Starbucks Copycat Caramel Scones

click here for original recipe

I didn't have cream or half and half so I made a few adjustments.  I also didn't make the topping I just made a maple glaze and it was great.   My husband and son think they are great.  I didn't follow the directions below... I beat the flour and butter together to see if it made a difference.  I think it did, so next time I will follow the directions and see what happens. 

3 cups unbleached all purpose flour

1/2 cup plus 2 tablespoons unsalted or salted butter (or margarine) (my addition the 2 T butter)

3/4 cup half and half or light whipping cream

1/3 cup granulated sugar

1/2 teaspoon salt (if unsalted butter is used)

1 tablespoon baking powder

1 cup milk (for best results use whole milk)

1 1/2 whole milk  (my addition)

1 egg

2 teaspoons vanilla

1 cup butterscotch baking chips

Topping

1/3 cup butterscotch chopped baking chips

1 egg white, slightly beaten

Confectioner's (powdered) sugar (optional)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat oven to 425 F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers

to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg,

blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake

until browned - 16-18 minutes.

Dust with confectioner's sugar when cool if desired .

Saltine Toffee Candy

Click here to get original recipe 

I use to make these years ago and couldn't remember why I stopped.  Now, I remember... mine always turn out sloppy.  Thank goodness I doubled the recipe because I was able to get enough GOOD PIECES to make a few good packages.   I will tell you this, I think it is me and not the toffee.  My friend Teresa doesn't bake or cook...she makes it and it is amazing ( see picture at the bottom of the page)  It looks great, taste great and everyone goes crazy over it.  So, I don't know what I am doing wrong but it isn't because I am not reading the directions because I am and I even set the timer. 

Prep Time: 15 minutes

Ingredients:

1.5 sleeves of saltine crackers

1 stick (4 oz) butter

1 cup packed brown sugar

2 cups chocolate chips

optional~ nuts or crushed up candy cane

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Here is a picture of Teresa's toffee from, "The 3rd Annual Cookie Exchange."  She used graham crackers instead of saltines,  I guess you can interchange the crackers.  It was so DELICIOUS, like always.

Rhonda's Dunkin Delights

It is Christmas time and my niece and nephews want Apples for Christmas.  I think they love them as much as I do.   Click here to see the caramel I use.  It is really good and super easy. 

Monster Cookies

Click here for the free printable cellphane bag tags.   I love Monster Cookies at Christmas time. 

I think it is because my aunt would send us these cookies in the mail for the holidays.   I use the big scoop from Pampered Chef ... their scoops are the best!!!!

Ingredients

1 dozen eggs
2 Cups (4sticks) margarine or butter, softened
2 pounds brown sugar
4 cups sugar
1/4 Cup vanilla extract
4(12oz) jars peanut butter
8 teaspoon baking soda
18 Cups quick-cooking oats
2 2/3 Cups chocolate chips
1 pound chopped pecans or walnuts (optional)
1 pound M&M's chocolate candies

Preheat oven to 325 degrees.

Beat butter, sugars, vanilla, peanut butter and eggs together

Add the baking soda and oatmeal, one cup at a time. Last, add the chocolate chips, M&M's and nuts (optional).  I usually cut the recipe in half but today I made the whole recipe and it is hard work.  Bake for 8 to 14 minutes.  Keep checking.  

Rolo Turtles

Preheat oven 200 degrees
1. Line cookie sheet with the pecans, pick the best ones.  Toast in oven for 2 minutes.
2. Line a cookie sheet with Snyder's Butter Snaps.
3. I used the mini Rolo's because they are already unwrapped.   I put two Rolo's on some of the  pretzel's to see if it made a big difference.  I thought they were both great, my son like the pretzel   with 2 Rolo's.  I also tried Milky Ways...I probably won't do that again.

    4. Put them in the oven for 3 to 4 minutes, they will be soft because they are melting.

    5. As soon as you take them out of the oven press a pecan half into the center of the Rolo. 

Lasagne

My mother-in-law makes this lasagne and I love it, so I decided to ask her for the recipe.  I made it already and put it in the freezer.   So, I will add pictures after Christmas.

1 lb Italian sausage

1 lb ground beef

1 tablespoon whole basil

1 1/2 teaspoon salt

1 - 1 lb can tomatoes

2 - 6 oz cans tomato paste

10 oz. lagagne noodles

2 eggs

3 cups fresh Ricotta or cream style cottage cheese

1/2 cup grated Parmesan or Romano cheese

2 Tablespoons parsley flakes

1 teaspoon salt

1/2 pepper

1 lb mozzarella cheese

Brown meat slowly, spoon off excess fat.  Add next 5 ingredients.  Simmer uncovered 30 minutes, stirring occasionally.  Cook noodles in large amount of boiling salted water until tender; drain;rinse.  Beat eggs; add remaining ingredients, except mozzarella cheese.  Layer half the noodles in 13x9x2 inch baker dish;spread with half the ricotta filling; add half the mozzarella cheese and half the meat sauce.  Repeat.  Bake at 375 about 30 minutes (or assemble early and refrigerate;bake 45 minutes).  Let stand 10 minutes before serving.

Gingerbread Loaf

Starbucks copy cat Gingerbread Loaf

 recipe adapted from "A cup of Mascarpone."

I am so glad I stumbled across this blog today  "A cup of Mascarpone,"  All of her food looks so delicious and the presentation is great.  I wanted a slice of her Gingerbread Loaf as soon as I saw it, so I check my cupboards for the ingredients and had everything but the orange extract.

  I just used orange juice and zest and it was fine. 

 This really does taste like Starbucks Gingerbread loaf.    

Ingredients:

for the loaf:

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

2 1/4 teaspoons ground ginger

1 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon orange fresh squeezed orange juice 

1 teaspoon orange zest

1 egg at room temperature

1 cup natural applesauce

1 teaspoon baking soda

for the frosting:

1 8-ounce package cream cheese, softened

1 1/2 teaspoon fresh squeezed orange juice

1/2 teaspoon orange zest

2 1/2 cups confectioner's sugar

Optional chopped candied ginger or candied orange peel for garnish

Create the Gingerbread Loaf and Frosting:

create the loaf:

Preheat oven to 350 degrees F. Grease and flour a 9"x5" bread pan (not mini bread pans). 

In a medium bowl, sift together flour, cinnamon, cloves, ginger, and salt. Set aside.

Beat butter and sugar until fluffy, stir in orange juice and zest, add egg and mix well.  Add baking soda, applesauce and flour and beat until smooth.

Scoop the batter into prepared loaf pan(s).

Bake 40 to 50 minutes or until a toothpick inserted into the center of cake comes out clean. If baking the 2 smaller loaves, bake for 30 to 40 minutes.

create the frosting:

Beat the cream cheese until fluffy. Add orange juice and zest. Slowly beat in confectioner's sugar.

Once the cake has cooled, evenly spread the frosting on top. Garnish with chopped candied ginger or orange peel, if desired.

Adapted with slight changes from The Restaurant Recipe Blog.

Pizzelles

I need to make sure I see Katie every December for now on, I am noticing a trend with her.  If I am having any kind of baking party she brings these delicious little goodies.   I don't have a pizzelle iron so I know that the only way I am going to get one of these cookies is to make sure I keep having Cookie Exchanges.    I hope you have had a Pizzelle or can try one someday.

Ingredients

3eggs

3/4 cup white sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour

2 teaspoons baking powder

Directions

1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
2. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
3. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

recipe from Allrecipe

Mulled Wine Barefoot Contessa

Recipe Adapted by Barefoot Contessa

Katie did it again!!!!  I love everything she makes but this drink surprised me.   I didn't think I would like this drink because I am not a fan of apple cider.  But I was wrong...I love this drink and can't wait until Christmas.  I am making it for the family.   I can't wait to impress everybody. 

Ingredients

4 cups apple cider

1 (750-ml) bottle red wine, such as Cabernet Sauvignon

1/4 cup honey

2 cinnamon sticks

1 orange, zested and juiced

4 whole cloves

3 star anise

4 oranges, peeled, for garnish

1/4  Cup Grand Marnier

Directions

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Wish List Ornament

I just saw the cutest Wish List Ornament on  Clean and Scentibles Blog.  Click here to check it out, Jenn's is way cuter than mine.  I made the red one 6 years ago and thought I would make one every year but it was kind of a pain.  I kept getting the measurements wrong and didn't want to mess with it again.  Well, Jenn has the best step by step directions along with the Wish List printable so it is really easy.  Go to her blog, for the instructions.

December's Challenge Apple Strudel

Apple filling recipe for Paula Dean, Pastry Puff Directions from puffpastry.com

 Have the Cake challenge for December is Apple Strudel.  I could not wait to finally tackle a strudel recipe.  I have always been too intimidated by strudel for some reason.  That is why I am so glad I joined this baking group, it gets me out of my comfort zone.  I had a pastry puff in the freezer so I follow their directions for the pastry puff but follow Paula Deen for the apple filling.  Once again I didn't follow the directions.  I wasn't able to print out the recipe so I went off memory and I think it was GREAT.  So, I will make my recipe in the future. 

Apple Strudel:

Ingredients
1 egg 
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tbsp. water
1Fuji apple
2 Granny Smith apples, peeled, cored, halved, and sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup vanilla wafers
1/4 cup chopped pecans

Glaze: Optional

2 cups confectioners' sugar

3 1/2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.  Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan.  Cook on low for 15 minutes, stir occasionally.

1. Remove pastry puff from the box, unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
2. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
3. Drizzle Caramel Ice cream sauce if desired. 

For the Glaze:

Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Sugar Cookies

Posted by Jackie on Cake Central

I found this recipe on Cake Central years ago and it is the best recipe I have tried.  I think the thick cookies or better than thin.  

No Fail Sugar Cookies - NFSC

Ingredients

• 6 cups flour
• 3 tsp. baking powder
• 2 cups unsalted butter
• 2 cups sugar (white granulated)
• 2 eggs
• 2 tsp. vanilla, almond or lemon extract or desired flavoring
• 1 tsp. salt

Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
2. Chill for 1 to 2 hours (or see Hint below)
3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess

• Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
• Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
• Reroll leftover dough and repeat the process!

Royal Icing
Ingredients:

4 cups Powdered Sugar
5 tablespoons meringue powder
6 tablespoons warm water
1 teaspoon lemon extract or juice ( or your favorite extract)
1 tablespoon light corn syrup
Click here for Royal Icing with egg whites.
Click here for Royal Icing with cream of tartar.

Directions:

Beat powdered sugar and meringue powder together on low and add warm water, 1 tablespoon at a time. Add the extract (vanilla, lemon or almond) and corn syrup. Keep mixing, scrape the bowl if there is powdered sugar that didn't get mixed in. Turn the beater up to medium and beat for 1-2 minutes. You might have to add more water if you are using this frosting to flood .  Keep icing covered with plastic wrap at all times.

Here is a royal icing recipe I want to try.
2 lbs. powdered sugar
1 tbsp. meringue powder
2 tbsp. corn syrup
1/2 to 1 cup water

Mint Chip Icecream Pie

1 box Brownie Mix
1- 1/2 gallon Mint Chip Icecream or your favorite flavor
8 oz of Hot Fudge
Reddi Whip
nuts optional
Cherry option
NOTE- Make sure you take
 the icecream out of the freezer

for a  few minute before you
are going to put it in the pan. 

It is easier to work with  soft.
 I usually use Oreo's cookies to
 make the crust but  I used Brownie
 mix today.  I loved the brownie
crust  but my husband didn't. 
I followed the recipe on the brownie
 package, then spray the bottom of a
 Spring foam pan with Pam. Pour a
thin layer of brownie batterer in the
pan and baked for about 15 minute.
Test it with a tooth pick. Put it in the
freezer for about 10 minutes so if cools off.    

Pour a thin layer of Hot fudge on top of the brownie crust. Put icecream in the pan to fill it have half

way.  Now you can put crumbled up brownie on top of the icecream.  Then put another layer of icecream on top of the crumbled brownies.  LEAVE enough room to cover with Hot Fudge.

Put it back in the freezer until you want to eat it.  I usually take it out of the freezer 10 minutes before I want to serve it.  Garnish with Reddi whip, nuts or sprinkles and top with a cherry.

I had brownie to crumble in the middle of the pie because I made a small pan with the left over batter. 

Reindeer Poop

Recipe from Chex  For Free Printable click here

9 cups Rice Chex™, Corn Chex™

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2cups powdered sugar

	Into large bowl, measure cereal; set aside.
	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. I looks better in the smaller bag.  Lesson learned

The Best Chocolate Chip Cookies

                                  Recipe adapted from The Big Green Bowl

Chocolate Chip Cookies
A Picture can say a thousand words and boy this picture told me to make these cookies a.s.a.p.  Click here to see the picture.  Now everyone knows I love Toll House and thought they were the best.  After trying this recipe I have decided to add it to my TOP 10 favorites.  This cookie is delicious and I think I need to make both and do a blind taste test.  It is too hard.  The only thing I changed is I reduced the granulated sugar a little, it was a little sweet for me.  After I had made a change to the Nestle's recipe, I used half shortening and half butter and was happy with the texture and they always taste delicious.    My boys loved the cookies


Preheat 375-F degree's  
  Makes 48 Cookies


Ingredients
2/3 cup vegetable shortening
2/3 cup butter
3/4 cup granulated sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts (optional)
8 oz. pkg. chocolate chips
1/2 seasonal colored M&M's
Beat together shortening, butter, sugar, brown sugar, eggs and vanilla. In a separate bowl mix flour, soda and salt with a whisk. Add dry ingredients to the butter mixture. Stir in the m&m's, nuts and chips.

Gingerbread Star Tree Taste of Home

I was featured at Pamela's Heavenly Treats

Lime Jello and Pineapple Salad

Recipe from  COOKS.COM

Ingredients 1 pack of 6 oz. lime jello 3/4 cup boiling water 1 pack 8 oz. cream cheese 1/2 cup crushed pineapple 1/2 cup chopped pecans 1/3 cup mayonnaise 2 tsp lemon juice. Pour 3/4 cup boiling water over 1 package cream cheese. 1 lg. lime Jello Place over low heat and stir until thoroughly melted then set aside to cool. When cool add: 1/2 c. crushed pineapple and juice 1/2 c. broken pecans 1/3 c mayonnaise 2 tsp. lemon juice. Mold and chill

 

Dark Chocolate Merlot Cupcakes

They are really delicious and most people haven't had a cupcake like this one.  I found the recipe on flickr (Fields of Cake).   I shouldn't call them Chocolate Merlot because I use Port, it is sweeter.   So, if you need a amazing dessert, try this.  I have made these cupcakes a few times and what I have decided is they need to have a blackberry on top, I even push one into the cupcake. 

INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar 1/2 cup dark brown sugar
2 teaspoons baking soda 1 teaspoon baking powder
1/2 teaspoon salt 2 eggs 1/2 cup cooled, strong coffee
1/2 cup Merlot (I use port)
1 cup buttermilk
1/2 cup vegetable oil

DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt. In separate bowl, whisk together eggs, coffee, wine, buttermilk and oil. Make a well in the center of the flour mixture and pour wet ingredients into the center.

 Blackberry Merlot Ganache
16 ounces good quality 65-70% dark chocolate (in 1/4 inch pieces or smaller)
1/2 cup heavy cream
1/4 cup merlot (I use port)
1/4 cup seedless blackberry preserves
2 Tbsp. unsalted butter, softened

Directions
Set chocolate in a heat proof bowl and set aside. In small sauce pan heat cream to just about to boil (little bubbles coming up but not to a boil yet) Pour immediately over the chocolate and shake the bowl to help the chocolate settle. Allow to rest for a few minutes. Meanwhile, heat the wine and blackberry preserves together till almost too hot to touch (I just used my microwave for about 45 seconds) Pour into the chocolate mixture and whisk until very smooth. Add butter and whisk until completely blended.

Merlot Buttercream
2 cups firm but room temperature blackberry merlot ganache
1 stick unsalted butter (softened)
1 stick salted butter (softened)
1/3 cup dutch cocoa, sifted
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

Directions
Beat the ganache and butter on  medium until smooth and silky. Reduce speed to low slowly add the cocoa, beat until smooth (about 2-4 minutes then add cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Reduce speed back down to low and add powdered sugar by Tbsp., tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Reduce speed to low until you get rid of air bubbles.

My First Cookie Exchange Party

I can't wait until December 9th, I am hosting my first Cookie Exchange.  I made these place cards to put in front of the plates of cookies.  I also decorated two canisters.  We will write  our favorite cookie on a piece of paper, fold the paper in half and put it in the canister.   I still have a lot to do but here is what I have so far.

Click here for the free printables.
I got the cute stickers from Walmart.

 Katie brought the best mulled cider and I make it all the time!!! recipe

Katie brought these delicious and festive looking Pizzelle's