Baker's Review Wednesday: Pumpkin Cookies

Pumpkin Cookies

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Icing:

1 cup powdered sugar

1 tablespoon milk

1 tablespoon melted butter

1 teaspoon vanilla

Preheat oven to 350 degrees F.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar.  Add pumpkin, egg, and vanilla to butter mixture and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven.  Once cookies are off pan, drizzle glaze on with fork.

To make glaze: Combine powdered sugar, milk, melted butter, and vanilla.  Add milk as needed to achieve drizzling consistency.

*******

The first time I made these delicious cookies was earlier this year in school.  I absolutely LOVED them, so I had to come home and make some, too!  They're soft, delicious yummy-ness!!  Super addicting!  Make them.  They're easy and delicious.  Two things I like when baking!!

Have a wonderful day, everyone!  I should be back soon with some projects I've been working on (Okay . . . well, the one I'm thinking about I started today, but I think I'll finish it tomorrow . . . so I should be back with it soon!!)

 

Baker's Review Wednesday: Pumpkin Donut Muffins

Pumpkin Donut Muffins

For the batter:

10 TBSP (1 1/4 sticks) butter, softened

3 c. all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. coarse salt

1 1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1/3 c. buttermilk (I used "homemade")

1 1/4 c. pure pumpkin purée

3/4 c.brown sugar 

2 eggs

For the cinnamon-sugar topping:

3/4 c. granulated sugar

2 1/2 tsp. ground cinnamon

1/4 c. butter, melted

Directions:

1.  Preheat oven to 350 degrees F. Line or butter and flour 18-24 wells in standard-sized muffin cups. 

2.  To make the batter, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl.  In a separate small bowl, whisk together buttermilk and pumpkin.

3.  Cream butter and brown sugar in a bowl. Beat in eggs, one at a time, scraping down sides of bowl as needed.  Turn the mixer speed to low and add flour mixture in three additions, alternating with pumpkin mixture.  Beat to combine.

4.  Fill muffin tins.  Bake 18-22 minutes or until a toothpick inserted in center of a muffin comes out clean. 

5.   Meanwhile, make the topping by combining cinnamon and sugar in a medium bowl.  Let muffins cool 10 minutes in pan on a wire rack.  One at a time, remove muffin from pan and brush the top with butter.  Dip in cinnamon-sugar mixture.  Let muffins cool completely on a wire rack.  Keep in an airtight container at room temperature up to 3 days.

{recipe slightly adapted from here}

 

These are very delicious!  They're not too pumpkin-y and they're just yummy-ness.  They're so fall-ish, too, so it's a wonderful time to make them.  I'll definitely be making these again!  They're kind of addicting . . . oh . . . maybe I shouldn't make them again!!

Did you make some wonderful new (or old) recipe this week?

Have a wonderful day!

Baker's Review Wednesday: Cinnamon Sugar Breadsticks w/ Cream Cheese Drizzle

 

Cinnamon Sugar Breadsticks w/ Cream Cheese Drizzle

2 1/4 tsp yeast

1/4 C sugar, divided

1 C warm water, divided

1 1/2 Tbsp oil

1 egg

1 /2 tsp salt

2 1/4 C flour

1/4 C butter, melted

Cinnamon Sugar mixture:  6 Tbsp sugar mixed with 1 tsp cinnamon

In mixer dissolve yeast, 1/2 Tbsp sugar and 1/2 C warm water.  Allow yeast to proof.  Add in oil, egg salt, 1 1/2 C flour and remaining sugar and water.  Mix until smooth.  Stir in remaining flour to form a soft dough.   Knead until smooth and elastic.  Place into a greased bowl and cover.  Let rise in a warm place for about 40 minutes or until doubled.

Punch down the dough and put onto floured counter.  Roll into a 8 x 14 rectangle.  Using your pizza cutter cut into about 10 pieces.  Roll each strip like a snake.  Then hang the dough over your finger in the middle and twist the two ends together.  Place on a greased cookie sheet and allow to rise for another 20 minutes or until doubled.

Preheat oven to 400 and bake for 10 minutes or until golden brown.  Brush with melted butter and sprinkle with cinnamon sugar.  Drizzle with cream cheese glaze (see below)

Cream Cheese Drizzle:

4 ounces cream cheese

1 1/4 C powdered sugar

1 - 2 Tbsp whipping cream

1 tsp vanilla

Soften cream cheese and mix everything together.  Beat until a good consistency for drizzling.  Place in a ziploc bag and snip off the corner.  Drizzle over warm breadsticks.

(note: I made a double batch of breadsticks, so I also made a double batch of the cream cheese drizzle.  I think I probably had about 1/2 of the drizzle left.)

 

Yummy!  Delicious!  Oh, my, it was nummy, addicting-ness!!  Nice and fresh and warm and fluffy!  They were so good!  I would 101% recommend you try them!

 

Now that was fresh . . . the next morning, they weren't nearly as good.  If you warmed them up in the microwave for about 10 seconds, they were pretty good . . .but not NEARLY as good as fresh.  So go ahead.  Make them.  And eat them fresh.  All of them.  Because you may as well use all those calories on them when they're the best!!

 

Have a wonderful day!

Baker's Review Wednesday 45: Pudding Salad

Pudding Salad

2 3 oz. pkg.instant vanilla pudding

2 cups milk

8 oz cool whip

sliced strawberries

halved grapes

Whisk the pudding and milk together.  Fold in the cool whip.  Mix in the sliced strawberries and halved grapes.  Enjoy!!

**** 

These pictures don't make it look like the best thing ever, BUT , it is sooo delicious!  It's a super easy and simple recipe to make and it's yummy.  Yes, you should try it!

****

By the way, I'm not going to be doing a link party for Baker's Review Wednesday anymore, as not that many people link up, and the people that do link up, I read their blogs anyways:)  But, if you do want to do Baker's Review Wednesday still, you can, and you can put a link in the comments if you want.

Hope everyone has had a wonderful week so far!

p.s. I've started putting my things on my Etsy site again!  Yay!!  :)

Baker's Review Wednesday 44: Mom's Apple Squares w/ Maple Glaze -gf & Reg-

Mom's Apple Squares w/ Maple Glaze

Cake

3 eggs

1/4 tsp. salt

1 3/4 cup sugar

1 cup vegetable oil

2 cups all-purpose flour

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

3 cups chopped unpeeled apples

1/2 cup chopped walnuts

1 tsp. vanilla extract

Maple Glaze

1 cup powdered sugar

1 tbsp butter, softened

2 tablespoons milk

1 1/2 tsp. maple extract

Gluten Free Version:

2 eggs

1/8 tsp. salt

7/8 cup sugar

1/2 cup vegetable oil

1 cup gluten free flour (Mama's Almond Blend)

1/2 tsp. baking soda

heaping 1/4 tsp. xantham gum

3/4 tsp. ground cinnamon

1 1/2 cups chopped unpeeled apples

1/4 cup chopped walnuts

1/2 tsp. vanilla extract

Make as directed below, except:

 - use a 9"x13" pan

-add xantham gum with flour mixture

For the cake:

Preheat oven to 350 degrees.  Coat a 15"x10" pan (Costco Pan) w/ nonstick baking spray; dust with flour; set aside.  Leave the apples unpeeled, but remove core and chop the apples into small pieces.

In the bowl of an electric mixer, combine eggs and salt.  Beat at medium speed until frothy, about 1 minute.  Add the sugar and oil, and beat until blended.  In a medium bowl combine the flour, baking soda, and cinnamon.  Add the flour mixture to the egg mixture, and beat just until combined.

Fold in the apples, nuts, and vanilla.  Pour into the prepared pan, spreading evenly.  Bake for 20-25 minutes or until lightly browned and set.  Set the pan on a wire rack; let cool.

For the glaze:

In a medium bowl combine the powdered sugar, butter, and milk to make a spreadable consistency.  Mix until smooth.  Add the maple extract, and stir.  Spread over the mostly cooled cake.  Let the frosting set, then cut into bars.

****

A little addicting, perhaps?!?!!  I hate when I make stuff like this and I just eat, eat, eat.  That's why I should learn to bake stuff so it's gross, rather than good . . . maybe I wouldn't eat as much . . . ha ha ha :)

Well, yes, these are delicious. . . and addicting . . . and easy to make . . . so you can make them and be a pig with me!  How 'bout that!  Sound like a good idea to me!!

And yes, the gluten free version is good, too, for those of you that are gluten free . . . :)

Baker's Review Wednesday 43: Cheese Stuffed Breadsticks

 Cheese Stuffed Breadsticks

2 Tbsp sugar
2 Tbsp oil
2 Tsp salt
2 cups hot water
4 - 4 1/2 cups flour
2 Tbsp instant yeast
3 cups shredded cheese (I used a mozzarella/Parmesan mix w/ cheddar)
1 egg
2 Tbsp milk

3 Tbsp finely grated Parmesan
1 tsp oregano
1 clove garlic crushed

1. Line a large cookie sheet with parchment paper.  Grease the parchment paper. (I used a Costco pan.)
2. Put first four ingredients in mixing bowl or Kitchen Aid mixing bowl. Stir in 2 cups flour and yeast.
3. Mix until well combined and then add the rest of the flour 1/2 cup at a time, until dough can easily be shaped into a ball with all the flour well mixed in. No need to rise.
4. Divide in half. Roll first half out on floured surface, to approx size of cookie sheet. Put on cookie sheet and stretch into shape where needed. Sprinkle with cheese.
5. Roll out second half, a bit larger. Place on top of cheese. Fold under the bottom layer, along edges. Cut through the dough with a pizza cutter to create 24 pieces. (8x3) Cover with a kitchen towel and let rise 20 minutes.
6. Preheat oven to 425F.
7. In a small bowl, whisk together the egg, milk, Parmesan, oregano and garlic. Brush evenly over dough.
8. Bake for about 15-20 minutes, until breadsticks are light golden in color. If a large bubble pops up while baking, simply break with a knife to keep the sticks even.
9. Cut along the seams of the breadsticks and serve warm with soup.

 

These were VERY delicious breadsticks!!  I would definitely recommend that you try them!  Just do it:)

The only thing I would change from the original recipe is something that these would some how have more garlic in them, by maybe putting another clove of garlic in the topping or maybe some garlic powder in the dough??  I don't know what I'll do, but I'm going to have to test it out.  (Note: The recipe is the original, so if you would want more flavor in the recipe, make your own changes.)

Recipe from here.

Hope everyone has a wonderful day!!

Baker's Review Wednesday 42: Marble Blondies

 

Marble Blondies

Ingredients:

1/2 cup butter (1 stick), softened
1/4 cup + 2 Tbsp granulated sugar
1/4 cup + 2 Tbsp packed brown sugar
1 tsp vanilla
1 egg
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet or milk chocolate chips
1/4 cup white chocolate chips

Directions:

Preheat the oven to 375. Grease a square baking pan and set aside. In a mixing bowl, cream together the butter, sugars and vanilla until fluffy. Add the egg and mix. Blend in the flour, baking soda and salt, and mix well. Spread evenly in the pan. Sprinkle with the chips. Bake for 3 minutes, then remove from the oven and run a knife through the blondies in a zigzag pattern to make a nice marble swirl. Return to the oven and bake for 15-20 minutes, or until golden brown. Let cool and then cut into squares.

When doing a double batch (which is what I made) I would recommend using a 15"x10" pan because I used a 9"x13" and the edges got really done since I had to bake it so long to get the center done.  The edges were edible -they weren't burnt, but the middle was just WAY better!!

  

These were super good and I would recommend that you make them:)

Have a wonderful day!!

Baker's Review Wednesday 41: Cinnamon Coffee Cake

Cinnamon Coffee Cake

1 cup margarine or butter, softened

2 3/4 cup sugar, divided

2 teaspoons vanilla extract

4 eggs

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sour cream

2 tablespoons ground cinnamon

1/2 cup chopped walnuts

In a large mixing bowl, cream butter and 2 cups sugar until fluffy.  Add vanilla  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder, soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.  Spoon one third of batter into a greased 10 inch tube pan.  Combine cinnamon, nuts, and remaining sugar; sprinkle one-third over batter in pan.  Repeat layers two more times.  Bake at 350 degrees for 60-70 minutes, or until cake tests done.  Cool for 10 minutes.  Remove from pan to a wire rack to cool completely.

***

This cake was so absolutely delicious!!  It was simply amazing and I would definitely make it again.  It was just moist and yummy and said "more"!!  Not that that's really a good thing . . .

But I do repeat . . . make this delicious coffee cake - I urge you to try it and you will find a new favorite . . .

Have a wonderful day!!

Baker's Review Wednesday 40: Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake

1 cup granulated sugar
1/3 cup butter, softened
2 large eggs
2 Tbsp. lemon zest
1 tsp. vanilla extract
1 2/3 cup all-purpose flour
2 Tbsp. poppy seeds
1 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
3/4 cup buttermilk

For glaze:
2 Tbsp. lemon juice
2/3 cup powdered sugar

Prepare a loaf pan by misting it lightly with cooking spray and dusting with flour.  Preheat oven to 350 degrees.  Beat butter and sugar until fluffy.  Add eggs one at a time, beating well after each addition.  Add the lemon zest and vanilla, beating in well.  In a small bowl, whisk together the flour, salt, baking powder, baking soda, and poppy seeds.  In three installments, alternate adding in your flour mixture into the butter/sugar mixture with buttermilk, beginning and ending with flour.  Pour the batter in your loaf pan and bake in the center of your preheated oven for around 40-60 minutes, or until a tooth pick comes out clean.  Let the cake cool in its pan on a rack for 10 minutes while you prepare the glaze by whisking the powdered sugar with the lemon juice.  Run a butter knife around the cake in the pan and lift it out, placing on rack.  While cake is war, place the rack over a sheet of wax paper and poke some wholes on the top.  Brush on the glaze.  Let it cool completely and enjoy!!  This cake stores well at room temperature in an airtight container.

***

This was a pretty good cake, but it wasn't very lemony, except the areas where the glaze had sunk more into the cake, which was more the top half in the middle.  I think it might work to put some lemon juice in the batter to make it more lemony . . . ??  Overall though, it was a good cake and I would recommend it:)

Have a wonderful day!!  Did you bake something this week?  Link up your recipe and review below.

Baker's Review Wednesday 39: Cinnamon Coffeecake Loaf

 Cinnamon Coffeecake Loaf

2 cups flour

1 1/4 cups sugar, divided

3 tsp. baking powder

3 1/2 tsp. cinnamon, divided

1 1/4 tsp. salt

2 eggs

1 cup buttermilk

1/3 cup vegetable oil (I used about 1/2 olive oil because we didn't have enough regular)

2 tsp. vanilla

3 tbsp. butter, melted

In a bowl, combine the flour, 1 cup sugar, baking powder, 1 1/2 teaspoon cinnamon, and salt.   In another bowl, combine the eggs, buttermilk, oil, and vanilla; stir into dry ingredients just until smooth.  Pour half of the batter into a greased bread pan.  In a small bowl, combine the remaining sugar and cinnamon; stir in butter.  Drizzle half over batter; cut through with a knife to swirl.  Top with remaining batter.  Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.  Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from a pan to a wire rack.  Yield: 1 loaf

***

I think this was pretty good.  I had it when it was really fresh, a little to hot, I think, so it might be even better later.  I don't know if making this with real buttermilk would make this different or not, as I just used the regular milk and lemon juice substitute.  Also, I don't know if using olive oil would make a  difference in how it turns out.  My only problem was when taking it out of the pan, part of the bottom just stuck to the pan and didn't come out with the rest of the loaf:(  All in all, though, I think this is pretty good and I would probably make it again, especially if everyone else likes it, but no one else has really tried it yet:)

 

Did you bake this lovely week?  Link up your recipe and review below!!

Baker's Review Wednesday 38: Gluten Free Chocolate Cupcakes

These gluten free cupcakes are absolutely delicious!!  You cannot even tell that they're gluten free.  My mom will eat them when my dad gets them from the freezer, because they're so good.  My dad says they're the best chocolate cupcakes he's ever had!  You should most definitely try these cupcakes if you need to eat gluten free.

I've made these cupcakes with both peanut butter and chocolate frosting.  My dad doesn't really like peanut butter that much, so for him I mostly do chocolate frosting.

(I made these cupcakes for the Under the Lilacs sale.)

Gluten Free Chocolate Cupcakes

1 cup water

1/2 cup unsweetened cocoa powder

1 cup butter (2 sticks)

2 cups sugar

2 eggs

1 cup sour cream

1 teaspoon gluten free vanilla extract

2 1/2 cups gluten free flour (We use Mama's Almond Blend)

2 teaspoons xantham gum

1 1/2 teaspoons gluten free baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

In a medium saucepan with burner on medium, melt the butter with cocoa powder and water, stir until smooth and silky.  In a mixing bowl, on low speed, beat together the sugar and butter cocoa powder mixture for 3-5 minutes until the mixture is cool and smooth.

Add the eggs, beating in between each addition.  Then add the vanilla and sour cream.  Beat on low to combine.

In a separate mixing bowl whisk together the flour, xantham gum, baking powder, baking soda, and salt.  Whisk to really aerate the ingredients and get them almost sifted.  Add 1/2 of the flour mixture to the butter mixture and incorporate on low speed, ten seconds at a time, scraping down the sides of bowl.  Then add the other half and repeat until the batter is smooth.

Scoop the batter into each liner 2/3 full.  With a spoon coated with nonstick spray, smooth the top of each cupcake so the batter is more smoothed out and the cupcake is not so lumpy.  Bake in 350 degree oven until inserted toothpick comes out clean.  (The original recipe doesn't say a time, so I think I start at about 18 minutes, check, and bake longer as needed.  I don't remember how long I baked them for.)

Cool the cupcakes completely before frosting.

Yield 24 cupcakes.

**Just a tip, for those of you who have used Picnik before and  need a photo editing website again . . . there's a site called PicMonkey and it basically has the same stuff as Picnik did, so that's what I think  I'll start using to edit my photo's.  From the little I've seen just editing the photo above, it has more choices than Picnik and I think I like it even better . . . like that film frame above . . . LOVE it!!**

Did you bake this week?  Link up your recipe and review below!!

Have a great day!!

un-Baker's Review Wednesday 37: Orange Julius

So this week I didn't really "bake".  I threw some stuff in a blender, blended it together for FOREVER (simply because we have a stupid blender that doesn't work very good) and then enjoyed a delicious frozen drink!!

Orange Julius

frozen orange juice concentrate
ice cubes
milk
vanilla
 water

So I have no "set in stone" amounts to make Orange Julius', so I simply dump stuff in.  Put in however much orange juice concentrate you want, then add ice cubes, some milk, a few drips of vanilla, and some water.  Blend together.  If it's to thick, add some water.  To thin?  Add ice!  Not enough orange flavor?  Add some more orange juice concentrate.

I tend to make my Orange Julius pretty thick, but you can also make it more juicy.

(You really can use sugar in your Orange Julius if you want to, but I think it's way to sweet then.  But I do know some think how mine is it's to sour.  That's okay - mine's healthier and tastes better, just so all you know!!)

Did you bake this week (or maybe not really -bake-).  Link up your recipe below!

Baker's Review Wednesday 36: Taco Spaghetti

Taco Spaghetti

1 pound ground beef

5 oz. spaghetti noodles broken in smaller pieces

1/4 chopped onion (or substitute dried minced onion)

3/4 cup of water

2 Tablespoons taco seasoning

11 oz. can of corn, drained (you can use frozen corn)

1 cup of cheddar cheese, shredded

3/4 cup of salsa*

Optional: sour cream, diced tomatoes, shredded lettuce, sliced olives

Make your pasta, rinse and drain.

In a large pan brown your ground beef and cook the onion also. Drain out any fat, and then add the taco seasoning and water. Bring to a boil and then reduce the heat, simmer for a couple of minutes, stirring a few times so it won't stick to the pan.

Add the pasta, corn, salsa, half a cup of cheddar cheese, and if you like, the olives and chili peppers.

Lightly mix and then pour into a greased 2 quart casserole dish.**

 Cover and bake at 350 degrees for 20 minutes. Top with the other 1/2 cup of cheese, and you are ready to serve with the lettuce and tomato, and sour cream, if you like.

*I used about 1 1/2 cups salsa for 3 batches of "hot" - we have home canned salsa.  Several people thought it was to hot, so when making again, I would use the amount of the recipe of "mild" salsa.

**If making a double batch, it fits perfect in a 9"x13" pan.  For one batch, it fits good in an 8"x8" square pan.

(I think 2 batches plus a little bit more would've been enough for our family of 14.  Also, this is a great recipe for those who are gluten free - just use gluten free noodles!  I had the gluten free version for lunch today and it tasted perfectly normal!!)

I think this was really good.  I know a couple of the boys for sure liked it, and I don't really know what the others thought of it . . . but on just my opinion, I think you should try it!!

Did you bake something this week?  Link up your recipe and review below:)

Baker's Review Wednesday 35: No-Bake Granola Bars

No-Bake Chocolate Chip Granola Bars

1/8 cup butter

1/8 cup honey

1/3 cup packed brown sugar

1 cup quick cooking oats

1/2 cup crispy rice cereal

1/4 teaspoon vanilla

milk chocolate chips

In a large bowl, stir oats and rice cereal together.  Set aside.  In a small pot, melt butter, honey and brown sugar together over medium heat until it comes to a bubble.  Reduce the heat and cook 2 minutes.  Pour in vanilla and stir.  Pour over dry ingredient and mix well to moisten all ingredients.  Pour into greased bread pan pan and press down so it all sticks together.  Sprinkle with desired amount of chocolate chips (I just did enough to kind of cover the top - see photo) and press down.  Cool on a counter top to room temperature for two hours or until chocolate chips are set.  Wrap in plastic wrap and store at room temperature.

Coconut Variation:

Substitute 1/4 - 1/3 of the oatmeal for toasted coconut.  Make as directed.  Substitute toasted coconut for chocolate chips.

*********

I also tried a couple other variations of these granola bars (I made up all variations), but they didn't turn out so well.

First of all, last night I made only 1/2 a batch of the original recipe, but I used the whole amount of the brown sugar without realizing it (fortunately!).  Today when I made a whole batch then, I used the correct amount of brown sugar.  The bars turned out to crumbly.  They still tasted okay, but I don't think they were as good.  I had put m'n'm's on the top of one set of the bars, but it didn't really work - I figured they would be "kid-friendly" bars.  (They all liked the chocolate chip ones though, anyway).  It might've worked if I had mini m'n'm's or if I had did more brown sugar; I'm not sure.  I just ended up crumbling that up and having a granola mix instead of a granola bar:)  I think the kids will still like it!!

I also tried a peanut butter chocolate chip variation.  I tried using peanut butter instead of the butter, which was apparently not a good idea.  The mixture was all thick, so I tried adding regular butter, but it didn't help at all!  So I dumped it into the oats mixture and the peanut butter mixture was this hard 'ol ball of stuff and it was hard to get it all mixed in, so there are some areas that are super crumbly because the peanut butter stuff didn't get to that spot.  I sprinkled chocolate chips on top once they were in the pan.  They taste okay, but I wouldn't make them this way again.  I'm thinking maybe I could just make them regular, but then add peanut butter to the oats mixture when I add the honey mixture, without cooking the peanut butter.  It might work, but I don't know!

******

So I do think these are DELICIOUS granola bars.  As in better than from the store!!  And for all you gluten free people, you can have them too!  There are so many ways you could try to variate these bars.  If you do raisins or craisins, add those.  White chocolate chips, semi sweet chocolate chips, butterscotch chips, etc.  Make them your own!  Or just do plain 'ol chocolate chip, because they're SUPER good!!  You really should try them . . .

Have a wonderful day!

If you baked for Baker's Review Wednesday, link up below:)

Baker's Review Wednesday 34: Grasshopper Mint Chocolate Cookies

Grasshopper Mint Chocolate Cookies

Cookie bottom:
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs

Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely). Roll balls of dough and place on baking sheet.  Press down slightly.  Bake at 350 degrees for 7-10 minutes . Let cookies cool completely.

Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional)

Mix together all the ingredients.  Spread on top of each cooled cookie.

Chocolate Topping:

1 c. milk chocolate chips

3/8 c. butter

Melt chocolate chips and butter together in a microwave. Spread melted chocolate on each cookie (or in my case, put in a Ziploc bag, cut off the corner, and do a little swirl on top like frosting.  I cooked this for 30, then 15 seconds, and it was like to much - crazy!  But it still tasted okay and I thought it was kind of cute!)

{Recipe adapted from Six Sisters' Stuff}

"The frosting's really good.  I like the cookies because the frosting's really good."

Forrest, 7

"They were simply delicious!"

Mom

"They were very delicious and I enjoy eating them."

Tara, 13

"They're really good."

Christopher, 12

Yes, they were very good.  Have you ever had grasshopper brownies?  They're similar to those, but in cookie form.  I thought they were yummy-licious!  I would definitely recommend that you try them:)

Did you bake something good (or maybe not so good) this week?  Link up below with Baker's Review Wednesday!

 

Hope everyone is having a wonderful Wednesday!

Baker's Review Wednesday 33: Boiled Baked Potatoes

Boiled Baked Potatoes

potatoes
olive oil
salt
pepper

Scrub desired number of potatoes clean.  Put in pot of hot water and boil until soft.  Place on a baking pan and lightly mash each potato.  Generously brush olive oil over each potato, then sprinkle with salt and pepper.  Place in oven at 450 degrees until potatoes are crispy (20-30 minutes).

I thought these were delicious!  Slather them in butter and eat them just like that or do the butter and also drizzle with ranch.  I thought it was SO delicious!!  I would definitely recommend these to you guys!!  I'm not sure what everyone thought about these, but I do know that at least some people liked them:)

(and no, the pic is not the best ever of them!  I was sitting down to eat and realized I needed to take a picture so I grabbed my camera and snapped a couple pics:)

If you baked something this week, link up below!  I would love to see what you made!