Fast Bars

Adapted from Genius Kitchen- No-Bake Rice Krispies Peanut Butter Granola Bars

 Melt on stove or in the microwave:
1c. peanut butter
1c. honey
1c. brown sugar

Mix
3 c. Rice Krispies
3 c. Quick Oats
2t. vanilla
sprinkle of Kosher salt

Pour melted peanut butter mixture over the cereal mixture and stir.  Press into a 9 by 13 pan. Sprinkle toppings over and press down.  (Chocolate chips!)  Put in fridge. 

Triple-Play Chocolate Cake

My mom, the amazing grandma and mom that she is, got me a cookbook for my birthday called Learning to Bake Allergen-Free A Crash Course For Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts.  She, also, got me some xanthan gum.
Thankfully, my birthday is 5 days before my youngest's.  So, I got to try out a cake recipe today for his 4th birthday and it was a success!  So, much so that there are only 10 pieces of a 9x13 cake left.

2 1/2 cups gluten-free flour blend (I used Bob's Red Mill flour blend)
1/2 tsp xanthan gum (leave out if your flour blend contains xanthan gum)
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
4 tsp baking powder
1 tsp salt
4 Tbsp shortening
1 cup allergen-free chocolate chips
1/2 cup unsweetened applesauce (I used homemade)
1 cup flaxseed gel (equal to 4 eggs) (I used 4 eggs)
2 cups chocolate milk (I used raw cow's milk)
2 tsp vanilla extract

1 Preheat the oven to 350 degrees.  Spray 9x13 pan with cooking oil.
2 Mix the flour, xanthan gum (if needed), sugar, cocoa powder, baking powder, and salt together in a medium bowl.  Set it aside.
3 Melt the shortening and the chocolate chips together in a small bowl.  Stir these two ingredients together thoroughly.
4 Combine the applesauce, flaxseed gel, milk, and vanilla together in a large bowl, with a mixer on medium-low speed, about 1 minute.
5 Add the chocolate and shortening mixture and blend for 1 more minute.
6 Gradually, add the flour mixture to the wet ingredients.  Blend completely.
7 Pour the batter into the prepared cake pan.
8 Bake at 350 degrees for 35-40 minutes, until a toothpick comes out clean.

Apple Pecan Pudding

6 peeled and cored apples, dried
2 cups milk (We use goat.)
2 cups pecans
1/4 tsp nutmeg
1 Tbsp cinnamon
5 dried dates
2 cups sun-dried apples
Soak dried apples in milk overnight.
Blend with remaining ingredients and place in small ceramic ovenware bowls.
Cook at 200 degrees for 20 minutes.
Cool in refrigerator before serving.

Another recipe complements of Sarah Albright.
The recipes says it will serve 3-6. I found it filled 7 bowls.
I placed the bowls on a cookie sheet to ease in getting them in and out of the oven.
A little Cool Whip would be wonderful on these. However, I haven't progressed that far in my cooking for Bear.
The next time I make these, I will chop the sun-dried apples and add them by stirring them in with a spoon. The food processor did wonderful up till I added the sun-dried apples and then it wasn't happy.

Crockpot Applesauce

We went to visit relatives this past weekend and my husband's aunt had made applesauce in the crockpot that my littlest loved. I never even thought about making applesauce in the crockpot but it is easy and she loves it.

I found THIS recipe. And I used THESE apple suggestions.

8 apples- cored and peeled.
You must peel them!
(Jonagold, Pink Lady, Jonathan, Golden Delicious, Empire, Mcintosh, Rome)

lemon peel
1 t. lemon juice
3 inch cinnamon stick
5 t. brown sugar

Put it all in the crockpot on low for 6 hours. Remove the cinnamon stick and enjoy.

Kiwi Pops

Found HERE. These are so good and simple.

Cut a kiwi into one inch thick pieces and peel.
Put on a stick.
Freeze on wax paper.
Melt 1 cup dark chocolate and 1/2 cup coconut oil in a double broiler.
(MSPI make sure the chocolate is MSPI friendly)
Cool chocolate to room temperature.
Dunk kiwi.
Eat or freeze.

These are best eaten the day made or maybe the day after. I feel they loose flavor after that.
They are really good. Imagine a healthy Dilly Bar.


My toddlers (1- and 2- years old) enjoy these.

Donuts

I do not like donuts and I like THESE.
I don't really think this counts as cooking. They are good hot!

canned biscuits (anything BUT the flakey layer kind).
Melted butter (4T) (coconut oil for MPSI)
Sugar & Cinnamon
1/2 inch vegetable oil

Medium heat for oil.
Cut holes in the dough. I used the vegetable oil lid.
Brown both sides. Tongs work best for flipping.
Cool slightly on paper towel lined plate then lay in shallow dish of melted butter then shallow dish of cinnamon sugar. EAT!

Toffee Crunch

From Rice Krispie Box.
Prep Time 25 minutes
Total Time 1 hour 10 minutes
Servings says 18 (I can guarantee it won't stretch that far)

Ingredients
1/2 cup butter
2/3 cup packed brown sugar
2 cups cereal (Rice Krispies, Cheerios, Corn Flakes)
1/2 cup semi-sweet chocolate morsels, melted
1/4 cup toasted, chopped nuts (they recommend almonds, I used walnuts today)

Directions
1 Line bottom and sides of 9x13 pan or baking sheet with sides with foil. Set aside.
2 Cook butter and brown sugar in saucepan over medium heat until bubbles, stirring constantly. Continue cooking 30 seconds. Pour into prepared pan, tilting to coast bottom. Sprinkle with cereal. (If you are using Cheerios, you won't use the full two cups, most likely.)
3 Bake at 375 degrees for 11 minutes. Cool 5 minutes. Drizzle with melted chocolate and sprinkle with nuts. When it is cool break apart and enjoy. If it gets cool enough and there is any left, store in airtight container in refrigerator.

Peppermint Marshmallows

Oh my gosh!!! Aunt Heidi's marshmallows are wonderful.

This recipe is adapted from Smitten Kitchen.

1 c. powdered sugar
3 1/2 envelopes (2T + 2 1/2t) unflavored gelatin
1 c. cold water, divided
2 c. sugar
1/2 c. light corn syrup
1/4 t. salt
2 large egg whites
1/2 t. vanilla
1/2 t. peppermint
red food coloring

Oil bottom and sides of 13 x 9 metal baking pan and sit with powdered sugar. In mixing bowl, sprinkle gelatin over 1/2 c. cold water and let soften. In 3 quart saucepan, cook sugar, corn syrup, 1/2 c. water, salt over low heat until sugar is dissolved. Increase heat and boil without stirring until 240F, about 12 minutes. Pour over gelatin, stirring until dissolved. Beat on high speed until white, thick, tripled in volume about 6 minutes. In a separate bowl, beat egg whites to stiff peaks. Beat whites, peppermint and vanilla into sugar mixture. Stir in food coloring but only to make lines through not to make pink. Pour into baking pan. Sift 1/4 c. powdered sugar over top. Chill uncovered until firm, at least 3 hours, up to one day.

Invert pan over cutting board. Cut into 1 inch cubes (oiled pizza cutter) sift remaining powdered sugar into baking pan and toass with marshmallows. Store airtight at room temp 1 week.

Caramels (a few days to make)

From Aunt Heidi's kitchen:

2 c. white sugar
1 c. brown sugar
1/2 c. butter
1/8 t. salt
1 c. corn syrup
1 c. heavy cream
1 T. vanilla

70% dark chocolate (Heidi says from Trader Joes)
The chocolate is important! Otherwise, they spread out.

Sea salt to top.

8 by 11 1/2 baking dish or something similar. Line smoothly with foil then butter the foil for easy removal later.

Melt butter over medium heat. Add chocolate, sugar, salt, syrup and cream. Cover and boil 5 minutes. Uncover and boil slowly, stirring until firm ball stage (248F). (If you have a cup of cool water to dump some caramel in it will tell you if it is the right consistency. You should still use a candy thermometer. Make sure your children are asleep during this part and don't cook them when you are sleepy!) Remove from heat. Add vanilla and stir. Pour into a foil-lined and buttered dish.

Let cool to room temperature. It can sit out for the next day.

Flip pan onto cutting board and peel off foil.

Cut with a sharp knife. (If you cooked them too long, they will be a pain to cut! The ice water test will help you with this part.)

Then freeze on wax paper so they hold their shape. (Also, makes them easier to dip later.)

Melt the chocolate slowly in the microwave, stirring frequently. You want a deep pool of chocolate in a small counter.

Use a fork to turn in the chocolate then put it on wax paper. Then sprinkle with a little sea salt.

You can cool the chocolate in the fridge if you want the chocolate to set more quickly but do not store in the fridge because the condensation on the chocolate will ruin the finish, the caramels will be too hard and the chocolate texture will change.

Peanut Butter Cups

HALF of the Buckeye filling to use for the Peanut Butter Cup filling.
1/4 c (2oz) cream cheese
1 1/2 c peanut butter
1 c graham cracker crumbed (~14)
salt
3 cups powdered sugar
10 T unsalted butter, melted and cooled

The Buckeyes called for 12oz of dark chocolate, coarsely chopped. You need more for Peanut Butter Cups.

Beat cream cheese and peanut butter. Add crumbs and beat 10 seconds. Add sugar and butter, slow to combine, then faster, scraping sides. Then shape into little disks in the size for the papers put on wax paper and freeze.

Melt chocolate, let cool to tepid (less than 100F). Using a ketchup bottle put the melted chocolate in the bottom of each cupcake paper, put in a peanut butter disk then cover in chocolate. Chill in fridge 3o minutes, at least.


Aunt Heidi adapted this recipe from Buckeyes on Smitten Kitchen.

Opera-in-the-Park Raspberry Bars

These are so good they should only be made once a year!

Crumb Layers:
1 1/2 cups oatmeal (old-fashioned or quick cooking)
1 cup brown sugar
1 cup butter (2 sticks) (MSPI coconut oil)
1 1/2 cups flour
1 t baking soda

Filling:
3 1/2 cups raspberries
2 T raspberry enlightenment (I used raspberry jam.)
1 1/2 cups sugar
2 T cornstarch
1/3 cup oatmeal (old-fashioned or quick cooking)
1 t. pure vanilla extract
1/2 t. cinnamon

Preheat oven to 350 degree. In a mixing bowl, combine the ingredients for the crumb layers. Mix until crumbly. Press about 2/3 of the mixture into the bottom of a greased 9 by 13 pan and set aside. From the filing, combine the ingredients in a sauce pan. Bring to a boil, stirring occasionally. Remove from the heat and let cool until only slightly warm. Spread over the bottom layer in the pan. Top with the remaining crumb mixture. Bake at 350 degrees until the topping is golden and the raspberry filling is bubbling near the center, about 40 minutes.

Kid Friendly Summer Sanck

1 Box Nilla Wafers
1 Container Cool Whip
1 Small Container Yogurt (any flavor)

Line cupcake tin with cupcake wrappers, small wrappers work well. In each cup put one Nilla Wafer. Mix the Cool Whip and Yogurt together. (You don't need a full container of Cool Whip. I make these when I have a leftover container of Cool Whip in the refrigerator.)
Divide the Cool Whip mixture into the cupcake lined cups. Top with another Nilla Wafer. Freeze. (If you make a lot of these, they get mushy if left in the cupcake tin to long. Move to a sealed storage container within 24 hours.)
Enjoy!

Jiffy Pancake and Fruit Shortcakes

From Rachael Ray's Cooking Rocks!

For all three recipes
Butter or vegetable oil, for skillet or griddle
Whipped cream

Blueberry Shortcakes

1 box blueberry muffin mix
1 egg
1/3 cup milk
1 pint fresh blueberries


Raspberry-Strawberry Shortcakes

1 box raspberry muffin mix
1 egg
1/3 cup milk
12 strawberries, hulled and sliced


Banana Nut and Fruit Shortcakes

1 box banana nut muffin mix
1 egg
1/3 cup milk
1 small banana, sliced
6 strawberries, hulled and sliced

Make the pancakes: Heat a large nonstick skillet or griddle pan over medium heat (we used our electric griddle). Mix each muffin mix in a seperate bowl with egg and milk. Lightly grease skillet or griddle and pour four 3-inch blueberry pancakes onto the griddle. When bubbles appear around the edges, lift up the pancake to peek at the underside. If it looks golden brown, flip it and cook the other side. Repeat with raspberry-strawberry pancakes and then the banana nut and fruit pancakes, so you havve 4 of each kind, for a total of twelve 3-inch pancakes.

Make the shortcakes: Layer a pancake with a swirl of whipped cream, a pile of fruit, then another pancake, more whipped cream and fruit, and then top with another cake. Each shortcake stack should be made with 3 small pancakes.

Use the cheapest mixes you can find. The more expensive ones puff and are harder to get done in the middle. Also, the bigger you make them the easier they seem to be to flip.

Crazy Chocolate Cake

This is what a delicious cake looks like when decorated by a one-year-old and a four-year-old!!!

From Penzeys Spices catalog Spring 2011.

3 cups Flour
1/4 cup Cocoa Powder
1 tsp. Salt
2 tsp. Vinegar
2 cups Water
2 cups Sugar
2 tsp. Baking Soda
3/4 cup Vegetable Oil (Canola works.)
1 tsp. Pure Vanilla Extract

Preheat oven to 350 degrees. Mix all ingredients together until smooth and bake in a greased 9x13 pan or two grease and floured round cake pans. Bake at 350 degrees for 30 minutes for 9x13, 22-25 minutes for layers. Cool on a wire rack. If using round pans, remove from the pans after about 30 minutes. Frost when completely cool.

Cream Cheese Frosting
6 oz Cream Cheese, softened
1/2 cup Butter, softened (1 stick)
2 tsp. Pure Vanilla Extract
4 1/2 cups Sifted Powdered Sugar, divided
2-4 tsp Milk (if needed)

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar and beat well. Gradually beat in the remaining sugar. Beat in 1 tsp. of milk at a time if it is too thick to spread. Refrigerate after the cake is frosted.

Chocolate Raspberry Layer Cake with Hot Chocolate Whipped Cream

Penzeys Spices Catalog

Cake:
2 cups sugar
1 1/4 cups unbleached flour
3/4 cup natural cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. pure vanilla extract
1 cup boiling water

Raspberry Filling:
12 oz. frozen raspberries
1/4 cup sugar
1 T. cornstarch
1/4 cup raspberry enlightenment (I used raspberry jam.)

Hot Chocolate Whipped Cream
3 cups heavy whipping cream (I only had 2 cups but it was enough.)
3 T. water
1 1/2 tsp. unflavored gelatin
3/4 cup Hot Chocolate Mix (I found this was about six packages.)
1 1/4 teaspoons pure vanilla extract

Cake: Preheat the oven to 350. Place parchment liners in the bottom of two 8 in round ungreased cake pans. In a large bowl, sift together the dry ingredients. Add the eggs, milk, oil and vanilla. Beat for two minutes on medium speed. Stir in the boiling water (batter will be very thin). Pour into the prepared pans and bake for 22-30 minutes of until a toothpick inserted into the center comes out clean. Cool 10 minutes on a wire rack. Remove from pans and cool completely on a wire rack. Don't worry if the centers fall a bit when they come out of the oven, the cake will still look and taste great!

Filling: In a medium saucepan add the raspberries, sugar, cornstarch and raspberry enlightenment. Stir to incorporate all the ingredients. Cook over medium heat until boiling; boil for 5 minutes, stirring frequently. Remove from the heat; pour into a blender, and puree. Strain into a bowl and let cool.

Frosting: Place your mixing bowl and beaters in the freezer to chill while the cake is baking. In a metal measuring cup or very small saucepan, combine the water and the gelatin. Let this sit for five minutes, and then heat over low heat for two minutes (or so) to melt the gelatin. Don't let it get too hot! Pour the cream and hot chocolate mix into your chilled bowl. With the mixer on low, drizzle the melted gelatin into the cream/chocolate mix. Add the vanilla and turn mixer to high. Continue to whip until stiff peaks form. This may take up to 5 minutes.

Assembley: Carefully cut each 8 inch cake in half (you will have four slices of cake). Place a slice of cake on your cake carrier or plate. Spread on 1/3 of the raspberry filling. Spread on some hot chocolate whipped cream.. Top with another slice of cake, spread another 1/3 of raspberry filing and cover with hot chocolate whipped cream. Top with another slice of cake. Using the last 1/3 of raspberry filling, spread evenly over the cake. Top with hot chocolate whipped cream. .Place the last slice of cake on top and frost the entire cake with the remaining hot chocolate whipped cream.

Cover and refrigerate for several hours or overnight before serving for easiest slicing.

Prep time: 30 minutes
Baking time: 22-30 minutes
Serves: 16

Nutritional Information: Servings 16; Serving Size: 1 slice (137 g); Calories 360; Calories from fat 180; Total fat 21 g; Cholesterol 70mg; Sodium 260 mg; Carbohydrate 43g; Dietary Fiber 2g; Protein 4 g.

Chocolate Peanut Butter Cheesecake

Found HERE, this Better Homes & Garden cheesecake was brought to a playdate recently. It is great!

Prep: 40 minutes
Chill: 4 hours
Bake: 45 minutes
Cool: 45 minutes

Ingredients

18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
1/2 cup butter, melted
2 Tbsp. sugar
2 8-oz. pkg. cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 eggs
1-1/2 cups semisweet chocolate pieces
2 Tbsp. milk
1/2 tsp. vanilla
Peanuts (optional)

Directions

1. Preheat oven to 300 degreesF. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.

Nutritional facts

Calories 404, Total Fat (g) 31, Saturated Fat (g) 15, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 85, Sodium (mg) 233, Carbohydrate (g) 26, Total Sugar (g) 21, Fiber (g) 2, Protein (g) 8, Calcium (DV%) 2, Iron (DV%) 4

Rich Chocolate Cake (Great Grandma Kubes)

1 cup Margarine
2 cups Sugar
2 Eggs
1 cup Sour Milk (Put a little vinegar or lemon juice in a cup of milk.)
2 ½ cups Flour
½ cup Cocoa (Thomas always adds an extra Tbsp.)
1 tsp. Baking Soda
1 tsp. Salt
1 cup Boiling Water
1 tsp. Vanilla
Cream margarine, eggs, and sugar. Add boiling water, sour milk, and flour alternately. Add vanilla.
Bake in cake pan at 350 degrees for 25 minutes. Or in cupcake pan at 350 degrees for 15-20 minutes.

Easy Brownies (Grandma Dixie)

2 sticks of Margarine-melted (MSPI coconut oil)
Mix together:
½ cup Cocoa
2 cups Sugar
Beat:
4 Eggs
Mix-in:
1 ½ Flour
½ tsp. Salt
1 tsp. Baking Powder
4 tsp. Vanilla
Nuts
Mix all together. Grease and dust pan. Bake at 375 degrees for 15-20 minutes.

Jell-O Cake (Grandma Dixie)

¾ cup Shortening (MSPI substitute coconut oil but DO NOT melt)
1 ½ cups Sugar
1 ½ tsp. Vanilla
2 ¼ cups Flour
3 tsp. Baking Powder
1 tsp. Salt
1 cup Milk (MSPI coconut milk or goat milk)
3 Eggs

Cream shortening and sugar till fluffy.
Add vanilla and eggs, mix well.
Sift together flour, baking powder, and salt.
Add dry ingredients alternately with milk.
Grease 9x13 pan.
Bake at 375 degrees for 25 minutes.
Cool cake completely.
Mix each package of jell-o with 1 cup boiling water.
Poke holes in top of cake. Pour jell-o over cake and chill 3-4 hours.
Top with cool-whip.

Peanut Butter Rice Krispies (Grandma Dixie)

1 cup Sugar
1 cup White Syrup
Bring to boil. Remove from heat.
Mix in:
1 cup Peanut Butter
Pour over 8-9 cups rice krispies. Press into buttered pan and frost
with Jiffy chocolate frosting. (MSPI check the frosting)