Funfetti Goey Bars

My boyfriend loves all things funfetti and cake batter so I made these for valentines dinner in a heart shaped pan and he couldn’t get enough of them! Thank you! 

INGREDIENTS:

  • 1 yellow cake mix
  • 1 stick (1/2 cup) butter, softened
  • 1 egg
  • 2/3 cup sprinkles, divided
  • 1/2 cup (from a 14 ounce can) sweetened condensed milk
  • 1 cup white chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a 9×9” pan with foil and spray liberally with cooking spray.
  2. Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms. Add 1/3 cup sprinkles and stir until incorporated.
  3. Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
  4. Bake bars for about 30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.
Advertisements

Carmelitas

This is one of those pinned recipes I saved for when I needed a sweet treat. I made this for a coworker who was switching schools. Thanks to Averie Cooks! My only complaint about this recipe is it doesn’t make enough!

 

  • 3/4 cup butter, melted (1 1/2 stick; I use unsalted butter and wish I used salted)
  • 3/ 4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-rolled old fashioned oats (not instant or quick cook)
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 35 caramel squares, unwrapped
  • 1/2 cup heavy cream ( I used whole milk its what I had)
  • 1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce ( I dont)
  • 1 cup (6 ounces) semi-sweet chocolate chips or chunks ( I used chips)
  1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
  2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
  3. Add the brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
  5. Add half of the mixture to the prepared pan  and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
  6. Bake for 10 minutes.
  7. In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth.
  8. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
  9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
  10. Slowly and evenly pour caramel sauce over the chocolate.
  11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
  12. Return pan to oven and bake for about 15 to 18 minutes  or until edges are lightly browned and center is bubbling slightly.
  13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Tres Leches Cake

My coworker one day and I were talking about food ( we always talk about food) and she told me about the most ridiculous cake that sounds so disgusting to make but said it was TASTY. I couldn’t resist trying it the next week, she gave me a copy of her recipe with her comments, but I am not sure where she got this recipe from. It sounds ridiculous because it has THREE kinds of milk ( hence the tres leche) This cake definitely tastes mexican like, almost a flan/ custard taste to it. Its not as sweet you would expect like american kind of sweet but it is definitely to fulfill your sugar cravings. Here goes nothing, and if your feeling brave, I urge you try it.  This is a cake you make the day before an event. It takes a day to sit under refrigeration.

  • 1/2 cup of butter
  • 1 cup of sugar
  • 1 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Baking powder
  • 1/2 teaspoon of vanilla
  • 5 eggs
  • 1 1/2 cup of Flour

For coating (glaze)

  • Sweetened Condensed Milk (regular sized can)
  • Evaporated Milk (Regular sized Can)
  • 2 cups of Whole milk

For Cream on Top

  • 1 1/2 Cups of Heavy Cream
  • 1/2 teaspoon of Vanilla
  • 1/2 cup of Sugar

I used my kitchen aid mixer for every step :). First blend together butter and sugar until fluffy. Add vanilla and Eggs and beat together.  Mix in Flour, Baking Soda and powder two tablespoons at a time.

Grease 9X13 pan and Pour batter into it. Bake at 350 for 30 minutes.

Wait until cake is completely cooled. When Cake is cooled stab cake with a fork, as the directions say 9 million times. I usually do around 8 million. The point is that there needs to be holes everywhere in the cake.

Next mix three milks together, and pour over the cake. When you pour you are going to be like OMG this is too much milk! But just relax and keep pouring, because the cake acts as a sponge and will suck up all that milk! The next day you will have a nice dense cake.

Right before serving you are going to make the whipped cream layer, with heavy cream and sugar and vanilla whip until it reaches whipped cream status, and layer on top of cake and enjoy!

Caldo Verde Soupas

I had this in a restaurant a few weeks prior and knew that it would be a simple recipe for me to duplicate. I had a yucky head cold, and wanted to make something to cure me. I am pretty certain this did the trick. I recruited a friend my Uncle Joe. We walked over to Uncle Joes house and he cut up all the ingredients, he was so speedy at it. He did all the prep work, and thats where most of work lies in this one. Next time I make it, I may use the instant potatoes because my aunt says thats what all the restaurants use anyways. 

Ingredients:

  • 4 tablespoons
  • 1 onion, minced
  • 1 clove garlic, minced
  • 6 potatoes, peeled and thinly sliced
  • 2 quarts cold water ( I used room temperture chicken broth)
  • 6 ounces linguica sausage, thinly sliced
  • 2 1/2 teaspoons salt
  • ground black pepper to taste

  • 1 pound kale, rinsed and julienned

Directions:

  1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  2. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

I will def make this one again! 

Tasty Dip

Okay so my Aunt June, always brought this to parties, and I decided I needed the recipe to bring along with me to any party. I also used this at my VMA viewing party. I recently brought this to game night, where we played Left, Center, Right, who’s played that yet? Its super fun. We love playing with bills, makes it super competitive. I brought this dip, and once you have one you cant stop.

 

2 Blocks of Cream Cheese

Green Onions

Cloves of Garlic

Wet Crushed red pepper, ( I use dry)

Appricot Jelly

Box of Ritz crackers

 

I didn’t use any amount because I wasn’t giving any amounts! Put in as many green onions as you want chopped, as many cloves of garlic. I use three usually. I don’t have wet red pepper so I use dry. Just a few sprinkles. Soften the cream cheese and mix in all the ingredients. I form a ball on a plate, microwave the jelly and pour it over the cream cheese dip. I chop additional green onions and sprinkle them over the jelly.  Lay out ritz crackers and it will literally disappear .

 

Success! yummy!

Mushroom Garlic Cream Tartlets

VMAS 2013. Rumors flying around of an Nsync Reunion. I had to be prepared. What snacks do you serve at a VMA viewing party where your childhood boy band is reuniting after 11 YEARS? My prayers were about to be answered. I was frazzled. I dug my old Nsync poster out of my closet put that up on the wall, and furiously starting making appetizers. I wanted to make something with pillsbury rolls cuz I always liked appetizers like that, so I searched the pillsbury website and found this. 

 

Ingredients

 

    2 tablespoons butter or margarine
    1 package (8 oz) fresh mushrooms, finely chopped
    1 tablespoon all-purpose flour
    1 tablespoon finely chopped onion
    2 cloves garlic, finely chopped
    1/2 cup whipping cream
    1/4 cup grated Parmesan cheese
      1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
    2 tablespoons chopped fresh parsley
  1. Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
  3. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
  4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

Heres how I felt about it: First off I didn’t use the parsley, cuz… eww. I thought it was a lot of work for just the few tartlets it made. One little pan of mini muffin tartlets. Definitely tasty, not worth to make for any kind of party because its so much work for such a small amount of product! I would recommend for a very small party where you feel like making a tasty appetizer. 

 
 
 

Crepes between Friends

Whilst visiting my best friend Narragansett Rhode Island, I decided that in the morning we should try making crepes for breakfast. I’ve seen them make them on the today show so how hard could they be

Heres the recipe I used:

  • 1 cup Flour
  • 1 tsp white sugar
  • 1/4 tsp salt
  • 3 eggs
  • 2 cups of milk
  • 2 tablespoons butter

What I did was mix all of these items a blender, because you want the batter to be nice and thin and airy. Sometimes I use whole milk and sometimes I use skim, just depends on my mood but I really don’t ever notice a difference.

Pour a very small amount of batter just enough to coat the pan, usually two tablespoons on a pan that is heating at medium heat.  Pan is prepped with oil and or a bit of butter.

Cook until light brown, I like to flip several times because it helps get those beautiful air bubbles.  This recipe can make quite a few crepes, maybe enough to feed a family of four.

I add chopped strawberries and home made whipped cream.

My Favorite is Lemonade Crepes. Young girl I babysit taught me the recipe to lemonade crepes and they are a light delicioustreat. Juice one lemon, and add two tablespoons of sugar, take this mixture and spread it over a fresh tasty crepe, you wont regret it!

Image