Peanut Butter and Chocolate!! Oh, My!!!

I don't have long for a post today, but I just had to share these YUMMY, YUMMY bars. They are fantastic, not like "oh, those are good" it's more like "OH MY GOODNESS, THOSE ARE GREAT"!!! The best part is they are so super easy, you can make them in a flash, no baking, just chill for an hour (I placed mine in the freezer for 15-30 min, and that worked fine). You can find the recipe for these Peanut Butter Bars at One More Moore.

Fancy That, a yummy treat you don't have to bake!!

DeeLight

Time for sewing?

Finally, I dusted off the embroidery machine, I dusted off the sewing machine and did a little sewing. This was a super easy, and quick project. That's the only kind I'm able to do lately.

I purchased a plain t-shirt and chose a Halloween embroidery design to stitch on it, then I cut a strip of Halloween fabric (should have been double the width of the shirt, but I didn't have that much), gathered it, and sewed it to the bottom of the T-shirt. This was such a super quick project, that I was able to complete it before anyone woke up from nap time (and my little guy, didn't take a very long nap!!). Hopefully I'll get a chance to do a few more of these tops.

I'm finally going to share my all time favorite sugar cookie recipe. Every time I make them I think okay today's the day I'll blog about these, but they're gobbled up before I get the chance. My mom always made these when I was a girl, when she makes them she cooks them until they are lightly browned and slightly crisp. My husband, likes soft cookies, so I cook them for a shorter time and they are great as well.

Favorite Sugar Cookies

(I don't know what's up, but I can't seem to get rid of the double spaced lines in the recipe!!! Sorry if it make things hard to read)

1 C brown sugar

1 C white sugar

1 C butter

2 eggs

2 t vanilla

Beat butter and sugar until light and fluffy. Add eggs, and vanilla.

3 1/2 C flour

2 t soda

2 t cream of tarter

1/2 t salt

Combine dry ingredients and add to butter mixture. Mix just until blended.

Shape cookies into balls and then roll in sugar (I add sprinkles too).

Bake at 350 degrees until cookies reach desired doneness (about 8 minutes give or take).

Fancy that, time for a little sewing, and well, we always have time for cookies!! DeeLight

Pink Saturday

Pink Saturday is an event hosted by Beverly of How Sweet The Sound. I thought I'd get in on the fun and share a few photos of my daughter's Pink Party.

A party just isn't a party without balloons!!!

And now for my personal favorite, PINK MARSHMALLOWS!! (sorry about the photo it doesn't do them justice)

It gets even better...take those same pink marshmallows, dip them in chocolate, and then roll them in graham cracker crumbs!!! It's a Smore on a stick!!! Yummy Stuff.

Fancy that, tickled pink on a Saturday! DeeLight

What Could Be Better Than Apple Pie?

Apple Pie!! Doesn't it just scream Fall!! I know, I know, I need to come up with some less fattening Fall favorites, if I don't I'm going to pack on so many pounds that I won't even fit into my old maternity clothes (and no, I'm not pregnant). But one great thing about fall is the weather, it's a little cooler, and just perfect for long walks. So I guess I'll keep eating my favorite fall foods, and just do a little extra walking.

I always use Martha Stewart's Pate Brissee for my pie crust. I've tried others, but this is my favorite. The recipe makes enough for 2 single crust pies or one double crust (top and bottom) pie.

Apple Filling

I've prepared the filling for apple pie a couple of different ways, but this is sooooo easy, and turns out great.

6-8 apples pealed, cored and sliced (should be 7-8 cups of apple slices)

1T lemon juice

2 C sugar (this is really a matter of taste. If you like your pie to be tart I would add a little less)

2 T Cinnamon (if you just like a touch of cinnamon add less)

dash of salt

1/4 C flour (give or take)

2 T butter (cut into small pieces)

Pour lemon juice over apples and toss to coat apples

Combine sugar, salt, flour, and cinnamon

Add dry mixture to apples and combine

Pour mixture into crust

dot with butter

Now it's time to make the crumb topping (you could use the remaining pie crust to make a top crust if you like.) I love this topping I use it on muffins, and other fruit pies as well.

1/2 C flour

1/4 C packed brown sugar

1/4 C butter

Mix dry ingredient, cut in butter with pastry blender until crumbly.

Top the pie with crumb topping and place in 425 degree oven for about 20 min., then reduce heat to 400 degrees. Cook pie until it is bubbly and apples are tender. This usually take about 1-1 1/2 hours.

So back to my question. What could be better than Apple Pie? Apple Pie and Ice Cream of course!!!

Fancy that, there really is something better than apple pie.

DeeLight

With Changing Seasons Come Changing Tastes

I don't know about you but when the weather starts to turn a little cooler I start to crave the tastes of fall. For me food does more than nourish the body it celebrates the seasons and nourishes the soul.

When I was a girl my mom would make Gingerbread not just the cookies but the "bread" (more like cake). I remember eating it for breakfast and as a snack after school. The smell of it filled the house and stirred your senses preparing you for the changing season. Even after I was married my mom would call and tell me she had made Gingerbread, so that I could run by her house, and have a taste (or 2 , or 3...).

So after 2 nights spent with an extra blanket (okay, it's not cold, but there is a definite chill), I decided it was time for Gingerbread. I must say my kiddos love starting their day with this special treat.



The recipe comes from a small compilation of recipes my mother found at The War Eagle Mill Craft Fair. When I was a girl the fair was small, but now it has grown into a rather larger event.


War Eagle Mill Farm Gingerbread

3/4 C butter
2/3 C sugar
2 eggs
1 C dark molasses
2 C flour
7/8 C boiling Water
1 T ginger
1 t cinnamon
1 t cloves
2 t soda

Cream butter and sugar add eggs and molasses. Blend well
Sift flour, spice and soda; add to creamed mixture mixing well.
Add boiling water last. Mix well.
Pour into greased and floured rectangle baking dish (you know, the Pyrex type).
Bake at 350 for 30-40 minutes.

Fancy that, the taste of Fall!! I guessed I had better call my mom over and share a little with her too.

DeeLight

One Bowl Cupcakes

I have had this recipe for quite some time. I've often thought of trying it, but never have. Why? you ask. Well to be perfectly honest it calls for oil instead of butter, and only 3T of that. I know I should rejoice and be glad for any recipe that requires something other that real butter. But I've always felt that if I'm going to eat it, it ought to taste good. Just about all of my baking is done with real butter. Of course there are a few exception, and now there is one more. These cupcake are fantastic, and super easy to boot. I thought they might dry out with time, but no they actually got a little more moist. I don't know if it's because of the moist weather we've been having (could that effect cupcakes) or just the nature of the cupcake.

Well here goes. I hope you all enjoy this yummy, easy to make cupcake!!

One Bowl Chocolate Cupcakes (Martha Stewart Kids magazine Winter 2004)

3/4 C unsweetened cocoa powder

1 1/2 C all purpose flower

1 1/2 C sugar

1 1/2 t baking soda

3/4 t baking powder

3/4 t salt

2 large eggs

3/4 C warm water

3/4 C buttermilk

3 T vegetable oil

1 t pure vanilla extract

preheat oven to 350. Line 24 muffin cups.

Sift ( I was in a hurry and didn't sift) cocoa , flour, soda, and baking powder into a large bowl, add sugar and salt.

Add eggs, warm water, buttermilk oil and vanilla mix until smooth about 3 min.

Fill muffin cups about 1/3 full with batter. Bake about 20 minutes, or until cupcakes spring back to the touch.

Let cool in tins and then place on wire rack.

I tend to make frosting by taste and experience. I used about 1 1/2 sticks of butter, 3 oz cream cheese, vanilla, a splash of milk, cocoa powder to taste (I also added a little chocolate syrup, that makes it nice and creamy), and enough powdered sugar to give a good consistency. I don't know if you can call this a real recipe, but it's what I do just about every time, and my family and friends love it. After frosting the cupcake I dip them in sprinkles. Because, after all what a cupcake without a little bling?

Fancy that, easy, yummy cupckes!!

DeeLight

Biscuits for Breakfast

Where have I been, and why haven't I been posting? Well life is crazy, it seem I spend so much time on Kid stuff that I have little time to craft or really do any creative cooking. You know the drill, school drop off, library for little ones, chocolate chip cookies, dinner...same ol, same ol.



I thought I would share this recipe for biscuits. The recipe is really easy and super tasty.




Quick Buttermilk Biscuits

1/2 C butter

2 C self rising flour

3/4 C Buttermilk



Cut butter into flour. Add buttermilk stir until moistened. Turn dough onto floured surface and knead. Roll to 3/4 inch thickness and cut with cutter. Place on lightly greased baking sheet. Bake at 425 for 13 to 15 minutes.

For biscuits with a yummy crisp bottom, place an iron skillet on the stove pore just enough oil to cover bottom of skillet. Allow the oil to heat a bit. Place biscuits in skillet, remove from heat, and place skillet in preheated oven.

Fancy That, home made biscuits even on a busy day!!

DeeLight