Wednesday, September 30, 2015

Piña Colada Bundt Cake

Piña Colada Bundt Cake Photo

I have heard that there are places where fall actually begins in September.

Arkansas is not one of those places.

We are currently experiencing shorts and tank top weather.  Still. STILLLLLL.

Sadly, this is quite normal. And instead of a typical cool down, what will happen is that we will get sporadic chilly days mixed in with the warm ones, slowly increasing until there is only the random hot day out of nowhere.

Piña Colada Bundt Cake Picture

I can actually remember Thanksgivings where people were in shorts. But also Thanksgivings where it was freezing and had snowed just days before.

It's a mess, is what it is.

When I tell this to friends who live out of state, they're all, "Oh that's weird! So when do you box up all your summer wardrobe and put it away?" And I'm like, "Wait. THAT'S A THING??"

Piña Colada Bundt Cake Image

You have to understand. This is Arkansas. I have seen more than one person wear flip flops to Christmas Eve church service. So, no… boxing up our "summer wardrobe" is not a thing. Here in Arkansas, we do not even OWN "wardrobes". We just own "clothes" or "stuff to wear".

I honestly fear for the person who tries to box up a southern girl's flip flops. That's a great way to lose an eye. Particularly if they are bedazzled and have a platform sole.

Piña Colada Bundt Cake Pic

So while it might seem strange to be sharing a piña colada Bundt cake in the thick of pumpkin ALLTHETHINGS, I assure you that it is not. Here in Arkansas, where the weather is still in the upper 80's and bare legs are EVERYWHERE (it's unavoidable. Lord, I just want to blanket my legs in some soothing leggings or sweatpants. Please let that happen soon), this piña colada Bundt cake fits right in.

The cake, moist and full of pineapple and coconut, is covered in coconut rum glaze and finished off with pineapple frosting. Just say yes. You won't regret it!!

Ingredients

For the Cake:
  • 1 box pineapple supreme cake mix
  • 1 3.4 ounce box coconut pudding mix, instant
  • 1 8 ounce can crushed pineapple, with juice
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 4 large eggs
For the Coconut Rum Glaze:
  • 3 tablespoons warm water
  • 2 tablespoons cream of coconut
  • 1/2 teaspoon rum extract
  • 1 1/2 cups powdered sugar
For the Pineapple Frosting:
  • 1 stick salted butter, slightly softened
  • 2 cups powdered sugar
  • 1/4 cup pineapple juice

Directions

  1. Preheat oven to 350°F. Butter and flour a Bundt pan and set aside.
  2. In the bowl of your mixer, beat cake mix, pudding mix, pineapple (with juice), coconut, vegetable oil, sour cream, and eggs on low speed for one minute. Scrape the sides of the bowl with a rubber spatula, then beat on medium speed for 3 minutes. Pour batter into prepared Bundt pan and spread evenly. Bake for 40-50 minutes or until a toothpick inserted in the center does not come out with raw batter.
  3. Let cake cool in pan for 10 minutes before inverting onto wire rack to continue cooling. While cake cools, prepare glaze.
  4. In a small bowl, whisk together warm water, cream of coconut, and rum extract. Add powdered sugar and whisk until smooth. Spoon evenly over the cake, spreading as needed. Let the glaze soak into the cake as it continues cooling.
  5. To make the frosting, in the bowl of your mixer, beat butter and powdered sugar until smooth and combined. Add pineapple juice and beat on medium low until combined. Increase speed to high and beat for one minute. Frost cooled cake. Top with additional coconut, if desired. Refrigerate until ready to serve.

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Apple Pie Pancake Muffins

Apple Pie Pancake Muffins Photo

I completely, COMPLETELY adore pancakes. One of the first recipes I ever shared with my readers a little over 4 years ago was for pumpkin pecan pancakes. We still make them and obsess over them every fall. A few months back, I shared with you guys those cinnamon raisin bread pancakes with cinnamon syrup, from the fantastic book of another pancake-obsessed food fanatic, Karly Campbell. I also have a favorite recipe for peanut butter banana pancakes, and then there are these yummy cherry pie pancakes. The list goes on. And on. And on!

But all of those recipes have something in common — besides the pancake factor I mean. And that, my breakfast loving friends, is a knife and fork.

Apple Pie Pancake Muffins Picture

Sometimes, just SOMETIMES I'd like to pick up pancakes and eat them with my fingers. Or even go all rogue-style like my 12-year-old and spear one whole syrup-dripping pancake with my fork, and gnaw at it over my plate like a hungry breakfast barbarian.

We can save that lady-like imagery for another day, though.

Apple Pie Pancake Muffins Image

Because you can actually eat these Apple Pie Pancake Muffins with your hands, and you won't get any odd looks. Plus they are tiny. So have three. They're the perfect mix of pancake, pie, and muffin!

The batter mixes up just like a standard pancake batter, except that you fold in pie-spiced sweetened apples at the end. A tablespoon of batter in a lightly greased mini muffin cup yields a pretty little muffin puff that is just perfect as it is. But of course, they are even better when drizzled with syrup or a quick sweet glaze. If you need to get by without sticky fingers, try simply dusting them with powdered sugar. Whichever way you go, you will not be disappointed with these apple pie pancake muffins

Ingredients

For the Apple Filling:
  • 1 cup chopped apples
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • pinch of salt
For the Batter:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/2 teaspoon pure vanilla extract
For the Glaze (optional):
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk

Directions

  1. Preheat the oven to 375°F. Spray 16 cups in a mini muffin pan with nonstick cooking spray.
  2. Toss together the apples, brown sugar, lemon juice, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, whisk together the flour and baking powder.
  4. Measure milk into a liquid measuring cup. Add the egg, melted butter, and vanilla. Lightly beat with a fork. Then stir the wet ingredients into the dry ingredients. Fold in the apple filling.
  5. Spoon the batter into the prepared muffin cups 1 heaping tablespoon at a time.
  6. Bake for 12 minutes.
  7. Let muffins cool slightly before removing them from the pan.
  8. To make the optional glaze, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk to reach your desired consistency, up to another tablespoon.
  9. Drizzle the glaze over the pancake muffins, sprinkle them with powdered sugar, or serve with syrup.

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Tuesday, September 29, 2015

Meringue Ghost Cookies

Meringue Ghost Cookies Photo

I've never been one to get very excited about Halloween – it's just not my thing. And if I'm being honest, any Halloween party invitations that I've ever received with the words costume required were immediately tossed, with an excuse at the ready. Sorry, real-life friends! Introvert, right here. Party of one!

I hate scary movies and if it weren't for a DVR, I'd probably never watch television. If I see a horror movie trailer commercial, it's almost guaranteed that I won't be sleeping for at least two nights. I won't even watch Law & Order if it's not daylight and I've checked to make sure all of our doors are locked. Totally not kidding.

Meringue Ghost Cookies Picture

Don't even get me started on haunted houses. No. Thank. You.

However, now that we have a toddler, my stance on Halloween is changing just a bit. While I doubt we'll ever be the family with a fog machine and faux coffin on our porch, I do want to create fun memories for Elle that include parties decked out with cute décor and loads of sweet treats - just like these meringue ghosts. And I might just be dressing up as Cookie Monster this year, but only because I can't find a Snuffleupagus costume. Help a girl out if you know where I can score one!

Meringue Ghost Cookies Image

These meringue ghosts really couldn't be easier. They're totally adorable and boo-rrific, too! They look great arranged on a festive platter and are perfect for Halloween potlucks because you can make them a couple of days in advance. You can add in flavored extracts like almond, butter or even mint to change of the flavor. And if you can't find those cute candy eyes, just use mini chocolate chips, but put them onto the meringue upside down.

Ingredients

  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1/2 teaspoon clear vanilla extract
  • candy eyes

Directions

  1. Preheat oven to 200°F. Line a baking sheet with parchment paper or a silicone liner.
  2. In a large bowl with an electric mixer, beat egg whites, cream of tartar and vanilla on medium speed until frothy.
  3. Gradually add in sugar and increase mixer to medium-high speed. Beat egg whites until stiff peaks form; about 6 minutes.
  4. Spoon meringue into a piping bag fitted with a round tip.  Pipe swirls of meringue onto prepared baking sheet. Add candy eyes to each ghost.
  5. Bake in preheated oven for about 1.5 hours or until the meringues are dry and crisp to the touch. Turn off the oven and allow the meringue ghosts to continuing drying in the oven for a few hours.
  6. Ghosts will keep at room temperature for up to 3 days. 

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Hot Chocolate Brownies

Hot Chocolate Brownies Photo

My daughter came up behind me and then suddenly I found myself running around to the other side of the car, hiding. Why? I was trying to sneak a hot chocolate brownie in my mouth without the kids seeing.

I thought she was already in the car and that my husband was in there as well, waiting on me. But I was surprised to find them all looking at me the second I walked out of the door.

Hot Chocolate Brownies Picture

"What's taking so long, Mommy?" "Oh nothing, kids…" That would be about the time I'm shoveling it into my mouth, knowing it was the last one and I did not want to share. I'll admit it, leave my brownies alone! My husband just snickered at me and shook his head. He shouldn't be surprised, right? I mean we've been together more than a decade, he should know that I couldn't resist brownies.

Hot Chocolate Brownies Image

These brownies were perfectly chewy and sweet, pure goodness! I adapted my original brownie recipe to add a bit of hot chocolate mix and that really made these more of a milk chocolate taste instead of dark chocolate brownies. Of course, then the real treat was adding marshmallow bits and rainbow sprinkles to the top. What can I say; everything in life is better with sprinkles.

Hot Chocolate Brownies Pic

Now, I did let the kids have one, so do not feel too bad for them, they got to taste this goodness. I also made brownie sundaes with these too; that was the late night treat after the kids went to bed. I'll just ignore the fact that I probably gained ten pounds and think about that tasty treat instead.

I already have more recipes to come with these. I'm thinking up parfaits, sundaes, cakes, and more!

Treat yourself and make a batch, you will not want to share either!

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour, or gluten free all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup hot chocolate mix
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • marshmallow bits
  • rainbow sprinkles

Directions

  1. Preheat oven to 350°F.
  2. Combine the vegetable oil, sugar, vanilla, eggs, flour, baking cocoa, hot chocolate mix, baking powder, and salt in a stand mixer.
  3. Mix well until combined, and then pour into a greased 8-inch square pan.
  4. Add marshmallow bits and sprinkles to the top of the brownie batter and bake for 20-25 minutes or until when a toothpick poked into the deepest part comes out clean.
  5. Remove from oven and let cool for 5-10 minutes, cut and serve.

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Monday, September 28, 2015

Peanut Butter & Jelly Fudge

Peanut Butter & Jelly Fudge Photo

There's a huge debate in my family. Or should I call it the great divide. And it all centers on how to properly make a peanut butter and jelly sandwich.

Here are the main points:

Thin peanut butter, thin jelly

Thin peanut butter, thick jelly

Thick peanut butter, thick jelly

Of course, then there is my husband who is thin peanut butter and NO jelly. (But he doesn't count in this because, duh, who doesn't like jelly?)

I'm sure you can all guess where I stand? I'm option 3, thick and thick. The more the better. Oozing out of the sandwich is preferred, both the peanut butter and the jelly. And if you can make it crunchy peanut butter, I'm in heaven.

My oldest daughter likes her peanut butter thin, with about half a jar of jelly. No joke. It's almost a little TOO much (did I just say that??).

Peanut Butter & Jelly Fudge Picture

And my youngest girls and son like thin on everything. The thinner the better. As for the jelly, put it on, but makes sure it doesn't ooze out. Really, they just like a small smear that is barely there.

I've been wanting to make a peanut butter & jelly fudge for some time now. But my fear was, what if nobody likes the way I make it? Then I'm stuck eating it all myself (okay, that's not a real problem, I kid!).

Here was my solution: while spreading on the jelly, I kept it real thin on the sides of the fudge, and much thicker near the center. You can swirl it in more too, so that it runs throughout the whole pan of fudge from top to bottom, side to side. But I kinda like the glop in the center, reminded me of my favorite sandwich.

I also used half crunchy peanut butter and half creamy. So in every bite, you had a little bit of crunch. Seriously, it was perfect. I only wish I had made the whole pan my way so I didn't have to share!

How do YOU like your peanut butter and jelly sandwiches??

Ingredients

  • 1 jar marshmallow cream
  • 1 11 ounce package white chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/4 cup crunchy peanut butter
  • 3/4 cup unsalted butter
  • 2 1/2 cups granulated sugar
  • pinch of kosher salt
  • 1 cup heavy whipping cream
  • 3/4 cup strawberry preserves, or your favorite jam

Directions

  1. Line an 8-inch square baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, add marshmallow cream, white chocolate chips and peanut butters. Set aside.
  3. In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.
  4. Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).
  5. Pour half of the mixture into bottom of baking dish. Top with strawberry preserves. Using a knife, swirl the jelly into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.
  6. Refrigerate 4 hours, or overnight, until set. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks. ENJOY.

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