pineapple well-drained

2 cup sugar

1 cup canola oil

4 eggs

1 cup toasted walnuts

For the frosting:

2 package cream cheese

1/2 cup butter

2 teaspoons vanilla

7 1/2 cups confectioner sugar

How to (cake):

Preheat your oven to 350 degrees F.  Grease 2 8-inch or 9-inch round baking pans.  Set aside.

In a large bowl combine your flour, baking soda and cinnamon.  Set aside.

In your mixer combine your shredded carrots, drained pineapple, sugar, oil, and eggs.  Mix well.  Add your dry ingredients slowly.  Fold in your walnuts.

Pour into your prepared pans and bake in your preheated oven for about 40 minutes until a toothpick inserted in the center comes out clean.  Let cool completely.  Put on your serving plate.  Time to ice your cake and make it look pretty.  (something I usually fail miserably at!)

Lovely batter

Lovely start

just so you know my house smells like heaven!

just so you know my house smells like heaven!

take a closer look

take a closer look

How to (frosting):

Beat your cream cheese, butter and vanilla until blended.  Gradually add your confectioner sugar until smooth.  Spread generously between the 2 layers and all over this delicious cake.
Note: if you decide to make a sheet cake instead of a round layered cake you should make 1/2 the frosting.

Let's say I did a fair job on the decorating... :)

Let’s say I did a fair job on the decorating… 🙂

Printer Friendly: Amazing Carrot Cake

so moist and flavorful, simply amazing!

so moist and flavorful, simply amazing!

Peace and I love Birthdays especially my husband’s 🙂

Isabelle

Note: I am still on break from Facebook so if you have a chance to share on your wall or page I would greatly appreciate it…. THANK YOU FOR YOUR SUPPORT.

Chocolate Chip, Oatmeal and Pecan Cookies

Chocolate Chip, Oatmeal and Pecan Cookies

Chocolate Chip, Oatmeal and Pecan Cookies

I know.  Cookies.  Trust me I make cookies all the time and I really only give you guys maybe 1/3 of the recipes I make.  I think I have pretty much said everything there is to say regarding my love of cookies.  It’s a pretty healthy obsession if you ask me….but I don’t judge myself too harshly on that subject.  😉

This is a yummy recipe from Everyday Food issue #80 “The Fast Issue” this was a very nice issue in my opinion, plenty to choose from and lots of healthy options as well.

I have already talked about the Chewy Molasses Squares (see link below) which were so fantastically scrumptious!  Worth their weight in cookies (no not gold…you can’t eat gold!)

Let’s get to the yummy cookies….

this is the good stuff my friends....perfect combo!

this is the good stuff my friends….perfect combo!

Ingredients:

1 cup all-purpose flour (spooned and leveled)

1 1/4 cups rolled oats (not quick-cooking)

1/2 teaspoon coarse salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup light-brown sugar

1 teaspoon pure vanilla extract

1 large egg

1 cup chopped toasted pecans

1 cup semisweet chocolate chips

How to:

Preheat oven to 350 degrees F, with racks in upper and lower thirds.

In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda.  Set aside.

In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed.  Add vanilla and egg and beat to combine.  With mixer on low, gradually add flour mixture and beat just until combined.  Fold in pecans and chocolate chips.

Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets.  Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through.  Transfer cookies to wire racks to cool.

ready to roll

ready to roll

done!

done!

chillin'

chillin’

Ahhhhh hot and freshly baked chocolate cookies…heavenly!

aaaahhhh perfection!

aaaahhhh perfection!

Printer Friendly: Chocolate Chip, Oatmeal and Pecan Coookies

Peace and I am worth a lot of cookies,

Isabelle

Other recipes from Everyday Food:

Chewy Molasses Squares

Chewy Molasses Squares

Chewy Molasses Squares

Spinach, Onion and Bacon Frittata

Spinach, Onion and Bacon Frittata

Spinach, Onions and Bacon Frittata

Sesame Beef

Sesame Beef (this one got RAVE reviews!)

Sesame Beef

Apple and Sour Cream Coffee Cake

Apple and Sour Cream Coffee Cake

Apple and Sour Cream Coffee Cake

Sweet & Sour Chicken with Sesame Noodles

Sweet & Sour Chicken with Sesame Noodles

Sweet & Sour Chicken with Sesame Noodles