Peach Cobbler Bars – Scrumptiousness

 

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I have found my new favorite dessert. I was browsing through my pinterest page and saw this yummy looking thing. Peach cobbler bars. I broke my diet for these bars. In fact, I came home from work, rushed to the fridge and had one for breakfast.

Please don’t judge.

Never mind. Judge all you want. These bars were DE-LISH!!! And worth every calorie.

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I’ve decided not to make this post long-winded, especially when the pictures are making your mouth water. I won’t delay the agony any longer and just let you have the recipe.

Enjoy.

 PEACH COBBLER BARS

Ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 (21 ounce) peach pie filling*
  • ¼ cup brown sugar
  • ½ tsp cinnamon

Glaze

  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2 Tbs milk
 Instructions
Soften your butter then add in some sugar and cream them. Throw in your eggs and incorporate. Add your two extracts. I didn’t have almond extract, but it still tasted delicious! Grab another bowl and dump in your peach pie filling, cinnamon and brown sugar.  Have a greased 15x10x1 pan on standby. Use 3 cups of batter and spread it onto your greased pan. Grab your pie filling and spread that on top of the batter. Last but not least, drop the rest of the batter on top of all that delicious goodness. Crank your oven on to 350 degrees and bake that pan of peach heaven for 25 to 30 minutes. When it’s done, let it cool, then drizzle glaze over the bars. Make sure to save some for the morning . . . they’re good for breakfast ; )

Pig Cake Cupcakes – Say that five times fast.

Have you ever heard of Pig Cake? Some have, some haven’t. I’ve become familiar with Pig Cake thanks to The Pioneer Woman. It’s one of those doctored up cake mix recipes that helps put you on that pedestal of creativeness.  It’s great for when you’re in a hurry, and have an insomniac baby on your hip, and don’t have time to whip something up from scratch. Yup. That about sums up my life right there: hurry, insomniac baby, and no time. Any other moms with this same problem? That’s what I thought.

Pig Cake is a cool type of dessert. Cool, as in you have it in the fridge because you put a cool whip-type topping on it. It’s also cool because it just plain tastes good. I had a luncheon that I needed to bring a dessert too. This recipe came to mind. I was going through my head how after I made the cake, I would cut it up on serve it on cupcake cups. Then I had the ingenious idea to just make them into cupcakes instead. I know, my level of ingeniousness is not quite the same level as what most people regard as ingenious. Remember, I have an insomniac baby on my hips at all time. The brain cells are functioning as best they can.

Did I mention I made these for a Labor Day Picnic? They were gone by the end of the day. Without further ado here’s the recipe.

Take the Yellow Cake mix that’s sitting in your pantry and throw in the butter (margarine if you have that instead), juice from canned mandarin, and eggs.  Make sure your butter/margarine is softened.  We don’t want any accidents.

Turn your mixer on and let her go for a couple of minutes till it’s all blended. When that’s mixed, set it aside.

Grab your canned mandarins. I bet you thought you’d never use canned mandarins. It’s not a common ingredient that most people use. It’s probably one of those canned items you always let your kids take for the canned food drives. Well, no more! Now they have purpose. I usually give my mandarins a “rough chop” before throwing them in the cake mixture.

You can throw them in whole and and your mixer should spin fast enough to break up the mandarin into smaller pieces. Why I just don’t do this? It’s because I have that constant drive to be a martyr. To make my life harder than it should be. You co-dependents know what I’m talking about.

Mix those mandarins in there.

You may already know this trick, but if there is one soul out there who doesn’t know this, then I’ve done my duty. I put a large ziplock bag in a large cup and then fill it with the cake batter.

I squeeze the batter to one corner of the bag. I hold it like a pastry bag and then snip off the corner. Because this batter has chunks of mandarin in it, I make sure the hole is a good size so we don’t have any clogging.

When that’s done, I squeeze my batter into my cupcake cups. So much neater. I don’t end up with vagrant batter all over the cupcake pan.

Again, see how neat that is. I really am not a control freak, but when it comes to cupcake batter, I tend to micro-manage, making sure it stays in the cups. When all your cups are filled with batter, they’re ready to bake.

While that’s baking, we’re going to work on that cool cool-whip-type frosting. If you read the original recipe, you’ll see that I deviated a little. That would be because I neglected to double check the instructions. I’m not a good example. I decided to just explain this part exactly as I made them. If you want to follow the original recipe, may the force be with you. If you want to do it the way I did it, you’ll probably still need the force. I just took the above ingredients and threw them all in at once, mixing it, till it was a luscious cloud of sweetness.

Again I put that mixture in another ziplock bag and proceeded to top each cupcake with it’s own luscious cloud of sweetness. Make sure the hole is big enough to accommodate the lusciousness coming out of the bag.

Top each cupcake with a mandarin.  Man, mandarins are getting top billing today with this recipe.

So if you have a potluck, or a luncheon, a get together, or a karate dojo you want to cook for, here’s a good recipe. It’s refreshing with it’s citrus-y flavor and cool-whip topping. Perfect summer time dessert.

PIG CAKE CUPCAKES

Difficulty: Not that hard                    Prep Time: 15 mins.               Cooking Time: 30 minutes             Servings: 24

The Cake Part:

1 box Yellow Cake Mix                                 1 stick of butter/margarine

1 can (14 oz) drained Mandarin Oranges, Drained, reserve 1/2 cup juice

4 whole eggs                                                   1 tsp Vanilla Extract

 

The Cool-Whip Topping

1 package Vanilla Instant Pudding Mix              1 can (20 oz) Crushed Pineapple, reserve juice

1/2 cup Powdered Sugar                                        1 oz Frozen Whipped Topping

1 (14 oz) can of Mandaring Slices to garnish

 

Cake -

Mix all the ingredients together, except the mandarin slices. After the batter has been made, mix in the mandarin slices and turn your mixer on high enough for it to break up the slices into small pieces. Put batter into your cupcake cups and bake at 350 for 18 minutes. When they’re done let them cool while you prepare the topping.

Topping -

Combine the reserved juice from the pineapple with the vanilla pudding mix. Then throw in your powdered sugar and stir. Add in your whipped topping of choice. Lastly, stir in your drained pineapple. Prepare topping in a pastry bag (or any ziplock-type bag will do) and top each cooled cupcake with it. Garnish each cupcake with a mandarin orange slice and serve.

Macaroons – With a Little Extra Something

When I was a young mom in my early 20′s, I had a lady from church visit me once a month. Almost every time she came, she would always bring me Chocolate Dipped Macaroons. That was my introduction to macaroons. I loved it! I asked her for the recipe and she gladly shared it with me. I remember trying to make it and they just did not come out like hers. Now the reason they did not turn out could be one of two things. One, I was just young and dumb and didn’t know what I was doing and had no business having such a yummy recipe. Two, I was just young and dumb and didn’t know what I was doing. I guess we figured out why I didn’t know how to make the macaroons. It was my ineptness at cooking at the time. I still have that recipe and need to try it again. In the meant time, I cheated.

Have you heard of this product?! It’s kind of awesome. This company makes all sorts of freeze dried items that you can use in your cooking and will last a loooooong time, meaning it won’t go bad before you finish using it. Among their veggies and fruits, they have desserts. I’ve had this can of macaroon mix for a while. Because of my past experience with macaroons, I was hesitant to try. One night I cracked open the can and got to work. I have two words for you: EASY and DELICIOUS!

Measure out the amount of mix you want and stir in some hot water.

Stir it until it becomes all moist.

Then let it sit for 5 minutes. That’s it. No eggs to deal with, no “folding” in of ingredients. I don’t know why we have to “fold” things in cooking. I hate folding, which is why I have a perpetual mountain of laundry in my room 5 days out 7. The other reason is because I have more than the national average number of children in my home.

Grab your handy-dandy cookie scooper and put them on your cookie sheet.

If you like coconut, it may be hard to NOT eat the batter at this point. It’s quite yummy.  But try, or you’ll be sad when they’re done cooking. Once you’ve summoned up enough will power to stop eating the batter, put these bad boys in the oven for 15 minutes.

Now, I had to recreate the macaroons that first fell in love with. I had to give them that extra kick. So if you have a good macaroon recipe and know how to use it, here’s an added extra to make it that much more delisioso! All I did was melt some chocolate chips in a double boiler. If you don’t have said “double boiler”, you can definitely improvise like me. I just took a small pot and filled it with water, turned up the heat so that the water could boil. Then I put a heat-proof bowl on there with the chocolate chips. Just stir it around until it melts. The other thing you could do is nuke it in the microwave.

I added just a touch of vegetable oil to give the chocolate a shinier look.

It’s so hard not to just pop one of these in your mouth. You can, or you could bump up the yummo factor just a notch. Just in case you’re wondering, they really aren’t burnt. I think it’s the shadows. No, really.

So I put my melted chocolate in a ziplock bag and then cut off the tip.

Then I just squeezed that chocolate on till I was satisfied with the end product.

They look so fancy.

Mmmmmmm. I wish I had some right now. I think I’m going to go dig up that recipe and give it another try. If you have a macaroon recipe that you are already skilled at, this is just an idea of what you can do with them. I love this line of food so much, I actually became a consultant for them. If you want to do it the easy way, you can order some here from my consultant website. If you order the mix, the instructions are right on the can. As far as the chocolate drizzle, I just melted about 1/4 cup of semi-sweet chocolate chips.

Happy Baking!

Apple Crisp – One of My Favorites

Go ahead and drool. I always do when I make this dessert. Apple crisp is one of my all time favorites, and I like it presented to me just like this picture, thank you very much. There just simply is no other way to eat it. I was first introduced to this recipe a loooooong time ago while watching Emeril Lagasse. Remember him? He was doing an episode on school lunches to pack from home. I fell in love with it and it’s the only way I make an apple crisp. One day I’ll get adventurous and try another recipe, but for now, this is it. So you’re gonna need what’s probably already in your cupboards and fridge: APPLES, WATER, FLOUR, CINNAMON, NUTMEG, BROWN SUGAR, BUTTER, and OATMEAL.

First up, the apples. If you don’t have any, then, ummm. Well? There is simply nothing you can substitute for that. If you don’t have any apples, then just stop right now and run out and go buy some. Most recipes call for some kind of apple like Granny Smith. I can’t stand Granny Smith’s (nothing personal Granny). So I use any other type of red apple. These are Gala’s and they worked out just great.

Peel your apples.

In a bowl, mix together salt, cinnamon, nutmeg, melted butter, water, flour and brown sugar. You could make a liquid column like I did, cause they look cool, or just throw them in together. After staring at this for a good 10 mins, I finally came to my senses and whisked the heck out it. Well, maybe I’m exaggerating on the heck part, but I did whisk it.

Just be careful. Whisks have been known to throw tantrums. This one did. I apologized for man-handling it, and then it calmed down. But not after making this mess.

Mix your apples with the liquid mixture and pour into a glass dish.

In another bowl, throw together some softened butter, cinnamon & nutmeg, brown sugar, and oatmeal,

Cut your butter into the mixture, until the crumbs become coarse-like.

Then sprinkle it onto your apples. Cover the whole thing like a blanket. As soon as it’s covered, put it in the oven and if you can stand it, wait for it to bake. This would be a good time to do a quick 3 mile run, because you won’t be able to stop inhaling this dessert. Or forget the running and just go to the store to buy some ice-cream. I’m such an enabler. When it’s done, the topping will be a nice golden-brown, with scrumptious apple-goodness oozing out.  Excuse me – I need a spoon.

Like I said, this is the only way to eat an apple crisp: hot, with a scoop of vanilla ice-cream, and rich caramel sauce pouring down the sides.

This dish doesn’t last long as you can see. It won’t last long in your house either. This recipe actually makes enough for a 9 1/2″ by 13″ baking pan. I halved the recipe for the sake of all that is skinny when I last made this. There are a few of us (clears throat) trying NOT to pack on the calories. It’s hard when you’re having this thing staring you down. So check your calendars, there may be an event that you need to make something for that will justify you making this.

Oh, I know!

Thursday. That’s always a good one ; )

 

Adapted from Emeril Lagasse’s Apple and Oatmeal Crisp. Click here to go to his original recipe.

 

APPLE CRISP

Difficulty: Easy-Peasy                               Prep Time: 20 mins.                                        Cook Time: 45 – 50 mins.

Servings: 12

Apple Mixture

3/4 cup brown sugar                                                                 1 1/2 cups water

1/4 cup melted butter                                                                2 Tbsp flour

1/2 tsp salt                                                                                    1 tsp cinnamon

1/2 tsp nutmeg

6 med sized apples, peeled, cored, and cut into slices

Mix together all the ingredients, except the apples. Once the mixture is made, bathe your apples in it. Once they’re mixed well, arrange them in a 9×13 inch pan.

Oatmeal Topping

3/4 cup brown sugar                                                                  1/4 tsp cinnamon

1/4 tsp nutmeg                                                                             1 1/2 cups flour

1 1/2 cups oatmeal                                                                       1 /2 cup butter at room temperature cut into small pieces

Combine all your dry ingredients first. Next you’re going to have to use your hands, unless you have one of those fancy-shmancy pastry cutter do-hickies. Mix that butter into the oatmeal mixture until it forms large crumb-size pieces. You’re ready to sprinkle.

Just cover all your apples with this oatmeal crumb mixture. You shouldn’t be able to see your apples. Well, almost all your apples. Throw it in your oven at 350 degrees. Emeril’s recipe says to bake for 1 hour and 25 minutes, but I find that that’s too long. Either that, or I’m just plain impatient. I bake mine for 45 mins. By then the topping has a nice crunchy, golden-brown look to it. It’s also enough time to run to the store to buy my vanilla ice-cream and butterscotch sauce. All together now, with your best Homer Simpson voice, “MMMMMMMMmmmmmmmmm. Crunchy.”