Gorgonzola Chicken Penne

Wow, this holiday season is whizzing right on by. Between work, holiday parties, baking and shopping, the time just seems to be slipping away. But now we're in the home stretch, and Christmas is less than a week away. Something that has helped me manage all the hustle and bustle of the season are quick and tasty meals. This pasta dish was a wonderful end to a busy day. Delicious and stress-free... doesn't get much better than that!

Ingredients
Yields 6 servings
2 cups uncooked whole wheat penne pasta
2 cups fresh broccoli florets
1 tbsp water
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
9 tbsp butter, divided
1 medium onion, chopped
6 tbsp all-purpose flour
2 3/4 cups less-sodium chicken broth
1 1/2 cups (6 oz) crumbled Gorgonzola cheese
Pepper to taste

Directions
Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave safe bowl. Cover and microwave on high for 2 to 2 1/2 minutes or until crisp-tender. Set aside.

In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. (Season chicken to your liking.) Remove and keep warm. In the same skillet, saute onion in remaining butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended.

Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.

Source: Taste of Home 2010 Best Holiday Recipes magazine

Holiday Cake Pops

It is time to start cranking up my festive baking. With Christmas carols ringing in my ear, I couldn't resist a go at these cake pops any longer...

"Oh Christmas tree, oh Christmas tree"

"Frosty the snowman, was a jolly happy soul"

I love cake pops, and I'm a huge fan of Bakerella and her amazing cake pop designs. I went to her book signing at Williams-Sonoma back in October, and had the pleasure of meeting Angie (aka Bakerella). After flipping through this adorable book, I knew I had to add these delightful treats to my holiday baking list. So, I decided to invest in some materials and dedicate a nice chunk of time to this baking project.

This book has great designs for any occasion, but the holiday section is my favorite. This was my very first attempt at cake pops, and I had a blast making them... and sharing them... and most of all eating them! :) I went with a white cake mix and classic vanilla frosting, dipped in vanilla flavored candy. (Yum!) You can use whichever flavor combination you choose... I may have to make some red velvet ones for an upcoming holiday party.

These cake pops were a huge hit! I can't wait to try other designs... which means there will be more baked goodness for me to enjoy, and of course more to share. :)

What You'll Need
1 box cake mix (I always prefer Duncan Hines cake mixes)
1 (16 oz) container ready-made frosting
24 oz (1 1/2 lbs) white candy coating
24 oz (1 1/2 lbs) dark green candy coating
2 deep, microwave safe plastic bowls
24 Lollipop sticks
12 x 18-in block of styrofoam, at least 2 inches thick
Toothpicks
12 yellow jumbo star sprinkles
Multicolored rainbow chip sprinkles
12 orange rainbow chip sprinkles
36 blue miniature confetti sprinkles
Black edible ink pen
Small squeeze bottle
12 mini Oreos halves
12 large dark chocolate chips (I used Ghirardelli chocolate chips)

Directions 
Bake cake as directed on the box, using a 9 x 13-in cake pan. Let cool completely. This step can be done in advance.

You will need a couple of hours to complete this project. Organize your materials and get ready to crumble, roll, dip and decorate your cake pops!

Prepare your block of styrofoam before you start dipping your cake pops, so it it will be ready when you need it. Use a lollipop stick to poke holes about 2 inches apart in the top of the block (do not poke holes all the way through).

Now lets get going on these pops! Crumble the cooled cake into a large mixing bowl. You can do this easily by hand... Cut the cake into four equal sections.

 Remove one section from the pan.

Break section in half, and rub the two halves together over the large bowl.

Repeat with each section. Make sure to crumble any large pieces of cake still remaining. You can use a fork to help with this.

Add 3/4 of the container of frosting.

Mix it into the crumbled cake, using the back of a large medal spoon until thoroughly combined. Note: Do not use the entire can of frosting or the pops will be too moist.

Your now ready to start molding your pops. Line two baking sheets with wax paper. Roll cake mixture into 1 1/2 inch balls. Form 12 balls into cone shapes for the Christmas Trees. Place baking sheet into the freezer for 15 minutes. You want molds to be firm, but not frozen.

In the meantime, form 12 more balls into pear shapes for the Snowmen. Remove Christmas Tree molds from freezer (you can place in refrigerator until ready to use) and place the Snowmen molds in the freezer for 15 minutes.

Unfortunately, I do not have anymore step-by-step photos for you because the dipping and decorating process required me to work swiftly while using both of my hands. One day I'll figure out how to grow my third arm so I can snap pictures along the way. :)

Christmas Tree Cake Pops

Melt green candy coating in a microwave-safe bowl as directed on the package. Make sure you have enough melted candy to completely submerge your cake pops in one dunk.

When you are ready to begin dipping, remove a handful of molds from the refrigerator, keeping the rest chilled. Dip 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of the mold, pushing no more than halfway through. Dip the cake pop into the melted candy coating and lightly tap off any excess coating. Before the coating sets, drag a toothpick gently down the sides of the tree to create the branches. Then place a yellow jumbo star on top of the tree.

Place in styrofoam block to allow coating to set completely.

When trees are dry, use a toothpick to apply dots of melted green candy coating to the trees in places where you want ornaments, and attach multicolored rainbow chip sprinkles.

Return to styrofoam block to dry completely.

Snowmen Cake Pops

Melt white candy coating in a microwave-safe bowl as directed on the package. Make sure you have enough melted candy to completely submerge your cake pops in one dunk.

When you are ready to begin dipping, remove a handful of molds from the refrigerator, keeping the rest chilled. Dip 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of the mold, pushing no more than halfway through. Dip the cake pop into the melted candy coating and lightly tap off any excess coating. Before the coating sets, place orange rainbow chip sprinkle in position of the nose and hold in place for a few seconds.

Place in styrofoam block to allow coating to set completely.

When snowmen are dry, use a toothpick to apply dots of melted white in candy coating in position for buttons and attach 3 blue confetti sprinkles to each snowman.

Draw on eyes and a dotted smile with an edible black ink pen.

To make the top hats, pour the remaining melted coating into small squeeze bottle. Squeeze a small amount of coating onto flat side of mini Oreo halves, and push one chocolate chip (pointed side down) into the center of the coating. Once you have made all the hats, attach them by squeezing a small amount of candy coating onto the very top of the snowman's head and place hat on top.

Dry completely in styrofoam block.

Source: Cake Pops by Bakerella

Now your cake pops are complete. Enjoy!

"Have a holly jolly Christmas!"

Chocolate Chip Cookies

Remembering the classics...

The chocolate chip cookie is one classic my family always remembers around the holidays. Granted, these cookies are exceptional at any time of year, for any occasion, but chocolate chip cookies are one thing I'll always remember about my childhood Christmas' at Grandma's house. The holidays do not feel quite right if these are not on the dessert table. The kids always enjoy them, and the adults cannot seem to lay off them either. I know they may not look that festive, but they certainly spread holiday cheer... and they taste so darn good! :)

Ingredients
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 2/3 cups (16oz) semisweet chocolate chips

Directions
Preheat oven to 375°F. Line two baking sheets with parchment paper; set aside.

In a small bowl, whisk flour, salt and baking soda; set aside.

In a large bowl, using an electric mixer, beat the butter and both sugars until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Add vanilla and beat just until incorporated. Gradually add the flour mixture, mixing until combined. Fold in chocolate chips.

Refrigerate dough in a sealed container for at least 1 hour. Shape into 1 to 1 1/2 inch balls and place 2 inches apart on baking sheets. Bake 12-14 minutes until edges are golden brown and the tops just start to darken.

Remove baking sheet from oven and cool on wire rack for 5 minutes. Transfer cookies to wire rack to finish cooling.

Source: Sweet Pea's Kitchen

Chocolate Carrot Cake

It's time for cake! And an amazing one at that...

It has been raining for the past two days. Our dogs are basically spinning in a thousand circles. It has been so gloomy and cold outside. Traffic to and from work has been horrendous. But given that tis is the season to be jolly, we can't let a few drops of rain get us in a funk. So you ask, how can we break through this bleak weather? With cake! :)

This chocolate carrot cake was such a delight. So moist and beautifully sweetened; top it off with this sensational chocolate cream cheese frosting and you've got yourself some serious baked goodness! 

I can see the sun peaking through already... enjoy! :)

Ingredients

Cake:

2 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

4 eggs

1 1/4 cups canola oil

3 cups finely shredded carrots

Frosting:

1 (8 oz) package cream cheese, softened

1/2 cup unsalted butter, softened

3 3/4 cups confectioners' sugar

1/4 cup unsweetened cocoa

3 tsp vanilla extract

chopped walnuts

mini semisweet chocolate chips

Directions

Preheat oven to 350°F. Spray two 8-inch round baking pans with baking spray, line bottom of pans with parchment paper, and grease parchment. Set aside.

In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Add eggs and oil, beat until combined. Mix in carrots. Pour batter into prepared pans.

Bake 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For frosting... In a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, cocoa and vanilla until smooth. 

Level cake layers with a serrated knife. Place one layer on a serving plate; top with half the frosting. Repeat with remaining cake layer and frosting. Sprinkle with nuts and chocolate chips.

Source: Taste of Home Fall Baking Cookbook magazine

Perfect Pecan Pie

It feels like forever since I've blogged, and I'm so happy to be back! :)

November is turning into a month when I can pretty much guarantee that I'm going to get sick. I thought I had escaped it this year, but it was just my luck that it crept up on me right before the holiday. Of course, shear panic ran over me as I started feeling icky... Thanksgiving was less than a week away... I needed to go grocery shopping... I needed to be healthy for a short work week... I was in charge of all the desserts this year, so I undoubtedly needed to be healthy for baking! Well, I wasn't able to go grocery shopping and I definitely didn't make it into work. But with the help of my amazing mom, I was still able to pull off all the planned desserts for Thanksgiving. Pecan pie is a must-have holiday dessert for my family, so I wanted to share this very tasty recipe with you because it will certainly find it's way back onto our table a couple more times this season!

Wow. Thanksgiving officially hazed right on by with loads of delicious food and lots of good ole family time. And the rest of the weekend was filled with Christmas shopping and decorating the house with festive adornments. Tree is up. Stockings are hung. There is garland a plenty. Oh don't you worry, I'm not going to let Christmas pass me by!

Ah, it's so good to be back to blogging (I have felt so out of touch!). Hope you enjoy this amazing recipe!

Ingredients
1 1/2 cups shelled pecan halves
1 cup golden or light corn syrup
1 cup firmly packed dark brown sugar
1/4 tsp salt
5 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
3 large eggs, at room temperature
9-inch unbaked deep-dish pie shell

Directions
Preheat oven to 325°F. Spread pecans on a large baking sheet; place in oven and toast pecans just until fragrant, about 10 minutes. Remove and let cool.

In a medium bowl, whisk together syrup, brown sugar, salt, butter, and vanilla until smooth. Whisk in the eggs one at a time, mixing each until just combined. Pour in pecans and stir to coat. Pour mixture into unbaked pie shell. Adjust pecans so that they are evenly distributed and right side up.

Place on center oven rack and bake for about 60-75 minutes, the center will puff slightly. You can serve warm or at room temperature.

Source: adapted from Bake Me More

Cinnamon Swirl Quick Bread

As we approach a holiday week (full of family, friends, and all that we are thankful for) I wanted to share this recipe with you. It is super easy (oh so delicious!) cinnamon swirl quick bread. Seriously, they don't call it a quick bread for nothing. You can whip this up within minutes and pop it in the oven before your house guests arrive. The aroma alone will greet them at the door and invite them in to stay awhile.

This bread is an excellent companion for coffee. Serve it up, take a seat, and enjoy the company you're in!

Ingredients
2 cups all-purpose flour
1 1/2 cups sugar, divided
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
1/4 cup vegetable oil
1 tbsp ground cinnamon

Glaze:
1/4 cup confectioners' sugar
1 1/2 to 2 tsp milk

Directions
Preheat oven to 350°F. Grease the bottom only of a 9in x 5in x 3in loaf pan; set aside.

In a large bowl, whisk together flour, 1 cup sugar, baking soda and salt. In a small bowl, combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In another small bowl, combine cinnamon and the remaining 1/2 cup sugar.

Pour half the batter into the prepared loaf pan; sprinkle with half the cinnamon-sugar. Carefully spread the remaining batter and sprinkle the top with remaining cinnamon-sugar. Swirl a knife through the batter.

Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan, then transfer to wire rack to cool completely.

For glaze, combine confectioners' sugar and enough milk to achieve drizzling consistency. Drizzle over bread.

Source: The Taste of Home Baking Book

Shrimp and Black Bean Chili

A chill is in the air. It's been on and off again these past few weeks, but that's the beauty of Georgia... you never know what the weather will be like when you wake up in the mornings. Except for summer. In August, you can bet your lunch money that it will be hot, and it will be humid. But those days are behind us for now, and we're looking ahead to winter. Last winter was one of our coldest on record (at least on my records). It definitely snowed three times. And well, let's be honest, that is just unheard of around here. And you may ask, how does one Georgian survive such brutal winters? Simple. A couple layers of clothing. Lots of cuddling with the hubby. And warm, savory soups! This year, I plan to be well prepared. I have a handful of recipes that I've been collecting, and I plan to try them all! There is nothing quite like a warm bowl of soup when it's cold outside. Throw in a grilled cheese, and you've just completed one of life's better moments.

So first on the list is this shrimp and black bean chili. The recipe calls itself a chili, but I would consider it a hearty soup because there is a lot of broth... and it just feels more soup-like. You can serve it with a side of rice if you choose. The rice is good if you're trying to spread the meal out a little further, but I can easily go without it. I think I loved this dish so much because it incorporates some of my favorite ingredients. The shrimp and black beans are a given. But also the onion, tomato and bell pepper are staples when I cook, so I pretty much had everything on hand to whip this up.

Mmm. I'm smiling just thinking about it. :)

Ingredients
Yields 6 servings
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tbsp olive oil
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1/3 cup picante sauce
1 tsp ground cumin
1/2 tsp dried basil
1 lb cooked medium shrimp, peeled and deveined
cooked brown rice, optional 

Directions
In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in black beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered for 10-15 minutes or until heated through.

Add shrimp (I tossed my shrimp in Season All to give it a little flavor). Simmer 3-4 minutes longer or until heated through. Serve with rice if desired. 

Source: slightly adapted from Taste of Home 2010 Best Holiday Recipes magazine

Vanilla Cupcakes with Buttercream Frosting

I love cupcakes. How could you not? Everything about them is precious. Over the past year or so I have discovered lots of creative ways to make a variety of fun cupcakes. Whether it's through flavor combination, yummy fillings, or unique designs... the possibilities just seem endless. And while trying new creations is always entertaining, every so often, you have to revisit the classics.

I made these cupcakes for our friends who were recently blessed with a beautiful baby boy. Matt and I were supposed to meet little Brady, but unfortunately plans changed that day and our visit was postponed. So we had to enjoy these tasty cupcakes on our own (in Brady's honor), and oh boy, they were good! A classic vanilla cake topped with a delightful buttercream frosting. These babies are timeless. You can dress them up for any occasion, and they are guaranteed to please a crowd. 

Ingredients

Yields 12 cupcakes

Cupcakes:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp salt

8 tbsp (1 stick) unsalted butter, room temperature

1/2 cup sour cream

1 egg, room temperature

2 egg yolks, room temperature 

1 1/2 tsp vanilla extract

Frosting:

1 cup (2 sticks) unsalted butter, room temperature

2 1/2 cups confectioners' sugar

1 tbsp vanilla extract 

Directions

Preheat oven to 350°F. Line a standard muffin pan with paper liners; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until no flour pockets remain.

Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to finish cooling.

For frosting...  In a large bowl, whip butter with an electric mixer on medium speed for about 3 minutes. Gradually add confectioners' sugar. Add vanilla, mix until incorporated. Frost cupcakes; decorate as desired.

 

Source: Brown Eyed Baker

White Chocolate Pumpkin Cookies

Wow. What a week! I think I've had about 10 of those moments when your head starts to spin and you wonder… what day is it? where is the time going?  is it the weekend yet?

And what about the fact that we are two weeks away from Thanksgiving. How did that happen?? That means I have to start planning for Christmas soon!!

We all have these moments in our life, when we just can’t seem to grasp hold of our days. And if today is one of those days for you, I leave you with these… white chocolate pumpkin cookies. 

Smile. :) Your day just got better!

These cookies are soft and fluffy in texture. The delicate spice will unfold in your mouth, sweetened beautifully by white chocolate. These cookies are irresistible!

Pumpkin recipes have been popping up all over the food blog network (I’ve partook in a few of my own). But these cookies fulfilled my pumpkin cravings this year - absolutely phenomenal! 

Ingredients

Yields about 30 cookies

1 cup Libby's canned pumpkin

1 cup granulated sugar

1/2 cup vegetable oil

1 tbsp pure vanilla extract

1 large egg

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/4 tsp salt

1 tsp baking soda

1 cup white chocolate chips

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. 

In a large bowl, using and electric mixer, beat pumpkin, sugar, vegetable oil, vanilla and egg. In a separate bowl, sift together flour, baking powder, cinnamon, salt and baking soda. Gradually add flour mixture to pumpkin mixture and beat until combined. Stir in chocolate chips.

Drop tablespoonfuls of dough onto cookie sheet, smooth out to obtain desired shape. Bake about 10 minutes or until lightly browned, cookie should spring back when softly touched. Let cool on pan for 2-3 minutes, then transfer to wire rack to finish cooling. 

Source: adapted from Kirbie's Cravings

Peanut Butter Brownies

I know I've mentioned my weakness for chocolate and peanut butter before, and these brownies were no exception. They are thick, moist, cake-like, and heavenly!

I made these for a coworker's birthday. She has always been super supportive of my baking, so I asked her what her favorite dessert was (so I could bake it for her) and without hesitation she said brownies. :) I knew I had this recipe marked on my "to bake" list, and she had no objections to trying something new.

If you're not a huge fan of peanut butter, there is plenty of batter to make regular chocolate brownies (and it would definitely stand well on it's own!). I would just bake them in a slightly smaller pan for a thicker brownie because that's what I loved about these... there was a whole lot of baked goodness in each bite!

Taste tested and coworker approved. These brownies were delightful!

Ingredients

Yields 20 brownies

3 eggs

1 cup (2 sticks) butter, melted

2 tsp vanilla extract

2 cups sugar

1 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa

1/2 tsp baking powder

1/4 tsp salt

1 cup milk chocolate chips

Peanut Butter Filling:

2 packages (8oz each) cream cheese, softened

1/2 cup creamy peanut butter

1/4 cup sugar

1 egg

2 tbsp 2% milk

Directions

Preheat oven to 350°F. Spray a 13in x 9in baking pan with cooking spray; set aside. 

In a large bowl, using an electric mixer, beat eggs, butter and vanilla until smooth. In a medium bowl, whisk together flour, sugar, cocoa, baking powder and salt. Gradually add flour mixture to egg mixture, mixing just until combined. Stir in chocolate chips. Reserve 1 cup of batter for topping. Spread remaining batter into prepared pan.

In a medium bowl, using an electric mixer, beat cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low speed just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl.

Bake 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving.

Source: Taste of Home Fall Baking Cookbook magazine

Chocolate Chip Cookie Cake

What's better than a homemade chocolate chip cookie? Um, I would say a 14-inch homemade chocolate chip cookie cake. :)

I made this cake for my sister in law's birthday. I've tried this recipe before, but it didn't really turn out as I had hoped due to the cheap disposable pan I was using. The flavor was definitely there though, so I tucked the recipe away... determined that I would eventually give it another shot. This time I made the commitment and bought a solid pizza pan (no more disposable!). I've wanted to try making homemade pizza anyway, so I figured the purchase was a valid one. My pan worked like a charm. This cookie cake was awesome! Now, I just have to commit to the pizza making. :)

The birthday girl seemed happy with her cake, and Matt has already put in a request for his birthday cookie cake. I figure, if my homemade pizzas don't work out, I'll justify the purchase of my pan with lots and lots of cookie cakes! This is a nice change up from the traditional layer cakes and super fun to decorate. Definitely a party pleaser!

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pure vanilla extract 
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
1 container each of chocolate and vanilla frosting

Directions
Preheat oven to 375°F. Line a 14-inch, round pizza pan with parchment paper. Grease the parchment paper with cooking spray; set aside.

In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking soda, and salt. Add to butter mixture, mixing until incorporated, then add vanilla extract and finish mixing. Fold in dark and white chocolate chips. Spread across the bottom of the prepared pan.

Bake until edges are golden and the cookie is set but the center is slightly soft, about 20-25 minutes. Cool on wire rack.

Decorate with frosting. Cut into wedges to serve.

Source: adapted from foodnetwork.com

Pumpkin Cheesecake Bars

Calling all you pumpkin bakers... I know you're out there... This recipe is for you!

I made these cheesecake bars to share at my tennis match a couple of weeks ago, and they were scrumptious! They were such a treat after coming off the courts regardless if you won or lost, because everything about the day seemed right when you bit into that pumpkin goodness.

This cheesecake was so tasty; I just had to make it again. And that I did, so we could share with our friends at work... and savor a few more bites ourselves. :) This is a great dessert to take along to a party or gathering, and your family and friends will love them!

 Ingredients
Yields 24 bars
Graham Cracker Crust:
2 cups graham crackers crumbs (about 13 crackers)
1/4 cup sugar
1/3 cup unsalted butter, melted

Filling:
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 can (15oz) Libby's pumpkin
2 tbsp all-purpose flour
3/4 tsp pumpkin pie spice
3/4 tsp vanilla extract
2 eggs, lightly beaten
24 walnut halves 

Directions
Spray a 13in. x 9in. baking dish with cooking spray; set aside.

Seal graham crackers in a large ziploc bag. Using a rolling pin, crush into crumbs. In a small bowl, combine crumbs and sugar. Stir in butter. Press mixture onto the bottom of the prepared dish. Cover and refrigerate for at least 15 minutes.

Preheat oven to 325°F.

In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, flour, pie spice, and vanilla (scraping down sides of the bowl as needed). Add eggs; beat on low speed just until combined. Pour over crust.

Bake 35-45 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.

Cut cheesecake into 24 bars; top each with a walnut half.

Source: adapted from Taste of Home Fall Baking Cookbook magazine

Mocha Cupcakes

How about a little mocha for your Monday? I made these cupcakes this past weekend and decided to post them right away because they were heavenly, and I'm all about starting the week off with some baked goodness! 

My office had a department outing on Friday; we played laser tag and it was so much fun. It was my first time playing laser tag, and I loved it! I was skeptical at first, but I work with an energetic group of people and found myself highly entertained. My team won; go blue team! :) And then, I won a gift certificate for a nice dinner for two (date night!) to a restaurant in town. My week definitely ended on a high note, so I was ready to keep it rolling when I got home. That was my motivation behind baking these delightful treats while my darling hubby grilled us a lovely steak dinner; what a fantastic start to my weekend!

I set out originally to make toffee mocha cupcakes (a recipe I've had my eye for a while), but I was rushing to get the cupcakes in the oven before dinner and completely forgot to mix in the toffee... whoops! So I settled for plain mocha cupcakes, however, these were the complete opposite of plain. These luscious cupcakes are full of flavor and will undoubtedly gratify any sweet tooth. I highly recommend these with your morning cup of coffee... nothing quite like (delicious) cake for breakfast! :) Enjoy!

Ingredients
Yields 16 cupcakes
Cupcakes:
2 tbsp instant espresso granules
1 cup boiling water
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1 3/4 cups all-purpose flour
1/4 cup natural unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Frosting:
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 3/4 cups confectioners' sugar
1 1/2 tbsp vanilla extract
3 tsp instant espresso granules
miniature semisweet chocolate chips

Directions:
For cupcakes... Dissolve espresso granules in boiling water; cool. 

Preheat oven to 350°F. Line muffin pans with paper liners; set aside.

In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Gradually add flour mixture to creamed mixture, alternating with espresso mixture.

Fill prepared muffin cups three-fourths full. Bake 24-26 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes in pans, then transfer to wire racks to finish cooling.

For frosting... In a large bowl, whip butter with an electric mixer on medium speed for about 3 minutes. Gradually add confectioners' sugar. Add vanilla, mix until incorporated. Add espresso, and mix until incorporated. Frost cupcakes; sprinkle with chocolate chips.

Source: adapted from Taste of Home Fall Baking Cookbook magazine, frosting adapted from Brown Eyed Baker's Vanilla Buttercream Frosting

Oatmeal Creme Sandwich Cookies

I'm always excited when a recipe calls for oats because I love the texture and flavor they bring to a dessert. It would seem obvious then that this recipe for oatmeal sandwiched cookies caught my eye. Typically, I like oats more as an accent ingredient rather than the focal point, but I was entertained by the marshmallow creme filling and figured they were worth a shot. And they were. Definitely worth it!

This recipe yields a lot of cookies, so when I started baking them I was worried I was going to end up with way too many (wait, is it possible to ever have too many cookies?). I'm actually glad there was a lot of dough because it took a couple of trial batches before I really nailed these the way I wanted them. I typically drop hefty spoonfuls of cookie dough on my baking sheets, regardless of how much the recipe calls for, because I love a hearty cookie. But for these little darlings, that was not the best route. They came out very flat and thin, and I was not able to sandwich the (oh so) tasty filling between them. So, I pulled out my little cookie scoop and found that I only needed a small amount of dough to bring these cookies to perfection. I cranked out the rest of the batch with no problem and still had plenty to share with both Matt's office and mine. They were gobbled right up and the feedback was... YUM!

Ingredients

Yields about 4 ½ dozen

For Cookies:

1 1/2 cups shortening

2 2/3 cups packed brown sugar

4 eggs

2 tsp vanilla extract

2 1/4 cups all-purpose flour

2 tsp ground cinnamon

1 1/2 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

4 cups old-fashioned oats

For Filling:

3/4 cup shortening

3 cups confectioners’ sugar

1 jar (7oz) marshmallow creme

3 to 4 tbsp milk

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.

In a large bowl, cream shortening and brown sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, cinnamon, baking soda, salt and nutmeg. Add flour mixture to the creamed mixture and beat until combined. Stir in oats.

Drop rounded teaspoonfuls onto baking sheets, separating by 2 inches. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool.

For filling… In a medium bowl, cream shortening, sugar and marshmallow creme with an electric mixer. Add enough milk to achieve spreading consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies.

Source: Taste of Home’s 2010 Fall Baking Cookbook magazine

Turkey-Spinach Lasagna

I thought I would take a pause from all the yummy sweetness I've been blogging about (for the past month and half) and share this yummy lasagna with you. How does that sound?

This lasagna has quickly become a favorite dish in our house. I made this once when we had a few friends over for dinner, and everyone raved about it! It is now Matt’s most requested meal, and I’m happy to make it for him because I love everything about this recipe. I love using ground turkey as opposed to ground beef… I love the combination of cheeses… I love that it calls for spinach (that’s my favorite part)… I love that it's easy to prepare and assemble… and I love that it’s a tasty choice for leftovers! Basically, this lasagna is the complete package, and I hope I've convinced you to work this into your menu (sometime soon) because I think you'll really enjoy it.:)

Ingredients

Yields 8 to 10 servings

1 tbsp olive oil

1 ¼ lbs ground turkey

2 jars Bertolli® Tomato & Basil Sauce

1 (15oz) container ricotta cheese

1 (10z) package frozen chopped spinach, thawed and squeezed dry

1 ¾ cups grated Parmesan cheese

2 large eggs

3 tbsp whipping cream

½ tsp dried basil

½ tsp dried oregano

½ tsp ground black pepper

9 uncooked lasagna noodles

3 cups shredded mozzarella & provolone cheese

Directions

Heat oil in skillet over medium heat. Add turkey; sauté until brown, breaking up into coarse pieces, about 5 to 7 minutes. (Note: I suggest seasoning your meat while cooking to add extra flavor. I season mine with garlic powder, basil and oregano, but you can obviously season to your liking.) Add tomato sauce. Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F. Grease a 13x9inch glass baking dish with cooking spray; set aside.

In a medium bowl, whisk together ricotta, spinach, 1 cup Parmesan cheese, eggs, cream, basil, oregano, and pepper.

To assemble…

• Spoon 1 cup sauce over bottom of baking dish.
• Place 3 noodles over sauce in single layer.
• Spoon 1 cup sauce over noodles.
• Spoon 1 cup ricotta mixture over sauce.
• Sprinkle ¼ cup Parmesan cheese and 1 cup mozzarella/provolone cheese over ricotta mixture.
• Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, ¼ cup Parmesan and 1 cup mozzarella/provolone cheese.
• Arrange remaining 3 noodles over cheese.
• Spoon 1 cup sauce over noodles.
• Sprinkle remaining ¼ cup Parmesan and 1 cup mozzarella/provolone cheese over lasagna.
• Dollop remaining ricotta mixture atop lasagna.
• Spoon remaining sauce around ricotta dollops.
• Tightly cover baking dish with foil.

Bake 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Remove from oven and let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, at 350°F for about 45 minutes.) 

Source: adapted from Epicurious

Chocolate Peanut Butter Cookies

I love Reese’s Pieces!.. I love Devil’s Food Cake!.. Give me a cookie that has both, and I’ll love that too!!

When I discovered this recipe a couple of years ago, I was immediately drawn to it. The color scheme makes me think of Halloween, so I always find them fun to bake around this time of year. I have to be careful with these though because I'm weak when it comes to chocolate and peanut butter... I simply cannot resist the combination! This batch was made special for Matt's co-worker's birthday, so I only allotted myself two before packing them all up and sending them away. That's self-control at its greatest people!

This recipe is kid friendly, so get them involved and let them lend you a hand in the kitchen! Some of my most cherished memories from my childhood are that of me baking with my dad. Plus, they'll enjoy each bite so much more when they've helped make the cookies. This is a thick dough, so they’re easy to roll and shape. Just make sure the kiddos wash their hands. :)

Ingredients
Yields about 3 1/2 dozen cookies
1 package Duncan Hines devil's food cake mix
3/4 cup crunchy peanut butter
2 eggs
2-3 tbsp milk
1 cup Reese's Pieces

Directions
Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.

In a large mixing bowl, combine cake mix, peanut butter, eggs and milk. Beat on low speed with electric mixer until blended. Stir in Reese's Pieces.

Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Press on the top of each ball to flatten slightly. Bake 10-12 minutes or until toothpick placed in center of cookie comes out clean. Cool 2 minutes on baking sheets and then transfer to cooling racks.

Source: slightly adapted from The Cake Mix Bible baking book 

Cappuccino Brownies

Looking for a kick-start to your work week? Look no further... these cappuccino brownies will do the trick! Infused with espresso powder, cinnamon, and nutmeg, these flavorsome treats taste as though you're enjoying a dessert from your favorite coffee shop... and the heavenly aroma will have you imagining you're actually there. :)

I have had these brownies on my "to bake" list for a few weeks. When I came home from work one afternoon, I decided I had put them off long enough. I'm so glad I whipped these up because they were a perfect end to my day!

Ingredients
1/2 cup (1 stick) unsalted butter, softened, plus more for pan
4 oz unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
1 tbsp instant espresso powder
2 tsp vanilla extract
4 eggs, lightly beaten
1 cup all-purpose flour
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
3/4 cup semisweet morsels

Directions
Preheat oven to 325°. Butter a 9-inch square baking pan, line bottom with parchment paper, and coat paper with butter; set aside.

In a medium heatproof bowl, combine butter and unsweetened chocolate. Place over a saucepan of simmering water until completely melted, stirring occasionally. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.

In a large bowl, whisk together flour, cinnamon, nutmeg, and salt. Add chocolate mixture to dry ingredients, and stir until just combined (do not overmix). Fold in chocolate chips.

Pour batter into prepared pan and bake 30-35 minutes, until a toothpick inserted in the center comes out slightly wet. (Be careful not to overbake.) Transfer to a wire rack and cool completely. Remove from pan. Cut into 16 squares, wiping the knife blade clean after each cut. Serve and enjoy!

Source: Martha Stewart

Cake-Topped Apple Cobbler

The last time my mom came over to visit we spent two days cooking and baking, and it was a blast! So when she came over last weekend, we were eager to make our way back into the kitchen. :) We browsed through recipes, found a couple we wanted to try, and assembled our grocery list. As we were about to run out to the store, Matt chimed in… “What are you baking?” I read him our list, but nothing sounded overly exciting to him. So, he asked if he could select a recipe that he wanted to try. His selection - this apple cobbler. I added Granny Smith apples and vanilla ice cream to our list and off we went.

We started out the afternoon baking apple cupcakes. They didn't turn out very pretty, but at least the flavor was there so they weren't a complete waste. While cooking dinner, we went ahead and assembled this cobbler for Matt. Before sitting down to eat, we popped it in the oven to bake. Our approach was perfect because dessert was ready shortly after we finished eating, and we served it warm with vanilla ice cream.

I won’t lie. I scrunched up my nose when Matt picked out this recipe. I honestly don't care much for cobblers, and I had my doubts on this one. But, we were making this for Matt. I was out to please his palate, not mine. Of course, before I could blog about this, I had to at least try it… and the results were amazing!  Totally exceeded my expectations. There was a perfect balance of crisp, cake, and apple in every bite. Beautifully sweetened with a subtle hint of tartness. Simply scrumptious! I cannot rave enough about this cobbler. I will definitely make this again, and I think it may have even earned a spot on our Thanksgiving menu because it was definitely holiday worthy. Excellent choice by my hubby!

Ingredients
6 cups sliced peeled Granny Smith apples (about 3 apples)
1 1/2 cups sugar, divided
1/2 tsp ground cinnamon
2 tbsp butter, softened
1 egg
1/4 cup egg substitute
1 cup all-purpose flour
1 tsp baking powder

Directions
Preheat oven to 350°. Grease an 8-in square baking dish with cooking spray. Arrange apple slices in the prepared dish. Combine 1/2 cup sugar and cinnamon; sprinkle over apples.

In a medium bowl, using an electric mixer, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg and egg substitute; mix well. In a small bowl combine flour and baking powder; add to egg mixture and beat until blended. Drop by spoonfuls over apples and spread evenly.

Bake 40-45 minutes or until golden brown. (We baked the last 5 minutes at 400° to help crisp the top.) Cool slightly and serve warm with vanilla ice cream.

Source: Taste of Home Fall Baking Cookbook (magazine)

Chocolate Pumpkin Whoopie Pies

Since I started reading food blogs earlier this year, I have seen so many variations of whoopie pies. Chocolate, red velvet, pumpkin, strawberry, s'mores... the list goes on and on. They always look so charming, and the flavor combinations always leave me craving a bite.

When this recipe popped up in my inbox, I knew I had to make these. (Chocolate + Pumpkin = Whoopie!) The combination sounded perfect for an October treat, and yes, these were quite perfect. This was my first attempt at a whoopie pie, and I can assure you there will be many more to follow. The cookie is so soft and cake-like, and it's full of luscious chocolate flavor. The spice from the pumpkin filling is just enough to really pop. Yum, so good! These were easy and fun to make... I mean any cookie that comes out of my oven looking like that makes me smile. :) They were also a huge hit at the office. Definitely a crowd pleaser so give them a shot!

Ingredients
Yields about 20
For the cookies 
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 tsp pure vanilla extract
For the filling
4 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 cup canned solid pumpkin
Pinch of cinnamon
Pinch of nutmeg

Directions
Prepare cookies... Preheat oven to 375°. Line baking sheet with non-stick baking mat or parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer, combine butter, shortening, and both sugars. Using the paddle attachment, mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then milk and vanilla, and finish with the remaining flour mixture.

Drop about a tablespoon of dough onto prepared baking sheet, spacing 2 inches apart. Bake 12-14 minutes or until cookies spring back when lightly touched. Place baking sheet on wire rack and let cool 5-10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.

Prepare filling... In a medium bowl, mix together cream cheese, butter, and confectioners sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg. Mix until smooth, scraping down bowl as necessary.

Assemble whoopie pie... Pipe or spoon filling on the flat sides of half the cookies then sandwich with remaining cookies.

Source: Martha Stewart

Raspberry Crumb Bars

When I was at the grocery store last week, I picked up the Taste of Home Fall Baking Cookbook magazine to flip through while I waited in the check-out line. I was in awe over the 200 recipes they highlighted for this season, so I threw the magazine on top of my groceries and went home and read through the whole thing. There are some great tips and how-tos for baking pies, breads, cheesecakes, etc. I marked several recipes that I thought looked appealing, and the next day I went back through it again and marked several more. Now that I have about half of the recipes marked as “want to try”, I don’t think I have enough months in the season to possibly get through them all! So I’ll take it week by week and see what I’m in the mood for.

This crumb bar caught my eye because I love berries and I’ve never made a dessert like this one. For a long time, I didn’t care for fruity desserts. Something about baking the fruit did not appeal to me because I love fresh fruit SO much. Over the past couple of years I’ve started branching out and trying new things (you never know what yummy goodness you could stumble upon), and I'm happy I tried these! At first, I thought they weren’t sweet enough. But then, I found myself going back for another… and then another… and back again for another one after that. I think the fact that they aren’t too sweet is they’re most appealing factor. Plus, I love the crumbly part. If you like a fruity dessert, I think you’ll like these bars. And if you’re not really a fan of fruity desserts, I still think you’ll like these bars. :)

Ingredients
Yields 3 Dozen
3 cups all-purpose flour
1 1/2 cups sugar, divided
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1 cup shortening
2 eggs, lightly beaten
1 tsp almond extract
1 tbsp cornstarch
4 cups fresh or frozen raspberries (I used fresh, about 2 1/2 6oz cartons)

Directions
Preheat oven to 375°. Grease a 13-in. x 9-in. baking dish.

In a large bowl, combine flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into prepared dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.

Bake 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in refrigerator.

Source: Taste of Home Fall Baking Cookbook