Tasty Treat Thursday

Tasty Treat Thursday Peach Cookie Crumble Recipe

July 28, 2011 By Momstart 13 Comments

I wanted to make something similar to a crumble or cobbler; something which would provide more oat goodness and sustenance. I think this dessert would be excellent paired with ice cream or whipped cream, but due to resources and timing neither was available to me. Enjoy!

Peach Cookie Crumble Recipe:

INGREDIENTS
1 cup non-salted butter, softened
1 ¾ cup brown sugar, divided
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon salt
½ cups wheat germ
½ cups ground flaxseed
1½ cups flour
3 cups quick rolled oats
2 jars of sliced can peaches in water or juices
as desired: slivered almonds (1 tablespoon per serving), ice cream, whipped cream

DIRECTIONS

1. Preheat oven to 350^oF.

2. In a large bowl, beat butter, ¾ cup brown sugar, and white sugar until creamed. Mix in eggs, vanilla, almond, baking soda, cinnamon, and salt. Stir in wheat germ, flaxseed, and flour; mix well until ingredients are moist.

3. Shape dough as desired size and shapes. (I used large ramekins for my DH’s work, but make a cookie for the photo.) Cook for 15 minute for large cookies or until golden brown on tops and edges.

4. In a large sauce pan, add whole jars of peaches including waters/juices and 1 cup brown sugar. Over high heat bring to a boil. Reduce to medium-low and simmer for 30 minutes. Peaches will become soft.

5. Assemble Peach Cookie Crumble with cookie base, sauce and peaches. Made approximately 30 minutes before serving to allow cookie to soak up juices; do not allow to sit overnight/long to prevent mushiness of cookies.

Decorate with almonds, or as desired with whipped or ice cream.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Filed Under: recipe, Summer, Tasty Treats Tagged With: Peach Cookie, Peach Cookie Crumble Recipe, recipe, Tasty Treat Thursday

Tasty Treat Thursday: I Want Marshmallow Cookies Mom

July 7, 2011 By Momstart 9 Comments

My son loves sweets; he gets it honest enough. We always seem to have marshmallows on hand – s’mores in the summer and hot cocoa in the winter. My sons love marshmallows. My children also know what I love to bake and cookies are easy enough to throw together and slap into the oven, and they cook so quickly … it’s immediate gratification! My 4YO has been asking for weeks now for marshmallow cookies. I thought he’d drop it but he hasn’t. So today I decided to make some. I thought long and hard about what type of cookie to make and in the end (this time) I decided to settle on making a honey cookie with marshmallows and chocolate mixed in.

This ended up making 3 dozen for me and I did roll each cookie into a ball for placement and cooking. This recipe makes a sticky dough and a fluffy cookie. ENJOY!

Marshmallow Cookie Recipe

INGREDIENTS:
2 eggs
¼ cup unsalted butter, softened
1 cup honey
½ cup Agave
½ cup CalNaturale svelte spiced chai
2 ½ cups flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup quick oats
½ cup wheat germ
½ cup ground flaxseed
2 cups mini-marshmallows, frozen
1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350^oF. Grease cookie sheet.

2. Mix all ingredients except marshmallows and chocolate. When well combined add marshmallows and chocolate chips; dough is very sticky, use the “stir” speed on your Kitchen Aid stand mixer to help mix-in the final two ingredients.

3. Bake for 8 to 10 minutes. DO NOT OVER BAKE. Remove promptly from cookie sheet and allow to cool on wax paper for 20 minutes before moving to serving dish.

About Summer:

Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Filed Under: recipe, Summer, Tasty Treats Tagged With: cookie recipe, Marshmallow cookies, recipe, Tasty Treat Thursday

Tasty Treat Thursday Strawberry Tall Cake Recipe

June 30, 2011 By Momstart 6 Comments

With minor modifications, I have helped my son create the Strawberry Tall Cake from The Do It Myself Kids’ Cookbook by Laura Goldrich Wolf.

My son (4YO) and I made this cake together but changed the strawberry syrup to a homemade multi-berry sauce by simply boiling a package of Dole frozen fruit over medium to medium-low heat until saucy; to thicken a bit add 1 teaspoon of cornstarch or a ¼ cup powdered sugar as desired. We also made our own whipped cream using our Kitchen Aid stand mixer with the whisk attachment using 1 cups whipping cream and ¼ cup powdered sugar. On one layer we used strawberries as the recipe states and the other layer we used blueberries for a red, white, and blue cake in honor of the 4^th of July.

Find the Strawberry Tall Cake in The Do It Myself Kids’ Cookbook on pages 106-9. My 4YO is learning to read so the cookbook’s full pictures help him read what’s next.

Here’s my little helper! Do you love to cook with your kids too? My son told me the other day he’s going to be a chef … that would be a dream for me. I do hope he follows his dreams to do whatever he wants as he grows up!

Strawberry Tall Cake Recipe

INGREDIENTS:
12 large Strawberries
1 frozen pound cake, defrosted
10 tablespoons strawberry syrup
1 can whipped cream

DIRECTIONS:

Grown-Up Prep: pound cake, defrosted and sliced horizontally into 3 equal pieces

1. On a cutting board, use a plastic knife to thinly slice the strawberries. (Save 1 whole strawberry.) Place a bowl securely on the work surface and put the strawberries in it.

2. Place the platter on your working surface. Put the bottom slice of cake on the platter. Spread about half of the strawberries over the cake slice. Drizzle the strawberries with 5 tablespoons of strawberry syrup. Cover the berries with whipped cream. (Shake well and squirt! But not too close to the berries.)

3. Place another slice of cake on top of the whipped cream. Place almost half the remaining strawberries on the cake slice and again drizzle with 5 tablespoons of strawberry syrup. Again, cover the berries in whipped cream.

4. Place the last slice of the pound cake on the layered cake. Top with the remaining berry slices and whole berry.

About Summer:

Filed Under: recipe, Summer, Tasty Treats Tagged With: cooking with kids, DIY, do it yourself, Fourth of July, Fourth of July Recipe, recipe, Tasty Treat Thursday, The Do It Myself Kids' Cookbook

Tasty Treat Thursday Individual Cran-Apple Pies Recipe

June 23, 2011 By Momstart 17 Comments

My husband loves apple desserts which is why when I bake I try to include apples if it’s a fruit treat. Since this past Sunday was Father’s Day and I didn’t do anything special for him on that day, and we just got back from a vacation and he returned to a 14-hour day of work due to reviews he deserves this … well, not that he doesn’t deserve it anyways, but I made these for him. Enjoy this comfort food!

P.S. – My DH loved them and ate 3 of the 12 I sent with him to work. NAILED IT!

Individual Cran-Apple Pies Recipe

Filling
INGREDIENTS
6 Granny Smith apples
½ to 1 cup dried cranberries, as desired (if you use a full cup only use 5 apples)
¾ cup sugar
2 Tablespoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground clove
2 Tablespoons flour

DIRECTIONS

1. Peel, core, and slice the apples. I LOVE my Back-to-Basics apple peeler and corer from Williams-Sonoma. If you bake a lot with apples or if you have an apple tree I can’t recommend this product enough for fast turnaround on any apples you’re using in your cooking.

2. Combine apples, cranberries, sugar and cinnamon. Let set for at least an hour (I let mine sit for 3 hours), stirring every half hour to allow apples to juice and allow the cranberries to soak up the apple juice. ***GREAT TIME TO MAKE THE CRUST***

3. Add nutmeg and clove. Stir. Add in ½ tablespoon of flour at a time; stir after each deposit.

Crust
INGREDIENTS
½ cup unsalted butter, softened
1 cup flour
½ cup wheat germ
½ cup ground flaxseed
½ teaspoon salt
¼ cup cold water (or less)

DIRECTIONS

1. Heavily grease a 12-cup regular sized muffin tin.

2. Mix butter, flour, wheat germ, flaxseed, and salt with a fork (or pastry blender) until very crumbly. Add as much water as needed to hold the dough together and mix lightly with a fork. Do not over wet. Do not over mix dough.

3. Dump out onto a floured surface. Roll until 1/16 inch thick. Cut 4×4 squares out of rolled dough. Place in a square into each of the cups.

Crumble
INGREDIENTS
2 Tablespoons unsalted butter, softened
¼ cup light brown sugar
¼ cup quick cook oats

DIRECTIONS: Combine ingredients and stir until crumbs form.

Assemble and Cook

1. Preheat oven to 350^oF.

2. Fill raw crust cups with filling. Top with crumble.

3. Cook for 20 minutes or until crust is golden brown the edges.

4. Cool for 7-10 minutes and serve warm.

5. Garnish as desired – cinnamon sticks and apple peel are nice . Also add ice cream or whipped cream as desired.

About Summer:

Filed Under: recipe, Summer, Tasty Treats Tagged With: apple recipe, Back-to-basics apple peeler, cooking with apples, Cran-Apple Pies Recipe, Individual Cran-Apple Pies, recipe, Tasty Treat Thursday

Tasty Treat Thursday Mexi-Dip Recipe

June 9, 2011 By Momstart 4 Comments

For this tasty treat I’m taking the salty approach. This is yummy snack and is great for parties, picnics and play dates. I got this recipe from my mom who got it from a friend, so I don’t know the origin. Thought I’d pass it on thought; especially in this season when there is always something going on and you always need to bring something but you don’t always have the time. This takes only about 10 minutes to get together.

You just have to be sure you have everything you need on hand. I always pick up the ingredients when they’re on sale and buy them in bulk. I try to get the mexi-corn and green chilies for only $1 per can. The rest of the ingredients I try to have on hand as a rule of thumb as find I need them for other recipes in my files. The chips I buy when I know I’m going to be making the dip and that’s where the biggest chunk-of-change comes into play when making this salty snack. I also prefer to use the “Scoops” chips as opposed to other tortilla chips as you can REALLY get the dip!

You can make this dip ahead of time and bring it out when needed. Making the Mexi-Dip ahead of time also allows the flavors to marry more than making and serving immediately. However, both are quite appetizing. Enjoy!

Mexi-Dip Recipe

INGREDIENTS
3 can mexi-corn, drained
8oz sour cream
¾ cup mayonnaise
1 bunch green onions
8oz Mexican shredded cheese
2 – 4oz cans chopped green chilies

DIRECTIONS
Combine all ingredients and mix with spoon. Store in the refrigerator.

About Summer:

Filed Under: recipe, Summer Tagged With: Mexi dip, recipe, Tasty Treat Thursday

Tasty Treat Thursday Cinnamon Apple Raisin Muffins

June 2, 2011 By Momstart 9 Comments

You’ve read the name and it’s quite a mouthful, as the muffins will be. But these are so easy to make and aren’t too sweet so they make a nice dessert, snack or breakfast.

I like a lot to crumb topping, so if you don’t I’d recommend cutting it in half. This batch pictured has half the crumb topping as they were for another family as part of their “new mom meal” from me. When I make meals for new mom I like to add a set of muffins or the like so the family can have a healthy snack or breakfast alternative. I kept a lot of my baby weight from my first son due to poor food selection on my behalf.

Well, no matter who or what you make these Cinnamon Apple Raisin Muffins for, I hope you get to enjoy at least one with a glass of milk!

Cinnamon Apple Raisin Muffins Recipe

INGREDIENTS:

MUFFIN
1 cup flour
¼ cup wheat germ
¼ cup ground flaxseed
½ cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground all spice
½ teaspoon salt
1 egg
½ cup milk
¼ cup apple sauce
2 small apples, peels and chopped
½ cup raisins

CRUMB TOPPING
4 tablespoons flour
4 tablespoons quick cook oats
4 tablespoons brown sugar
2 teaspoon cinnamon
4 tablespoons butter, melted

DIRECTIONS:

1. Preheat oven to 375^oF. Grease or line muffin tins as desired.

2. In a large mixing bowl, combine flour, wheat germ, flaxseed, sugar, baking powder, cinnamon, all spice and salt. Add to it egg, milk, and apple sauce. Stir together until all ingredients are wet. Fold in apples and raisins. Set aside.

3. In a small mixing bowl, combine all “crumb topping” ingredients. Stir until small clumps form.

4. Fill muffin tin cups (batter makes 12 regular size muffins) with batter. Sprinkle with crumb topping. Cook in preheated oven for 20 minutes or until a toothpick comes out clean.

5. Allow to cool for 5 minutes before serving. Best severed warm.

About Summer:

Filed Under: recipe, Summer, Tasty Treats Tagged With: Cinnamon Apple Raisin Muffins, Muffin, recipe, Tasty Treat Thursday

Tasty Treat Thursday Apple Muffins Recipe

May 12, 2011 By Momstart 4 Comments

My husband loves apple and muffins … so this is logical. I would love to make these mini muffins but I don’t have the patience to chop the apples that small. These aren’t heavy in sugar and are very tasty.

INGREDIENTS:
2 cups flour
1 cup quick oats
½ cup wheat germ
½ cup ground flaxseed
½ cup light brown sugar
½ cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ½ apple juice
2/3 cup vegetable oil
2 eggs
2 cups apples, peeled, cored and sliced

DIRECTIONS:

1. Heat oven to 400^oF. Grease or line 24 muffin tip cups.

2. In Kitchen Aid stand mixer bowl combine all dry ingredients. Stir using the flat beater. When fully blended begin adding wet ingredients. Complete stirring until all ingredients are mixed well and moist.

3. Fill cups. Bake in preheated oven for 20 minutes or until tops are golden brown and inserted toothpick comes out clean. Cool 1 minute before removing from pan.

About Summer:

Filed Under: recipe, Tasty Treats Tagged With: apple muffins, recipe, Tasty Treat Thursday

Tasty Treat Thursday Chocolate Monkey Bread Recipe

April 28, 2011 By Momstart 25 Comments

Monkey Bread

I have to clue where Monkey Bread got its name from and I know that many families have different versions. My mom makes it different than I do too as I have adapted her version with another I’ve come across. Does your family have a Monkey Bread recipe? What are the key elements?

INGREDIENTS
¾ cup white sugar
½ cup light brown sugar
¼ cup cinnamon
4 cups flour
2 tablespoons baking powder
¾ cup salted butter, melted, divided
1½ cups milk
3 large bananas, sliced into medallions
1 Green & Black’s Organic Dark 85% chocolate bar, divided – ½ bar coarsely chopped

DIRECTIONS

1. Preheat oven to 375^oF. Heavily grease a bunt pan.

2. Mix together sugars and cinnamon. Make an “assembly line” by your pan including a bowl of each the banana medallions, chocolate chunks, and cinnamon-sugar.

3. Combine flour, baking powder, ½ cup butter and milk. Mix until dough forms. (I use my Kitchen Aid Stand Mixer with the Dough Hook attachment – a great Mother’s Day gift if you don’t have one). Turn dough out onto a clean, dry surface. Roll until ¹/₁₆-¹/₈inch thick. Cut out circles of dough using a biscuit cutter.

4. Take each dough circle and place a banana slice and chocolate chunk in the middle. Form dough circle into a ball around the banana and chocolate. Roll in cinnamon-sugar until sphere is covered. Place in pan. Repeat until dough is gone. Take remaining cinnamon-sugar mixer and add ¼ cup melted butter, combine and spread on top of the dough in the pan.

5. Place pan into oven for 35-45 minutes. The bread should be golden brown and the coating should be bubbly. (While cooking enjoy the remains of the Green & Black’s Organic bar!!!)

6. Cool for 5 minutes then invert onto serving dish. Serve immediately!

Filed Under: recipe, Summer, Tasty Treats Tagged With: Chocolate Monkey Bread, Monkey Bread Recipe, Tasty Treat Thursday

Tasty Treat Thursday Taste of The Islands Trifle Recipe

April 21, 2011 By Momstart 4 Comments

For this recipe I made my own pound cake because I love having a hand in what I make, if you prefer, use 1 – 10.75oz Sara Lee pound cake instead of making your own. If you want to make your own, here is my recipe:

Taste-of-the-Islands Trifle Recipe

Pound Cake Recipe

INGREDIENTS
1 cup salted butter, softened or melted
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
1½ cups all-purpose flour
1 cup milk

DIRECTIONS

1. Preheat oven to 350^oF. Grease and butter a loaf pan.

2. Prepare your Kitchen Aid Stand Mixer with the Flat Beater attachment. In mixer bowl cream together butter and sugar.

3. When completely creamed keep mixer running, drop in eggs one at a time. Then add in baking powder and vanilla.

4. Mix in flour and milk alternatively in ½ cup increments; starting and ending with flour.

5. Pour in prepared loaf pan and set into preheated oven. Cook for 60-90 minutes. If top is golden brown but inserted toothpick is emerging wet then cover with aluminum foil and continue to bake. Toothpick should come out clean and top should be golden brown. Allow cake to cool.

I also made my own caramel sauce because it’s easy:

Caramel Sauce Recipe

INGREDIENTS
1 cup unsalted butter
2 cups light brown sugar
¼ cup milk
1 teaspoon vanilla extract

DIRECTIONS

1. In a saucepan combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

So for my husband’s work anniversary it’s custom for the employees to bring a pound of eatables (typically M&M, Skittles, Hot Tamales, gum balls) to work to share and celebrate. In the past of course I haven’t allowed my husband to bring these things. I rather just make something myself … so I have!

I can’t remember all the anniversaries, but what I can remember:
3 – 3 dozen cupcakes
4 – 4 dozen chocolate chip cookies
5 – 5 lands on a cake made into a Candy Land game board
6 – 6 layer chocolate cake
7 – 7 layer dip

8 – That is this year. I made an eight element trifle – pound cake, caramel, coconut whipped cream, bananas, pineapple, toasted coconut, macadamia nuts, and banana whipped cream.

Taste-of-the-Islands Trifle

1 – Pound Cake
1 – 8oz can Dole pineapple tidbits in juice
1 – 3.4oz package instant coconut cream pudding
1 cup heavy whipping cream
¹/₃ cup sour cream
¼ cup powdered sugar
2 teaspoons coconut extract, divided
1 cup caramel
3 bananas
1 cup shredded sweetened coconut
¹/₃ cup macadamia nuts, finely chopped

1. Preheat oven to 300^oF.

2. Open Dole canned pineapple and drain juices into a bowl. Slice banana into 1/4” thick medallions and place in juice. Set both pineapple and banana aside.

3. Place coconut onto a jelly roll pan and cook in preheated oven for 20 minutes. Every 5 minutes mix around to evenly toast and not burn coconut. Set coconut aside.

4. Prepare your Kitchen Aid Stand Mixer with whisk attachment. Into mixer bowl place pudding mix, creams, sugar, and coconut extract. Whip on medium-high speed until stiff peaks form. Set aside.

5. Cut cake into 1-inch cubes.

6. Mix together pineapple, coconut, bananas and macadamia nuts.

7. Layer trifle in trifle dish or individual glass dishes – cake, caramel, cream, fruit mix, cream, cake. Garnish as desired with any reserved cream and fruits and nuts.

8. Keep chilled until serving.

Filed Under: recipe, Summer Tagged With: Caramel Sauce Recipe, Pound Cake, recipe, Taste of the Islands Trifle, Tasty Treat Thursday

Tasty Treat Thursday: Simple Fruit Pizza Recipe

April 14, 2011 By Momstart 23 Comments

Fruit Pizza Recipe

This week every year is always the hardest week for me to make a weekly dessert for my husband to take into work. On April 14 my husband has his anniversary at work. I usually try and make something fun or supper awesome, but the idea has to come to me … and it usually does … the night before I need to make it (so the night of the 12^th, for making on the 13^th for him to have it work on the 14^th). But in addition, I’ve already baked one item that week AND the 14^th is also my birthday, so I’m tempted not to bake because I’m high maintenance and want to be lazy on my birthday week. BUT I never do! More on this later …

This week’s recipe is one from my mom’s recipe box — FRUIT PIZZA. I think is probably a staple in most homes. I have to admit I was surprised at how many people have had the Strawberry Jell-O Pretzel Salad. Who knew?!?!

This is a SUPER simple recipe despite what looks like a long process.

CRUST / COOKIE

INGREDIENTS
1 batch sugar cookie dough

This is something I learned in grad school: KISS – Keep It Simple Stupid! This week I’m not constructing anything from scratch. I’ve used premade cookie dough which I order from my milk delivery service.

DIRECTIONS

1. Mine comes in a tub so I roll balls and smash them to about 1/8’ thick. If you have a tube, then slice medallions 1/8” thick.

2. Arrange “cookies” slightly over lapping onto aluminum covered pizza pan. Press edges together slightly. There should be no gaps!

3. Bake at 350^oF for about 20 minutes or until cookie crust is golden brown. Cool. Move onto serving dish.

FROSTING

INGREDIENTS
1 – 8oz container cream cheese
1 – 8oz container Cool Whip
¹/₃ cup sugar
½ teaspoon vanilla extract

DIRECTIONS

1. Combine ingredients and mix well until smooth. I set mine in my KitchenAid Stand Mixer with my whisk attachment.

2. Spread evenly onto crust.

FRUIT

INGREDIENTS
Dole Blueberries
Pineapple
Kiwi
Mandarin Orange Slices
Banana

Use what you like. Summer is the best season to make a fruit pizza because there are so many local organic and natural choices. I’m using the pinnacle of my mom’s pizzas, a pineapple ring. This ring was cut from a fresh pineapple a neighbor gave us as they were emptying their fridge to go on vacation. My mom typically uses one canned ring.
I personally think fresh berries are a key to a totally rockin’ Fruit Pizza. But I’m making mine today and there isn’t a selection of great berries at a great price yet.

DIRECTIONS

1. Arrange sliced/bit-sized fruit on frosting as desired.

I’ve seen pizza designed with scattered fruit like when you see toppings on a real pizza pie and they’re just tossed on top. But I prefer to arrange my fruit. This is twofold: 1. Everyone gets some of each fruit. 2. It’s pretty!

GLAZE / SAUCE

INGREDIENTS
½ cup sugar
2 tablespoons cornstarch
1 cup orange juice
¼ cup lemon juice

DIRECTIONS

1. In a small saucepan, mix together sugar and cornstarch. Add in juices.

2. Over medium-high heat stir constantly until thickened consistency.

3. Cool. Add desired amount to pizza.

I like to spread a thin layer over the entire pizza. My mom prefers to drizzle the glaze; if you think you’re a drizzler too, I recommend cutting the glaze ingredients in half so you don’t waste them.

KEEP THE FRUIT PIZZA REFRIGERATED! Cut into pizza slices to serve.

About Summer:

Filed Under: recipe, Summer, Tasty Treats Tagged With: Fruit Pizza Recipe, recipe, Tasty Treat Thursday