Monday, July 27, 2015

Campfire Dip

We love camping! But it can be a bit overwhelming packing all of the food for a family of 6 to go camping so I look for easy, quick, but still delicious meals and snacks to take with us. This is one of my favorite dips for an afternoon snack or while we're waiting for our dinner to cook. Its quick, creamy, and cheesy. Its a good one for your next trip!



Campfire Dip
Recipe Adapted from: Twin Dragonfly Designs

1- 8oz container of Herb and Garlic Cream Cheese
1/2 cup Salsa
1/4 cup Colby Jack Cheese

1. On a large piece of heavy duty tin foil layer the cream cheese, salsa, and cheese. Wrap up the foil into a packet so nothing oozes out. Place near hot coals for 20 minutes or until the cheese melts. Serve hot!

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Friday, July 24, 2015

One Hour Dinner Rolls

So as usual its 3 o'clock before I start thinking about what we're going to have for dinner. This particular night I decided on soup. And people, you know that nothing goes better with soup than some fresh, hot out of the oven, dinner rolls. But like I said, its 2 hours before dinner time and so there's no time... Until I decided to search Pinterest and came across this recipe. The answer I was looking for!

You would think that there's no way they would be as good as rolls that take hours and hours to make, but you'd be wrong. Way wrong. These have become one of our favorite recipes. They are pillowy soft, and the perfect texture. I make them all the time now. These are what you need to make when dinner is only an hour away!


1 Hour Dinner Rolls
Recipe Source: Our Best Bites

1 1/2 cups Non-Fat Milk (I make mine from powdered milk)
3 Table spoons Butter, cut into pieces
3 Tablespoons Granulated Sugar
4 1/2 cups All-Purpose Flour
1 Tablespoon Quick-Rise Yeast
1 1/2 teaspoons Salt
1 Egg, room temp

1. Preheat oven to 350 degrees. In a glass bowl combine the butter, milk, and sugar for approx. 2 minutes. You want to heat it until its between 120-130 degrees. 

2. While the milk mixture is heating up, combine the 3 1/2 cups of your flour, yeast, and salt in the bowl of a stand mixer. Whisk together. When your milk is warm enough add to your flour mixture and beat. Add your egg and beat until just combined. Scrape the sides of your bowl and add the remaining flour 1/4 cup at a time until soft and sticky. 

3. Spray a 9x13 baking dish with non-stick spray. Sprinkle another 1/4 cup of flour on your counter and scrape the dough on to it. Sprinkle more flour on the top of your dough. Gently press your dough into a rectangle. score your dough with a knife into 24 sections and gently form each section into a ball. Place your dough balls in your prepared pan. 

4. Let the dough rest for about 25 minutes or almost double in size. Bake rolls for 15-20 minutes or until golden brown. Remove pan from the oven and brush the tops with your melted butter.
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Wednesday, July 22, 2015

Buttermilk Pie

Have you ever had a buttermilk pie? I hadn't ever tried one and I must say it was pretty amazing. Totally different than what I thought it would be. But delicious. Soft, creamy, sweet, with a little crisp on the top. And so simple to make!


I served it with a sweetened raspberry puree and whipped cream but it was amazing on it own. This is a pie you should at least try once, cause you'll want to make it again.


Buttermilk Pie
Recipe Source: Add a Pinch

1- 9" Pie Crust
3 Eggs
1 1/4 cups Granulated Sugar
2 Tablespoons All-Purpose Flour
1/2 cup Butter, melted
1 cup Buttermilk
1 teaspoon Pure Vanilla Extract
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
Pinch of Salt

1. Preheat your oven to 350 degrees. Put your unbaked pie crust in your pie plate. 

2. In a large bowl combine all of the ingredients and mix until well combined. Pour into your pie crust and bake for about 45 minutes or until the top is golden.

3. Allow to cool completely. Keep refrigerated.

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Monday, July 20, 2015

S'more Cheesecake

There once was a dessert that I couldn't get enough of. That dessert just happens to be a s'more. I have made several different s'more desserts and this is one more that I will be adding and putting at the top of my list!


Its sweet, creamy, rich, and it has all of the components of a classic s'more. A crispy graham cracker crust. Soft, pillowy marshmallows. Sweet, rich chocolate. All mixed up and baked in a creamy cheesecake. Its the perfect time to make it. So go, do it, its amazing.


S'more Cheesecake
Recipe Source: Bakerita

Crust
2 1/2 cups Graham Cracker Crumbs
1/2 cup Granulated Sugar
3/4 cup Butter, melted
2 cups Mini Marshmallows
1/2 cup Hot Fudge Sauce, warmed

Cheesecake
2- 8oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
2 teaspoons Pure Vanilla Extract
3 Eggs, room temp
1 cup Mini Chocolate Chips
2 1/2 cups Mini Marshmallows, divided

Topping
1/4 cup Graham Cracker Crumbs
1/4 Hot Fudge Sauce, warmed

Crust
1. Preheat your oven to 325 degrees. Lightly grease a 10" springform pan. In a large bowl mix together the graham cracker crumbs, granulated sugar, and butter. Press into your prepared pan.

2. Spread 2 cups of mini marshmallows over your crust and then pour the hot fudge cause over the marshmallows. Set aside.

Cheesecake
1. In the bowl of a stand mixer on low speed combine the cream cheese and sweetened condensed milk and mix until smooth. Add your eggs in one at a time, mixing until just combined. Add in the vanilla and mix until just combined. Don't overmix.

2. Add in the chocolate chips and mini marshmallows. Gently fold them in. Pour over your prepared crust. Bake for 45 minutes in a water bath, until the center is almost set. Take out of oven and pour 1 1/2 cups of mini marshmallows over the top and put back in the oven for 5 minutes or until golden.

3. Cool for 30 minutes on a wire rack. Gently loosen the pan, cover and refrigerated overnight. Garnish with extra graham cracker crumbs and hot fudge.


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Friday, July 17, 2015

7Up Pound Cake

I'm usually the girl that chooses chocolate. But every once in a while I need a little lemon. This 7Up pound cake hits that spot. Its soft and sweet, light and moist. It pairs so well with fruit and cream. Make this amazing dessert to share with people that aren't as obsessed with chocolate as you are:) It's almost better than chocolate cake.


7Up Pound Cake
Recipe Source: My Baking Addiction

1 1/2 cups Butter, room temp
3 cups Granulated Sugar
1 teaspoon Lemon Zest
5 large Eggs
2 teaspoons Pure Vanilla Extract
2 teaspoons Lemon Extract
3 cups All-Purpose Flour
1 cup 7Up or Sprite

1. Preheat the oven to 350 degrees. Spray your bundt pan with baking Pam.

2. In the bowl of a stand mixer beat the butter on medium for 5 minutes. Put in the sugar and lemon zest and beat in medium for an additional 5 minutes. Scrape the bowl.

3. Add in the eggs one at a time, mixing until just combined after each addition. Scrape the sides of the bowl and add in the vanilla and lemon extracts and beat until combined.

4. Add in the flour in thirds alternating with the 7Up ending with the flour. Spread the batter into your prepared pan. Bake for about 75 minutes or until a toothpick comes out clean.

5. Let cool on a wire rack for 10 minutes and then turn the cake onto the cooling rack. Let cool completely before serving.
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Friday, July 10, 2015

Swig Sugar Cookie Copycat

Swig Sugar Cookies. There are so many things to say. I usually eat sugar cookies just because I like to eat frosting and I'm less embarrassed about my obsession with frosting if its on a cookie, but these cookies... Oh these cookies... They are so soft, sweet, and the edge is a little crispy because of the sugar around it. Amazing! The frosting is a little tangy, sweet, and creamy. The combination makes it my favorite, non-cookie cutter, sugar cookie. I'm going to go make another batch right now cause I can't stop thinking about them!


Swig Sugar Cookie Copycat
Recipe Source: The Idea Room

Cookies
5 1/2 cups & 2 Tablespoons All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 cup Butter, room temp
3/4 cup Vegetable Oil
1 1/4 cups Granulated Sugar
3/4 cups Powdered Sugar
2 Tablespoons Water
2 large Eggs, room temp
1 teaspoon Pure Vanilla Extract

Frosting
1/2 cup Butter, room temp
3/4 cup Sour Cream
1/2 teaspoon Salt
8 cups Powdered Sugar
2 Tablespoons Milk

Cookies
1. Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, salt, baking soda, and cream of tarter.

2. In the bowl of a stand mixer combine the butter and both sugars. Beat on medium speed for 2 minutes. Slowly add in the vegetable oil.

3. Add in the water and vanilla and mix to just combined. Mix in the eggs one at a time.

4. Slowly add in flour mixture to the wet ingredients. Beat until just combined.

5. In a small bowl, combine 1/4 cup of granulated sugar with a pinch of salt. Roll your dough into golf ball sized balls and set on a cookie sheet approx 3 inches apart. Spray the bottom of a glass with cooking spray and dip in the sugar. 

6. Press the glass onto your balls of cookie dough so the dough is about a 1/2 inch thick. Bake for 8 minutes. You don't want them to turn brown at all. Put on a cooling rack and let cool completely.

Frosting
1. Cream butter, sour cream, and salt together. Slowly add the powdered sugar. Add the milk and beat until fluffy.

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Thursday, July 2, 2015

Chocolate Biscoff Cake

I turned 30 on Monday. It was kinda a big deal. So I decided to make myself a cake. An amazing cake. This cake.

The cake is soft, rich, moist, and oh so chocolatey. The Biscoff filling is sweet, creamy, and cookie butter-licious! Its topped with a chocolate ganache that adds just a touch more chocolate to the mix, cause people, there's never enough chocolate! :)


Chocolate Cake with Biscoff Filling
Recipe Adapted from: Sally's Baking Addiction, I Am Baker, & All Recipes

Cake
1 3/4 cup All-Purpose Flour
1 3/4 Granulated Sugar
3/4 cup Cocoa
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Buttermilk
1/2 cup Vegetable Oil
2 Large Eggs, room temp
1 1/2 teaspoons Pure Vanilla Extract
1 cup Strong Hot Coffee

Filling
1 cup Butter, room temp
1/2 cup Biscoff
4 cups Powdered Sugar
1/4 cup Heavy Cream
2 teaspoons Pure Vanilla Extract

Ganache
8oz Semisweet Chocolate
3 Tablespoons Butter
3 Tablespoons Corn Syrup
1 Tablespoon Water

Cake Directions
1. Preheat oven to 350 degrees. Spray 2-9inch cake pans with baking spray.

2. In a medium bowl combine the flour, sugar, cocoa, baking powder, baking soda, salt and whisk together. 

3. In a large bowl combine the buttermilk, vegetable oil, eggs, and vanilla. Beat on high until mixed well. Add in the dry ingredients slowly. Mix on low until well combined. Then add the coffee and gently stir.

4. Pour into your prepared pans. Bake for 24-27 minutes. Let cool for 10 minutes in pans and then turn out onto cooling rack.

Filling Directions
1. In a large bowl combine the butter and biscoff and beat on med-high until light and creamy. 

2. Add 2 cups of powdered sugar and mix slowly. Add in the heavy cream and vanilla. Beat together until combined then add in the remaining 2 cups of powdered sugar. Beat on low and then turn up the speed until light and fluffy.

Ganache Directions
In a small saucepan, on low heat, put the chocolate, butter, and corn syrup. Stir until melted. Add in the water and stir.

Assembly
Level your cakes. Pipe the Biscoff filling onto one of the cakes and place the second cake on top. Pour the ganache over the top cake. Serve!
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