Yesterday On Tuesday

Monkey Bread 2 Ways

There is nothing simplier than making Monkey Bread... yet it seems and tastes like something special. Here are two ways to make it-- a sweet version and an a Mexican version.

Here's the sweet...My pal Deanna shared this delicious Monkey Bread Recipe with me.  

I'm bananas for it!  

(Sorry-- couldn't help myself)

De's Monkey Bread

4 cans of biscuits (maybe 3 if a regular size bundt pan)

Chopped nuts (optional)

1 cup sugar

1 tsp cinnamon + 1 tsp cinnamon (separate)

1 large ziplock bag

1 cup brown sugar

1 ½ sticks butter or margarine

Open biscuits, one at a time, cut each piece into 4th, shake in 1 cup sugar & 1 tsp. cinnamon in ziplock bag. Lay in bundt pan. One can = one layer  Nuts between layers is optional. Take 1 cup brown sugar, 1 ½ sticks margarine/butter and 1 tsp cinnamon and bring to a boil, stirring. When mixed, pour over bread, sticking a knife down the sides to make sure it goes down the sides and also around the middle. Bake at 350 for 35-40 min. Turn over on a plate and let cool. Yummy!

Ready to pop in the oven...

And now it's time to dig in...

Yum!

Buckle your taste buds-- this bread is muy bueno!

Ingredients

1 can (16.3 oz.) refrigerated biscuits, quartered

2 Tbsp.  butter, melted

1-1/4 cups KRAFT Shredded Cheddar Cheese

3/4 cup  drained canned sliced jalapeño peppers

3/4 tsp. parsley flakes

1/4 cup  KRAFT Shredded Mozzarella Cheese

Instructions:

HEAT oven to 350ºF.

SPRAY 9x5-inch loaf pan with cooking spray.

Dip 1/3 of the biscuit pieces in butter; place in prepared pan. 

 Top with 1/2 cup Cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.

COVER with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining Cheddar.

 

BAKE 40 to 45 min. or until golden brown.

Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.

For printable recipe go here

Vintage YOT: Jam Heart Cookies

I {heart} peanut butter and jelly... especially in cookie form.

Ingredients: 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 cup creamy peanut butter

1 large egg

1/3 cup raspberry jam, stirred to loosen

Directions

Whisk together flour, baking powder, and 1/4 teaspoon salt.

Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in peanut butter, then egg. Reduce speed to low, and beat in flour mixture until dough forms. 

If dough is sticky, refrigerate for 5 to 10 minutes.

Preheat oven to 350 degrees. Roll dough into 1 1/2-inch balls (about 2 tablespoons each).

Arrange on parchment-lined (or tin foil lined) baking sheets, spacing 1 1/2 inches apart. Press into 1 3/4-inch rounds.

 

Press hearts into centers using your fingertips. Refrigerate for 20 minutes. Bake for 12 minutes.

 Remove from oven, and reshape hearts using your fingertips or the handle of a wooden spoon.

Fill indentation of each with a generous 1/2 teaspoon jam to form a heart. Bake until cookies are firm, 6 to 7 minutes more.

 Recipe from Martha Stewart Living

Strawberry Jam Frosting

If you're ever in a "jam" for frosting... try this!

Strawberry Jam Frosting

1 stick (1/2 cup) of butter, softened

1 cup of powdered sugar

4 tablespoons of strawberry jam

1 tablespoon vanilla extract

Mix the butter, powdered sugar and vanilla. Add the jam. Frosts 2 dozen cupcakes.

Yum!

XO

Beautiful Banana Cake

One of my most favorite birthday presents was a gift card to Sur La Table. Not one to let a good gift card linger too long in my wallet, I promptly used it to buy Ina Garten's (The Barefoot Contessa) cookbook titled, "How Easy Is That?"

It's been two days. I've made two things. And this cake is one of them. DELISH! Moist and satisying and the orange zest gives it an extra layer of YUM.

Old Fashioned Banana Cake with Cream Cheese Frosting Recipe 

Ingredients

3 very ripe bananas, mashed

3/4 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

Grated zest of 1 orange

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup coarsely chopped walnuts

Cream cheese frosting (recipe follows)

Walnut halves, for decorating

Preheat oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

Mix bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream. vanilla and orange zest. Mix until smooth.

Stir together flour, baking soda and salt in a separate bowl. With mixer on low, add dry ingredients and mix just until combined. Stir in chopped walnuts. Pour batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack and cool completely.

Spread the frosting thickly on top of cake and decorate with walnut halves. Slice and serve.
Makes 8 servings.

Cream Cheese Frosting

6 ounces cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups sifted confectioners’ sugar (1/2 pound)

Mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth.

Double Chocolate Peppermint Cookies

 Ingredients

1 1/2 cups all-purpose flour

 1/4 cup unsweetened cocoa

1 tsp baking powder

1/4 tsp kosher salt

2 cups bittersweet chocolate chips (12 oz)

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup sugar

2 large eggs

6 Tbsp heavy cream

8 candy canes, smashed (about 3/4 cup)

Recipe Preparation

1. Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
2. Melt 1/2 cup chocolate chips in the microwave according to package directions. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce the mixer speed to low and gradually add the melted chocolate and then the flour mixture, mixing until just incorporated. Stir in 3/4 cup of the remaining chocolate chips.
3. Drop rounded tsps of dough onto the prepared baking sheets, spacing them 2 in. apart. Bake, rotating the position of the pans halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
4. In a medium microwave-safe bowl, microwave the heavy cream on high until simmering, about 30 seconds. Add the remaining 3/4 cup chips to the cream and let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture on top of each cookie (about 1/2 tsp each); top with the candy canes. Refrigerate until set, about 20 minutes.

 Receipe Courtesy of Woman's Day

Monday

http://rebeccacooper.blogspot.com/

http://sewcando.blogspot.com/

http://makingtheworldcuter.blogspot.com/

http://www.thegirlcreative.com

http://www.creatingreallyawesomefreethings.com/

http://www.craftskeepmesane.blogspot.com/

http://www.skiptomylou.org/

http://sumossweetstuff.blogspot.com/

http://craftomaniac.blogspot.com/

http://www.lifemadelovely-blog.com/

Tuesday

http://carolynshomework.blogspot.com/

http://www.rookno17.com/

http://funkypolkadotgiraffe.blogspot.com/

http://www.sugarbeecrafts.com/

http://www.tipjunkie.com/

http://todayscreativeblog.net/

Wednesday

http://www.freeprettythingsforyou.com/

http://takeitfrom-me.blogspot.com/

http://www.bluecricketdesign.net/

http://somedaycrafts.blogspot.com/

http://nightowlcrafting.blogspot.com/

http://gingersnapcrafts.blogspot.com/

Thursday

http://www.yesterdayontuesday.com/

http://www.somewhatsimple.com/

http://www.theshabbychiccottage.net/

http://www.whipperberry.com/

http://firefliesandjellybeans.blogspot.com/

http://www.houseofhepworths.com/

http://bec4-beyondthepicketfence.blogspot.com/

http://alliemakes.blogspot.com/

Friday

http://answerischocolate.blogspot.com/

http://www.504main.com/ 

http://www.mommiecooks.com/

http://shabbynest.blogspot.com/

http://romantichome.blogspot.com/

http://www.findingfabulousblog.com/

http://www.chiconashoestringdecorating.blogspot.com/

http://tidymom.net/

http://joyfulstamper.blogspot.com/

Saturday

http://www.fingerprintsonthefridge.com/

http://thirtyhandmadedays.com/

http://tatertotsandjello.blogspot.com/

http://www.bedifferentactnormal.com/

http://funkyjunkinteriors.blogspot.com/

Sunday

http://www.flamingotoes.com/

 

Vintage YoT: Mint Chocolate Chip Cookies

Easy. Fast. Fun. Festive!

Ingredients 

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1/4 to 1/2 teaspoon mint extract

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips

1 cup semisweet chocolate chunks 

Directions:

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

These lasted about five minutes at my house.

Recipe Courtesy of Betty Crocker. Print it here.

XO

Vintage YoT: Chocolate Candy Cane Bark

I just love candy canes... and chocolate.

Ingredients: 1 package (8 squares) Baker's Semi-Sweet Chocolate, 3/4 cup sweetened condensed milk, 1/2 cup chopped walnuts, 1 1/2 packages (9 squares) Baker's White Chocolate, 6 candy canes

  Put the candy canes in a large plastic bag and crush them with a rolling pin. Microwave semi-sweet chocolate and sweetened condensed milk on HIGH for 2 minutes or until chocolate is almost melted. Stir in nuts.  

Spread onto bottom of an 8 inch square foil lined pan.   

Microwave white chocolate on HIGH for 1 1/2 minutes, stirring after 1 minute.

Stir in the crushed candy canes.   

Spread on top of chocolate layer. Pop in the fridge for 2 hours. After two hours, leave them on the counter to warm to room temperate. Cut into squares.

Yum.

Linking Up here.