Shugary Sweets

Snickerdoodle Biscotti

2012-05-31T16:10:00.000-04:00

We had some friends come stay with us for Memorial Day weekend. One of our favorite activities included sitting on our back porch in the morning with our coffee and biscotti. In the past, I have bought the big tub of Nonni's biscotti from Costco.

But last fall I experimented by making my own. Pumpkin Spiced and Chocolate Peppermint. I thought about making one of those two varieties, but figured I needed something that wasn't so seasonal. Plus, with all the baking I was doing I wanted to use ingredients I already had on hand (can you believe I have no pumpkin in the house?).

I made three different varieties of biscotti, this snickerdoodle being the first one!

It was love at first bite. Biscotti is such an easy thing to make too, did you know that? Make your very sticky dough, shape it into a log, and pat it flat, then bake, cool, slice, bake again, eat. Dip in coffee and enjoy! I'll be sharing some other flavor combos soon!

These biscotti would be perfect for your next coffee date with a friend. Or stick them on a plate for your Father's Day brunch. Need more breakfast inspiration? Check out my Breakfast board on Pinterest!

Snickerdoodle Biscotti

by Shugary Sweets

Prep Time: 20 minutes

Cook Time: 45-50 minutes

Ingredients (20 slices)

6 Tbsp butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cup flour
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 cup pecans, chopped
2 Tbsp cinnamon/sugar mixture

Instructions

In mixing bowl, beat butter and sugar until combined. Beat in eggs and vanilla.

Add flour, baking powder and cinnamon. Fold in pecans. Divide dough in half (will be very sticky). Shape into two 10x3inch logs onto a parchment paper lined baking sheet. Pat it flat, so it's only about 3/4 inch high. Sprinkle with cinnamon sugar mixture.

Bake in a 350 degree oven for 25 minutes. Remove and cool on pan about 10-15 minutes. Slice one inch slices (about 10 slices per log). Lay upright on baking sheet and cook an additional 20 minutes. Remove and cool completely. Store in airtight container.
**recipe adapted from Pampered Chef

Linked To:
Chic and Crafty Feature Friday

Maple Toffee Meringues

2012-05-31T06:00:00.000-04:00

Today I'm guest posting over at my friend Jocelyn's blog, Inside BruCrew Life. Jocelyn has never made meringues before, so I wanted to show her how easy they are to make! Plus, you can make so many flavors!

Head on over there to get the recipe. Tell her I said hello, she is having fun on vacation with her family!

Linked To:
Catch a Glimpse

Taco Snack Mix

2012-05-29T18:39:00.000-04:00

I love a good snack mix. Don't you ever get sick of buying chips and crackers? I must spend a fortune on cheese crackers. And with school out this week, my kids tend to eat us out of house and home.

But this snack mix? You can buy the expensive cheese crackers and mix them with pretzels, oyster crackers and chex cereal (I used an off brand to make it even less expensive). Top them with the seasoning and let them hang out in a paper bag (NO OVEN NEEDED) for a few hours. These are way better than any flavored cheese crackers you might buy from the grocery store.

Plus, you can make your own taco seasoning (this one is pretty yummy).

Thank you to Allison at Alli -n- Sons for inspiring me to make my own taco seasoned mix.

Want more snack mix recipes?

Dill and Ranch Oyster Crackers

BBQ chips - use the seasoning mix for a yummy twist on chex mix or oyster crackers

White Trash Candy Mix - cause you need a sweet version too!

Taco Snack Mix

by Shugary Sweets

Prep Time: 2 hours

Ingredients (16 cups)

4 cup chex cereal
4 cup oyster crackers
4 cup cheese crackers
4 cup pretzels twists (mini)
2/3 cup canola oil
3/4 cup taco seasoning mix

Instructions

In large paper bag, double lined, dump all ingredients. Fold top of bags down and shake about 20 times until everything is mixed and coated. Let sit until oil has been absorbed (bottom of bag will be greasy, so be sure to put it on a piece of wax paper or foil).

Pour into airtight container. Enjoy!
**Recipe adapted from Alli-n-Sons

Linked To:
whimsy weds Wow Me whatever goes Sweet Treats and Swanky Stuff Catch a Glimpse Chic and Crafty Feature Friday

Orange Sandwich Cookies

2012-05-28T18:08:00.000-04:00

So, typical Shugary Sweets, I make a delicious cookie, eat way too many, then stick them in the freezer for the kids lunches.

But guess what? They are super delicious frozen too! (why yes, yes I did try one frozen). They have a lovely orange dreamsicle quality to them, and the frosting center tastes like ice cream.

This past weekend we have had an awesome time hanging out with some old neighbors of ours. Well, they aren't old, they are "past" neighbors. Not past, as in dead, well, you get my drift.

I wish I can say we enjoyed these cookies. We were supposed to. But like I said, they were good frozen. And every day for a week I ate ~~three~~ one. But we had plenty of other delicious food. Some I will be sharing on here soon!

For now? Eat frozen cookies.

Orange Sandwich Cookies

by Shugary Sweets

Prep Time: 30 minutes

Cook Time: 9-11 minutes

Ingredients (2 dozen sandwich cookies)

For the Cookie:

1/2 cup butter, softened
1 cup sugar
1 tsp vanilla extract
1/2 tsp orange extract
1 egg
2 oranges, zested and juiced
pinch of salt
2 cup flour
1/4 tsp baking powder
1/2 tsp baking soda

For the Cream Filling:

1/2 cup butter
2 cup powdered sugar
3/4 tsp orange extract
1-2 Tbsp heavy cream

Instructions

For the cookies, cream butter and sugar until smooth. Add vanilla and orange extracts and egg. Beat about 2 minutes. Beat in zest of two oranges (about 1 heaping tablespoon) and 2 Tbsp of fresh orange juice. Scrape sides of bowl and add in dry ingredients.

Line a baking sheet with parchment paper. Drop by tablespoon and bake in a 350 degree oven for 9-11 minutes. Allow to cool completely.

For the frosting, beat butter with powdered sugar, extract and heavy cream. Spread frosting between two cookies of like size. Store in airtight container.

If freezing, store in freezer safe ziploc bag. Enjoy!

Linked To:
Talent Show Trick or Treat Totally Tasty Tuesday Tip Me Time Out Tasty Tuesday Crazy Sweet Tempt My Tummy Tuesday Confessions whimsy weds Wow Me whatever goes Sweet Treats and Swanky Stuff Chic and Crafty

Red, White and Blue Brownie Bites {Guest Post}

2012-05-28T12:22:00.000-04:00

Hey everyone! Happy Memorial Day! I'm guest posting on Allison's blog over at A Glimpse Inside today. Stop on over there to get this delicious holiday dessert recipe for Red, White and Blue Brownie Bites. Allison is on maternity leave, so be sure to comment with good wishes for her (her husband is deployed right now as she gives birth to their first child).

See you all over at A Glimpse Inside!

Apple Cheesecake Bundles

2012-05-24T15:00:00.000-04:00

I used to make this in a large braid. But let me tell you all, I love delicious shortcuts. All the way down to using Crunchpak apples (no they aren't paying me to say this!). I recently won some free product coupons on Crunchpak's facebook page, and having used their apples in the past I love the convenience and taste in baked goods.

I also love that I can make these in bundles for the same delicious taste in one lovely single serve bundle. And yes, of course, you can bake these up and freeze them. Does it get much easier? After removing from freezer, allow to thaw completely (I just stick them in my fridge overnight). Then in the morning, warm them up in the microwave and drizzle with maple syrup. These are great to have when company comes to visit!

Speaking of company, I'm going to have a house full of guests this weekend. And I couldn't be more excited. I have a feeling we all may gain 10lbs each, but when I know guests are coming I tend to go a little crazy on the baking. Have a very happy Memorial Day weekend everyone!

Check out some more similar and inspiring recipes on Pinterest:

Breakfast Recipes

Cheesecake Heaven

Apple Cheesecake Bundles

by Shugary Sweets

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Ingredients (8 bundles)

8oz cream cheese, softened
1/3 cup powdered sugar
1 egg
2 apples, peeled and sliced very thin (or use Crunchpak )
2 Tbsp pecans, chopped
1/4 cup cinnamon/sugar mixture
2 pkg refrigerated crescent rolls
maple syrup for drizzling

Instructions

Unroll crescent rolls and separate into 4 squares (rectangles?) per package by keeping two triangles together. Press the seams.

In mixing bowl, mix cream cheese with sugar and egg. Lay sliced apples in center of each square. Top with cheese mixture. Sprinkle with pecans and cinnamon sugar.

Pinch up the sides and press seams as much as possible. Sprinkle with more cinnamon/sugar. Bake in a 350 degree oven for 20-25 minutes. Remove from oven and allow to cool about 10 minutes. Drizzle with maple syrup and enjoy.

**If freezing these, allow to cool completely (do not add syrup). Lay in single layers in a freezer safe ziploc, seal and freeze.

Linked To:
Chic and Crafty Feature Friday Fun and Crafty I'm Lovin It PotLuck Strut Your Stuff Seasonal Inspirations Market Yourself Talent Show Trick or Treat Totally Tasty Tuesday Time Out Tasty Tuesday

Cherry Beer Margaritas

2012-05-22T20:44:00.001-04:00

I love a good summer drink. Last summer I was addicted to Lemonade Beer with Cherry Rum. These new drinks are very similar.

I really enjoy the taste of the citrus with the beer. Probably why I enjoy a Corona with lime. And that's where the flavor came from. Marry the corona and lime, with the lemonade beer/cherry rum recipe...and this is what I will be enjoying at 5:00pm on a summer evening.

Yes, I know I used martini glasses, but my margarita glasses were dusty and I was lazy.

These glasses were too small.

Much better. And if you're wondering how it went, I drank the little one, hubby started the big one. Then I took his and finished it and refilled. And repeat. Yes he enjoyed them, but I didn't feel like sharing much. Sorry babe. Don't worry, I've stocked up on supplies so we will have them again VERY VERY SOON!

Want more recipes?
Visit my Pinterest Boards:

Drinks (for your next drink inspiration)
Cinco de Mayo (for the perfect food complement to this drink)

**Please drink responsibly. Shugary Sweets is not responsible for your alcohol consumption. This drink is highly addictive!

Cherry Beer Margaritas

by Shugary Sweets

Prep Time: 5 minutes

Ingredients (48 ounces)

1 bottle Corona (12oz)
1 can Cherry 7up (12oz)
1 can frozen limeade concentrate (12oz)
12 oz tequila
lime and cherries for garnish

Instructions

In a large pitcher, mix beer, 7up, limeade and tequila until completely combined. Serve over ice with a lime wedge and cherry. Enjoy!

Linked To:
Wow Me Gooseberry Patch whatever goes A Glimpse Inside Party Time Something Swanky Treasures piece o' cake Chic and Crafty Feature Friday Fun and Crafty I'm Lovin It PotLuck Strut your Stuff Weekend Wrap Up Seasonal Inspirations Market yourself Tip Me Gooseberry Patch

Chicken Lime Enchiladas

2012-05-21T19:30:00.000-04:00

I have a thing for cheese. And rice krispie treats. And chocolate cake. But right now let's talk about enchiladas covered in melted cheese. This is one very healthy dinner.

You disagree?

Do you see that plate with all the veggies? That's health food, people. Stay with me.

The enchiladas have cumin in them, which is one of my favorite seasonings, ever. Unless cocoa powder counts as a seasoning? Hmm...

Anyways, make these for dinner, load your plate with veggies, and grab a bite!

Oh man, look at that cheese. Whoops, forgot the veggies on this bite, but there is a little piece of cilantro...and it is green...so I think it counts towards my "green leafy vegetables." Don't tell my kids I said that though.

**Square stoneware baking pan from Pampered Chef. I love stoneware! It cooks your food very evenly, and it's a cinch to clean!

Want more Mexican inspired dishes?

Slow Cooker Barbacoa with Cilantro-Lime Rice

Slow Cooker Carnitas

Margarita Doughnuts (yes these totally count as mexican inspired)

You can also check out my Pinterest Board : Cinco de Mayo

Chicken Lime Enchiladas

by Shugary Sweets

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients (serves 6)

6 flour tortillas, burrito sized
3 chicken breasts, cooked and shredded
12 oz shredded Monterey Jack and cheddar cheese
2 cloves garlic, pressed
1/4 cup butter
3 Tbsp corn starch
1 1/2 cup chicken broth
2 tsp onion powder
1 tsp garlic powder
2 tsp cumin
1 jalapeno, seeded and chopped
1 tsp kosher salt
5 cranks fresh ground black pepper
1 lime, juiced
8oz sour cream
cilantro, lettuce, tomato and avocado for garnish

Instructions

In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll the tortillas and lay in a 9x9 square baking dish.

In a small saucepan on medium heat, melt butter completely. Whisk in the corn starch and cook for one minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper. Fold in sour cream and remove from heat.

Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350 degree oven, uncovered.

Serve with chopped cilantro, lettuce, tomato and diced avocado. Enjoy!

**adapted from Joyful Momma's Kitchen

Linked To:
Totally Tasty Tuesday Time Out Trick or Treat Wow Me whatever goes A Glimpse Inside Party Time Something Swanky Treasures piece o' cake Fun and Crafty Strut your Stuff

Chocolate Malt Cupcakes and my Anniversary

2012-05-20T17:00:00.000-04:00

Today is my 17th wedding anniversary.

Clearly I was very young (yes CLEARLY).
Actually we were both young. But fortunately my parents were very supportive and at the age of 21, I married my soul mate.

My husband, Michael is very supportive of me and my blog adventure. So much so that he even does the dishes after one of "those days."

You know "those days." The ones where you spend so much time creating a giant mess in the kitchen, to get the perfect dessert, and there is no energy (or time) left to clean up! No energy or time spent planning dinner, cleaning the house, or showering. Don't judge me, like you shower every ~~week~~ day.

Michael is also a great taste tester. For dessert only though. His picky palate is of no use to me and my dinner creations.

He also helps me stay fit and healthy by getting the treats out of the house in a timely fashion and taking them to his work.

Unless of course it's Rice Krispie Treats. They are either gone by the time he gets home from work, hidden in the pantry, or a note attached to KEEP AT HOME. Yes, back away from my Rice Krispie Treats. Sorry Michael's work friends, you will NEVER get to try those.

However, we can both agree that chocolate is good. Chocolate Malt Cupcakes? Even better.

But, in every marriage there are times we don't agree. We do have a secret to our marriage success though. Rock Paper Scissors. No, it's true, our friends and family can vouch for this one! It has gotten us through the diaper changing, bath duty, and vomit cleaning up years (yes, the kids are old enough to clean their own vomit, and hubby knows all dog vomit will forever be his to take care of). If you refuse to play you automatically lose and have to do whatever it was we were playing for. There was a good stretch of about 6 months where I went undefeated. Ahhhh, the glory days.

Anyways, here's to another wonderful 17 years AND MORE! I love you honey!

P.S. In celebration of my anniversary, Jocelyn at Inside BruCrew Life is hosting cupcake week. All her posts this week will be about cupcake related goodies. Head on over and say hello. Oh, and I'm a big liar. It's not in celebration of my anniversary, she's just a genius in cupcake creations! Don't believe me? GO NOW and check it out yourself!

Chocolate Malt Cupcakes

by Shugary Sweets

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Ingredients (20-24 cupcakes)

For the Cupcakes:

1/2 cup butter, softened
1 1/2 cup sugar
2 eggs
1 1/2 cup flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brewed coffee, cooled
1/2 cup milk

For the Frosting:

1 cup butter
1/2 cup chocolate malted milk powder (like Ovaltine)
4 cup powdered sugar
2-3 Tbsp heavy cream
1/4 cup unsweetened cocoa powder
malt balls for garnish

Instructions

For the cake, mix flour, cocoa, salt, baking powder, and baking soda. Set aside.

In a measuring cup, mix together cooled coffee and milk. Set aside.

In mixer, beat butter and sugar for 5 minutes, until smooth and creamy. Beat in eggs one at a time. Slowly add dry ingredients, alternating with coffee mixture (about 3 additions of each).

Prepare cupcake pans with liners. Fill cupcakes about 1/2 full. Bake in a 350 degree oven for 15-20 minutes. Cool completely.

For frosting, beat butter on low with chocolate malt powder, sugar, heavy cream and cocoa powder until combined. Increase to high and beat for about 3 minutes until fluffy. Pipe frosting onto cooled cupcakes, garnish with malt ball and straw. Enjoy!

Linked To:
Market Yourself Savory Sunday Mix It Up Made by You Totally Tasty Tuesday Trick or Treat Crazy Sweet Time Out Trendy Tuesday Wow Me whatever goes A glimpse Inside Party Time Something Swanky Chic and Crafty BruCrew cupcakes

Pineapple {upside down cake} Fudge

2012-05-17T16:00:00.000-04:00

This idea for fudge has been with me for many months. I adore pineapple upside down cake. But how to get fudge to "be" pineapple upside down cake is what my mind has been wrestling with for all these months.

Today, though, I wrestle no longer. This fudge is simply phenomenal. You must try it to believe me! Or, just trust that I wouldn't stake my bloggie reputation on bad fudge.

Here's the sad part of my fudge story. I waited two hours for the fudge to set, I cut into it (ate a slice or two, or five), took a beautiful picture, and as I was thinking about eating another piece (and carrying the fudge from "picture station" to counter top)..CRASH. The whole dang thing flopped on the floor. Now normally, if I wasn't serving this to guests, I would have quickly installed the 3 second rule and salvage what I could.

However, I was too busy crying and yelling at the dog (who was underfoot) to salvage any of this. Tragic. Okay, I guess I just need to make this again. On the bright side, I ended up not eating an entire pan of fudge!

If you plan to make this in the near future, read this now..."Drain your fruit." I put my pineapples and cherries in a mesh strainer and let them hang out for a couple hours. I then stuck the pineapple in a piece of cheesecloth and squeezed the life out of it! VERY IMPORTANT!

Also, go the extra step by making your own graham cracker crumbs. I think the ones in the canister have a bad aftertaste! Just smash up your own or whiz em up in the food processor.

This fudge is best served cold, so keep it stored in the fridge until ready to serve! Enjoy!

Pineapple Upside Down Cake Fudge

by Shugary Sweets

Prep Time: 3 hours

Cook Time: 13 minutes

Ingredients (serves 36)

For the Crust:

1 1/4 cup graham cracker crumbs (see note below)
1/4 cup butter
1/4 cup sugar

For the Fudge:

3/4 cup butter
1 cup sugar
3/4 cup heavy cream
pinch salt
7oz marshmallow cream (Fluff)
11 oz white chocolate, melted
20oz can crushed pineapple, drained thoroughly
8oz jar maraschino cherry halves, drained thoroughly

Instructions

Line a 9inch square baking dish with parchment paper. Set aside.

In a small bowl, melt 1/4 cup butter in microwave. Using a fork, mix in sugar and graham cracker crumbs. This is best if you use FRESH graham crackers that have been pulsed in a food processor. The "prepackaged" canister of graham cracker crumbs has a bad aftertaste.

Press crumb mixture into bottom of prepared baking dish. Bake in a 350 degree oven for 8 minutes. Remove and cool completely.

Over medium high heat, mix together the butter, sugar, heavy cream and salt. Bring to a boil, and boil at a steady heat for 5 full minutes, stirring occasionally.

In a large mixing bowl, add the marshmallow cream and melted white chocolate (melt according to package directions). Pour hot fudge mixture over the fluff and chocolate. Beat for about 1 minute on medium speed (I use the whisk attachment on my kitchenaid). Fold in the VERY WELL DRAINED fruit. Pour over cooled crust.

Put fudge in refrigerator for 2 hours to harden. When firm, invert onto a cutting board. Slice and serve COLD (crust side up). Enjoy!

Linked To:

Chic and Crafty Feature Friday Kitchen Fun and Crafty Sweet Tooth Friday I'm Lovin It Weekend Show Off Friday Flair Strut Your Stuff Seasonal inspirations Wrap Up Market Yourself Made By You Trick or Treat Crazy Sweet

Pistachio Rice Krispie Treats with Dark Chocolate

2012-05-15T18:30:00.000-04:00

I get it. I have an addiction to Rice Krispie Treats. But once I figured out you can add pudding mix to change the flavor, well, the possibilities are endless.

And I loved THIS fudge so much I wanted to recreate it in a krispie treat!

Genius move people. First I tried this banana version, then I was ready to experiment. Imagine coconut pudding mixed into your krispies with some additional toasted coconut and dark chocolate....why yes. Don't mind if I do.

Do you have any food addictions? C'mon. Tell me you do and that I'm not the only one!

**Bakers Twine from Pick Your Plum. Have you signed up for them yet? Awesome stuff at huge discounts!

**Bamboo Placemat from Michaels (their dollar section is a goldmine of goodies)

Pistachio Rice Krispie Treats

by Shugary Sweets

Prep Time: 2 hours

Cook Time: 5 minutes

Ingredients (serves 16)

1/4 cup margarine
10oz bag mini marshmallows
5 cup rice krispies cereal
3.5oz box instant pistachio pudding mix
1/2 cup dark chocolate, melted

Instructions

In large pot, melt margarine over medium heat. Add marshmallows and continue stirring until completely smooth. Remove from heat.

Add dry pistachio pudding mix. Fold in with spatula. Add in cereal. Mix completely.

Pour into a parchment paper lined 9inch square baking dish. Allow treats to cool and set at least one hour. Remove from dish, remove parchment paper. Cut into 16 squares.

Drizzle with melted dark chocolate, allow to set, about 15minutes. Enjoy (these are great in the fridge)!

Linked To:

Homemade By You WOw Me Cast Party Whatever Goes Catch a Glimpse Party Time

Sweet Treats and Swanky Stuff Treasures Creative Chic and Crafty Feature Friday Sweet Tooth Friday I'm Lovin It

Caramel Coffee Shakes

2012-05-14T18:00:00.000-04:00

First, before I rant for the next minute or so, let me preface this with I love being a mom. I love my children. I love my husband.

What I don't love is the joy they all seem to get when they sneak a little swig of mom's drink. Everyone can have their own glass of pop in front of them, but it's my Diet Coke they all seem to want to swipe.

But ahhhh, do I get my moment. That time around lunch when the house is quiet, everyone is at school, husband is at work and I can whip up one of these beauties in the blender. And I don't have to share.

**I like to use Starbucks Coffee Caramel flavor for these, but any brewed coffee works great!

**I also topped mine with a Dark Chocolate Espresso Bean from Trader Joe's

Caramel Coffee Milkshake

by Shugary Sweets

Prep Time: 5 minutes

Ingredients (1 serving)

6 coffee icecubes (see note below)
3/4 cup skim milk
3 large scoops vanilla bean icecream
2 Tbsp caramel sauce
1 Tbsp chocolate syrup
2 Tbsp whipped cream (from the can)

Instructions

In a blender, mix ice cubes, milk, ice cream, chocolate syrup and caramel until smooth. Pour in a tall glass and top with whipped cream (and more caramel if desired). Enjoy immediately!

**To make coffee icecubes, pour cooled coffee (the stronger, the better) into an ice cube tray. Freeze.

Linked To:

Time Out Trick or Treat Tempt My Tummy Totally Tasty Tuesday Talent Show Wow Me cast party Whatever Goes

Catch a Glimpse Party Time Sweet Treats and Swanky Stuff Treasures Creative Sweet Tooth Friday I'm Lovin It Weekend Show Off Friday Flair Chic and Crafty Strut Your Stuff

Butterscotch Kit Kat Brownies

2012-05-13T18:00:00.000-04:00

Want a dessert that will send you straight to the dentist?

Wait, maybe that's not how I should sell these...

Want a dessert that will make you gain 10 pounds, on your thighs, immediately?

Hmmm....

Want a dessert that will have your children eating, laughing, and bouncing off the walls?

Yikes...

Want a dessert that tastes amazing, looks fantastic and is easy to make? Better.

Want a dessert that has a dark chocolate fudgy brownie layer topped with crunchy kit kat candy bars and topped with melted butterscotch?

Ahhhh there it is!

**Yellow plate and teal napkins from Tuesday Morning

Butterscotch Kit Kat Brownies

by Shugary Sweets

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients (16 servings)

1 1/2 cup sugar
3/4 cup flour
3/4 cup unsweetened dark cocoa powder
3 eggs
3/4 cup melted butter
24 snack size Kit Kat bars
11oz pkg butterscotch morsels, melted
1 Tbsp chocolate jimmies

Instructions

In a large bowl, mix sugar, flour, cocoa, eggs, and melted butter until thoroughly combined. Pour into a parchment paper lined 9inch square baking dish. Press candy bars into top of batter. Bake in a 375 degree oven for about 25 minutes. Remove and cool.

Spread melted butterscotch over top of brownies (brownies can be warm still) and sprinkle immediately with chocolate jimmies. Allow to cool completely.









LINKED TO:

Market Yourself  Makin You Crave  Mix it Up Made By You Jam Hands  Time Out Trick or Treat  Tempt My Tummy  Crazy Sweet  Totally Tasty Tuesday  Confessional  Talent Show  Wow Me Whatever Goes Party Time Sweet Treats and Swanky Stuff  Strut Your Stuff  Seasonal Inspirations  Wrap Up

Banana Cake with Cinnamon Buttercream Frosting

2012-05-10T19:00:00.001-04:00

I love bananas. Plain, in yogurt, dipped in chocolate, smothered in peanut butter, in a cake. You get the point. This cake is so moist, you will be pleasantly surprised. Frost it with my cinnamon buttercream and you won't want to share!

But you will share, because this is the perfect cake to make mom for Mother's Day! Don't forget to make her a batch of Meringue Rose Cookies too!

**The cake stand is from Pampered Chef. The top part swivels off for easy clean up and storage

**The flower plate is plastic and from the seasonal aisle at Kroger

**Coffee cup (my favorite, which is why you see it in so many pictures) is from Michaels

**Bamboo placemat from my friend Jocelyn, just cause she's so sweet!

Banana Cake

by Shugary Sweets

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients (serves 10-12)

For the Cake:

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
3 medium bananas
1 3/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

For the Frosting:

1 cup butter
3 1/2 cup powdered sugar
2 tsp cinnamon
2-3 Tbsp milk

Instructions

Grease and flour two 9inch cake pans. I line the bottom with parchment paper as well. Set aside.

For the cake, blend butter and sugar until creamy. Add egg and vanilla, beat until combined. Blend in bananas (you can mash them first, but I just toss them in my kitchenaid and it does the work for me). Add in flour, baking powder, baking soda and salt.

Divide batter in half and pour into cake pans. Bake in a 350 degree oven for 25 minutes. Remove and cool. Let cake cool in pans 10 minutes, then flip onto a cooling rack to cool completely.

For the frosting, beat butter until fluffy. Add in powdered sugar and cinnamon. Add milk. Beat for 5 minutes until desired consistency.

To frost cake. Lay one layer of cake on cake plate. Spoon frosting over layer and smooth. Top with second layer of cake. Again spoon frosting on top and smooth. Using a spatula, spread frosting around the sides of the cake. Slice and serve!

**If you want to have your cakes flat, you could slice off the tops. However, I used Wilton Bake even Cake Strips. You wrap them around your pans and your cakes bake even! Go figure!

Linked To:

Weekend Show Off BFF Kitchen Fun and Crafty Chic and Crafty I'm Lovin It Feature Friday Pot Luck Wrap Up Strut Your Stuff Seasonal Inspirations What's Shakin Market Yourself Makin You Crave

Meringue Roses {Mother's Day or Teachers Appreciation}

2012-05-08T19:00:00.011-04:00

How adorable are these meringue cookies? Flavored with gelatin mix you can create any combinations you desire!

I have a "thing" for Meringue cookies. They melt in your mouth! You can see other ideas I've done HERE and HERE.

Wouldn't these be pretty on a plate for your mom? Or grandma?

These are the perfect dessert to make after dinner, cook them, then let them "rest" in the oven overnight. By morning you can package them up and send them off. It's Teacher Appreciation week, my girls are bringing in little bags for their teachers too! I printed up some quick tags using picmonkey.

Meringue Roses

by Shugary Sweets

Prep Time: 30 minutes

Cook Time: 1.5 hours

Ingredients (60 cookies)

4 egg whites, room temperature
1 Tbsp vinegar
1 Tbsp corn starch
1 cup caster sugar (or granulated sugar...see note)
1 Tbsp cherry gelatin mix
1 Tbsp lemon gelatin mix
1 Tbsp lime gelatin mix

Instructions

In mixing bowl (that is completely DRY), beat egg whites until foamy, about 30 seconds. Add vinegar and corn starch and continue to beat for another minute until soft peaks form. In a slow stream, add sugar. Beat for about 4-5 minutes until stiff peaks form.

Divide meringue into thirds. Beat in one color of jello to each third. I made the green meringue with slightly less, because I was only making leaves.

Line baking sheets with parchment paper. Fill pastry bags with meringue (one color in each bag). For the roses, I used the 6S open star tip. Start in the center and make one full circle around to make the rose. Repeat for the pink and yellow.

For the green meringue I used tip 70 to make the leaf. Just make a straight line, wiggling a little bit and lift straight up at the end of the leaf. Repeat until done.

Place baking sheets in 200 degree oven for 90 minutes. Turn oven off and leave in oven for 6 hours or overnight. I prefer to just make these in the evening after dinner, cook for the 90 minutes, then turn the ovens off and leave them in there overnight. Package in airtight containers (or ziploc) and enjoy!

**If you can't find caster sugar, you can process your granulated sugar in a food processor or blender to get it extra fine.

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Slow Cooker Chipotle Pork with Mango Slaw

2012-05-07T19:30:00.008-04:00

Oh my gosh this is one delicious dinner. I know, I know, I say that about all the food I put up here. But just know I make plenty of meals that aren't blog worthy. So when you do a get a dinner recipe shared here, you must KNOW that I find it worthwhile!

As if the shredded pork wasn't delicious enough on it's own, combined with the corn muffins and broccoli mango slaw it makes a very stunning and tasty dinner! A dinner that is staying in our rotation!

If you're interested in making your own corn muffins, check out THIS recipe, it makes 30 muffins, but they are perfect to freeze (and take out when you need a couple)!



Slow Cooker Chipotle Pork and Mango Slaw






by Shugary Sweets

Prep Time: 20 minutes

Cook Time: 6-8 hours











Ingredients (serves 6-8)

For the Pork:


2 pork tenderloins (about 1lb each)
1 tsp kosher salt
8 cranks fresh black pepper
1 Tbsp olive oil
1 small yellow onion, chopped
3 cloves garlic, pressed
1/2 cup water
2 chipotle peppers in adobo sauce, seeded and chopped
2 Tbsp molasses

For the Slaw:
12oz pkg broccoli coleslaw mix


1 mango, peeled and diced
1 lime, juiced and zested
12 prepared corn muffins, halved




Instructions

Lay pork tenderloins in a large slow cooker. Sprinkle with salt, pepper and olive oil. Add garlic, onion, chipotle peppers, water and molasses. Cover and cook on low for 6-8 hours. Remove tenderloins, shred, and return to slow cooker. Mix juices with meat.

In large bowl, combine coleslaw mix with diced mango, lime juice and lime zest.

To serve, place muffin halves on plate, top with pork and slaw. Enjoy!

**recipe adapted from Taste of Home Magazine March 2012


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Root Beer Float Ice Cream Sandwiches

2012-05-06T16:00:00.021-04:00

I have a thing for Root Beer. Especially Root Beer floats!

Don't they just scream summer? I especially love those little crystals that form on the ice cream when you pour the root beer in your glass.

Or do you drop your ice cream into the root beer. There is a difference. The cool people pour the root beer over the ice cream. Just sayin.

The cookies are delicious on their own too. But why eat a root beer cookie without ice cream? After the photo shoot I took these iced cookies and sandwiched them with more ice cream. Talk about a treat!

Have a taste for more root beer goodness? Then you must check out this Root Beer Float Fudge or these Brownie Bites with Root Beer Frosting! Enjoy!



Root Beer Float Ice Cream Sandwiches




by Shugary Sweets
Prep Time: 1 hour





Cook Time: 13-15 minutes


Ingredients (serves 16)
1 cup butter, softened

1 1/2 cup sugar
2 eggs
2 Tbsp root beer concentrate (I use McCormicks)
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp kosher salt
1 1/2 qt vanilla bean ice cream
1/2 cup white chocolate, melted




Instructions

Beat butter and sugar in mixer for 3 minutes, until combined and fluffy. Add eggs, one at a time. Beat in root beer concentrate. Add flour, cream of tartar, baking soda and salt. Mix until just combined.

Drop by large tablespoons onto parchment paper line baking sheet. Bake in a 350 degree oven for 13-15 minutes. Allow cookies to cool completely on wire rack before adding ice cream.

To assemble, scoop one large scoop of vanilla bean ice cream between two equal sized cookies. Press the cookies together, wrap in foil, and freeze at least one hour.

To go the extra mile, you can melt white chocolate in a double boiler and frost the cookies with the melted chocolate. Allow to set about 15 minutes. Enjoy!


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Banana Rice Krispie Treats

2012-05-04T07:18:00.019-04:00

I'm often asked where my ideas come from. To be honest, food is on my mind pretty much all day. Most of the time, as I sit and drink my morning coffee an idea will hit me and I begin baking immediately. If I can't bake immediately, I jot down the idea, somewhere. I'm not like those other food bloggers who take the time to write out a recipe first, I grab a pencil and paper WHILE I am creating a recipe.

Honestly, there are times when I wish I was a little more organized in my recipe writing. Absolutely. My desk is covered with notes of ideas, half written recipes, full recipes and scraps of magazines.

But, at the end of the day, when dinner has been cleaned up and we begin eating our dessert, it makes it all worthwhile. Especially when it comes to this recipe.

I knew I wanted to make Rice Krispie treats, because as I've mentioned before, they are my favorite! This version is easy and amazing. And I am going to go one step further and encourage you to have them for breakfast. YES BREAKFAST. My kids love sliced bananas in their cereal, so go ahead and have one. I drizzled chocolate on a few too, which was a delicious touch! Enjoy!



Banana Rice Krispie Treats



by Shugary Sweets



Prep Time: 30 minutes

Cook Time: 5 minutes













Ingredients (serves 16)

5 cup Rice Krispies
1/4 cup margarine
10 1/2 oz bag mini marshmallows
1 box (3.4oz) banana cream instant pudding mix




Instructions

Butter a 9inch square baking dish. Set aside.

In large pot, melt margarine on medium heat. Add in marshmallows and stir constantly until completely melted. Remove from heat. Fold in pudding mix until fully combined. Fold in cereal.

Immediately pour cereal into prepared baking dish. Using buttered fingers, press treats into pan(don't over press or they get hard and dry tasting). Allow to set 20 minutes or more before cutting and eating. Enjoy!


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Cinco de Mayo roundup

2012-05-03T15:19:00.000-04:00

I love Mexican and southwest inspired food! I crave it most days.

When such cravings arise I either make a delicious dinner, or go to Chipotle. Hehe!

Here are some great dinner ideas for you as you plan your Cinco de Mayo meal:

(clockwise from top left)

Baked Empanadas with Cheesy Saffron Rice

Slow Cooker Barbacoa with Cilantro-Lime Rice

Fish Tacos with Creamy Avocado Sauce

Slow Cooker Carnitas

Anyone else addicted to Pinterest? I love it. So much fun inspiration!

Check out my new Cinco de Mayo pinterest board. There you will find more ideas, including Churro Cupcakes and Tres Leches Cake. Yum.

Oh, and be sure to make some jalapeno corn dip to snack on before dinner. It's irresistible.

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For a POPular Teacher- Gift Idea

2012-05-02T17:00:00.011-04:00

I've said it before, but I am NOT a crafty person. I've tried to be in the past. I have every scrapbooking punch, stamp, sticker and paper. Have I used them for scrapbooking in the past, oh say, 4 years? nope.

Well, totally not true. See the punch on the side of the tag? Yep, it's from my scrapbooking collection (Stampin Up I believe).

I was honored to be asked to provide some goody bags for a large group of teachers. How cool is that? I made THIS CARAMEL POPCORN recipe, tossed in some colored m&m's and assembled 87 bags! I sure hope the teachers love them!

I used picmonkey to create my own tags. Have you tried picmonkey yet? They are awesome (better than Picnik in my opinion). This is what my tags looked like....

(you can get the printable HERE)

I then used my paper cutter (I have two, hehe) and sliced them up. Attached to a paper bag with a staple and added some colored rafia (maroon and gold for the school colors) to complete the gift!

ENJOY!

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Chocolate Peanut Butter Cookie Bars

2012-05-01T17:19:00.014-04:00

Not for the faint of heart. These are truly peanut butter-licious!

This is a crazy week here at our home. Spring sports are now in session. Add to that several commitments I made with catering and you have a full schedule. What makes a crazy night better?

Yep, chocolate and peanut butter. And now, with these bars, I don't have to dip candy bars in my peanut butter jar. Not that I do that ~~often.~~

Chocolate Peanut Butter Cookie Bars


by Shugary Sweets



Prep Time: 15 minutes
Cook Time: 18-20 minutes






Ingredients (24 bars)



1 cup butter, softened
3/4 cup brown sugar
1 cup sugar
2 eggs
2 Tbsp milk
2 tsp vanilla extract
2 cup flour
1/2 cup dark chocolate cocoa powder
1 tsp baking soda
1/2 tsp salt
15 oz peanut butter morsels, divided
1 cup Reese's pieces candies
Instructions
Beat butter and sugars for 3 minutes. Add eggs, milk and vanilla. Add in flour, cocoa, baking soda and salt. Mix completely. Fold in 10 oz peanut butter chips and Reese's pieces candy.
Spread dough (with fingertips) into a large cookie sheet. Bake in a 375 degree oven for 18-20 minutes. Remove and cool. Cut into 24 bars.
Melt remaining peanut butter chips according to package directions (I used the microwave at 30 second intervals). Put melted chips into a ziploc sandwich bag, snip off the corner and drizzle over cooled cookie bars. Allow to set, about 15 minutes. Enjoy!
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Slow Cooker Pineapple Chicken Curry

2012-04-30T19:32:00.001-04:00

I asked on facebook awhile ago about what kind of dinner recipe you wanted to see, and the overwhelming vote was for chicken! So I shared THIS AND THIS. And since you all love your chicken, I'm sharing one more chicken recipe today. This dinner was so yum. I found this recipe in Taste of Home, and with a bunch of ingredient hacking, I made it so it suited our taste buds. Oh my.

This dish cooks in the slow cooker. With spring sports in full swing (say that 10 times fast), we need dinners that can go on the table quickly. I served this with some Jasmine rice that I cooked with a little bit of coconut milk.

I think some cubed, roasted potatoes would have gone very well with this dish. There was a lot of gravy and vegetables that could have been poured over the potatoes. Yum. Enjoy!

I'm just a recent lover of curry by the way. Not the yellow spice curry, but the dish. And Thai food. This dish reminded me that I need to make some more Thai food soon!

Slow Cooker Pineapple Chicken Curry


by Shugary Sweets



Prep Time: 20 minutes
Cook Time: 6 hours










Ingredients (serves 6)
6 chicken thighs (I used bone-in, but you can substitute your preference)
1 can (20oz) pineapple chunks, in juice (drained)
1/2 medium yellow onion, chopped
1 large sweet red pepper, cut into strips
4oz baby carrots
1 cup coconut milk
2 Tbsp cornstarch
2 Tbsp sugar
3 cloves garlic, pressed
1/2 tsp ground ginger
1 tsp kosher salt
1/2 tsp black pepper
1 lime, juiced
1 Tbsp red curry paste
Instructions
In small bowl, whisk the coconut milk with the cornstarch until smooth. Add sugar, garlic, ginger, salt, pepper, lime juice and red curry paste. Set aside.
In large slow cooker, place chicken on bottom. Top with pineapples, onion, red peppers and carrots. Pour coconut mixtures over chicken and vegetables.
Cover and cook on low for about 6 hours. Serve with rice or potatoes.
*adapted from Taste of Home
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**If you liked this dish, you may also enjoy...

Thai Red Curry with Squash by Eat, Live, Run
Green Curry Coconut Chicken Soup by Table for Two
Massaman Curry by Shugary Sweets

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Butterscotch Marshmallow Bars

2012-04-29T16:00:00.026-04:00

Oh. My. Gooey. Goodness. These bars are so sinfully delicious that you should NOT even bother making them unless you are okay with eating the whole pan by yourself.

While watching re-runs of Mad Men.

Drinking a giant glass of milk.

In pajamas.

All Mondays should involve dessert. Just sayin.

Butterscotch Marshmallow Bars


By Shugary Sweets




Prep Time: 15 minutes
Cook Time: 18-22 minutes





Ingredients (24 bars)





1/2 cup butter
1 cup butterscotch chips
2/3 cup brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2 cup mini marshmallows
1 cup semi-sweet chocolate morsels
Instructions
Preheat oven to 350 degrees. Line a 13x9 baking dish with parchment paper.
In small bowl, melt butterscotch chips with butter in microwave, at 30 second increments, stirring between each time. Set aside.
In large mixing bowl, add brown sugar, eggs, and vanilla. Mix in melted butterscotch chips, flour, baking powder and salt. Fold in marshmallows and chocolate chips. Pour batter into baking dish.
Bake for 18-22 minutes. Cool, cut into squares and refrigerate for one hour. Enjoy!
**recipe from the cooking photographer
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Strawberry Struedel

2012-04-26T19:00:00.036-04:00

Don't forget my giveaway ends THIS Sunday, April 29, 2012! Go HERE, lots of chances!

My kids love Pillsbury toaster strudels. I love that I can make myself one for breakfast too. I mean seriously, this was genius, it's like a strawberry pie for breakfast!

Using Puff Pastry, and about 5 minutes prep plus 15 minutes baking, you can make these at home! Pie for breakfast, seriously.

I used strawberry pie filling, but think of the possibilities here people. Apple pie filling? Apple PIE FOR BREAKFAST! Thank you pillsbury for changing our mindset on what's acceptable.

Okay, if you're "one of those people" who eat something like oatmeal, and flax seed and berries for breakfast, then...

why are you here?

Kidding. You're here cause you are going to make this for dessert! That's the beauty of these struedels. Breakfast or dessert, they are delicious and easy!

Strawberry Struedel


by Shugary Sweets
Prep Time: 40 minutes







Cook Time: 12-15 minutes
















Ingredients (12 servings)
1 pkg Pepperidge Farm Puff Pastry (2 sheets)
1 can (21oz) strawberry pie filling
2 oz cream cheese
2 cup powdered sugar
2 Tbsp milk
Instructions
Thaw puff pastry according to package directions. Unfold and cut each sheet of pastry along seams (making 3 strips on each).  Cut each strip in half, for a total of 6 rectangles on each sheet (12 in all). Poke many times with a fork and lay on parchment lined baking sheet.
Bake in a 400 degree oven for 10-12 minutes. Spoon strawberry filling into center of pastry, careful to not go over edges. Return to oven for 3-4 minutes.
Meanwhile, beat cream cheese with powdered sugar and milk for about 3 minutes until creamy. Add more milk to get to desired consistency.
Remove pastries from oven and drizzle with cream cheese frosting. Serve warm!
**you can also add some of the cream cheese filling to the pastry. Spoon a dollop on the pastry, add the strawberry pie filling, return to oven for 3-4 minutes. Then drizzle with more frosting. This is MY favorite! You may need to double the filling/frosting if you do it this way though!
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Taffy Apple Salad

2012-04-25T19:10:00.006-04:00

Still a couple days to enter my giveaway! Go HERE to get the details!

It's funny how different food we make evokes certain memories. My son, who is 15, asks me to make this salad all the time. For him, it reminds him of family barbeques. With all my extended family! I have the most awesome family and we love to have a good time and good food!

My Aunt Carol (HI!!) gave me this recipe, and according to my son, "she makes the best taffy apple salad." He has tried it at many other potlucks and gatherings, but always comes back saying that his Aunt Carol's is superior!

Here's what I noticed that might make a difference: Aunt Carol's recipe uses egg, cider vinegar, flour and sugar as sort of a roux to thicken up the salad (see note at end of recipe). I have to agree with my son, it rocks!

You can also go one step further and make "Candy Apple Salad" by adding in some chopped Snicker's bars. I love it both ways! I hope you enjoy this too! Bring it to your next family gathering and build some new memories around a beloved dish! Enjoy!

Taffy Apple Salad








by Shugary Sweets
Prep Time: 15 minutes









Ingredients (serves 6-8)
1/2 cup sugar
1 egg
1 Tbsp cider vinegar
1 Tbsp flour
4 cup apples, peeled and diced
20 oz can crushed pineapple, drained
8 oz Cool Whip
1 1/2 cup salted peanuts
12 bite sized Snicker bars, chopped (optional)
Instructions
In large mixing bowl, whisk together the sugar, egg, vinegar and flour. Fold in chopped apples and drained pineapple. Stir together.
Fold in Cool Whip and refrigerate one hour or until ready to serve.
Right before serving add peanuts (and candy bars if desired). Enjoy!
**yes, this recipe has raw egg. Consume at your own risk, so far I've survived.
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