Strawberry & Golden Oreo Blondies

Something sweet for Valentine’s Day or any day!

Strawberry & Golden Oreo Blondies

Strawberry & Golden Oreo Blondies:
1 cup butter, melted
1 cup sugar
1 cup Nestle Strawberry Nesquik
3 eggs
1 tsp vanilla
2-4 drops red food color (optional)
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 cup white baking chips
1 (14.3 oz) pkg Golden Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, Strawberry Nesquik, vanilla, and red food color. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Stir in white chips. Spread half the batter (about 2 cups) in prepared pan. Place Goldens Oreos in one layer over batter (I used 28). Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Vanilla Buttercream Frosting:
1/2 cup butter, room temp
2 cups powdered sugar
1/2 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Red Velvet Chocolate Chip Muffins Red Velvet Chocolate Chip Muffins

Two Years Ago: Brown Butter Snickerdoodle Cookies Brown Butter Snickerdoodle Cookies

Three Years Ago: Carmelitas Carmelitas

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Strawberry Sour Cream Custard Pie

Incredible strawberry layer with a creamy custard layer. I love this pie!

Strawberry Sour Cream Custard Pie

          Strawberry Sour Cream Pie 1        Strawberry Sour Cream Pie 2

1 unbaked 9″ deep dish pie shell

Strawberry Layer:
3 cups frozen strawberries, thawed, drained, patted dry
1 Tbl sugar
1 Tbl butter, cut in little pieces

Sour Cream Custard:
1¾ cups sugar
1 cup flour
1/2 tsp salt
3 eggs, beaten
1 cup sour cream
1 Tbl lemon juice

Preheat oven to 400°. Arrange strawberries in bottom of pie shell. Sprinkle the 1 Tbl sugar and dot with butter pieces. In large bowl, whisk together the 1¾ cups sugar, flour, and salt. Add eggs, sour cream and lemon juice; whisk until smooth. Gently pour over strawberries. Bake for 10 minutes at 400°. Reduce heat to 350° and bake for 45-50 minutes or until center is set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours or overnight to completely set. Serve with whipped cream. Refrigerate leftovers.

One Year Ago: Sourdough & Carmalized Balsamic Onion Stuffing Sourdough & Caramelized Balsamic Onion Stuffing

Two Years Ago: Butterfinger Crunch Cream Pie Butterfinger Crunch Cream Pie

Three Years Ago: Eggnog Chocolate Chip Cookies Eggnog Chocolate Chip Cookies

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

   Cinnamon Rolls_3  Orange Cream Cheese Sweet Rolls II

   Blackberry Sweet Rolls  Fresh Strawberry Cinnamon Rolls

   Oreo Sweet Rolls  Peanut Butter Chocolate Chip Sweet Rolls

   Pumpkin Sweet Rolls Piña Colada Sweet Rolls 1

   Apple Butter Cinnamon Chip Sweet Rolls  Maple Pecan Cinnamon Rolls 2

   Carrot Cake Sweet Rolls_4  Mini Lemon Rolls

Chocolate Chocolate Chip Cinnamon Rolls 1  Strawberry Danish Rolls

One Year Ago: Cinnamon Oatmeal Brownies Cinnamon Oatmeal Brownies

Two Years Ago: Lone Star Chicken Enchiladas Lone Star Chicken Enchiladas

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.

Strawberry Malt Cookies

It has been cookies madness! For my daughter’s wedding reception, she wanted to serve milk and cookies. Here is one of the many, Strawberry Malt Cookies.

Strawberry Malt Cookies

1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup Nestle Strawberry Nesquik
1 egg
1 tsp vanilla
10 drops red food color
2½ cups flour
1 tsp baking soda
1/2 tsp salt
2 Tbl Carnation Malted Milk powder
2 cups white baking chips

Preheat oven to 325°.  In large bowl with electric mixer, cream butter, sugar, brown sugar, and strawberry Nesquik.  Add egg, vanilla, and red food color, mix well.  Stir together flour, baking soda, salt, and malted milk powder, add to creamed mixture and mix until combined.  Stir in white chips.  Drop rounded scoops on Silpat lined baking sheet or lightly sprayed cookies sheet and bake 10-11 minutes, just until center is set and not turning brown.  Cool on baking sheet for 5 minutes, then cool on wire rack.

One Year Ago Today: Caramel Walnut Dream Bars Caramel Walnut Bars

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

Chocolate Cupcakes with Strawberry Buttercream Frosting

I was craving chocolate cake and I love strawberry buttercream so this is what my daughter Lindsay and I made for our family dinner.  My daughters are home for a visit, love it when the family is together.  Nice frosting and drizzle Linds!

Chocolate Cupcakes:
2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
2 eggs
1 cups milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water

Preheat oven to 350°.  Put papers into 2-12 cup pans (recipe makes 24 cupcakes).  In large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt.  Mix together eggs, milk, oil, and vanilla.  Add egg mixture to dry ingredients and mix with electric mixer until well incorporated.  Add boiling water and mix well.  It is a thinner batter, but bakes up nicely.  Evenly distribute between 24 cups and bake for 22-25 minutes.  Cool completely.

Strawberry Buttercream:
1/2 cup butter, softened
1/2 cup shortening
4 cups powdered sugar
4 Tbl strawberry jam
4 Tbl milk

With electric mixer, mix butter, shortening, powdered sugar, jam, and 1 Tbl at a time of milk until desired consistency.  Frost completely cooled cupcakes.  Drizzle with melted semi-sweet chocolate if desired.

One Year Ago Today:  Salted Peanut Marshmallow Bars

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

Fresh Strawberry Cinnamon Rolls

Strawberries are in season, time to incorporate them into everything!  This is messy, you can see by the pictures, but worth it in the end.  Incredible fresh strawberry taste wrapped in sweet bread…yes!

                       

                       

                       

Strawberry Cinnamon Roll Dough:
1¼ cup warm water (about 110°)
2¼ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
2 tsp vanilla
3½ cups flour
1½ tsp salt

In bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, vanilla, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled, 1 hour.  Mix strawberry filling and put in fridge while dough rises.

Strawberry Cinnamon Roll Filling:
2 cups chopped fresh strawberries (1 pint)
3 Tbl sugar
1/2 tsp cinnamon
1 egg white

Mix strawberries, sugar, and cinnamon.  Cover and put in refrigerator while dough rises.  Mash strawberries, then drain 1/4 cup of the juice, set aside and reserve for frosting.  Whip egg white to frothy and stir into berry mixture.  Roll out dough on lightly floured surface to an 18″x10″ rectangle.  Spread filling evenly over dough.  Roll up, this is messy.  As you are rolling, pull dough up and over, roll and push filling under roll so it all doesn’t push out.  Pinch end to roll.  Use a thread to cut, slide thread under roll to cutting position, cross ends over roll and pull across to slice.  Gently place roll pieces in sprayed 13″x9″ pan.  Remember…messy but worth it.  Let rise 30-45 minutes.  Bake at 350° for about 25 minutes.

Strawberry Frosting:
2 cups powdered sugar
1/4 cup fresh strawberry juice reserved earlier

Mix together and spread over warm rolls.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Fresh Strawberry Crumb Cake

This was supposed to be breakfast this morning.  I did not use my time wisely, so I only had a bite before running out the door to be on time for church.  What a lovely thing to come home to…for lunch!  Yes, this was lunch today, yum.

                       

Cake:
1/2 cup butter, softened almost melted
2/3 cup sugar
2 eggs
1 tsp vanilla
1½ cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup sour cream
1/4 cup strawberry preserves
1 cup small diced/sliced fresh strawberries

Preheat oven to 350°.  In large bowl cream butter and sugar by hand.  Mix in eggs and vanilla.  Stir together flour, baking soda, salt, cinnamon, and nutmeg.  Gently stir dry ingredients into creamed mixture alternately with sour cream, just until blended.  Spread half of cake batter in a sprayed 9″x9″ baking pan.  Mix strawberry preserves and fresh strawberries.  Spoon over batter in pan and gently spread.  Spoon remaining batter over strawberry mixture and gently spread.  Mix crumb topping…

Crumb Topping:
2 Tbl butter, softened almost melted
3 Tbl brown sugar
3 Tbl flour
1/4 cup finely chopped walnuts

In a small bowl, mix butter, brown sugar, flour, and chopped nuts.  Crumble topping evenly over cake batter.  Bake for 30-35 minutes until golden brown.

One Year Ago Today:  Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Strawberry Danish Mini Rolls

These cute little sweet rolls are simple to put together, thanks to the shortcut of using ready-made crescent roll dough.  This recipe is from inspiredbycharm.com.

                       

1 pkg Pillsbury Crescent Sheet or Crescent Roll dough
4 oz cream cheese, softened
2 Tbl sugar
1/4 tsp vanilla
1/2 cup strawberry jam

Preheat oven to 350°.  Unroll crescent sheet or rolls on lightly floured surface.  Roll out into a rectangle (sheet into one large, crescent rolls pinch seams and roll two rectangles).  Mix cream cheese, sugar, and vanilla, spread over dough in even layer.  Spread jam over cream cheese mixture.  Roll up jelly roll style and cut into into approx. 1″ pieces (crescent sheet 16 pieces, crescent roll rectangles 8 pieces each).  Put into mini muffin tray, or sprayed mini muffin pan.  Bake for 16-20 minutes or until golden brown.  Cool for a few minutes in pan, then finish cooling on wire rack.  Sprinkle with powdered sugar.

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Vanilla Cupcakes with Strawberry Cream Cheese Frosting

A friend’s daughter is getting married.  This is their favorite recipe for vanilla cupcakes.  It is unique, no butter, it calls for oil and buttermilk.  These are moist cakes with a wonderful vanilla flavor.  The strawberry cream cheese frosting is so good, I ate quite a bit of it while I was frosting!

Vanilla Cupcakes:
2½ cups flour
2½ tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
2 cups sugar
3 tsp pure vanilla
1 cup oil
1 cup buttermilk

Preheat oven to 350°.  In medium bowl, whisk flour, baking powder, baking soda, and salt.  In large bowl with electric mixer, whip eggs.  Add sugar and continue beating at medium speed for about 1 minute.  Add vanilla and oil, beat well.  Rduce speed to low and slowly add half flour mixture.  Add half of buttermilk, then remaining flour mixture, and then remaining buttermilk.  Beat until just combined.  Fill cupcake liners 2/3 full.  Bake for 14-18 minutes, until golden and center is set.  Cool completely.

Strawberry Cream Cheese Frosting:
1/2 cup butter, softened
8 oz cream cheese, directly from fridge
1 tsp pure vanilla
4 cups powdered sugar
1-4 Tbl milk
2-4 Tbl strawberry jam

With electric mixer, whip together butter and cream cheese until well combined.  Add vanill and powdered sugar on low speed until combined.  Increase speed and beat until fluffy, add strawberry jam and enough milk to make desired frosting consistency.  Frost completely cooled cupcakes.

One Year Ago Today:  Cherry Apple Pie

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

 

Peanut Butter & Strawberry Jam Brownies

Brownies are great, but doll them up and they can be wonderful!  Why not incorporate the loved flavors of peanut butter and strawberry jam with intense fudgy rich brownies, it’s a winner.

                       

1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (10 oz) bag peanut butter chips
1/2 cup strawberry jam

Preheat oven to 350°.  Spray 13″x9″ baking pan with non-stick spray.

In large bowl, stir together melted butter, sugar, and vanilla.  Add eggs one at a time, beating after addition.  In a medium bowl, stir together flour, cocoa, dark cocoa, and salt.  Stir dry ingredients into butter/egg mixture, mixing until well combined.  Stir in 1 cup peanut butter chips.

Spread brownie batter in prepared pan.  Spoon jam in rows across top of batter*. With knife, gently swirl jam around top and slightly down into brownie batter.  Sprinkle remaining peanut butter chips evenly over top.

Bake for 35-40 minutes or until top center is set and edges start to pull away from the sides.  Cool on wire rack.  Completely cooled brownies will cut into much cleaner squares.  Sprinkle with powdered sugar.

*If jam is too thick, microwave for a few seconds until thinner spreading consistency.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.