Kaitlin in the Kitchen

Mississippi Roast

2016-10-25T16:31:00.001-05:00

This is my first post being back as 'Kaitlin in the Kitchen'! My first post in close to 2 years. For those of you that may not know, a few years back someone took my domain from me the day it was up for renewal and wanted $5,000 for it. I was recently able to get it back for much less. I'm so excited to be back and to start sharing recipes and other fun things with all of you!

I'm starting off with this delicious and impossibly easy roast recipe. I'm so glad I finally made this..it's so good and such perfect comfort food for Fall. The flavors are amazing and nothing like any roast I've ever made. My husband and I both loved it. Please give this one a try!

Ingredients:
3-4 lb Roast (I used chuck and mine was smaller because that's all they had)
1 Stick Butter
1 Packet Au Jus Gravy Mix
1 Packet Ranch Dressing Mix
Pepperoncini Peppers, whole or sliced (amount used to your liking, I used 1/3 cup sliced)
1/2 Cup Pepperoncini Juice

Directions:
Place roast in the slow cooker and sprinkle gravy & dressing packets over it. Place the butter on the roast and sprinkle your desired amount of peppers over everything. Pour the juice around the edges of the roast. Cover and cook on low for 8 hours or until tender.

When it was finished I shredded the beef and served it with mashed potatoes.

Cinnamon Sugar Candied Pecans

2014-11-16T16:19:00.002-06:00

Hi there! I wanted to get this post up asap, because they are SO delicious! In fact, I'm getting it up so quickly that I can still smell the aroma from when these babies were cooking! These are so perfect for this time of year, and would make a really great gift for someone too - I know I would love getting them! I hope you make them and enjoy them!

Print Recipe

Ingredients:

2 1/2 Cups Pecan Halves

1 Egg White

1 Tablespoon Water

2 Tablespoons Butter, melted

3/4 Cup Granulated Sugar

1/2 Teaspoon Salt

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

Directions:

Pre-heat oven to 225 degrees.

In a large bowl, whisk egg white, vanilla and water just until foamy.

Stir in pecans to evenly coat.

Whisk together the cinnamon, sugar and salt and then pour over the pecans and mix to coat.

Drizzle and stir in your melted butter.

Spread on a baking sheet lined with parchment paper and bake for 1 hour, stirring every 15 minutes.

Cheesy Jack-O-Lantern Quesadillas

2014-10-23T20:51:00.001-05:00

Here's a really cute, fun and easy little treat for the kiddos just in time for Halloween next week :) They are so easy that they can help make them too! I have a feeling I will be making these every year from now until my daughter tells me to stop, ha! Enjoy!

Print Recipe

Ingredients:

Flour Tortillas

Shredded Cheddar Cheese

Butter (options, see below)

Directions:

Take 1 tortilla and cut our your face. Place another tortilla that is not cut up in a buttered pan and then sprinkle cheese in a even layer, then place the cut tortilla on top and cook on medium low heat just until the cheese is melted. Repeat process for however many you wish to make.

* You can easily forgo the butter and just put the quesadilla together on a plate and put it in the microwave for 20-30 seconds (depending on your microwave).

Candy Corn Construction Paper Craft

2014-09-24T17:03:00.000-05:00

I have a super cute, festive and fun craft to share with you today! It's so easy, too! I created a candy corn template for you to print (you can find the link below) and everything else is affordable and easy to find. My 3 year old daughter had so much fun with this and was so proud of herself when she finished! I hung it on the fridge so we can enjoy it all season long :)

Print Instructions

Supplies:

Candy Corn Template

Yellow, Orange & White Construction Paper (1 sheet of each should be enough for 2-3 candy corns)

Glue Stick

Directions:

Print off however many candy corn templates you would like to use.

Tear the construction paper up into small (but not super tiny) pieces.

Run your glue stick over the candy corn and put each color where you want on the printed template.

Free Fall Printable!

2014-09-22T13:25:00.002-05:00

To celebrate the first day of my favorite season, which is TODAY (but not until 10:39PM EDT according to this website) I whipped up a fun little 8x10 Fall printable that you can download for free! Just click the link below to download :)

Happy Fall Y'all 8x10 Printable

{Starbucks Copycat} Pumpkin Scones

2014-09-19T21:15:00.000-05:00

I've been pretty much obsessed with Starbucks Pumpkin Scones ever since they first started having them every Fall. Yes, I'am one of those Pumpkin obsessed people as soon as it all hits the store shelves, but I will say I do have my limits, Pumpkin Spice Pringles? No thanks. These scones are something special though. They are just the perfect Pumpkin treat in every way. Every time I've tried to get my hands on one at Starbucks since they've been back I've failed. I guess everyone else loves them too. Since I was having no luck I decided to make my own! These are just about spot on and are now going to be my favorite Fall treat to make at home. If you're having no luck getting them at Starbucks like me, or if you just love to bake yummy Pumpkin treats, make these to enjoy asap!

Print Recipe

Ingredients:

Scones:
2 Cups All-Purpose Flour
1/3 Cup Light Brown Sugar, packed
2 Teaspoons Cinnamon
1/2 Teaspoon Ground Ginger
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Solid Canned Pumpkin
1 Stick Cold Butter, cut into small cubes
3 Tablespoons Milk
1 Large Egg
2 Teaspoons Vanilla Extract

White Glaze:
1 Cup Confectioner's Sugar
2 Tablespoons Milk
1/2 Teaspoon Vanilla Extract

Spice Glaze:
1 Cup Confectioners Sugar
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger
2 Tablespoons Milk
1/2 Teaspoon Vanilla Extract

Directions:
Pre-heat oven to 400 degrees.

In a large bowl mix together your flour, brown sugar, cinnamon, ground ginger, baking powder and salt until evenly combined. Using a pastry cutter or your fingers, add in the cold butter and work it into the dry ingredients until the mixture resembled coarse crumbs.

In a large measuring cup or bowl, whisk together the milk, egg, pumpkin and vanilla extract. Pour wet mixture over the dry mixture and mix it just until the mixture comes together. The dough will be soft and slightly sticky.

Turn the dough out onto a lightly floured surface and knead a few time just until the dough comes together and is no longer sticky. DO NOT over knead or else your scones will come out tough. Use a rolling pin to roll the dough into a 10x7 inch rectangle about 1 inch thick. Using a sharp knife or pizza cutter, cut the dough directly down the middle vertically, and then horizontally. Then cut from each corner until you have 8 scones.

Place the scones about a cookie sheet lined with parchment paper or a baking mat and bake in your pre-heated oven for 10-12 minutes (I cooked mine the full 12).

For each glaze:
Whisk the confectioner's sugar, vanilla and milk until smooth; set aside.
Whisk the confectioner's sugar, vanilla, milk, cinnamon and ginger until smooth; set aside.

Once the scones are done, let cool completely. I turned each scone over and carefully dipped the tops in the white glaze (you can spoon it over if you're worried that you might crumble the scones doing it by hand), waiting for it to set just a few minutes, and then I poured the spice glaze into a sandwich bag, snipped off one of the corners with scissors and drizzled it over each scone.

Makes 8 scones.

How-To: Oven Smoked Pulled Pork BBQ Sandwiches

2014-09-09T21:11:00.001-05:00

These sandwiches were the bomb. Seriously SO good. They have a distinct flavor that I don't think we could have achieved if we hadn't cooked them alongside Mesquite wood chips. My husband and I recently experimented smoking 2 different meats, 1 on our grill, and 1 in the oven and they were both major successes. So if if you love the taste of smoked meat, but don't have a smoker - you CAN still do it at home! I will share the grilling method soon as well, but for now, read on and get to smokin' ASAP!

Print Recipe

Ingredients:

Pork Butt Roast (mine was about 4.5lbs)

1/3 Cup Olive Oil

1 Tablespoon White Vinegar

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Chili Powder

1 Teaspoon Seasoned Salt (I used Lowry's)

1 Teaspoon Black Pepper

1/2 Teaspoon Salt

Sandwich Rolls (I prefer higher quality bakery type buns - but use whatever you like!)

Sliced Pickles

Yellow Onion

Your Favorite BBQ Sauce (Totally recommend the STUBBS 'Sticky Sweet' - it was amazing)

Aluminum Foil

Wood Chips (we prefer Mesquite)

Directions:

Mix together your spice mixture and set half of it aside in a small bowl or sandwich baggy.

In a large bowl mix together the other half of the spice mixture, your olive oil and the vinegar. Add the roast to the marinade and turn it in the bowl to make sure it is all coated. Cover in plastic wrap and let marinate in the fridge for at least 6 hours, overnight is best.

30 minutes before cooking, place about 4 cups of the wood chips in a large bowl and cover with water and let soak for the entire 30 minutes.

While your chips are soaking, pre-heat your oven to 275 degrees.

Cover the bottom of a baking pan with foil.

Slice the onion into rounds, reserving half of it in a sandwich bag to put back in the fridge to dress the sandwiches when done. Take the other half and lay them in a even layer on the bottom of your baking pan.

Pour just enough water in the pan to cover the bottom evenly. Place the roast in the middle of the pan directly on top of the onions.

Take your remaining spice mixture and sprinkle desired amount evenly over the roast.

Drain the wood chips. Cut 4 12x6 pieces of foil and evenly distribute the wood chips between them. Fold the edges up around the wood, leaving the top exposed. Place around the roast in the pan. Tightly wrap the entire pan in foil.

Place in the oven and cook for 5 hours. When it's done it should easily fall apart for you to shred by hand or with 2 forks.

I like to heat up the BBQ sauce in a small saucepan and assemble the sandwiches like so: Place a good helping of meat on the bottom bun, drizzle with BBQ sauce, then place a few onion and pickle slices and then finish with the top bun - perfection!

Mexican Grilled Chicken

2014-09-04T20:41:00.000-05:00

As Summer is coming to an end, it is actually more enjoyable to grill out here in Texas. Lucky for us, we can pretty much grill out year-round. I love to make my own marinades or anything we grill, and this is one of my favorites. It's so simple and easy to throw together, and tastes incredible on chicken. I also have done steak this same way for fajitas, and it's out of this world. I bet you have almost everything for it already on hand, so next time you want to switch it up - give this a try!

Print Recipe

Ingredients:

4-6 Pieces Boneless Skinless Chicken Breast, rinsed and trimmed of excess fat

1/3 Cup Extra Virgin Olive Oil

2 Teaspoons White Vinegar

1 Tablespoon Cilantro, chopped

2 Garlic Cloves, minced

1/2 Teaspoon Dried Oregano

1/2 Teaspoon Onion Powder

1/2 Teaspoon Ground Cumin

1 Teaspoon Chili Powder

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

Directions:

Mix everything except for the chicken in a medium size bowl until evenly combined. Add the chicken and move it around in the marinade until evenly coated. Let marinate for 4-6 hours and then grill until the chicken is cooked through and the juices are no longer running pink.

Spicy Chicken Parmesan Meatballs

2014-08-31T19:23:00.000-05:00

Awhile back Olive Garden came out with these new chicken meatballs, and my husband tried them and fell in love and I'm pretty sure he's gotten them every time we've been there since. I usually have a taste every time because they are that good! I've been wanting to re-create them at home for awhile, and finally got around to it. They were awesome! They tasted very similar and went so perfectly with the sauce we chose, which you can find on my blog here: Tomato Cream Sauce. Give them a try!

Print Recipe

Ingredients:

1 lb. Ground Chicken Breast

1/2 Cup Finely Diced Yellow Onion

3 Garlic Cloves, minced

2 Tablespoons Chopped Fresh Parsley

2 Large Eggs

3/4 Cup Italian Seasoned Breadcrumbs

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

1/2 Teaspoon Red Pepper Flakes (you can do more or less depending on how spicy you like it)

3/4 Cup Shredded Parmesan Cheese

1/2 Cup Vegetable Oil

1/2 Cup Extra Virgin Olive Oil

Directions:

Pre-heat oven to 375 degrees.

In a large bowl, add all of your ingredients except for your oils and mix until everything is evenly combined.

Take about 3 tablespoons worth of the mixture (make them bigger or small depending on what you like) and roll into a ball and set aside until you have no mixture left.

In a skillet, heat your oils to a medium high to high heat. Once heated, place your meatballs about an inch or so apart (I had to do 2 batches) and let sear on each side until lightly golden (they will still be raw on the inside) drain on a paper towel.

Transfer meatballs to a cookie sheet and place into your pre-heated oven and bake for 10-12 minutes, making sure they are fully cooked.

m&m Chips Deluxe Sugar Cookies

2014-08-22T18:19:00.000-05:00

Happy Friday! This is a great easy and simple cookie that everyone should have in their arsenal. They are soft, yet chewy, and super buttery tasting. I love how light in color they are, it really makes the m&m's stand out beautifully. Give them a try soon!

Print Recipe

Ingredients:
2 Sticks Butter, softened
3 Cups All-Purpose Flour
1 1/2 Cups Granulated Sugar
2 Large Eggs
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Vanilla Extract
1 Medium-Large Bag Plain m&m's
Additional 1/2 Cup Granulated Sugar, for rolling

Directions:
Pre-heat oven to 375 degrees.

In the bowl of an electric mixer, or by hand, cream together the sugar and the butter until light and fluffy.

Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Whisk together the flour, baking soda, baking powder and salt until combined. Gradually add flour mixture to the wet mixture until everything is evenly combined.

Using a small (tablespoon size) cookie scoop, take each scoop and roll into a ball, then into the sugar and place on a ungreased cookie sheet and slightly flatten. Press desired amount of m&m's on the tops of each cookie before putting in the oven. Bake 9-11 minutes, making sure not to over cook them. You want them to be light in color, I baked mine for 9 minutes and they were perfect. Transfer to a wire rack to cool. Store in a air-tight container for up to 3 days.

Makes about 35 cookies.

Source: Rumbly In My Tumbly

Birthday Cake Ice Cream

2014-08-08T03:36:00.000-05:00

Ingredients:

Half of a 1/2 Gallon Container of Vanilla Ice Cream

1 Cup White Cake Mix, sifted

1/2 Cup Rainbow Sprinkles

Directions:

Cut the ice cream into large chunks and place in a mixer. With a paddle attachment, start mixing until the ice cream is soft. Add in cake mix and mix until combined. Stir in sprinkles. Spoon ice cream into a tupperware container and freeze until solid again.

Reese Cup Ice Cream Pie

2014-08-08T03:33:00.000-05:00

Ingredients:

1 Graham Cracker Crust Pie Shell, store bought or homemade

8 Reese Cups, chopped into small pieces

Vanilla Ice Cream, half of a box container

2 Heaping Tablespoons Peanut Butter, super chunky

Directions:

Carefully take apart the ice cream container so that you can easily cut the block in half with a knife. Seal it back up and put in the freezer for a later use. Transfer the other half into your mixer and start mixing it until creamy. Add peanut butter, mix. Add chopped up candy and mix well. Pour into the pie shell and using a spatula, smooth the top over so it is all even. Cover and place in the freezer until frozen through. (I'd say about 5 hours, it's even better if you leave it overnight) Garnish with whipped cream and extra reese cups, if desired.

Daddy - Check out how easy it is in the mixer! Bet you wish you had one of these when you were mixing the crap out of it by hand. I bet it wasn't too hard for you though, you're super strong. :o)

Buttermilk Pumpkin Pancakes

2014-08-08T03:31:00.000-05:00

Ingredients:

1 Cup All-Purpose Flour

1 1/4 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Pumpkin Pie Spice

1/2 Teaspoon Ground Cinnamon

1 Cup Buttermilk

1/4 Cup Granulated Sugar

1 Egg

1/4 Cup Vegetable Oil

2/3 Cup Canned Pumpkin

Directions:

Mix all of your dry ingredients together thoroughly. Add the buttermilk, oil and egg. Whisk all ingredients until thoroughly blended. Add pumpkin; mix well. Heat a griddle or skillet on medium. Very lighty spray or brush with oil. Using a ladle or ice cream scoop, pour a small portion of the pancake batter onto the griddle or skillet to form your pancakes. Once bubbles start popping up, gently flip the pancakes. Finish cooking until nice and golden brown on both sides.

This is my little pancake bandit, Nadia.

Seasoned Oven Potatoes

2014-08-08T03:29:00.001-05:00

Ingredients:
6 Small-Medium Russet Potatoes, washed and cut into thin circles
Half a Medium Onion, diced
4 Tablespoons Margarine, cut into small pieces
1-2 Tablespoons Janes Krazy Mixed Up Salt (or something similar)
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Directions:
Spray a baking pan with cooking spray and toss in your sliced potatoes, diced onions, and margarine. Sprinkle 1 tablespoon of seasoning over everything and then mix it well with a spoon. Cover with foil and poke some slices with a knife to vent. Bake in a pre-heated 400 degree oven for 20 minutes, then remove from the oven, take the foil off, stir around and check for seasonings, if it needs more, add the other tablespoon, or less/more depending on your taste. Cover back up and return to the oven for another 20 minutes and then remove the foil and bake for another 5-10 minutes or until they start to slightly brown.

Maple Roasted Butternut Squash

2014-08-08T03:29:00.000-05:00

Ingredients:

1 Butternut Squash

2 Teaspoons Extra-Virgin Olive Oil

1 Tablespoon Maple Syrup

1 Teaspoon Salt

1 Teaspoon Freshly Cracked Black Pepper

Directions:

Cut up your squash into cubes, making sure to remove the skin as you go, you can either peel it with a vegetable peeler, or just cut the skin away, which is what I did and that worked perfectly as the squash is a little odd shaped to peel with a peeler. Also, you can easily remove the seeds and pulp by simply scraping it out with a spoon. Place your cubes in a bowl and pour on your olive oil and maple syrup, and sprinkle in your salt & pepper and mix everything well. Pour squash out onto a cookie sheet and bake in a pre-heated 375 degree oven for 20-30 minutes, all depending on how big you cut your squash.

Cheesy Garlic Bread

2014-08-08T03:28:00.001-05:00

Ingredients:

1 Loaf Good Italian Bread (I got a beautiful Tuscan bread from Target's bakery)

1 Stick Butter, softened

3 Garlic Cloves, minced

1 Teaspoon Flat Leaf Italian Parsley, chopped (I would suggest using a bit more, my husband is picky though and doesn't care for too much!)

1 Cup Mozzarella Cheese, shredded

1/2 Cup Parmesan Cheese, shredded

Directions:

In a small bowl, add your softened butter, garlic and parsley; mix until well combined. Slice loaf of bread in half length-wise and spread half of the butter mixture on each of the insides of your bread. Place on a cookie sheet and put under the broiler until the bread turns golden brown. Remove from the oven and sprinkle on 1/2 cup of the mozzarella, and 1/4 of the Parmesan on each half of bread. Return to the broiler until the cheese turns golden brown. Cut into slices.

Garlic Smashed Potatoes

2014-08-08T03:28:00.000-05:00

Ingredients:

6 Medium Size Russet Potatoes

3/4 Cup Whole Milk

3 Tablespoons Butter

2-3 Garlic Cloves

Salt & Pepper, to taste

Directions:

Wash your potatoes and cut them into small chunks. Fill a large pot with water and add potatoes and bring to a boil and cook until potatoes are tender or until a fork can easily go through a piece and come out. While potatoes are cooking and close to being done, cut your garlic cloves in half lengthwise and add them to a small sauce pan along with your milk, butter, and salt & pepper. Heat until the mixture just starts to become frothy. Spoon out your garlic and discard. By this point your potatoes should be done, so drain them and then return them to the pot and pour your milk mixture over them and with a potato masher, mash them until they are the consistency that you prefer. Serve.

Homemade Croutons

2014-08-08T03:27:00.000-05:00

Ingredients:

A few thick slices of good quality day old bread

Extra Virgin Olive oil

Salt

Freshly Ground Black Pepper

Directions: Cube your bread and place it in a saute pan that's set to medium high heat. Drizzle in a few teaspoons of olive oil, then stir bread around to coat all of the pieces evenly. Sprinkle on some salt & pepper, check for seasoning, then continue to cook them until they are golden brown and crisp, stirring them around every so often so they cook evenly on all sides. Transfer to a plate to cool, or use them right away warm.

Easter Cupcakes

2014-08-08T03:09:00.000-05:00

Ingredients:

1 Recipe for Cake (store bought or homemade)

1 Recipe for Frosting (store bought or homemade)

Sweetened Shredded Coconut

Easter Peanut M&M's

Green Food Dye

Directions:

Prepare your favorite cake and frosting recipe and make into cupcakes. In a sandwich bag, add your coconut and then add a few drops of food dye, close the bag, and shake it until all of the coconut turns green. Place a mound of coconut on top of the icing, pressing down a bit to get it to stick. Put a little bit of frosting on the bottom of each m&m to help it stick to the coconut, use 3 m&m's per cupcake. Voila! Cute little easter cupcakes!

Pumpkin Chocolate Chip Muffins

2014-08-08T03:06:00.000-05:00

Ingredients:1 1/2 Cups Sugar
1 Cup Canned Pumpkin
1/2 Cup Vegetable Oil
1/2 Cup Water
2 Eggs
1 2/3 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1 1/2 Cups Semi-Sweet Chocolate Chips

Directions:
In a large mixing bowl, combine sugar, pumpkin, oil, water, and eggs; beat well. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in chocolate chips. Line a muffin tin with paper liners and fill half-way. Bake in a pre-heated 350 degree oven for 12-15 minutes. Insert a toothpick in to check for done-ness. If it comes out clean, then it is done. Remove to a wire rack and cool. This recipe should make 24 muffins.

Caramel Pound Cake

2014-08-08T02:44:00.000-05:00

Ingredients (cake):

3 Sticks Butter, room temperature

3 1/2 Cups All-Purpose Flour, plus more for pan

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

2 Cups Light Brown Sugar, packed

1 1/2 Cups Granulated Sugar

6 Eggs, at room temperature

1 1/2 Cups Whole Milk, at room temperature

Directions (cake):

Combine flour, baking powder and salt in a large bowl and set aside. In a mixing

bowl, cream

butter until fluffy, add brown sugar and granulated sugar and beat until

light and smooth,

stopping to scrape down the bowl with a spatula so that everything

is incorporated evenly. Add eggs, one at a time, beating well after each addition.

Alternately add the flour and milk, in 3 batches, beginning and ending with flour,

beat until smooth. Grease and flour a bundt cake pan and then scrape the batter into

the prepared pan and bake in a pre-heated 325 degree oven until a wooden skewer

inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool in pan

on a wire rack for at least 30 minutes before removing from the bundt cake pan. Let

cool completely before icing.

Ingredients (icing):

1 Stick Butter

1 Cup Light Brown Sugar, packed

1/2 Cup Whole Milk

1/2 Teaspoon Vanilla Extract

4 Cups Confectioners Sugar

Directions (icing):

Melt butter in a saucepan over medium heat. Add brown sugar and whisk constantly until mixture is smooth and bubbling. Remove from heat and whisk in milk. Let mixture cool completely. Stir in the vanilla, then gradually add the confectioners sugar and stir until well blended and smooth. Transfer cake to a serving plate and ice with the icing. *If you want to be able to pour your icing on, I would add a bit more milk to get it to that consistency, mine was a thick, spreadable consistency.

Perfectly Chocolate Chocolate Cake

2014-08-08T02:42:00.000-05:00

Ingredients (cake):

2 Cups Granulated Sugar

3/4 Cup Hershey's Cocoa

1 1/2 Teaspoons Baking Soda

2 Eggs

1/2 Cup Vegetable Oil

1 Cup Boiling Water

1 3/4 Cups All-Purpose Flour

1 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

1 Cup Milk

2 Teaspoons Vanilla Extract

Directions (cake):

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl or mixer. Add eggs, milk, oil and vanilla; beat until combined evenly. Stir in boiling water (batter will be thin) Pour into 2 9-inch round greased and floured cake pans. Bake in a pre-heated 350 degree oven for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pans and then remove to wire racks to cool completely. Frost and serve.

Ingredients (frosting):

1 Stick Butter

2/3 Cup Hershey's Cocoa

3 Cups Confectioners Sugar

1/3 Cup Milk

1 Teaspoon Vanilla Extract

Directions (frosting):

Melt butter in the microwave or in a saucepan, and then pour into a large bowl. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreadable consistency. If needed, add a small amount of additional milk. Stir in vanilla.

Coconut Pecan Chocolate Chip Blondies

2014-08-08T02:32:00.000-05:00

Ingredients:

1 Egg

3/4 Cup + 2 Tablespoons Brown Sugar, packed

1 Stick Butter, melted and cooled

1 1/2 Teaspoons Vanilla Extract

3/4 Cup + 2 Tablespoons All-Purpose Flour

1/2 Teaspoon Baking Soda

1/8 Teaspoon Salt

3/4 Cup Pecans, chopped

2/3 Cup Sweetened Flaked Coconut

3/4 Cup Semi-Sweet Chocolate Chips

Directions:

In a large bowl, beat egg and brown sugar until fluffy. Add butter and vanilla, mix well. Combine flour, baking soda and salt; gradually add to the brown sugar mixture, stir until just combined. Stir in coconut, chocolate chips and pecans. Spread into a greased 8x8 baking dish. Bake in a pre-heated 325 degree oven for 30-40 minutes or until toothpick inserted in the center comes out mostly clean, there can be a small scrape of dough, just make sure not to overcook them, because they will continue cooking for a bit once you take them out of the oven. Cut into bars and enjoy!

Snickerdoodle Bars

2014-08-08T02:31:00.000-05:00

Hello! It's really late but I wanted to get a post in before I head to bed. These were so good, we really liked them. They were nice and cakey and cinnamoney and sugarey..eyeyey :o) If you like all of those things, give these a try!

Ingredients:2 Sticks Butter, softened

1 Cup Brown Sugar
1/2 Cup Granulated Sugar
1/2 Teaspoon Baking Soda

1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt

2 Eggs

1 Teaspoon Vanilla Extract

2 1/4 Cups All-Purpose Flour
1 Teaspoon Cinnamon-Sugar, to sprinkle on top (2 parts sugar, 1 part cinnamon)

Directions:

Preheat oven to 350°. Take out a nonstick 13-by-9-inch metal baking pan and set aside.
Cream butter and sugars with an electric mixer at high speed until fluffy. Add baking soda, cinnamon and salt, then mix at low speed to blend. Add eggs and vanilla extract and beat at medium until just incorporated. Add flour and mix on low speed until blended. Scrape dough into pan, smoothing it in an even layer. Bake until lightly golden and set in center, about 30 minutes. Transfer pan to a rack, and if desired, sprinkle cinnamon-sugar over warm bars, and then let cool completely.

Oreo Cookie Brownies

2014-08-08T02:29:00.000-05:00

Hey everyone! Long time no post! Things have been hectic around here lately, we are moving in 2 weeks! Same town, we're just moving up from a townhouse into a house..we are really excited. So between looking for a place that suited us, and the start of the packing process, plus our busy everyday lives, there hasn't been much time to blog! Can I just say that I always forgot how much I HATE packing? Don't we all? I wish things could just magically appear in the new house! I always think "oh, it would be that bad" but it is! I guess it's sort of my own fault though..you see I sort of have an obsession with home decor, especially all things wrought iron. I will probably have 3 moving boxes full of wrought iron decorations by the time I'm done packing, and I already have 1 completely stuffed with candles, and that's just the downstairs..minus a few that are out of my reach that my husband will have to get down for me. Anyway, Oreo Brownies anyone? Get a load of these babies! So good, you must try them!
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Ingredients:
1 1/2 Sticks Butter, melted
1 1/2 Cups Granulated Sugar
1 1/2 Teaspoons Vanilla Extract
3 Eggs
3/4 Cup All-Purpose Flour
1/2 Cup Cocoa
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Cups Semi-Sweet Chocolate Chips, divided
13 Oreo Cookies, cut into medium sized pieces, divided
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Directions:
Combine butter, sugar and vanilla in a bowl. Add eggs, and beat well. Combine flour, cocoa, baking powder and salt. Gradually add flour mixture to butter mixture, beating until well blended. Add in 1 cup of the chocolate chips, and all but 1/2 Cup of the Oreo's. Spread batter evenly into a prepared 9x12 dish. Bake in a pre-heated 350 degree oven for 30-35 minutes. Set brownies aside to cool, in the meantime, place the rest of your chocolate chips in a microwave safe bowl and microwave in 30 second intervals until they are completely melted. Sprinkle the rest of the Oreo's over the brownies, then pour your melted chocolate into a sandwich bag, snip off the corner, and drizzle all over brownies. Let cool completely before cutting.