Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

Desserts

With crisp edges and a moist, flavorful center, we enjoy this sweet apple cake for breakfast, snack, afternoon tea, or dessert.

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

Mom's Apple Cake

To finish up #AppleWeek, I’ve brought you a family recipe. I’m not sure where it from, but I don’t think it’s an uncommon recipe. It was pretty similar to another recipe in the cookbook my mom made me, called the Merryfield Apple Cake, but different enough that I have a strong preference towards this particular recipe. Neither my mom or I make it often, so I actually had to call her to ask which recipe I liked. Needless to say, she remembered incorrectly and the first version of this cake – that Merryfield Apple Cake – got nibbled on and then thrown out.

When Mom made this cake, I ate it cake for breakfast, snack and dessert. I remember my mom making it with chocolate chips, but I always loved it plain, so that the sweetness of the apples shone. And they will, especially if you use Rainier Fruit Honeycrisp Apples, which are one of my favorites. To entice my kiddos into eating the cake, I added a generous half a cup of toffee pieces for a bit more sweetness (but don’t worry, in no way did the toffee overpower the apples!). This cake has crisp edges but a soft, moist center.

If you haven’t already seen the giveaway from our fabulous sponsors, head over here to read about the prize packs. Then scroll to the bottom of this post – leave a comment on this post (and any other #AppleWeek post published today) to get an extra entry. Share the giveaway via Twitter for another extra entry.

Mom's Apple Cake

Recipe Notes:

  • While I made this by hand, you can certainly use a handheld or stand mixer. However, I’d recommend folding in fruit and toffee with a wooden spoon or rubber spatula so that the fruit doesn’t get bruised or squashed.
  • Be sure to wash your apples well before using. I used Veggie Wash – an all-natural spray that removes waxes, soil, and fertilizers – to ensure that the apples were well-cleaned
  • Ingredients:
    • Feel free to leave out toffee pieces all together, or swap them for chocolate chips, nuts, or even raisins.
    • I used Rodelle vanilla extract for this recipe. Rodelle vanilla extract has one of the highest percentages of vanillin (a natural flavor element found in vanilla beans) on the market. You can find Rodelle products in several large grocery stores, including Giant, Super Target, Wegmans, Costco, and Sam’s Club. And if you can’t find it there, there’s always Amazon.
    • I used Rainier Fruit organic Honeycrisp apples in this recipe. This is the second time I’ve worked with Rainier Fruit apples – last time, Rainier’s exclusive variety, Lady Alice – and I cannot understate how much we love these apples. Like last time, I had to slap away little hands from eating the apples, before and while we were baking the cake. These sweet apples are a great source of soluble fiber that strengthens the immune system, so I’m more than ok with my kids loving these apples as much as I do. Plus, they’re packed with antioxidants that play a role in reducing the risk of cancer and Alzheimer’s.

Mom’s Apple Cake

Yield: 9 Servings

Ingredients

  • 1 c. granulated sugar
  • 3/4 c. canola oil
  • 1 egg
  • 1 1/2 c. all-purpose flour
  • pinch of salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. Rodelle vanilla extract
  • 2 apples, peeled and diced (preferably Honeycrisp apples)
  • 1/2 c. toffee pieces

Instructions

  1. Preheat oven to 350F. Spray a 9x9 glass dish with cooking spray. Lightly flour, tapping out excess. Set aside.
  2. In a large bowl, stir together sugar, oil and egg until thoroughly combined. Add flour, salt, baking soda, baking powder, and vanilla. Stir until combined. Fold in diced apples and toffee pieces.
  3. Pour into prepared pan, using a rubber spatula to spread evenly. Bake for 45-55 minutes, until top is starting to brown and a toothpick inserted into the center comes out clean.
  4. Allow to cool (at least a little bit) before serving.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.books-n-cooks.com/2017/09/29/moms-apple-cake/

Store covered with plastic wrap at room temperature for up to 5 days.

A crispy edge and a moist center, sweet Honeycrisp apples are the star of Mom's Apple Cake. #appleweek @rainierfruit

Enter to win one of our awesome #AppleWeek prizes:

a Rafflecopter giveaway

To finish off #AppleWeek, we’ve got apple recipes for every occasion. Check out this collection of breakfasts, beverages, appetizers, savory-sweet meals, and desserts.

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
Apple and Onion Cornbread from A Day in the Life on the Farm
Apple Butter Cheesecake from The Redhead Baker
Apple Chicken Stew from Jolene’s Recipe Journal
Apple Cider Dark & Stormy from The Crumby Kitchen
Apple Mincemeat Pie from Palatable Pastime
Apple Pie Bread from Sew You Think You Can Cook
Apple Pie Pancakes from 4 Sons ‘R’ Us
Apple Praline Bread from Family Around the Table
Apple Stuffing Crusted Pork Chops from Caroline’s Cooking
Battered Chocolate Caramel Apple Slices from The Freshman Cook
Caramel Apple Pull Apart Bread from Hezzi-D’s Books and Cooks
Apple Crack Slaw Eggrolls from Dad What’s 4 Dinner
Cinnamon Apple Donuts from Daily Dish Recipes
Diminutive Caramel Apples from Culinary Adventures with Camilla
Easy Caramel Apple Butter from Grumpy’s Honeybunch
Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
Mom’s Apple Cake from Books n’ Cooks
Oatmeal Applesauce Muffins from Amy’s Cooking Adventures
Roasted Butternut Squash and Apples from Simple and Savory
Roasted Sweet Potatoes and Apples from Feeding Big
Savory Apple Turkey Brie Galette from Bear & Bug Eats
Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That’s Jas

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

Save

Save

Save

Save

Save

Save

Save

Print Friendly, PDF & Email

A soft chocolate cookie stuffed with peanut butter, these cookies are hard to stop at just one (especially if you try them while they’re still warm!).

Peanut Butter-Stuffed Chocolate Cookies

Oh goodness… football season is coming. Are you excited about it?

If you’ve been following along with me, you know that I am not a football fan. Not even Superbowl. I enjoy hanging out with friends and munching on snacks and appetizers. Buffalo chicken dip? Hellz yeah! Soft pretzels? You bet! Old-school Mexican seven layer dip? Don’t mind if I do.

Football weekends are perfect for serving your favorite finger food, to make mixing and mingling, watching (or not watching) the game easy. There’s not a particular sweet that stands out as a classic for a football party, but you can’t go wrong with cookies. I had bookmarked these cookies years ago, but for some reason, never got around to making them. That was a mistake. They’re awesome. These cookies stay soft and are rich flavor. They’re addictive at room temperature but they’re definitely trouble if you eat them just slightly warm. Soooo good!

I may have made these cookies twice in one week, which is pretty much unheard of for me..

Peanut Butter-Stuffed Chocolate Cookies

Looking for more inspiration for fall and winter football games? Check out the collection of recipes from the #SundaySupper tastemakers below my cookie recipe.

Peanut Butter-Stuffed Chocolate Cookies #SundaySupper

Prep Time: 10 hours

Cook Time: 9 hours

Yield: Approximately 2 Dozen Cookies

Ingredients

  • 1/2 c. (1 stick) unsalted butter, softened
  • 3/4 c. creamy peanut butter (not natural peanut butter), divided
  • 1/2 c. light brown sugar
  • 1/2 c. granulated sugar, with extra for rolling
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 1/2 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 c. confectioners sugar

Instructions

  1. Prep: Preheat oven to 375F. Line two baking sheets with parchment paper and set aside. Place 1/4-1/2 c. Granulated sugar in a small bowl and set that aside as well.
  2. Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and 1/4 c. peanut butter on medium speed. Scrape down sides of the bowl. Beat in vanilla and egg. Sift flour, cocoa powder, salt, and baking soda into bowl. Beat on medium-low until dough begins to come together, 1-2 minutes.
  3. Make the Peanut Butter Filling: In a separate bowl, cream together (use either the stand mixer or a hand held mixer) remaining 1/2 c. peanut butter and confectioners sugar.
  4. Assemble the Cookie: Using a 1 1/2 Tbs. ice cream scoop, portion out dough into equal sizes. With clean hands, roll each into a ball. Flatted between your palms. Pinch off pieces of the peanut butter filling - about the size of a dime (adjust more or less depending on whether you can seal the peanut butter inside the dough). Place in center of the chocolate dough. Fold dough over and pinch together at seams to seal. Roll into a ball. Roll ball in a small bowl of granulated sugar. Set onto prepared baking sheet. Continue with remaining dough, placing cookies about 2 inches apart. When baking sheets are filled, flatten each cookie slightly, with the palm of your hand or the flat bottom of a juice glass.
  5. Bake for 7-9 minutes (mine were 8 minutes exactly), until cooked throughout but not yet browned. Allow to cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
  6. Store cookies in an airtight container for up to 5 days.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.books-n-cooks.com/2017/09/10/pb-stuffed-chocolate-cookies/

Adapted from Seeded at the Table

Peanut Butter-Stuffed Chocolate Cookies on Books n' Cooks

Football Party Finger Food #SundaySupper

Finger-licking Football Party Finger Food

Flavorful Football Party Finger Food

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Save

Save

Save

Save

Save

Save

Print Friendly, PDF & Email

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

And don’t forget to enter the giveaway. Details on our wonderful sponsors, the prizes they put together for you, and the place to enter to win, here.

In my opinion, a good brunch ends with a tasty dessert. You can never go wrong with homemade cinnamon buns of some sort, like the apple-cinnamon buns from earlier this week. But something I want something a little lighter in flavor. Something just a little bit sweet. Something that cause me to lose complete self-control, because if I’m going to be honest, homemade cinnamon buns do that to me.

Enter: a lemon poppy seed loaf cake. This particular cake is made with Nielsen-Massey’s lemon extract instead of fresh lemon juice and confectioners sugar instead of granulated sugar, giving it a pound cake-like texture and a light, lemon flavor.

This recipe was heavily adapted from Epicurious. The original recipe is a plain cake, made to serve 12-16 people. I’ve adjusted the ratios and added the lemon and poppy seed to create what I consider to be a light ending to your brunches.

Lemon Poppy Seed Loaf Cake

Heavily Adapted from Epicurious

Makes 10-12 Slices

Ingredients:

  • cooking spray
  • 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 lb. Dixie Crystals confectioners sugar
  • 3/4 tsp. Nielsen-Massey lemon extract
  • 3 large eggs
  • 1/4 tsp. salt
  • 1 c. + 3 Tbs. all-purpose flour, plus more for pan
  • 1 Tbs. poppy seeds

Preheat oven to 325F. Spray a loaf pan with cooking spray. Sprinkle bottom and sides with flour, tapping out extra. Set aside.

Place butter in a large bowl, and beat on medium speed with a handheld mixer (you can use a stand mixer if you prefer) until light and fluffy. Add sugar, beating until incorporated. Add lemon extract and eggs, beating until combined. Repeat with flour. Scrape down sides of the bowl. Add poppy seeds and mix one last time.

Pour into prepared baking pan and bake for 45-55 minutes, until top is beginning to brown and a toothpick inserted into the center comes out clean. Allow to cool on a baking rack for 10 minutes before removing from pan, and returning to baking rack to cool completely.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Print Friendly, PDF & Email

My husband absolutely loves cheesecake, but I rarely make it – or really any other cakes lately. Mostly, I don’t have time for desserts that are completed in multiple steps, whether it’s baking the crust and then the cake, or baking the cake and then frosting it. I’ve been too busy lately and frankly, I tend to run out of steam by the time I hit that second step, sometime hours later. I drag myself through it, but the baking process is no longer enjoyable at that point.

Enter these Sopapilla Cheesecake Bars. All of the great flavor of cheesecake, plus the wonderful cinnamon-sugar of the Mexican pastry, much less fuss. While I love the graham cracker crust on regular cheesecakes, the crispy cinnamon sugar on top of these bars more than makes up for it being missing. They were delicious.

This recipe starts almost a week of Mexican recipes. I hope that you find some inspiration for any upcoming Cinco de Mayo celebrations in today’s post, the #SundaySupper collection at the bottom of this post, as well as the recipes that posted this week.

Sopapilla-Inspired Cheesecake Bars

Adapted from Pillsbury

Makes at least 16 servings

Ingredients:

  • 2-8 oz. cans Pillsbury crescent rolls
  • 2-8oz. packages cream cheese, softened
  • 1 1/2 c. granulated sugar, divided
  • 1 tsp. vanilla extract
  • 1 stick unsalted butter, melted
  • 1 Tbs. ground cinnamon

Preheat oven to 350°F.

In an ungreased 9×13 inch glass baking dish, unroll 1 can of crescent rolls, carefully stretching to cover the bottom of baking dish. Pinch together perforations to seal.

In a large bowl – or the bowl of a stand mixer – beat cream cheese and 1 cup of sugar until thoroughly combined. Add vanilla. Spread evenly over crescent rolls in the baking dish.

Unroll other can of crescent rolls, stretching to cover cream cheese layer while simultaneously pinching together perforations to seal.

Pour melted butter evenly over top of crescent rolls.

In a small dish, mix remaining 1/2 cup of sugar and the cinnamon. Sprinkle evenly over top. It will be a nice, thick layer of cinnamon sugar.

Bake for 30 minutes, until center is set. Allow to cool on stove or a wire rack for 30-60 minutes. Transfer to the fridge to chill before cutting.

Store covered in the refrigerator.

More easy Cinco de Mayo recipes, compliments of the #SundaySupper tastemakers:

Save

Sunday Supper Easy Cinco de Mayo Recipes

Appetizers

Drinks

Entrees

Sides and Sauces

Sweets

Tacos

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Save

Print Friendly, PDF & Email

You guys, I have a confession to make. In all of my years of baking, I’ve never made a blondie. It’s not that I don’t like them – I do! I do my happy dance every time The Cookie Man (as we affectionately call a friend) brings them to monthly game night. I pin and bookmark loads of blondie recipes, but somehow, they always get overlooked when I plan my baking.

So a week or two ago, as my daughter was started to get stir-crazy one weekend, I finally made a batch. Or maybe it’s more accurate to say I supervised the making of a batch. Miss. Hazelnut – 4 in just a few weeks – did almost everything herself. I was super impressed with how well she did cracking eggs, measuring and pouring, and stirring everything together. Really, the only help I provided was leveling some measuring cups and helping her scrape the bottom of the bowl. I love that she’s getting older now and actually able to help in the kitchen. And she loves that special time with me (or with my mom, who visits often), when we can keep her little brother distracted with something else.

These blondies were a hit with everyone, especially the kiddos, who were quite generous with the M&Ms. But I’m not surprised. It’s a Smitten Kitchen recipe, so of course we loved it!

Recipe Note: I used a spatula and hand-mixed the batter for the blondies, but feel free to use a hand or stand mixer.

Valentine’s Day Blondies

Adapted from How to Cook Everything via Smitten Kitchen

Makes a 9×13 Pan

Ingredients:

  • 2 sticks unsalted butter, melted; plus more for pan
  • 2 c. brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 c. all-purpose flour
  • 1 1/2 c. Valentine’s M&Ms (a little less than a 10 oz. bag)

Butter a 9×13 pan and set aside.

In a large bowl, mix melted butter and brown sugar until smooth. Add egg and vanilla and stir until combined. Stir in salt and flour. Finally, fold in about half of the M&Ms, adding more if desired.

Pour into prepared pan and sprinkle with remaining M&M, more or less, as you’d like. Bake for 20-25 minutes, until middle is set and edges are beginning to brown.

Allow to cool before cutting.

Store in an air-tight container at room temperature.

Save

Print Friendly, PDF & Email

cannoli-dip

There’s an Italian pastry shop near by that does all you can eat pastries one night a week. My husband and a few of his friends get unreasonably excited by this. I mean, the pastries are good, but I honestly can’t eat more than one of the HUGE Italian pastries without feeling like I overdid it. By contrast, my hubby and his friends like to tell stories of who is the reigning champ of pastry eating.

We very rarely go to those all-you-can-eat Monday nights, but every time I think of a cannoli, I think of that shop and my hubby’s stories. I’ve never really had any desire to try making cannolis – I imagined it wouldn’t be worth the trouble of carefully stuffing the delicate shell, which must be done just before serving to maintain that crunchy, flaky consistency. However, this cannoli dip was an easy, fun take on the Italian pastry. It can be whipped up and stored in the fridge until serving.

Serve with graham crackers (we used both honey graham crackers and chocolate graham crackers) or sugared pita chips. If you want to get fancy, portion into phyllo cups just before serving, instead of using as a dip.

cannoli-dip

Cannoli Dip

Adapted from Emily Bites

Makes 2 cups

Ingredients:

  • 15 oz. fat-free ricotta
  • 3 oz. Marscapone cheese
  • 1/2 c. confectioners sugar
  • 1 tsp. vanilla paste (or 2 tsp. vanilla extract)
  • 1/2 c. + 1 Tbs. mini chocolate chips

Stir together ricotta, Marscapone, confectioners sugar, and vanilla paste. Stir in 1/2 c. chocolate chips.

Transfer to a serving bowl and sprinkle remaining 1 Tbs. chocolate chips.

Serve immediately or refrigerate until serving.

cannoli-dip-by-books-n-cooks

Save

Save

Save

Print Friendly, PDF & Email

leftover-candy-peanut-butter-chocolate-crunch-bars

Are you ready to get inundated with Halloween candy tomorrow night? Maybe it’s leftover candy or maybe it’s the loot your kiddos came home with. How much will you have, and how quickly will it disappear? Is dropping the excess off at work an option for you? Or will it go uneaten for weeks or months, as your coworkers have their own stashes at home they’re eating through?

Want to know a secret? It disappears a lot quicker, especially at work, when you cook or bake with it. You’re bringing something new to the table, something that nobody is sick of (yet). With that in mind, the #SundaySupper crew are sharing some of their favorite recipes for using up leftover Halloween candy.

I went with a no-bake dessert – an rich, peanut buttery, chocolatey bar made with Rice Krispies cereal and topped with our favorite candy bars. I used KitKats and Twix, but peanut butter cups would be amazing on this. It takes only a few minutes to put together, and when I sent it to work with my hubby, was gone in just a few hours. I call that a win.

leftover-candy-peanut-butter-chocolate-crunch-bars

Don’t forget to check out the rest of the #SundaySupper recipes designed to help you use up your Halloween candy, at the bottom of this post.

Leftover Candy Peanut Butter Chocolate Crunch Bars

Adapted from Averie Cooks

Makes 16 large squares

Ingredients for the Peanut Butter Crunch Base:

  • cooking spray
  • 1 c. creamy peanut butter (not natural peanut butter)
  • 1/2 c. light corn syrup
  • 1/2 c. sugar
  • 1/4 c. light brown sugar, packed
  • 1 Tbs. vanilla extract
  • 3 c. Rice Krispies cereal

Ingredients for the Chocolate Crunch Topping

  • 1 c. semi-sweet chocolate chips
  • 1/4 c. creamy peanut butter (same used for the base)
  • 1 c. Rice Krispies cereal
  • Leftover Halloween candy, 1 to 1 1/2 cups chopped, or about 8-15 snack-sized bars (I used a mix of Kit Kats and Twix)

Prep: Line an 8×8 pan with aluminum foil. Spray bottom and sides with cooking spray and set aside.

Make the Base: In a large microwave-safe bowl, add peanut butter, corn syrup and both sugars. Microwave for 45 seconds. Stir, and microwave another 45-60 seconds, until well combined and the sugars are mostly melted. Stir in vanilla. Finally, stir in Rice Krispies cereal. Pour into prepared pan, evening out with a spatula.

Make the Topping: In a microwave-safe bowl, add chocolate chips and peanut butter. Microwave for 30 seconds, stir, and pop back in for another 30 seconds. Stir until chocolate is completed melted and mixed complete with peanut butter. Add cereal to coat. Layer on top of peanut butter base, using a spatula to press evenly.

Finish: Quickly add leftover chopped up Halloween candy, pressing slightly into still-warm chocolate-peanut butter layer. Allow to set for an hour or two, refrigerating if needed.

Store at room temperature. Bars will keep for at least a week.

leftover-candy-peanut-butter-chocolate-crunch-bars

Looking for more ideas on using up your Halloween candy? Check out the below recipes. And big thanks to T.R. Crumbly from Gluten Free Crumbley for hosting this weekend’s event!

Save

Bars

Brownies

Cakes

Confections

Cookies

Snacks

Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Save

Save

Print Friendly, PDF & Email

For the past couple of years, I have taken July to highlight some of frozen treats – ice creams, popsicles, drinks and desserts – that have caught my eye. I share some of these recipes here on the blog as well as on social media (if you’re not following me on Twitter, Facebook, or G+, please take a minute to do so!). In honor of this, my contribution to this week’s #SundaySupper Piña Colada theme is a popsicle.

The coconut milk flavor is subtle to nonexistant thanks to the heavy dose of vanilla extract and the abundance of Oreos. However, the use of coconut milk instead of cow’s milk creates a creamy popsicle that I find sometimes lacking in homemade popsicles.

Don’t forget to check out the other Piña Colada-inspired recipes that the #SundaySupper tastemakers have put together for you, below the recipe. I’m loving this week’s contributions, and will be making coconut everything for quite some time!

Cookies & Coconut Cream Popsicles

Cookies and Coconut Cream Popsicles
Adapted from The View from Great Island
Makes 6 Popsicles

Ingredients:

  • 1 can (5-6 oz.) coconut milk
  • 14 Oreos – 6 whole; the remaining 8 crushed
  • 1 Tbs. vanilla extract

In a medium, mircowave safe bowl, heat the coconut milk for 30 seconds, or just long enough for the fat to be able to be evenly distrubuted into mixture. Stir in crushed Oreos and vanilla extract.

In a popsicle mold, add 1-2 tablespoons of the coconut milk mixture. Add whole Oreo. Fill to almost the top, leaving about 1/2-inch room. Insert popsicle stick into the center. Repeat until finished with the Oreos and coconut milk mixture.

Freeze until solid.

Serve: To remove from mold, run the popsicle under hot water for 10-15 seconds, until the popsicle will wiggle out of the mold.

Don’t forget to check out these other Piña Colada-inspired recipes.

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Save

Save

Save

Print Friendly, PDF & Email
Monkey-Bread-Ice-Cream-from-Culinary-Concoctions-by-Peabody

Monkey Bread Ice Cream by Culinary Concoctions by Peabody

For the past couple of years, every July, I share some of my favorite frozen treats that have caught my eye. I have tried very few of the recipes, if any, but the innovative recipe and/or drool-worthy photo had me saving the recipes at a pace there was no way I could keep up with. To kick things off, here are 25 ice cream and sorbet recipes that are sure to entice you to skip the store-bought stuff and make something homemade this summer.

If you try any of the recipes below, please be sure to come back and tell me how it turned out! And if you liked it, show a little love and leave a comment for the blogger as well!

 

 

{Frozen Fridays}

Ice Creams, Sorbets, and More!

Print Friendly, PDF & Email

What's_Baking_BadgeEvery month I think things are going to settle down, and every month seems to get busier and more chaotic than the last. I can’t tell you how many times I earmarked a day on the calendar to make bars for this month’s What’s Baking? theme, how many times I pulled butter out of the fridge to soften only to put it back in the fridge later that day.

Thankfully, this month’s hostess, Nichole from Cookaholic Wife, was completely understanding when I emailed her this past weekend to see if I could get this post out a few days late. My in-laws, husband and daughter had just went to the movies and my Little Man was down for a nap, so I was going to whip up the bars, start this post, and hope the photos came out well. Nichole had agreed to to my plan just minutes before and the butter was melted… and Little Man woke up.

Needless to say, I managed to get the bars baked, photographed them before the family could eat them, and here I am, night before it’s due, writing my post. Big thanks to Nichole for letting me submit late!

Cranberry Shortbread Bars

These bars are part of my Operation Clean Out Freezer. Spring cleaning. My two freezers is in desperate need of it. (There’s inspiration for ya!)

Every year, I stash an extra bag of cranberries in my freezer for some recipe that is sure to strike my fancy during the year. As I was baking this, I couldn’t help thinking that this would be a great recipe for fall. The tart cranberries have a touch of sweetness from the sugar (and of course, the slightly sweet shortbread crust and streusel). This recipe is halved from the version in Fine Cooking Magazine, and rewritten, but not heavily adapted.

Cranberry Shortbread Bars

Adapted from Fine Cooking, Dec 2006 (p. 75)

Makes 16 Bars

Ingredients:

  • 11 1/2 Tbs. unsalted butter, melted and cooled slightly
  • 1 c. granulated sugar, divided
  • 1/3 tsp. salt
  • 1 large egg yolk
  • 1 1/2 c. + 1 1/2 Tbs. all-purpose flour
  • 6 oz. fresh or frozen cranberries

Make Crust: Line an 8×8 inch pan with aluminum foil and set aside.

In a medium bowl, combine unsalted butter, 1/4 c. plus 2 Tbs. sugar, and salt. Whisk in egg yolk. Transfer 2/3-3/4 of it to the prepared pan, pressing along the bottom to cover. Use a fork to prick all over. Refrigerate for 30 minutes, or until firm.

While crust is in fridge, move a baking rack to upper third of the oven and preheat to 325F.

Bake the Crust & Prep the Rest: Remove from fridge and bake crust for 18-22 minutes, until crust is set and edges are beginning to brown.

While crust cooks, combine remaining dough with 2 Tbs. sugar, crumbling with clean fingers. Set aside.

In a small pan over medium heat, combine remaining 1/2 c. sugar, cranberries, and 2 Tbs. water. Bring to a boil, stirring constantly so the sugar doesn’t burn. Lower heat slightly and continue to simmer until cranberries break down and mixture becomes a thick syrup, 5-10 minutes. Remove from heat and allow to cool.

When crust is ready, remove oven and allow to cool slightly. Increase temperature on oven to 350F.

Assemble and Bake the Bars: When crust has cooled slightly, top with cranberry mixture, spreading to cover. Crumble streusel topping throughout.

Bake in preheated oven for 25-30 minutes, until golden brown and set. Do not overcook.

Remove from oven and allow to cool on a wire rack for at least an hour before cutting.

Serve at room temperature.

Store in an airtight container for up to a week.

Cranberry Shortbread Bars_Pint

Save

Save

Save

Print Friendly, PDF & Email

Amazon Associates

I buy lots of my books and cooking supplies directly from Amazon nowadays. You can shop my favorite books and kitchen supplies directly through the Books n’ Cooks Amazon shop (<- link) or through affiliate links on relevant blog posts. Books n' Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Sunday Supper Movement