Peach Blueberry Crisp

Peach Blueberry Crisp:

Ingredients:
fruit bit:
-4 cups peeled sliced peaches
-1 cup blueberries
-1 tablespoon lemon juice
-1/2 teaspoon vanilla extract
-3 tablespoons cornstarch
-2 teaspoons ground cinnamon
topping:
1/2 cup flour
1/2 cup quick-cooking oats
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
6 tablespoons cold butter, cut into chunks

How To Make:
fruit part:
1. Preheat oven to 350°F
2. Toss fruit with lemon juice and vanilla in large bowl
3. Mix cornstarch and 2 teaspoons cinnamon in small bowl, and sprinkle over fruit; toss to coat well
4. Spoon into lightly greased 11x7-inch baking dish (xcept I had to use 9x13 instead...)
topping:
1. mix flour, oats, brown sugar and 1 teaspoon cinnamon in medium bowl
2. cut in butter with pastry blender or 2 knives until coarse crumbs form (I used my fingers to finish it off and it turned out fine)
3. Sprinkle evenly over fruit.
finishing it off:
1. Bake 40 to 45 minutes or until fruit is tender and topping is golden brown
2. Serve warm with ice cream or whipped cream, if desired.

recipe found at http://www.mccormick.com/Recipes/Desserts/Peach-Blueberry-Crisp.aspx

healthier brownie

So these brownies are 'healthy' for you... they use applesauce instead of butter, and whole wheat stuff, and whatnot... It tastes sort of off, a bit sourer than a brownie,but it was good---once you got used to it. It had an - well - interesting. But for a 'healthy' brownie, I guess it was pretty good... sort of.

dense moist chewy brownie

I made these brownies for our new years eve party and they were delicious! Moist and dense, these mouthwatering brownies were perfect for both the kids and the adults. The chocolate chips melted into the brownies creating an intense rich chocolatey flavor.

Dense Moist Chewy Brownie

special materials:

• medium saucepan (use this instead of a bowl to make the batter)


• stove top (to melt butter and chocolate and butter)

Ingredients:

• 1/2 cup unsalted butter cut into pieces


• 4oz unsweetened chocolate chopped into small peices (so it can melt quicker)


• 1 1/4 cups granulated sugar


• 2 large eggs


• 1tsp vanilla extract


• 1/2 cup flour


• 1/8 tsp salt


• 1 cup semisweet chocolate chips (can be more, less, nuts, mixed, etc)

How to make:

1. preheat oven to 350 F


2. line a 9 in circular cake pan (or 8 in square pan) with aluminum foil (or just use an aluminum pan as I did) and grease bottom and sides with nonstick spray/butter


3. melt butter and unsweetened chocolate in the saucepan over low heat, stirring to make sure it doesn't stick


4. once smooth and melted, remove from heat and add sugar (good time for tasting the batter right now...)


5. add eggs one at a time stirring until thoroughly added, then stir in the vanilla


6. stir in the flour and salt


7. beat vigorously for 30 seconds (no idea why or whether its necesary, but i just went with it)


8. scrape into prepared pan and bake for 30 minutes until the center is just set


9. enjoy :))

recipe found at:

http://smells-like-home.com/2010/07/chewy-dense-brownies/

saltine candy

This is the absolute most delicious thing in the world. No joke, nothing beats it. And amazingly, it's made with saltine crackers--with chocolate of all things! But seriously- the only thing wrong with these is that you can't stop eating them! Saltine Candy special materials:

• small saucepan


• stove


• refridgerator

ingredients:

• 1 to 1 1/2 sleeves saltines


• 1 stick butter


• 1 cup packed brown sugar


• 2 cups chocolate chips (I substituted 1/4 a cup for white chocolate chips to make it more interesting and it was good)

how to make:

1. preheat oven to 350


2. line a cookie sheet with aluminum foil and spray with a non-stick spray


3. arange crackers in a single layer filling in all spaces


4. place butter and sugar in the saucepan over medium high heat, stir while the butter melts


5. bring to a rolling boil


6. carefully pour over the sheet with the crackers, don't worry about missing a few spots- it spreads in the oven


7. bake for 5 minutes until the toffee is bubbling all over


8. remove pan and allow to cool for 1 minute


9. sprinkle chocolate chips over the top and let them sit and melt for a bit. Then spread them over the sheet with a knife or spatula (or fingers- mmm tasty!)


10. sprinkle on anything else you would like to add. if not, then


11. refridgerate for around 30 mins. once set, take out and break into uneven peices and enjoy!

chocolate truffle cookies

These cookies are so loaded with rich chocolatey goodness that i just had to make them for the holidays. Loaded with baking chocolate, cocoa powder, melted semisweet chocolate, and chocolate chips, these cookies are a chocolate lovers dream and end up tasting like the perfect rich dark chocolate truffle.

Chocolate Truffle Cookies

special materials:

• 1qt heavy saucepan


• stove


• electric mixer


• something to roll them on (very messy)


• refridgerator

ingredients:

• 4 ounces unsweetened chocolate, chopped


• 3/4 stick unsalted butter cut into small peices


• 2 cups (12oz) semisweet chocolate chips


• 1/2 cup all purpose flour


• 2 tbsp unsweetened cocoa powder


• 1/4 tsp baking powder


• 1/2 tsp salt


• 1 cup sugar


• 3 large eggs


• 1 1/2 tsp vanilla extract

How to make:

1. melt unsweetened chocolate, butter, and 1 cup chocolate chips in the saucepan over low heat, stirring occcasionally


2. cool


3. beat together sugar, eggs, and vanilla in a large bowl with electric mixer on medium until pale and frothy (2mins)


4. mix in melted chocolate


5. mix in flour, cocoa, baking powder, and salt at low speed until well combined


6. stir in remaining chocolate chips


7. refridgerate covered until dough is firm (2 hrs)


8. preheat oven to 35o


9. with dampened hands (necessary- you will be dampening your hands repeatedly) roll heaping teaspoons of dough into 1 inch balls


10. arrange 2 in. apart on ungreased baking sheets (they dont spread much but do a little)


11. bake until puffed and set (it's words, not mine) 10-12 mins.


12. cool on baking sheet on a rack for 10 mins, then transfer to racks to cool completely

Pecan Pie: a Thanksgiving Special!

Along with the dinner rolls, I wanted to make something else for Thanksgiving dinner (or dessert, as this one is) My sister had already called pumpkin pie (darn), so my mom said that I should make pecan pie. I also made the crust, too, so I'll put the recipe up. its quick, easy, and simple, and makes a great pie crust. This pie, I'll tell you, is AMAZING! I had no idea that I liked pecan pie until I tried this recipe. It is so good, but also really rich so that one slice is enough (unless you want two :P) Just warning you that if you aren't a fan of sweet desserts then this is not one for you- I don't think I've ever had a sweeter pie in my life, or a better one! Definately one to make again, but maybe only on special occasions ;)

Pie crust

special materials:

• refridgerator
• food processor
• rolling pin

Ingredients:

• 1 1/2 cups flour
• 1 tsp salt
• 1 stick (1/2 cup) cold unsalted butter
• 1/4 cup cold water

How to make:

• put the flour and salt into the food processor and pulse a couple times to mix it
• add the butter and pulse until it resembles coarse meal (or wet sand, or a bunch of tiny pinhead sized butter and flour lump thingies)
• while on, slowly pour in the cold water and keep on until it forms a ball away from the side
• collect it ito a ball and flatten slightly (1-2 in thick) on a lightly floured surface
• wrap in plastic wrap and refridgerate for 15 mins or until needed
• on a lightly floured surface, roll out with a rolling pin to the desired thickness and put into the pie pan :) then.....

Pecan Pie Filling

ingredients:

• 1 cup corn syrup, light or dark (I substituted half for swedish sugar beet syrup)
• 3 eggs
• 1 cup sugar
• 2 tbsp. butter melted
• 1 tsp vanilla extract
• 1 1/2 cup pecans
• 1 9-in deep dish pie crust (or the one above...) (well, this isn't really an ingredient, but...)

How to make

1. stir together everything but pecans and pie crust
2. stir in pecans
3. pour into pie crust
4. bake for, well, the recipe says 60-70 mins but mine took longer...but I was eating Thanksgiving dinner so I didn't pay attention to how long exactly
5. cool for 2 hrs before eating
6. enjoy-trust me, you will :)

Ginger Thins

Tamsin, my little helper, and I made these sweet melt in your mouth ginger thins, that are sugary and delicious. Mom's recipe is still the best, these hold the added benefit of being able to freeze as dough and bake up great later on.

Ginger Thins

Special Materials:

• freezer
• coffee maker

Ingredients:

• 6 tbsp. butter softened


• 1/2 cup granulated sugar


• 2 tbsp. molasses


• 1 tbsp. cold strong brewed coffee


• 1 1/4 cups all-purpose flour


• 3/4 tsp. ground ginger


• 1/2 tsp. baking soda


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves (I substituted with allspice)


• 1/8 tsp. salt

Extra at the end

• 2 tbsp sugar in a bowl

How to make:

1. cream butter and 1/2 cup sugar in a large bowl


2. stir in molasses and coffee


3. add the rest of the ingredients and mix well


4. cover and freeze for 15 mins (in bowl)


5. shape into 7 in. roll and flatten to 1 in. thickness & wrap in plastick wrap


6. freeze for at least 8 hours


7. unwrap and cut into 1/8 in. slices


8. get 2 tbsp. sugar into a bowl and dip the cookies in covering both sides


9. place 2 in. apart (well, they don't expand much so this isn't really necessary if you don't have the space) on parchment paper lined baking sheets


10. bake at 350 F for 8-10 mins (mine took 12 tho...) until no longer puffy and slightly hard


11. remove onto wire racks to cool


12. enjoy ;~)