Homemade Bailey's Irish Cream

Is there anyone on your Christmas list that just isn't easy to shop for? Well, this homemade drink might be just the thing.  Turns out that Irish Cream is really easy to make.  it took me 5 minutes to pour all the ingredients into a blender and mix it up.  Just buy a fancy glass bottle and wrap it up beautifully and you're done!

I don't usually slug down Irish Cream by itself so I'm not sure how great this information is, but they look very close to each other.  They smell very much like one another.  I think this version is thicker if you use heavy cream (which I did) and it might be a little stronger than the original (feel free to use a little less whiskey).  I drank some tonight in my coffee and it was really good, its also good over ice, just sayin.

Have a Merry Christmas everyone!

Homemade Bailey's Irish Cream
Recipe from Running From The Law

Ingredients

• 1 cup light or heavy cream
• 14 oz sweetened condensed milk
• 1 2/3 cup Irish Whiskey (or less, this amount makes a strong drink)
• 1 tsp instant coffee granules
• 2 Tbsp chocolate syrup
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Cooking Directions

1. Pour all the ingredients into a blender and mix until well combined. That's it.
2. Store in your refrigerator for up to two months.
3. **You can also skip the booze and add some skim milk instead, if you're looking for a non-alcoholic version. 

Sugared Cranberries

You might be wondering what you would use sugared cranberries for.  Well, snacking for one thing.  They are delicious.  You may or may not know that cranberries are tart when eaten fresh by themselves.  They aren't very many people's snack.  Plus, they are hard to find during the rest of the year when it's not Thanksgiving time. But sugared, they are devine.  You still get the tart bite and then the sugar coats your tongue with sweetness and you go back for more.

As it turns out, this year I found a recipe for a cheesecake that needed some sugared cranberries on top for decoration and for deliciousness.  So, I had these for two purposes and I've still got some left that I'm snacking on.  I love them.  Now I wish fresh cranberries were available all year.

Sugared Cranberries
Recipe from Damn Delicious

Ingredients

• 2 cups sugar (divided)
• 1 (12 oz) bag fresh cranberries

Cooking Directions

1. Place 1/2 cup of sugar and 1/2 a cup of water in a medium saucepan and cook over medium heat until sugar dissolves.
2. Pour in the bag of cranberries and stir around to cover.
3. Place the cranberries on cooling racks with wax paper underneath and let dry for at least an hour.
4. Use the other 1 1/2 cups of sugar to coat the cranberries in. Set aside to dry for another hour.

Mint Chocolate Brownies

The last and final recipe from my baking day extravaganza.  A classic flavor for the holidays and one of my favorites, Mint!

You start this recipe making a classic brownie and then you get a little crazy by adding two more layers of deliciousness.

Allow yourself some time to make these brownies, you need to refrigerate each layer before you ever get to cut them into squares. It's totally worth it though.  The brownies are nice an fudgy and the burst of mint flavor is awesome.  The chocolate layer on top just brings it all together.  Definitely a great holiday brownie

Mint Chocolate Brownies

Recipe from Sallys Baking Addiction

Ingredients

Brownies

• 1 cup unsalted butter
• 8 ounces semi-sweet chocolate chips
• 1 1/2 cups (300g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup + 2 Tbsp (85g) all-purpose flour
• 1/4 cup (21g) unsweetened cocoa powder

Mint Frosting

• 1/2 cup unsalted butter at room temperature
• 2 cups (240g) confectioners' sugar for dusting
• 2 Tbsp (30ml) milk
• 1 1/4 tsp peppermint extract
• 1 drop liquid or green gel food coloring (optional)

Chocolate Topping

• 1/2 cup unsalted butter
• 1 heaping cup semi-sweet chocolate chips

Cooking Directions

1. For the Brownies: In a medium saucepan, melt the butter and the chocolate chips, stirring until smooth. Remover from the heat. You can also microwave this mixture in a heat safe bowl in 30 second increments until smooth.
2. Preheat the oven to 350 degrees. Line the bottom and sides of a 9x13 inch dish with parchment paper or tin foil leaving some hanging over the sides.
3. Whisk both sugars into the cooled chocolate mixture.
4. Add the eggs to the chocolate mixture one at a time, whisking after each addition.
5. Add the vanilla. 
6. Gently fold in the salt, flour and cocoa powder. Pour into the prepared baking dish. 
7. Bake for 35-36 minutes.  The brownies will begin to pull away from the side of the pan. Insert a toothpick into the middle, if it comes out clean they are done. 
8. Let the brownies cool down to room temperature and then pull them out of the pan and place on a cookie sheet but do not cut into squares yet. 
9. At this point you can refrigerate or even freeze the brownies if you're making them ahead of time. 
10. For the Mint Frosting: In the bowl of a stand mixer, using the paddle attachment, beat the butter until smooth.  Add the confectioners' sugar and milk and mix until smooth. Increase the speed to high and beat for 1 minute.  Add the peppermint extract and food coloring and beat until combined. Taste and add more extract if desired. Frost on top of the cooled brownies. Refrigerate for at least 4 hours before doing the next step. 
11. For the Chocolate Topping: In a small saucepan melt the butter and chocolate chips together over low heat until melted and smooth.  You can also do this in the microwave in 30 second intervals until smooth. Pour on top of the frosted brownies and then refrigerate again for another hour before cutting into squares. 

White Chocolate Cranberry Fudge

Another item I made on baking day with my friend Melissa this past weekend.  This one was one of my favorites (oh who am I kidding, I loved them all).  I've never been known to make great fudge.  I've tried often but I seem to always get it wrong.  This recipe was a great one, however.

I loved the combination of white chocolate and the cranberries.  I got the less sugar cranberries and I'm glad I did.  It was a great contrast between the tart cranberries and the sweet chocolate.

I'm also in love with the colors. The pure white with big red splashes of color is just so Christmas-y.

I am thrilled with how this recipe turned out.  So festive and different for a change in my usual dessert line-up.  I hope you'll give this one a try this year.

White Chocolate Cranberry Fudge

Recipe from Mom On Timeout

Ingredients

• 2 cups granulated sugar
• 3/4 cup sour cream (not light)
• 1/2 cup (1 stick) unsalted butter
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1 (7 oz) jar marshmallow cream
• 1 tsp vanilla extract
• 1 (5 oz) bag dried cranberries

Cooking Directions

1. Line a 9x13 inch pan with tin foil and then scary with cooking spray. Set aside.
2. In a large saucepan, combine the sugar, sour cream, butter and salt.
3. Bring the mixture to a boil, stirring frequently.
4. Continue cooking until mixture reaches 238 degrees.
5. Remove from heat and stir in the chocolate chips, stir until melted.
6. Add the marshmallow cream and the vanilla extract and stir until smooth.
7. Stir in the dried cranberries.
8. Pour into the prepared dish and let sit until it has reached room temperature.
9. Chill in the refrigerator for several hours before cutting.
10. Store in an airtight container.

Peppermint Marshmallows

Yes, I am waiting until the very last minute to post my Christmas recipes.  Isn't that nice of me?

My friend Melissa and I had a baking day yesterday, as we do every year. We each made three things and then we share what we made, so we each have six items to show for it. I'll share mine all week.

These marshmallows might seem intimidating but they really aren't all that difficult to make.  It's easier if you have a stand mixer but a hand mixer will work also.  You also really need to have a candy thermometer or and instant read thermometer available.

Making marshmallows is basically just cooking a sugar syrup on the stove and then whipping the heck out of it until it becomes white, light and fluffy. Fairly easy but if you have small children you'll really want to be careful with this hot sugar syrup on the stove.  Use the back burner and see if they can be elsewhere when it's time to pour it into the mixer.

These marshmallows are fantastic in hot cocoa.  Gift idea: Make a homemade hot cocoa mixture, place in a bag and put inside of a cute Christmas cup, add a bag of these homemade marshmallows and you have a fantastic homemade gift for someone special.  Enjoy!!

Peppermint Marshmallows

Recipe from King Arthur Flour

Ingredients

• 3 packets unflavored gelatin
• 1 cup cool water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/8 tsp salt
• 1/8 tsp peppermint extract (optional) for a more pepperminty flavor
• 1/2 cup peppermint candies, crunched up
• 5-10 drops red food coloring (optional)
• confectioners' sugar

Cooking Directions

1. In the bowl of your stand mixer (or a mixing bowl) add the gelatin and 1/2 cup of the water. Let sit.
2. Spray a 9x13 inch with a non-stick spray and set aside.
3. In a heavy bottomed saucepan mix the granulated sugar, corn syrup and salt. Turn the heat on to medium and stir until the sugar dissolves. Then turn the heat up to high and bring the syrup to 238 degrees.
4. With your stand mixer on low, with the whisk attachment (or hand mixer) slowly pour the hot syrup into the bowl with the gelatin. Once it's all been added, slowly turn the speed up to high and watch for the mixture to turn white and thicken. This will take 3-10 minutes depending on your mixer.
5. You want the mixture to be thick but not so thick that it balls inside of your whisk. It would have cooled down to about 95 degrees.
6. Add the peppermint extract and then the crushed up peppermint candies. If you're adding food coloring, add it just at the end and don't fully mix it in. You just want the color to sort of stream through the whiteness, leaving streams of red and streams of white.
7. Spread the marshmallow mixture into the prepared pan and sprinkle confectioners' sugar all over the top. I find it easiest to use a fine mesh strainer to get a nice fine sprinkling over the top.
8. Let the mixture dry for a minimum of 4 hours but overnight is best.
9. If possible, it's easiest to lift the entire out of the pan and place on waxed paper and then cut them that way. If not possible just cut them while they are still in the pan and then dredge them into more confectioners' sugar so all sides are covered.
10. Store them in an airtight container for several days.

Pumpkin Chocolate Chip Bread

This might be my one and only pumpkin recipe this year.  I love pumpkin breads and muffins but I'm not a pumpkin pie fan.  I think its a texture thing for me.

Anyway, in my constant quest to find things for quick breakfasts I stumbled up this recipe.  Thank you Pinterest!  I figured since it had chocolate chips in it there was a pretty good chance my daughter would eat it, and I was right!  Yay!

I love how moist the bread is and how it stays that way even days later.  I store mine in a sealable plastic bag in the refrigerator and it's still as delicious as it was on day one.  The chocolate chips are great for obvious reasons but they do offer a little change in the texture and appearance too.  I'm thrilled with this bread and will make it again for sure.

Pumpkin Chocolate Chip Bread

Recipe from Sally's Baking Addiction

Ingredients

• 1 3/4 cup all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup dark or light brown sugar
• 1 1/2 cups pumpkin puree (canned or fresh)
• 1/2 cup vegetable oil, canola oil or melted coconut oil
• 1/4 cup orange juice
• 2/3 cup semi-sweet chocolate chips

Cooking Directions

1. Lower the oven racks to the lower 3rd of the oven to prevent over browning.
2. Preheat the oven to 350º
3. Spray a 9x5 inch loaf pan with non-stick spray, set aside
4. In a large bowl add the first 6 ingredients and whisk together. 
5. Mix the eggs and both sugars together in a medium bowl.  
6. Add the pumpkin puree to the egg/sugar mixture.  
7. Add the oil and orange juice to the wet mixture. 
8. Combine the wet and dry mixes together, do not over mix. 
9. Carefully add the chocolate chips. 
10. Pour the batter in the prepared loaf pan and bake for 60-65 minutes - tent aluminum foil loosely over the bread about halfway through baking to prevent over browning. 
11. Begin checking for doneness at 55 minutes by using a toothpick in the center. 
12. Remove from the oven and let cool before removing the bread from the loaf pan. 

Pumpkin Tea Cake with Honey Cream

I recently borrowed this cookbook from my local library and I've been wanting to try the honey cream so bad!  Of course, I felt guilty for thinking I could just eat the honey cream with a spoon.  So I made the tea cake too.  Plus, I like saying "tea cake".  

Plus plus, it's pumpkin and I like pumpkin. 

So anyway, I'm extremely glad I made the bread too, oh um I mean the "tea cake".  The honey cream compliments the tea cake really well.  But, I believe it would be just as tasty slathered on a piece of toast or a bagel. Or just use a spoon. 

The pumpkin tea cake has a great pumpkin taste without being too overly pumpkin-y.  The spice is mild as well.  The honey cream is delicious. Smooth and creamy.  It comes out as a very pale golden color and tastes like heaven. Go ahead, make some honey cream today.  You know you want to. 

Pumpkin Tea Cake with Honey Cream

Recipe from Debbie Macomber's Cedar Cove Cookbook page 64

Bread Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp + 1 tsp pumpkin pie spice
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 (15 ounce) can solid pack pumpkin (not pumpkin pie filling)

Honey Cream

• 4 Tbsp unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 Tbsp honey
• 1/2 cup confectioners' sugar

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9x5 inch loaf pan with non-stick spray
3. In a medium bowl, mix the flour, baking soda, salt and pumpkin pie spice.
4. In the bowl of your stand mixer using the whisk attachment, add the eggs, sugar, melted butter and pumpkin and mix well.
5. Fold the wet mix into the dry mix.
6. Pour into the loaf pan and bake for 1 hour or until a toothpick inserted in the middle comes out with just a few moist crumbs. Let sit for 15 minutes, then run a knife around the edges and remove the loaf from the pan and let cool completely. 
7. For the Honey Cream, mix all the ingredients together in a bowl.  Use a mixer with mixer for a creamier texture. Keep leftovers refrigerated. 

Marbled Cheesecake Hearts

Are you ready for Valentines Day? Yea, me either.  Well, at least dessert is done. 

This is one of those recipes that anyone can do.  Really.  Even if you're not a "baker".  It's not difficult, if you can run a mixer you can make this.

As you can see, my marbling didn't turn out great but the taste is exceptional.  Your loved one won't care that the marbling isn't exactly right. The taste will win him/her over. The bottom is a delicious chocolate cookie crust.  The filling is a mixture of vanilla and chocolate cheesecake.  You bake it in one large baking pan and then cut them into whatever shape you want.

Feel free to drizzle or top with whatever you like!  Easy!

Happy Valentines Day to you and yours.

Marbled Cheesecake Hearts

Recipe from Eagle Brand

Ingredients

• 2 cups finely crushed chocolate creme-filled cookies (Oreo's for example)
• 3 Tbsp butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 - 14 oz can sweetened condensed milk
• 3 whole eggs
• 2 tsp vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, melted

Cooking Directions

1. Preheat the oven to 300º
2. Line a 9x13 inch dish with foil and set aside.
3. Mix the cookie crumbs and the butter and press into the prepared dish. 
4. In the bowl of your stand mixer, or using a hand held mixer, beat the cream cheese until fluffy. 
5. Add the sweetened condensed milk and beat until smooth. Add the eggs and vanilla and beat until smooth. 
6. Pour half the batter over the prepared crust and smooth out so it's even. 
7. Add the melted chocolate into the remaining half of cream cheese mixture and then spoon over the vanilla mixture that is on the dish. Use a knife to make a marbled design. 
8. Bake 45 to 50 minutes or until set. Cool.  Chill for at least 1 hour. 
9. When cold, use the foil to lift the cheesecake out of the dish. Use a heart shaped cookie cutter, or any shape to prefer to cut out shapes. You can also just cut into bars or use a template made of wax paper to create shapes. Once cut, refrigerate until ready to eat. 

Holiday Baking Day

A little tradition that some of my neighbors and I do every year is a baking day a couple of weeks before Christmas.  This year it was me, Melissa and Emily all crowded together in my kitchen surrounded by sugar and laughing our heads off.  Such a fun day. 

In case you're wondering what we do, here are the perimeters. 

• We each plan to make three things
• We usually have at least one and sometimes two "no bake" items that can be done on the stove top or just in a mixing bowl. 
• We bring all of our own supplies, that includes trays, mixers, measuring cups and ingredients. 
• If you're super on top of things you can even make the dough or whatever before arriving so there is less to do once you get there.  
• Since the event was at my house I went ahead and baked my cookies before everyone else arrived so they could have the oven. 
• I also provided some healthy snacks and some not so healthy snacks for us to eat while baking in hopes that we wouldn't fill up on only sugar.
• At the end of the day we split all the things we made into thirds and share - then you end up with 9 items that you can either gift out, eat or freeze and save for your Christmas guests. 

Brigadeiro (Brazilian Truffle)

Recipe from AllRecipes.com

One of my new favorites.  I love for so many reasons but it only having three ingredients is a big one. Also, the texture is so very smooth and chocolaty.  This truffle never really gets hard even in the refrigerator. 

Peppermint Meltaways

Recipe from Taste of Home

This was the first time trying this cookie and I wasn't disappointed.  I love peppermint and the cookie itself really does melt in your mouth.  The candy on top is a must for me, I love the crunchy little peppermint bite. 

Buttery Caramel Sauce

I've made this before and the reason I made it again was because it's so delicious.  I can ALWAYS think of something to add caramel to.  I just doubled the recipe and sent my friends home with their own jars.  This makes a great gift to give away but don't forget to keep some for yourself!

Cinnamon Sugar Chex Mix

These are advertised as addictive, and they are.  They seem so unassuming just sitting there in their little bowl.  Then you try one.  Then you can't stop. 

Peanut Butter Cup Cookies

This little goodie was made by Melissa.  I now you've probably seen or tasted them before but they are amazing.  The cookie portion is nice and chewy just like I like them and of course it doesn't hurt that you bite into a peanut butter cup too.  So darn good. 

Honeycomb

Seriously one of my new all time favorites.  I don't know how I've survived this long without having this before.  It sort of reminds me of peanut brittle without the peanuts.  Only the texture is slightly different because of all those air pockets.  It's crunchy but not break your teeth crunchy.  I need to make them myself ASAP. Thanks Emily for introducing me to these, and my dentist thanks you too. 

Swig Sugar Cookies

Emily made these yummies.  I love how they are so soft that they practically melt in your mouth. Oh and that sour cream frosting is devine.

(I'm lame and I forgot to get a close up picture of this one.)  It is pictured at the very top of the page though and this website below has excellent pictures.  Sorry!

No Bake Peanut Butter and Chocolate Bars

Peppermint Meltaways

This is another one of the treats I made when my neighbors and I had a baking day recently.  This cookie is totally delicious and perfect for the holidays.  Its the kind of cookie that sort of just melts when you bite it (hence the name).  It's not chewy or cakey but it's not hard either, I'm just going to call it tender.  The peppermint extract is subtle but flavorful. The frosting on top is really good too.  I love the crushed candies on top because you get all the different textures in one bite. Smooth frosting with the peppermint background and the sweet crunch of those candies is just perfect. 

Santa would love these on Christmas Eve.  Just sayin. 
Peppermint Meltaways

Recipe from Taste of Home

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners sugar
• 1/2 tsp peppermint extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch

Frosting

• 2 Tbsp butter, softened
• 1 1/2 cups confectioners' sugar
• 2 Tbsp milk
• 1/4 tsp peppermint extract
• 2-3 drops red food coloring (optional)
• 1/2 cup crushed peppermint candies

Cooking Directions

1. Preheat the oven to 350º
2. In the bowl of your stand mixer, cream together the butter and confectioners sugar.
3. Add the extract and combine. 
4. In a small bowl, sift the flour and cornstarch together. 
5. Add the flour mixture in with the other wet ingredients and mix together. 
6. Place dough in a one inch ball and put on an ungreased cookie sheet.  Bake for 10-12 minutes.  The cookies will remain pale.  Only the bottoms will get slightly golden. Remove to wire racks to cool. 
7. To prepare frosting, add the softened butter to the mixing bowl and cream it together with the confectioners sugar.  Add the remaining ingredients and mix until smooth. 
8. Place a dollop of frosting on each cookie and top with a sprinkling of crushed peppermints. 

Cry Babies

OK, now that my tree is up it officially feels like Christmas is right around the corner.  And as usual I feel unprepared. My calendar is filling up fast and I'm trying not to get overwhelmed.  I know you are probably experiencing similar feelings.

One of the things that is coming up that I'm so excited for is baking day with some friends.  We do it every year and it's always such a good time.  I have such a long list of things I want to make that I knew it wouldn't really matter if I went ahead and made these early.  I was dying to taste them!

This cookie is full of flavor.  It's texture is cakey but it has the strong molasses flavor and the three little chocolate chips on top give it just a kick of sweetness.  They are already sweet of course but not overly so.  The color is dark and almost makes you think they are a chocolate cookie.  The make your house smell really good while they are baking.

My family loved this cookie.  I'm not a huge cakey cookie person but I enjoyed the flavor a lot.  Great with a big glass of milk (as my husband always says). Perfect for the holidays because of the nice spicy flavor from the molasses.  Perfect for your holiday table.

Cry Babies

Recipe from The State Hometown Cookbook Series, South Carolina Hometown Cookbook page 190

originally called Jack's Favorite Cry Babies.

Ingredients

• 1/2 cup margarine or butter
• 1/2 cup granulated sugar
• 1/2 cup dark molasses
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 2 1/2 cups all-purpose flour
• 1/2 cup water
• 1 tsp baking soda
• 2 whole egg, beaten
• chocolate chips

Cooking Directions

1. Preheat the oven to 350.
2. In the bowl of your stand mixer, add the butter and sugar and beat. Add the molasses, ginger, cinnamon and flour and mix.
3. Use a small saucepan to heat the water to a boil and then add the baking soda. Pour into the flour mixture. Mix until smooth.
4. Add the egg.
5. Use a cookie scoop or two spoons to scoop a decent sized amount onto a greased cookie sheet. About the size of a golf ball.
6. Place three chocolate chips in the center (pointy side up)
7. Bake for 12-15 minutes or until firm to the touch.

Apple and Yam (Sweet Potato) Casserole

I can't believe that Thanksgiving is almost here.  I am so unprepared.  As usual.

I always vow to stay out of all retail stores until the middle of January beginning the day after Thanksgiving.  The Internet is my friend.

That does not hold true for the grocery store though, there is no avoiding that.  Luckily I can sneak in when most others are at work and avoid most of the crowds.

This recipe is one of those that I love and appreciate. I love it because I love the combination of apples and sweet potatoes with the lovely syrup made with orange juice and spices. I appreciate it because the two main ingredients can be bought well in advance and they last a long time. Therefore avoiding the crowds just a little bit more.  But even if you have to run out into all that mess you won't regret it.  These flavors have become some of what I look forward to the most during the holidays.  The spices and sweetness of the apples and sweet potatoes with that little hint of orange juice in the background is a favorite of mine.

Apple and Yam Casserole

Recipe from Favorite Brand Name Old Fashioned Holiday Recipes page 102

Ingredients

• 2 large yams or sweet potatoes
• 2 large golden delicious apples, peeled, cored and sliced
• 1/4 cup brown sugar
• 1 tsp cornstarch
• 1/8 tsp ground cloves
• 1/2 cup orange juice
• 2 Tbsp walnuts or pecans, chopped (optional)

Cooking Directions

1. Precook the yams or sweet potatoes until they are tender, let cool. You can either cook in the oven at 400º for 50 minutes or by poking holes in them and using the microwave.
2. In a small casserole dish, layer the apples and sweet potatoes.
3. In a small saucepan combine the brown sugar, cornstarch, ground cloves and orange juice. Heat over medium heat until thickened and then pour over the apples and yams. Sprinkle with nuts if using.
4. Bake at 350º for 20 minutes.

Old Fashioned Sour Cream Raisin Pie

I can't believe I'm just getting around to making one of my dad's favorite pie's.  I've only made this one other time but it was many years ago. This isn't a pie I remember having very much when I was little.  My dad always tells the story of one of our neighbors who makes the BEST Sour Cream Raisin Pie.  I have no idea if this one would live up to hers, but it was still very good.

The filling is thick and full of flavor.  I chose not to use chopped nuts because my dad never mentioned the one he loved so much having nuts in it, and because I'm not a huge lover of nuts inside of desserts.  This pie reminds me of and old fashioned dessert.  I don't know how to describe it exactly except that it made me feel like I was home, cuddled up next to a fire with my family.

I think my dad would be proud of this recipe, I'll have to make it for him the next time I'm in town and get the comparison.  The spices make this a fall/winter dessert for me.  Maybe that's why it feels old fashioned to me.

Well, whatever the reason I'm so glad I tried this recipe.  This would be great for the holiday table!

Old Fashioned Sour Cream Raisin Pie

Recipe from Taste of Home

Ingredients

• 1 cup raisins
• 2/3 cup granulated sugar
• 3 Tbsp cornstarch
• 1/8 tsp salt
• 1/8 tsp. ground cloves
• 1/2 tsp ground cinnamon
• 1 cup (8 ounces) sour cream
• 1/2 cup milk
• 3 egg yolks
• 1/2 cup chopped nuts (optional)
• 1 pie shell, baked

Meringue

• 3 egg whites
• 1/4 tsp salt
• 5 Tbsp granulated sugar

Cooking Directions

1. Preheat the oven to 350º
2. In a small saucepan add the raisins and cover with enough water to cover.  Heat to a boil and then remove from the heat and let sit until needed. 
3. Use a large saucepan and add the sugar, cornstarch, salt, cloves and cinnamon. Whisk in the sour cream and the milk until smooth. Stir and cook over medium high heat until thick and smooth.  Reduce heat to low and cook for 2 minutes. 
4. Remove from the heat and stir some of the hot mixture in with the egg yolks to temper them.  Once tempered you can add the yolks into the saucepan with the hot mixture and turn the heat up until the mix is at a gentle boil and stir and cook for 2 minutes. Remove from the heat.
5. Drain the raisins and reserve 1/2 cup of the liquid.  Add the liquid and the raisins into the sour cream mixture and stir until smooth. Pour into the baked pie shell. 
6. For the Meringue. In the bowl of your stand mixer or using a hand mixer and a small bowl, beat the egg whites and the salt using a whisk attachment until it reaches stiff peaks. Add the sugar in 1 Tbsp at a time.  
7. Smooth the meringue over the top of the filling, bringing the meringue over to the edge of the crust. 
8. Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour and then refrigerate for at least 2 hours before serving. Refrigerate leftovers. 

Apple Pie Bars

Some of you might be inundated right now by pie recipes, I know I am.  My email is full of them!  They all look amazing but they aren't exactly easy to eat especially if you're holding a plate while standing up and trying to balance a drink in one hand.  This scenario makes these apple pie bars the perfect holiday party dessert.

I was a little curious how they might taste, truth be told I didn't even try one until I was AT the party.  Well, they are fantastic.  I'm an apple pie lover but I'm not necessarily a "crust" lover so I didn't know how I would feel about these. The little drizzle over the top puts these bars into the pastry column.  It adds just a little something that makes these irresistible for me.  The filling was perfect for my tastes.  I cut back on the sugar added to the filling and I used a Jonagold apple instead of a Granny Smith so I knew they weren't going to be quite as tart.  The result was amazing.  My husband is a very big believer in apple pie, it's one of his favorites and he loved these (gulp) even MORE than regular apple pie.

I know!!!

I was shocked too.  I guess I'll be adding this recipe to my favorites page. I love it when I find a new family favorite.  Too bad it wasn't for broccoli or something else I wouldn't feel guilty about eating all the time.

Apple Pie Bars

Recipe from Old-Fashioned Holiday Recipes (Favorite Brand Name) Cookbook page 326

Ingredients

Crust

• Milk
• 1 egg yolk (save the egg white)
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup butter, softened

Filling

• 1 cup graham cracker crumbs
• 8 cups *tart cooking apples, peeled, cored, sliced to 1/4-inch thickness.
• 1 cup + 2 Tbsp *granulated sugar, divided
• 2 1/2 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• 1 egg white
• 1 tsp ground cinnamon

Drizzle

• 1 cup powdered sugar
• 1 to 2 Tbsp milk
• 1/2 tsp vanilla extract

Cooking Directions

1. Preheat the oven to 350º
2. For the crust, use a measuring cup to add enough milk to the egg yolk to equal 2/3 cup. Set aside. 
3. In a large bowl combine the flour and salt.  Cut in the butter using two forks or a pastry cutter. Add the milk/egg yolk mixture and mix with a fork until a dough ball forms. Divide the dough in half and put one half on a well floured surface. Roll the dough out to fit your jelly roll pan (make sure it has at least a 1 inch edge, approximately 15x10x1 in size). Place the dough into the jelly roll pan. 
4. For the filling. Put 1 cup of graham cracker crumbs over the top of the rolled out dough layer.  Sprinkle evenly. 
5. Place apples in an even layer over the top of the graham cracker crumbs. Use 1 cup of sugar, 1 1/2 tsp of ground cinnamon and nutmeg, stir together and sprinkle over the top of the apples. 
6. Roll out the second half of the dough to the same size as the first one, lay on top of the apples. Brush the top of the dough with the egg white that has been whisked until foamy.  Sprinkle the top with 2 Tbsp of sugar and 1 tsp of ground cinnamon. 
7. Bake for 45-60 minutes or until lightly browned. 
8. For the drizzle, stir together the three ingredients until smooth.  Drizzle over the top and then cut into bars. 

*I used Jonagold Apples which aren't super tart, therefore I cut back on the sugar added to the filling and only used about 1/2 cup. 

Chocolate Buttermilk Cake (Graveyard Cake)

Guess what I brought to a Halloween party?

Besides the fact that this cake was so much fun for my daughter and I to decorate, it was also fantastically moist, chocolaty and delicious.  Truly a wonderful chocolate cake recipe.

I used this recipe for the frosting because I didn't want anything that would be too thick and fluffy.

I will be making this cake again for other occasions.  It had the perfect chocolate flavor, enhanced by the coffee (which you can't taste) and I'm sure the buttermilk is responsible for how moist it was.  Look no further if you're in the market for a great chocolate cake recipe.

Chocolate Buttermilk Cake

Recipe from Serving Up Southern

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 whole eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup strong, hot coffee

Cooking Directions

1. Preheat the oven to 350º
2. Sift the dry ingredients together (not the sugar) in a medium bowl. 
3. In the bowl of your stand mixer cream together the sugar and the oil. 
4. Add the eggs, vanilla and buttermilk. 
5. Slowly incorporate the flour and then pour the hot coffee in by pouring it down the side of the mixer bowl.  Batter will be thin. 
6. Pour into a jelly roll pan that has been oiled and floured and bake for 20 minutes. Test for doneness by putting a toothpick into the center and if it comes out clean it's ready. 
7. Let cool completely before frosting and decorating. 

Graveyard Decorations: 

Oreo's - cut to look like headstones

Candy Corn - just for decoration

Chocolate Tree - melt chocolate bark and pour some into a zip lock back with the tip cut off or a pastry bag.  Lay a piece of wax paper on a work surface and design your tree.  I recommend not making it too tall, and make sure the branches and truck are wide and sturdy.  Decorate with some Halloween sprinkles if desired.  Let dry and make sure your cake is completely cool before decorating or else your tree will melt. 

Candy Mice - jarred cherries that have been rinsed and dried well.  Dip in chocolate bark and use a Hershey's Kiss for the head.  Place two sliced almonds behind the head for the ears.  Make little eyes with either melted chocolate or sprinkles. 

Frosted Pumpkin Cake

It's that time of year for pumpkin everything!  Believe it or not I am not a fan of pumpkin pie but I do like all other things pumpkin. This cake was calling my name when I got my weekly email from MyRecipes. 

The cake is amazing and the frosting brings it over the top.  The cake is moist and full of pumpkin and cinnamon flavor, the cream cheese frosting is exactly what you'd expect.  Creamy and delicious.  My husband suggested that next time I add some raisins or apples and I couldn't agree more.  I love this cake the way it is but I might experiment next time. 

This is a perfect alternative to pumpkin pie this holiday season, if you're like me and don't care for it that much.  I can't wait to share this one with my friends!

Frosted Pumpkin Cake

Recipe from MyRecipes

Ingredients

• 10.1 ounces (about 2 1/4 cups) all-purpose flour
• 2 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup light brown sugar, packed
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 2 large eggs
• 1 (15 ounce) can pumpkin puree
• cooking spray

Frosting

• 2 Tbsp butter, softened
• 1/2 tsp vanilla extract
• 1 (8 ounce) package 1/3 less fat cream cheese, softened
• 2 cups powdered sugar, sifted

Cooking Directions

1. Preheat the oven to 350º
2. In a small bowl, whisk together the flour, baking powder, cinnamon and salt.  Set aside. 
3. In the bowl of your stand mixer, add the brown sugar and butter and cream together.  Add the vanilla and the eggs one at a time, mixing after each addition. 
4. Add the can of pumpkin puree and mix well. 
5. Slowly incorporate the flour and fold in. 
6. Spray a 9x13 inch dish with cooking spray and then dump the batter into the prepared dish. 
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. 
8. Let the cake cool before frosting. 
9. To make the frosting, add the first three ingredients into the bowl of your stand mixer and blend together.  Slowly add the powdered sugar and mix until smooth. 
10. Frost the cooled cake and serve. 

PW's The Best Baked Beans

I had to turn my oven on for this recipe. I only say that because it's really hot outside, so this took some serious commitment. I'm glad I did it though.  They were pretty darn delicious.

I was invited over to a friends house for dinner so I made these.  They are easy to make, it's really a quick process at first but you do have to bake them for 2 hours, so factor that in.

There is a good reason that beans are an outdoor party favorite, they aren't going to go bad if out in the sun.  With the 4th right around the corner I think you might want to consider this recipe.

PW's The Best Baked Beans

Recipe from The Pioneer Woman

Ingredients

• 8 slices bacon, halved
• 1 medium onion, chopped
• 1/2 medium green pepper, diced (optional)
• 3 cans (28 oz) pork and beans
• 3/4 cup barbecue sauce
• 1/2 cup brown sugar
• 1/4 cup distilled vinegar or cider vinegar
• 2 tsp dry mustard

Cooking Directions

1. Heat the oven to 325º
2. In a large pot, brown the bacon until partially cooked. You need about 1/4 cup of bacon grease. Place the partially cooked bacon on a paper towel and set aside.
3. Add the reserved 1/4 bacon back into the same pot and add the onion and green pepper if you're using it. Cook about 5 minutes.
4. Add in the remaining ingredients (not the bacon) and stir together. 
5. Transfer the mix to a 9x13 inch pan, top with bacon and bake for 2 hours. 
6. When done, let cool slightly so the sauce will thicken. 

Pineapple Upside-Down Cake

You're looking at the dish that I see most often at potlucks.  It never fails, Pineapple Upside-Down cake is always on the menu. That's because it's a classic.  Almost all of us have had it and it brings back memories, not to mention it tastes great. 

The cake portion of the recipe is a simple white cake, but the caramel-y, fruity topping (which starts on the bottom, hence the name) takes the place of frosting.  It's sweet and delicious.  

I brought this cake to my neighborhood Memorial Day party and it was perfect because it can withstand being outside in the heat without melting. There's a reason that this cake has made it into "classic" status and has been around for so many years.  

Pineapple Upside-Down Cake

Recipe from Trisha Yearwood

Ingredients

• 3 Tbsp butter
• 1/2 cup light brown sugar
• 1 can (20 oz) Pineapple slices (9 slices needed)
• 5 maraschino cherries, cut in half
• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup vegetable shortening, at room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 2/3 cup milk

Cooking Directions

1. Use an 8x8 inch pan. Put on the burner on low heat and melt the butter. Remove from the heat and add the brown sugar, stir to combine.
2. Preheat the oven to 350º
3. Place the pineapple slices on top of the brown sugar mixture, 3 rows of 3.
4. Cut the maraschino cherries in half and place one half in the middle of each pineapple, cut side up. Set aside.
5. Sift the flour, baking powder and salt in a bowl and set aside.
6. In the bowl of your stand mixer combine the shortening, sugar, egg and vanilla extract. Mix well.
7. Alternatively add the flour mixture and the milk, starting and ending with the flour. Only mixing long enough to combine after each addition.
8. Carefully pour the mixture on top the pineapple slices using a spatula or spoon to spread it out evenly.
9. Bake for 40 minutes or until done. Check for doneness by inserting a toothpick, if it comes out clean it's done. Or you can press on the middle of the cake and if it springs back, it's done.
10. Remove from the oven and flip over onto a dish, leave the pan inverted on the top for several minutes so the syrup can soak into the cake.

Butter Mints

My daughter and I had a great time making these little mints.  Such pretty colors to work into the dough with your hands.  It was like play dough that you could eat!  These mints were a lot easier to make then I thought they'd be.  No banking necessary.  You will need a little bit of hand strength to work in the colors, but it's a fun process and we both enjoyed it!

If you've ever bought the butter mints from the store you know what these are.  Only, these are much better.  After my husband ate one he couldn't believe how "smooth" they were.  They literally melt in your mouth.  The mint flavor is just as you'd expect for an after dinner mint but not so strong that you taste mint for 20 minutes after eating one.  Just perfect.

By the way, this is the second recipe I've made from this cookbook I borrowed from the library and I truly love it.  If you're a baker and you love old time recipes this book is for you (this is not a paid endorsement). "The Back In The Day Cookbook" by Cheryl and Griffith Day.  So awesome, the photo's are fantastic and the recipes have been awesome. I have to go out and get my own copy. 

Butter Mints

Recipe from page 211 of "The Back In The Day Cookbook"

Ingredients

• 8 Tbsp (1 stick) unsalted butter, at room temperature
• 1 tsp fine sea salt
• 7 cups confectioners' sugar
• 2/3 cup sweetened condensed milk
• 1 Tbsp peppermint extract
• liquid gel food coloring, choose 4 colors

Cooking Directions

1. In the bowl of your stand mixer, add the butter and salt. Beat for 2 minutes.
2. Add confectioners' sugar, sweetened condensed milk and peppermint extract. Mix on low until a dough forms. Add about 6 cups of the confectioners' sugar and mix before adding the last cup (you might not need it). The texture will be dry to the touch but should hold together in a ball.
3. Remove the dough ball and separate into 4 equal pieces.
4. Use the food coloring to drop one drop of each color on the four separate balls. Use your hands to knead the color into the dough, add more drops until the desired color is reached.
5. Once the color you desire has been reached, roll the dough ball into a long rope about 1 inch in diameter. You can dust your work surface with confectioners' sugar if the dough is sticking to the work surface. Cut each dough rope into 1/2 to 1 inch pieces.
6. Line a 9x13 inch dish with wax paper or parchment paper and layer each color using wax paper or parchment paper in between so they don't stick.
7. Refrigerate for at least 4 hours.
8. The mints will keep in the refrigerator in an airtight container for 1 week.