almond coconut fudge

Almond Coconut Fudge

1 cup almonds, chopped

1/2 cup evaporated milk

1/2 cup sugar

12 large marshmallows

2 cups shredded coconut

1 cup dark chocolate chips

1 cup milk chocolate chips

2 teaspoons vanilla

Spread almonds evenly on a foil lined cookie sheet and toast in 400 degree oven until lightly browned, approximately 4 minutes.  Set aside.

Make filling: Combine evaporated milk and sugar in medium saucepan.  Bring to a light boil over medium heat, cook and stir for four minutes.  Turn heat down to low and add marshmallows.  Stir until marshmallows are melted.  Remove from heat and add coconut.  Stir until blended and set aside.

Make fudge: In second medium saucepan, combine both semi sweet and milk chocolate chips and sweetened condensed milk.  Heat until chips are melted.  Remove from heat and add vanilla.

Spray 8 x 8 baking dish with pan spray.  Spread half of the fudge mixture in pan.  Spread filling mixture over fudge.  Sprinkle filling mixture with half of the toasted almonds.  Spread remaining fudge over filling and almonds.  Spread remaining almonds over top, pressing into fudge lightly as necessary.

Cool fudge before cutting.

enjoy xo

 

pineapple carrot cake with lemon cream cheese frosting

Pineapple Carrot CakeIMG_0003

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

3 eggs, room temperature

1 1/2 cups vegetable oil

2 cups granulated sugar

2 sups carrots, peeled, cooked and pureed

2 teaspoons vanilla

1 cup, 8 ounces, crushed pineapple

1 cup shredded coconut

3/4 cup chopped walnuts

Spay either bundt pan, 9 x 13 baking pan or two cake pans with pan release.

Measure flour, salt, baking soda, cinnamon and nutmeg into bowl.

In mixing bowl on medium speed, combine in following order- eggs, oil, sugar, carrots and vanilla.  Add dry ingredients and continue to mix.

Add pineapple, coconut and walnuts and mix well.

Pour into baking pan(s).  Bake at 350 degrees 50-60 minutes depending on pan size(s) or until inserted toothpick comes out clean.

Once cool, frost with lemon cream cheese frosting and sprinkle with additional chopped walnuts if desired.

Lemon Cream Cheese Frosting

4 ounces or 1/2 brick cream cheese, room temperature

3 tablespoons butter, room temperature

2 cups powdered sugar

2 tablespoons fresh squeezed lemon juice

1 teaspoon vanilla

Cream cream cheese and butter in mixing bowl until light and fluffy.

Alternately add powdered sugar, vanilla and lemon juice until frosting has reached desired consistency.

Beat at high speed until smooth.

enjoy xo

ultimate chocolate chunk cookies

Ultimate Chocolate Chunk Cookies

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3/4 cup light brown sugar

1/2 cup granulated sugar

1 cup, two sticks butter, room temperature

1 1/2 teaspoons vanilla

1 egg, room temperature

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate callets

1 cup white chocolate callets

1 cup coarsely chopped walnuts

Beat butter and sugars until light and fluffy.  Continue beating while adding vanilla and egg.

Combine flour, baking soda and salt in small bowl.  Add flour mixture to butter mixture in mixing bowl.  Add chocolates and walnuts, mixing lightly until just combined.

Drop dough by teaspoons on ungreased baking sheets.  Bake at 350 degrees for approximately 12 minutes or until cookies begin turning golden brown around the edges.

enjoy xo

soft snickerdoodles

Soft Snickerdoodles

1 cup butter, room temperature

1 1/2 cups granulated sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/4 teaspoon salt

Begin beating butter in mixing bowl.  Add sugar and eggs and beat until fluffy.

In small bowl, combine flour, cream of tarter, baking soda and salt.  Mix flour mixture into butter mixture until combined, scraping down side of bowl as needed.  Do not over beat.

Place dough and baking pan(s) in refrigerator to chill.

Mix in small bowl:E1261D98-CC22-4146-A531-CA6396ADC5ED

3 tablespoons granulated sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

Form chilled dough into balls.  Roll balls in cinnamon sugar mixture and place on ungreased and chilled baking pans.

Bake 14-15 minutes in 350 degree oven.  Allow to cool only a minute before removing from pan.

enjoy xo

 

lemon cream cheese cookies

Lemon Cream Cheese CookiesIMG_8475

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons butter, room temperature

8 ounces, 1 package cream cheese, room temperature, divided

2 cups granulated sugar

Juice and zest from 2 large lemons

2 eggs, room temperature

6 tablespoons powdered sugar

3 tablespoons milk

In medium bowl, stir together flour, baking soda and salt.

In mixing bowl, beat butter and 1/2 of the cream cheese, 4 ounces, until light.  Add sugar and lemon zest.  Add eggs, one at a time and beat mixture until light and fluffy.

Add flour mixture to mixture in mixing bowl.  Beat until just combined.

Spoon large spoonfuls of dough on baking sheets sprayed with pan spray.  Bake in 350 degree oven for 14-16 minutes until edges just begin to turn golden.  Allow cookies to cool on pan for 4 minutes before removing.

In small bowl, whisk together remaining 4 ounces of cream cheese, powdered sugar, milk and lemon juice.  Add additional powdered sugar or milk if necessary to make consistency of glaze.

When cookies are cooled, drizzle with glaze.

enjoy xo

 

 

 

double chocolate chunk cookies

Double Chocolate Chunk Cookies

2 cups plus 1 tablespoon flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup, 2 sticks, butter, room temperature

1 cup plus 1 tablespoon light brown sugar

1/2 cup plus 2 tablespoons granulated sugar

1 teaspoon vanilla extract

2 eggs, room temperature

1 cup walnuts

1 cup white chocolate, chocolate chunks

1 cup milk chocolate, chocolate chunks

Measure flour, baking soda and salt into small bowl.

Cream butter in mixing bowl.  While continuing to beat, add both sugars and vanilla.  Stop mixer and scrape down sides of bowl.  Add eggs and beat until mixture is fluffy.

Add flour mixture to butter mixture beating on low speed only until blended.  Add walnuts and chocolate chunks.  Stir lightly to combine.

Portion dough into large rounded tablespoons and place at least 2 inches apart onto baking sheets that have been sprayed with pan spray.  Bake at 375 degrees for 10-12 minutes or until edges of cookies begin to turn dark and centers are puffed.  Allow cookies to cool on baking sheets a couple of minutes before removing.

enjoy xo

 

butter pecan turtle bars

Butter Pecan Turtle Bars

Crust:

1/2 cup, 1 stick butter, room temperature

1 cup light brown sugar

2 cups flour

2 1/2 cups pecan pieces

Caramel Topping:

1 cups light brown sugar

3/4 cup butter

and 1 1/2 cups chocolate chips, milk chocolate or white chocolate, or a combination for top

Prepare crust first.  In mixing bowl, beat crust butter and brown sugar until light and fluffy.  Turn mixer down to lowest speed and add flour.  Mix just until flour is incorporated.  Pour crust crumbles into 9 x 13 baking pan that has been sprayed with pan release.  Lightly spread mixture evenly in pan breaking up any large pieces with fingers.

Sprinkle crust evenly with pecans.

Place topping sugar and butter in small saucepan.  Cook over medium heat stirring constantly until mixture comes to a soft rolling boil.  Cook, still stirring constantly, for 2-3 minutes until mixture is a smooth caramel consistency.

Pour caramel evenly over nuts.  Bake in 350 degree oven for approximately 24 minutes or until caramel is starting to bubble around the edges.

Immediately remove from oven and sprinkle with chocolate chips.  Once chocolate chips start to melt, lightly spread them with a knife swirling from side to side.

Allow turtle bars to cool completely before cutting.                enjoy xo