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I was going through another phase of baking when I wanted something classic, light, and without chocolate. SUGAR COOKIES! Everyone, and yes, I mean EVERYONE loves a sugar cookie. I searched through my mom's recipes and found one that she had marked as "very good." My mom has good taste and her recipes never fail me, so I knew I had to make the cookies.Sugar Cookies Ingredients
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees.
In small bowl stir together flour, baking soda and baking power; set aside.
In large bowl cream together butter and sugar until smooth; beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls and place onto ungreased cookie sheets.
Bake 8-12 minutes, or until golden. Let stand on cookie sheets before removing to cool on wire racks. Enjoy!
My friend Lindsay was coming to visit me one week in June. Since I had been baking non-stop for about 4 months by this point, I told her she was going to be used to help me bake something delicious. Until it was requested at Physical Therapy I had never tasted a 7 layer bar. People (Lindsay being one of them) have raved about them to me many times, but I never was given one to try and never really cared to make them on my own. Until recently. I decided this would be the dessert Lindsay and I would make. I needed to see if they're as amazing as everyone makes them out to be. Conclusion: they are!
Seven Layer Bars
Adapted from Eagle
Ingredients
1 1/2 cups graham cracker crumbs *
1/2 cup unsalted butter, melted
1 14oz can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped walnuts**
Directions
Preheat oven to 350 degrees. 325 degrees for a glass pan.
In a small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 inch pan. Next, layer evenly with remaining dry ingredients adding coconut last; press down firmly with fork. Pour condensed milk over coconut topped mixture.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store leftovers covered at room temperature. Enjoy each layer!
*Use graham crackers and crush them yourself. Don't buy graham cracker crumbs
**You can substitute pecans, however some people say they are too sweet with the rest of the ingredients.
***Some other recipes say to pour the condensed milk over the crumb mixture, I've noticed the bars hold together better when it's poured on last and it also toasts the coconut on top nicely.
I'm German. Apples are one of my favorite fruits. I LOVE cake. Therfore, I thought a German Apple Cake would be a delicious treat for my favorite Physical Therapists and Aides. I wanted to dazzle their tastebuds. I was assured by everyone that this recipe did just that. I have tried a few different recipes in the past for apple cake, but this one is by far the best. I think the vegetable oil was the winning ingredient because it made the cake very moist.
German Apple Cake
from All Recipes
Ingredients
2 eggs
1 cup Vegetable Oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced
Directions
Preheat oven to 350 degrees.
Grease and flour 13x9 inch pan. In a large bowl, beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla then beat well.
In a medium bowl; combine flour, salt, baking soda and ground cinnamon. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into pan.
Bake for 45 minutes or until cake tests done. Cool cake on wire rack. Once cake is done cooling serve with a dusting of Confectioners' sugar. Eat for breakfast or dessert!
One night my mom came home from working RAVING about a dessert one of the other doctors brought in. It's called Gooey Butter Cake and her friend got the recipe from Paula Deen. She told me that it was absolutely delicious and that she had a few pieces throughout the day. For my mom to have more than one piece of a dessert in a day is saying a lot! Plus, I know that Paula Deen can do no wrong in the kitchen. So after she told me about the dessert I decided I would have to give it a shot. I decided it could be the next treat that I would bring into Physical Therapy with me.
Gooey Butter Cake
Taken from the delightful Paula Deen
Ingredients
Cake
1 box yellow cake mix
1 egg
8 tablespoons unsalted butter, melted
Filling
1 8oz package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons unsalted butter, melted
1 16oz box powdered sugar
Directions
Combine cake ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 inch pan.
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, butter and beat together. Next add the powdered sugar and mix well. Spread over cake batter.
Bake for 40-50 minutes. The center should be a little gooey when done. Share with friends and family!
So, I finally got tired of making things filled with chocolate. I just felt like everything I had been making prior was so filling and rich. This made me decided I needed something light. What's light and delicious? Lemon bars! It helped that it was another request at Physical Therapy. So, instead of searching all over for a great lemon bar recipe I asked my mother if she had one because she has thousands of recipes. Of course she had a lemon bar one lying around! Let me tell you, it's a winner. This is one dessert I could eat every day and never tire of.
Lemon Bars
Ingredients
Bar
1 box lemon cake mix
1/3 cup Crisco shortening
1 egg
Filling
2 eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
2 teaspoon lemon peel
1/4 cup lemon juice
1/2 cup sugar
Directions
Preheat oven to 350 degrees
Mix cake mix, shortening, and 1 egg until crumbly. Take out 1 cup of mixture to set aside. Put remaining mixture in 13x9 inch ungreased pan.
Bake for 15 minutes in preheated oven.
Mix remaining ingredients until frothy. Pour on top of baked mixture.
Bake additional 15 minutes. Sprinkle Confectioners' sugar on top. Devour!
These sound delicious already, don't they?!
I remember the first time I had a s'more. I was about 7 years old and was a Girl Scout. Being a Girl Scout you attend many, and I mean MANY campfires, singing songs, telling stories, and roasting marshmallows for S'Mores. The thought of a s'more disgusted me. First of all I was never one of those girls who ripped open a bag of marshmallows and stuffed them in my mouth trying to see how many I could fit while saying marshmallow. Gross! I also hate my food burning or turning black. Why in the world would I want charcoal on my food? I know, apparently I'm crazy. I do love chocolate and graham crackers though. Anyways, this recipe is one that makes me enjoy the fluffyness of a gooey little marshmallow. It's like stuffing a miniature pillow in your mouth. Who wouldn't want to do that?! Plus with the added bonus of a brownie base, you can't say no to more than one of these treats.
Cookie Crunch Brownie S'Mores
Ingredients
1/2 cup unsalted butter, melted
1 box Ghirardelli brownie mix
1 cup mini marshmallows
1 cup Nilla wafers
1 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1 14oz can sweetened condensed milk
1/4 cup caramel topping
1/4 cup chocolate topping
Directions
Preheat oven to 350 degrees.
Pour melted butter over bottom of 13x9 inch pan. Sprinkle brownie mix over butter. Top with mini marshmallows, vanilla wafers, chocolate chips, and peanut butter chips. Drizzle with sweetened condensed milk, stopping 1/4 inch from edge of pan.
Bake 25-30 minutes or until edges are bubbly. Cool thouroughly. Drizzle cooled dessert with caramel and chocolate toppings. Cut into bars, share with others, and enjoy!
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