Coconut Pecan Bread

I need a little something to take when I go visit a friend. A little loaf of bread is perfect!

Coconut Pecan Bread

2½ cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl butter, melted
1 cup sugar
2 Tbl oil
2 eggs
1 tsp coconut extract
3/4 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 325°. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stir together melted butter, sugar, oil, eggs, and coconut extract. Add dry ingredients alternately with buttermilk to butter mixture, stir just until combined. Stir in coconut and pecans. Divide batter evenly between three well sprayed mini loaf pans. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pans for 5 minutes, remove to cooling rack to cool completely.

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Nutter Butter Snack Cake

For all the peanut butter fans out there in the world…a Nutter Butter, peanut buttery treat!
Nutter Butter Snack Cake

1 (15.25 oz) white cake mix
1¼ cups milk
1/3 cup oil
2 eggs
14 Nutter Butter cookies, chopped
1/4 cup creamy peanut butter (optional for topping)

Preheat oven to 350°. In large bowl, combine cake mix, milk, oil, and eggs. Mix with electric mixer, mix on low speed until combined and on medium speed for 2 minutes. Mix in chopped Nutter Butter cookies. Pour into well sprayed bundt pan. Bake for 40-42 minutes. Cool in pan for 10 minutes, turn out onto cooling rack to cool completely. Heat peanut butter in microwave to melt, drizzle over top of cake, and sprinkle with powdered sugar. To go all out, drizzle chocolate over the peanut butter!

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Soft & Thick Snickerdoodles

It is Sunday afternoon and I have a hankerin’ for a cookie. To Pinterest I go and find this cookie from sallysbakingaddition.com. A little twist on the good ol’ favorite…the snickerdoodle.

Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles 2

Cookie Dough:
1 cup butter, softened
1 ¹/3 cups sugar
1 egg
2 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
2½ tsp cinnamon
1/2 tsp salt

Cinnamon Sugar Topping:
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 375°. With electric mixer, cream butter and sugar. Mix in egg and vanilla. Stir together flour cream of tartar, baking soda, cinnamon, and salt. Add dry ingredients to creamed mixture and mix thoroughly, dough will be thick. In a bowl, stir together cinnamon sugar topping. Drop scoops of cookie dough into cinnamon sugar topping, roll to coat, and place on silpat or parchment lined cookie sheet. Bake for 11-12 minutes (I prefer 11 minutes). Press down slightly as they come from the oven if you need to (I didn’t need to, they are supposed to be thick). Makes about 2 dozen.

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Orange Creamsicle Rice Krispies Treats

This is a great treat to make on a hot day. No need for the oven to heat up the kitchen. My nieces and I had fun making this recipe from simplysouthernbaking.com.

Orange Creamsicle Rice Krispies Treats

Orange Rice Krispies Treats:
1/4 cup butter
1 (10 oz) bag mini marshmallows
1½ tsp vanilla
2/3 cup orange cake mix (I used Duncan Hines Orange Supreme)
6 cups Rice Krispies cereal
2 cups white vanilla baking chips

In large microwave safe bowl, melt butter in microwave. Stir in mini marshmallows and microwave until melted. Stir in vanilla and orange cake mix. Add Rice Krispies and vanilla chips and stir to evenly coat. Turn out into a sprayed 13’x9″ pan, and press out evenly in pan. Cool.

Orange Creamsicle Buttercream:
1/4 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
1/4 tsp orange extract
2-4 Tbl orange juice
food coloring

Whip butter with electric mixer. Add powdered sugar, vanilla, and orange extract. Mix well. Add enough orange juice until creamy spreading consistency. mix in a couple drops each of red and yellow food coloring to make desired orange color. Spread evenly over orange rice krispies treats.

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Brownie Cookies with Chocolate Fudge Frosting

This is a perfect chocolate fix! The problem…one just doesn’t seem to be enough.

Brownie Cookies with Chocolate Fudge Frosting 2

Brownie Cookies with Chocolate Fudge Frosting

Brownie Cookies:
2/3 cup butter, softened
1½ cups brown sugar
1 Tbl water
1 tsp vanilla
2 eggs
1½ cups flour
1/3 cup unsweetened cocoa
1/2 tsp salt
1/4 tsp baking soda
1/2 cup mini chocolate chips
1/2 cup finely chopped walnuts

Preheat oven to 375°. Cream butter and brown sugar with electric mixer. Mix in water, vanilla, and eggs. Stir together flour, cocoa, salt and baking soda. Mix dry ingredients into creamed mixture. Stir in chocolate chips and walnuts. Drop by scoopfuls onto ungreased or silpat lined baking sheet, two inches apart. Bake 8-9 minutes. Cool completely before frosting.

Chocolate Fudge Frosting:
1/2 cup butter, softened
1½ cups powdered sugar
1/4 cup unsweetened cocoa
2-3 Tbl milk

Whip butter with electric mixer. Add powdered sugar, cocoa, and milk one Tbl at a time to make desired spreading consistency. Frost each cookie and sprinkle with colored sprinkles.

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Two Years Ago:  Chocolate Cherry Bars Chocolate Cherry Bars

Three Years Ago:  Lemon Crinkle Cookies Lemon Crinkle Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

S’more Cookie Bars

This S’more bar recipe was introduced to me by my niece Ashley who loves to bake as much as I do. Delicious mixture of the old favorite favors of graham, marshmallow, and chocolate with no fire to build or smoke in your eyes!

S'more Cookie Bars

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1¹/3 cups flour
3/4 cup graham cracker crumbs (approx 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 (4.25 oz) large Special Dark or Hershey’s Chocolate bars
1½ cups marshmallow creme

Preheat oven to 350°. With electric mixer, cream butter, brown sugar, and sugar. Beat in egg and vanilla. Stir together flour, graham cracker crumbs, baking powder, and salt. Add to creamed mixture and mix just until combined. Divide dough in half and press half into an even layer in a well sprayed 8″x8″ pan. Place chocolate bars over dough (can use smaller bars to make single layer of chocolate). Spread marshmallow creme evenly over the chocolate layer, it’s a sticky business but it works out. I spray my fingers with non-stick spray and pat it into even layer. Place remaining dough in a single layer on top of marshmallow creme. This is most easily done by putting the second half of dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and dough will stick on one side of the bag. Then turn bag over, dough side down, on top of other three layers. From there peel the bag up and spread dough where it is uneven. Bake about 30 minutes, until lightly browned. Cool completely before cutting into bars. Recipe found at bakedperfection.com.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Raspberry Red Velvet Crinkles

Happy 4th of July!

Recipe coming soon! These are somewhat of a fluke, I am trying to remember how I made them. I will light off some fireworks and try to spark my memory! ;o)

Raspberry Red Velvet Crinkles

Raspberry Red Velvet Crinkles 2

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Apple Berry Crisp

Hot from the oven with a scoop of vanilla ice cream, heavenly!

Apple Berry Crisp

Apple Berry Crisp 2

Oatmeal Topping:
1 cup old fashioned oats
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, cold

Apple Berry Mixture:
2 Granny Smith apples
lemon juice
1 lb container strawberries, cut into small pieces
1/2 pint container blueberries
3/4 cup sugar
2 Tbl cornstarch

Preheat oven to 375°. For Oatmeal Topping: Stir together flour, brown sugar, cinnamon, and salt. Cut in butter until it’s a coarse crumbly mixture. Set aside.

For the Apple Berry Mixture: Peel, core, and cut apples into thin bite sized pieces; place in large bowl. Squeeze a little lemon juice over apple pieces and stir. Add cut up strawberries and blueberries, stir all fruit together. Sprinkle sugar and cornstarch over fruit and gently stir. Pour fruit into a sprayed 9″x9″ square pan. Sprinkle oatmeal topping evenly over fruit mixture. Bake 50-60 minutes or until golden brown, hot and bubbly. Cool slightly. Serve warm with vanilla ice cream.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Double Chocolate Cake Doughnuts

I am calling these little cuties healthy doughnut because they are baked and not deep fried. Maybe healthier is better?

Double Chocolate Cake Doughnuts

Double Chocolate Cake Doughnuts 2

Chocolate Doughnuts:
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup buttermilk
1 egg
4 Tbl butter, melted
1 tsp vanilla

Chocolate Glaze:
1 Tbl butter, melted
1 1/4 cup powdered sugar
3 Tbl unsweetened cocoa powder
pinch salt
3 to 4 Tbl milk
2 tsp vanilla
color jimmies

Place rack in the upper third of the oven and preheat oven to 325°.  Spray doughnut baking pan with nonstick cooking spray and set aside.

For the doughnuts: In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla until thoroughly combined. Pour wet ingredients into dry ingredients and fold together until all ingredients are well combined. Scoop batter into prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts 11 to 13 minutes or until skewer inserted comes out clean. Remove from oven and allow doughnuts to rest five minutes before inverting onto wire rack to cool completely before glazing. Repeat baking process with remaining batter.

For the glaze: In a medium bowl whisk together butter, powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and vanilla.  Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until glaze is thick but still pourable. Dip each doughnut into chocolate glaze.  Shake off some of the excess glaze. Return to wire rack and sprinkle with color jimmies.  Allow to rest for the frosting to harden slightly. Makes 8-10 doughnuts, depends on how full you fill the molds and how much batter you eat!

Original recipe from joythebaker.com.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Oatmeal Butterscotch Cookies

I believe this is the first time I have ever used a cookies recipe that uses oil. I was curious. The end result is delicious, slightly crisp as you bite into it, then a tender chewy cookie on the inside. Simply yummy!

Oatmeal Butterscotch Cookies

2½ cups flour
2 cups old fashioned oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup butterscotch chips
1 cup white chips
1 cup coconut

Preheat oven to 350°. Line baking sheets with silpats or parchment. Stir together flour, oats, baking soda, baking powder, and salt. In another bowl, cream butter, oil, sugar, and brown sugar with electric mixer. Mix in eggs and vanilla. Add dry ingredients to creamed mixture, mix well. Stir in butterscotch chips, white chips, and coconut. Drop by scoopfuls onto prepared baking sheets, press down slightly. Bake 9-10 minutes. Cool on baking sheet for a few minutes, then transfer to cooling rack.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.