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my baking creations

Blueberry and Strawberry Greek Yogurt Cake

Developed from:

http://juliasalbum.com/2014/10/peach-and-blueberry-greek-yogurt-cake-recipe/

 

 

Oatmeal Chocolate Sour Cream Cookies

Developed from:

http://www.cinnamonspiceandeverythingnice.com/sour-cream-raisin-oatmeal-bars/

 

Ingredients:

2 cups semi-sweet chocolate chips

1 3/4 cups old-fashioned oats 

1 3/4 cups flour

1 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon 

1 cup butter, room tempertaure 

4 egg yolks, lightly beaten

1 1/2 cups sugar

3 tablespoons cornstarch

2 cups sour cream 

 

 

Iced Lemon Bars

Developed from: http://www.yourhomebasedmom.com/best-lemon-bars/

 

Ingredients:

½ cup butter

1 cup flour

¼ cup powdered sugar

1 cup sugar

2 tbsp flour

½ tsp baking powder

2 eggs, beaten

2 tbsp lemon juice

grated rind of 1 lemon

¾ cup powdered sugar

lemon juice to make soft glaze

 

 

Peanut Butter Double Chocolate Blondies

Developed from: Grandma's classic blonde brownies

 

Ingredients:

1 cup (2 sticks) butter

1 lb (1 package) light brown sugar

3 eggs

1 tsp vanilla

2/3 cup creamy peanut butter

2 3/4 cup flour

1/2 tsp salt

3/4 cup dark chocolate chips

3/4 cup white chocolate chips

 

Instructions:

Preheat oven to 325 degrees. Grease 10 x 15 jelly roll pan.

Melt butter and mix with brown sugar.

Mix in eggs and vanilla. Then mix in peanut butter until blended.

Add flour and salt. 

Blend until consistent.

Mix in both kinds of chocolate chips. 

Scoop batter into pan and bake for 20 minutes.

 

 

 

 

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/2 cup Greek yogurt

6 fresh strawberries, sliced

1 cup fresh blueberries

1 teaspoon confectioners sugar

 

 

Instructions:

Preheat oven to 350°F.

Line the bottom of a 9x3-inch springform pan with parchment paper and grease along with sides.

Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat butter, sugar, and 2 eggs until light in color and fluffy.

Add vanilla and Greek yogurt and continue beating until creamy.

Mix in the flour mixture until combined. Do not overmix.

Transfer the cake batter to the pan. Cover with blueberries. 

Bake for 40 minutes or until golden brown.

Let cool for 30 minutes then top with fresh strawberries.

Sprinkle with sprinkle with sugar and serve.

 

Goes great with whipped cream or vanilla ice cream!

Instructions:

Pre-heat oven to 350° F. Spray a 9 x 13 baking dish with non-stick spray.

In a medium mixing bowl whisk together the oats, flour, brown sugar, baking soda, and cinnamon. Blend in the butter until small crumbles form.

Measure out 1 1/2 cups of the topping into small bowl and refrigerate. Pat the rest of the topping evenly over the bottom of the pan and bake for 15 minutes.

Meanwhile in a sauce pan over medium heat combine yolks, sugar, cornstarch, and sour cream. Cook over medium heat for 15 minutes until slightly thickened. (Some of the mixture may stick to the bottom of the pan - don't scrape it up).

Remove from heat. Mix chocolate chips into the sour cream mixture.

Pour the chocolate mixture over the baked crust and bake for another 15 minutes.

Crumble the remaining oatmeal mixture evenly over top of the bars and bake for another 15 minutes. 

Allow to cool completely then refrigerate until well chilled. 

Slice and serve!

Instructions:

Mix together butter, flour and powdered sugar and press into 8 x 8 pan.

Bake for 15 minutes at 350 degrees.

Mix together sugar, flour and baking powder.

Add in eggs, lemon juice and lemon rind.

Pour this mixture over baked crust and bake for 20 minutes at 350 degrees. Edges should be golden brown and mixture will set.

Mix together powdered sugar with enough lemon juice to make glaze liquid enough to drizzle over lemon bars while they are still warm.

Cool, cut, and enjoy!

Raspberry filled Angel Food Cupcakes with Cream Cheese Frosting and Graham Cracker Crust

Recipe is developed by me (but with angel food cake mix). 

 

Ingredients:

Graham Cracker Crust:

  • 1 1/2 cups finely ground graham crackers (about 12 sheets)

  • 3 tablespoons unsalted butter, melted

  • 3 tablespoons sugar

Angel Food Cake:

  • 1 package of angle food cake mix (water and oil)

Raspberry filling:

  • 8 ounces frozen raspberries, thawed

  • 4 tbsp water

  • 4 tbsp granulated sugar

  • 2 tsp cornstarch

Cream Cheese Frosting:

  • 1/2 cup softened butter

  • 1/2 cup sour cream

  • 8 oz softened cream cheese

  • 1 tsp vanilla

  • 2lbs powdered sugar

 

 

Instructions:

Preheat oven to 325 degrees. Line cupcake pans (makes 24).

Crust: Stir together ground graham crackers, butter, and sugar. Press 1 tablespoon of crust mixture firmly into bottom of each lined cup. Bake for 5 minutes.

Cake: Follow instructions on box. Distribute cake mix evenly above the 24 baked graham cracker crusts. Bake cupcakes for 18-20 minutes, or until a toothpick comes out clean. Once baked, cut small hole in top of each cupcake.

Filling: Puree thawed raspberries with water in a blender until smooth. Strain into a small saucepan to remove seeds. Stir in sugar and cornstarch and bring to a simmer over low heat. Cook until thickened, stirring constantly with a small spatula. Remove from heat and let cool. Pour into holes of each cupcake.

Frosting: In a mixer, cream together butter, sour cream, cream cheese and vanilla. On low, slowly add in powdered sugar. Continue mixing till all is incorporated. 

(Death by) Chocolate Covered Strawberry Brownie 

 

Developed from: http://www.chocolatemoosey.com/2013/06/18/chocolate

-covered-strawberry-brownies/

 

Ingredients:

1/2 cup unsalted butter

1 1/2 ounces unsweetened chocolate

1/2 cup unsweetened cocoa powder

1 1/4 cups granulated sugar

1/4 tsp sea salt

1 tsp vanilla extract

1 egg

3/4 cup all purpose flour

1 cup sliced strawberries

8 ounces semisweet chocolate, chopped into pieces

 

Instructions:

Preheat the oven to 350F. Spray an 8x8 pan with cooking spray.

In a large saucepan, melt butter and unsweetened chocolate until smooth. Remove from the heat.

Whisk in the cocoa powder, sugar, and sea salt. Whisk in the vanilla and egg then whisk in flour. Bake 25 minutes or until a toothpick comes out clean.

Once the brownies are completely cool, lay the sliced strawberries in a single layer on top.

Place the semisweet chocolate in a heatproof bowl over a pan of simmering water. Stir the chocolate until it completely melts.

Remove from the heat and pour the chocolate over the strawberries.

Chill in the refrigerator until the chocolate layer hardens. 

Oatmeal Whoopie Pies

 

Developed from: http://rosettabakes.com/2011/08/06/oatmeal-whoopie-pies/

 

Ingredients:

2 cups light brown sugar 

3/4 cup butter

2 eggs

1/2 tsp cinnamon

1 tsp baking powder

3 tbsp boiling water

1 tsp baking soda

1/2 tsp salt

2 1/2 cups flour

2 cups Oatmeal

   Filling:

2 egg whites

4 tbsp milk

2 tsp vanilla

4 cups confectioner sugar

1 1/2 cups shortening

Instructions:

Preheat oven to 350 degrees.

Cream sugar and shortening.

Add eggs one at time. Add salt, cinnamon and baking powder.  Add soda that’s been dissolved in hot water. Gradually add the flour and oatmeal and mix well.

Drop rounds onto greased cookie sheets. 

Bake for 10 minutes or until golden.

    Filling:

Beat egg whites until stiff.

Mix eggs with milk, vanilla and 2 cups sifted confectioner sugar.

Then beat in shortening.

Add remaining 2 cups confectioner sugar.

Spread a large dab of filling on one flat side of cooled cookies. Top with another cookie.

Black and White Shortbread Bar

 

Developed from: http://www.kevinandamanda.com/recipes/dessert/dutch-butter-cake.html

 

Ingredients:

2 cups flour

1 cup unsalted butter

2/3 cup sugar

1/4 teaspoon salt

1/8 cup cocoa powder

 

Instructions:

Preheat oven to 325 degrees. Line 8x8 pan with foil.

Melt butter nad mix with flour, sugar, and salt until combined. Don't overmix.

Split batter in half and combine one half with the cocoa powder.

Lay one layer on bottom (I did chocolate) and press into pan. Then place second half on top. Bake for 30 minutes until the edges start to turn golden.

Let cool before removing from foil and cutting.

(No Bake) Chocolate Peanut Butter Cups

 

Developed from: http://sallysbakingaddiction.com/2013/07/02/no-bake-reeses-peanut-butter-bars/

 

Ingredients:

1/2 cup butter

4 full sheets of graham cracker crumbs

1 - 1oz package of crushed chocolate Teddy Grahams

1 cup confectioners' sugar

3/4 cup + 2 tbsp creamy peanut butter

1 cup semi-sweet chocolate chips

 

Instructions:

Grease mini cupcake pan.

MIx melted butter, graham cracker and teddy graham crumbs, and sugar until combined. Stir in 3/4 cup peanut butter. Scoop into mini cupcake cups.

In small microwave safe bowl, melt chocolate chips and 2 tbsp peanut butter (about 1 minute). Mix until smooth. Scoop over peanut butter layer.

Chill until firm, at least 3 hours. 

Honey Nut Snowballs

 

Developed from: http://www.elder-one-stop.com/healthy-dessert.html

 

Ingredients:

1 cup butter
1/4 cup honey
2 cups flour
1/2 teaspoon salt
2 tsp vanilla 
1/8 cup chopped walnuts

1/8 cup chopped pecans

1/2 cup mini semi sweet chocolate chips
Powdered sugar 

 

Instructions:

Preheat oven to 350 degrees. 

Cream the butter and honey.

Sift in flour and salt.

Add vanilla and nuts.

Shape into balls and flatten slightly.

Bake 12 minutes.

Dust with powdered sugar once baked. 

 

Nutella Sea Salt Fudge

 

Developed from: http://www.chef-in-training.com/2014/12/nutella-fudge/

 

Ingredients:

¾ cup butter

2 cups sugar

1 cup brown sugar

⅔ cup evaporated milk

¾ cup Nutella

7 oz. jar Marshmallow Cream

1 teaspoon vanilla

½ teaspoon sea salt

 

 

Instructions:

Line a 9x9 baking dish with foil. Make sure to leave over-hanging edges with the foil. Set aside.

In a large sauce pan over medium heat, melt butter, sugar, brown sugar and evaporated milk together, stirring constantly and bringing to a full rolling boil. Continue to boil and stir constantly for 4 minutes.

Remove sauce pan from heat and stir in marshmallow cream, Nutella and vanilla until smooth.

Pour into prepared pan and evenly spread and distribute.

Sprinkle sea salt evenly over the top of fudge.

Refrigerate until fudge is completely set up and cooled.

Once fudge is set, remove from fridge, carefully lift out the fudge with the overhanging. Cut into about 1 inch squares.

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