Category: Sweet Treats

These were so easy. All I did was defrost some frozen fruit (I used peaches and a berry blend). I used 2 puff pastry shells. I put the fruit in the middle of the puff pasty and enclosed the sides.
Then I mixed an egg and gave the outside a good coating of egg wash and sprinkle sugar over all of it.

Bake at 400 for 15-20 minutes or until the puff pastry is nice and golden brown. Serve hot and with ice cream. Nice and easy summer dessert!

Do you have any leftover Halloween candy? Then this is for you!!!!

CANDY COOKIE BARS

INGREDIENTS:

1 cup (2 sticks) unsalted butter, melted
1/2 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoons salt
Candy of your choice…I used about 1 1/2 cups

DIRECTIONS: Preheat oven to 350
Melt your butter and whisk it together with your sugar and light brown sugar until smooth.. Add the eggs and vanilla and whisk until combined. I used my Kitched Aid Stand Mixer, but a hand held mixer would work just as well.

Next, stir in your flour and salt just until mixed in. Don’t overmix. Stir in your candy.

Pour the batter into the prepared pan, smoothing the top
Lastly, add some more candy on top. I added Kit-Kat, M&M’s, and Reece’s Cups.

Cook for about 30 minutes. Check with a knife or toothpick to make sure it comes out clean.

Cool completely, cut, and serve.

E wanted Strawberry Shortcake. It was her job at the store to remind me to get a pound cake or angel food cake from the bakery. She didn’t, but she said that I could just make some. Challenge accepted! Pinterest helped me with this.

Pound Cake:
Ingredients
•4 cups all purpose flour
•3 cups sugar
•1 pound butter (real butter)
•¾ cups milk
•6 eggs
•2 tsp. vanilla

Instructions
1.Add into a bowl in order above. Beat with electric mixer for 1 minute on slow. Scrape sides of bowl and beat for an additional 2 minutes on high. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.

I didn’t have a Bundt pan…my neighbor didn’t either, so I borrowed her spring form pan. It turned out pretty good anyways. Clean plates all around! The Bundt would have been a better vessel…guess that means I need to invest in one. =)

Mommy and daughter taste test…

Cut and macerate your strawberries in 3 tablespoons of sugar and a bit of water.

Ok, so I have a confession. I made this last weekend, and it was a total fail. Apparently, this is one of the hardest, most persnickety things to make. Mine did just not set right. It was a runny mess, but it still had the right taste. This time, it just came together. I think the center was a bit warm still and could have used another 30 minutes or so in the fridge, but otherwise, it was perfect. Hint: Use a pouring device, such as a coffee pot to help out.

Crème Brule
Heat oven to 325
Boil 1 quart of crème with 2 teaspoons of vanilla
Take off heat
Beat 1/2 cup of sugar and 6 egg yolks
Add the crème a little bit of a time.
Add to ramekins.
Put ramekins in an oven proof container.
Add a hot water bath about 1/2 up the ramekins. Cook until set, but jiggly in the middle; about 45 min.-1 hour.
Take out of oven; place ramekins in fridge. Directions say for at least 2 hours. I think it should be 3 to be perfectly chilled. I will do that next time. Keep up to 3 days in the fridge.
Right before service. Take out, add sugar to the top, and blow torch the top. ENJOY!!!!!