Coffee Vanilla Ice Cream Pie for Sunday Supper! Pecan Meringue Crust with an orange zest filled with layers of creamy coffee and vanilla ice cream all covered in fresh whipped cream and Heath Bar Crunch!…
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Easy crunchy, buttery, nutty, Potato Chip Cookies will disappear as quickly as you set them on a plate!…
This month I am participating in The Great Food Blogger Cookie Swap! I baked 3 dozen Santa Whisker Cookies and sent Three Bloggers one dozen each!
Santa’s Whiskers Cookies
Oh my, it is hot!! Don’t get me wrong, I love summer and live for warm weather, but turning the oven on is a no- no these days. Just give me something no bake and cool, like Kozy Shack® Rice Pudding and I am a happy camper!!
So we are a grilling family! I love my new gas BBQ. For so many years we used briquettes and lighter fluid, and what a messy pain that was! Now, we just turn the gas on and it is ready to go!!
Merry Christmas! I have heard of the infamous Ice Storm in 1998 where so many lost their power for three weeks. So when we were welcomed by this ice storm this week, we were all in shock to lose power. No heat, no electricity, not so much a welcome for Christmas.
This has been the first time that I have been on the internet in 5 days, so I am excited to share a recipe with you, I started to bake these right when the power came back on, or else they would have gone on the BBQ Grill! That is a whole other blog!
These really are named appropriately, they are magic. Everyone kept going back for second and third helpings. A layer of graham cracker crumbs, a layer of coconut, a layer of chocolate chips, a layer of nuts, so easy! This bar freezes well too!
- 1/2 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 cup sweetened or unsweetened flaked or shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts or pecans
- 1 - 14 ounce can sweetened condensed milk
- Preheat oven to 350 degrees F and place the rack in the center of the oven. Lightly butter or spray with a non stick cooking spray a 9 x 9 inch square baking pan.
- Melt the butter and pour it evenly over the bottom of your pan.
- Sprinkle the graham cracker crumbs evenly over the butter.
- Sprinkle the coconut over the crumbs. Sprinkle the chocolate chips over the coconut. Sprinkle the nuts over the chocolate chips.
- Finally, drizzle the sweetened condensed milk over all the ingredients. Do not mix the ingredients together, just layer them.
- Bake in the preheated oven for about 30 to 35 minutes or until golden brown and a toothpick inserted into the middle of the squares comes out clean.
- Remove from oven and place on a wire rack to cool. Cut into squares. Store in the refrigerator. These bars can be frozen.
- Makes about 16 - 2 inch squares.
- recipe adapted from Joy of Baking
When we visit New Orleans, I can’t get enough of these southern treats! They are just perfect for the holidays. So I thought would make a double batch.
Tricks for Perfect Pralines ( From the Southern Living.com site)
Pralines aren’t difficult to make, but they can be tricky. The requirements are plenty of stirring, patience, and careful attention. Two big questions usually come up during preparation: when to remove the candy mixture from the heat and when to stop beating and start spooning. (You’re allowed to enlist an extra set of hands at this stage.)
If the mixture gets too hot, the candy will be dry and crumbly. If it isn’t cooked long enough, the mixture will be runny and sticky.
One trick we learned after making several batches in our Test Kitchen is to remove it from the heat at about 232°. The mixture will continue to climb to the required temperature (236°). A candy thermometer gives the best temperature reading and takes out most of the guesswork. We like to use two thermometers for accuracy.
Beat the mixture with a wooden spoon just until it begins to thicken. You’ll feel the mixture become heavier, and its color will become lighter. Often the last few pralines that you spoon will be thicker and less perfectly shaped that the first, but they’ll still be just as good. The candy tastes the best if eaten within a day or two; pralines become sugary and gritty with age. Be sure to store them in an airtight container (a metal tin works well).
Be sure to use a heavy Dutch oven and a candy thermometer, and make pralines on a day when the weather is dry—humidity can make them grainy.
makes 2 dozen
2 cups pecan halves and pieces
3 cups firmly packed light brown sugar
1 cup whipping cream
1/4 cup butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2. Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° (soft ball stage). Remove sugar mixture from heat.
3. Let sugar mixture stand until candy thermometer reaches 150° (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).
TRY THESE TWISTS!
Chocolate-Pecan Pralines: Prepare as directed through Step 2. Add 2 (1-oz.) unsweetened chocolate baking squares to sugar mixture. (Do not stir.) Proceed as directed in Step 3.
Café au Lait Pecan Pralines: Add 2 Tbsp. instant coffee granules with brown sugar in Step 2.
Bourbon-Pecan Pralines: Add 1/4 cup bourbon with brown sugar in Step 2.
recipe adapted from Southern Living
A dear friend broke her ankle, so Mom and I made her dinner for herself and her family, these bars were supposed to be included with the dinner, but time was running out, so they stayed behind, oh my goodness, these are the best no bake bars hands down.
Don’t think that you can just pass them up or only eat one… I am your friend and friend’s don’t lie about such joking matters, these should have a warning label, because you will be in heaven, they are like an amazing candy bar, but so much healthier without all of those yucky chemicals and stabilizers and preservatives.
Please! Make them for a party or if you have kids, make sure they eat them, or give them away as a birthday gift to your son’s adorable girlfriend!! I did!
The Best No-Bake Bars You’ll Ever Eat
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9×13 pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long!
Recipe adapted from I Hear Exercise Will Kill You~ Love this name!!