Sour cream brownies

May 20, 2013 by Leave a Comment

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I have made a TON of brownies, from the box and from scratch and NOTHING beats these. They are so moist and the sour cream gives them a creamy-ness that regular brownies lack. I am telling you, if you try one new recipe make it this one. As soon as I discovered this recipe about two months ago, I have been making them just about every week and they don’t last long around here! They are a dream brownie…not too rich, the perfect about of chocolatley-ness, crumbly as a brownie should be but moist enough to make real good, big, chunky crumbs. You guys feel me?

ADD BROWNIE

I am in love with Tastefully Simple’s Classy Chocolate Pound Cake mix, I use it quite a bit with I need a fast dessert. (peanut butter swirl chocolate pound cake was another one of my favorite uses for this mix)

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Ingredients

Instructions
  1. In a large mixing bowl, mix together pound cake mix, melted butter, and sour cream.
  2. Pour into a 9×13 baking pan.
  3. Bake at 350 degrees for 30 minutes.

Are you all enjoying this weather? It is beautiful by us but it looks like rain the rest of the week, which I feel like that is God being like “hey, now you don’t have any more excuses not to start your laundry missy! The weather is rainy so just get it done!” Oh laundry. One time I was like if I do a load of laundry every single day from start to finish maybe I can keep up with the laundry! Yeah! Well right now I have two baskets full of folded laundry waiting for me to put them away and piles and piles of dirty laundry waiting to be washed, so ask me how that worked out for me. How does one keep up with laundry for 5 people, especially in the summer time when clothes are getting sandy and wet and the kids are needing a few outfits a day? I would like to know how! I think laundry is like one of those things that when you run into parents who have grown kids they say,  you will miss all the laundry piles when the kids are grown and gone. And to that I say, don’t even get me started about my kids leaving me or the tears will start a-flowin’!

Did you enjoy all that boring laundry talk? Hey, you know what you should do instead of your laundry? MAKE THESE BROWNIES.


 sourcreambrownies

 

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Banana creme truffle

May 3, 2013 by

bananatruffle (1)bananatruffle (4) bananatruffle

THIS TRUFFLE. All my dreams came true when I took my first spoonful of this creamy, decadent pudding. I am a huge banana cream pie fan so this recipe is right up my ally. I really can’t put into words how silky and creamy and delicious this really is. You MUST try this recipe and I promise you will love it. Also- there is something really amazing about whipping your own cream…like that feeling you get when your dough rises? I dunno maybe its just me but it gives me a huge sense of accomplishment in the kitchen. This pudding puts Schreiners(the best place to get a homemade pie in our town) banana creme pie to shame which believe me, I never thought could be possible. This is a really simple recipe with really rewarding results! I suggest making this when you have somewhere to bring a dish to pass, it makes a lot and if it stays in your fridge you will devour the entire bowl, late at night, when one gets hungry, with your husband.

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Banana creme truffle
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Ingredients
  • 1 16 ounce can sweetened condensed milk
  • 1½ cups cold water
  • 1 3.4 ounce box of instant vanilla pudding mix
  • 3 cups heavy whipping cream
  • 1 box of nilla wafers
  • 4 bananas, sliced

Instructions
  1. In a kitchen aid mixer or in a large bowl (use a hand mixer), beat the sweetened condensed milk and water for about 2 minutes.
  2. Add the pudding mix to the milk mixture and continue to beat for another 2 minutes.
  3. Cover the bowl and store in fridge overnight.
  4. Again in your kitchen aid mixer or in a large mixing bowl with a hand mixer, whip the cream until stiff peaks have formed. (This step took me about 6-7 minutes of whipping)
  5. Next stir in the chilled pudding mixture gently, until combined.
  6. Layer wafers, banana slices, pudding and continue in a large serving bowl, or use individual serving dishes.

Happy weekend! In case you missed this exciting news: my gluten-free Mexican pizza recipe got its own little blurp in the May 2013 issue of FAMILY FUN MAGAZINE. It is only  my absolute favorite parenting magazine so naturally when an editor contacted me a few months back I was really really excited. They always have the best craft and food ideas for your kids, you should look into getting the magazine if you don’t already!

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Frosted white chocolate lemon bars

April 22, 2013 by

lemon bars (1)Lemon has just been my jam lately when it comes to desserts. I am obessed with Tastefully Simple’s new Lemonberry Cake & Icing Mix, but I was determined to find a good bar recipe to use this cake mix for. Found one! This cake mix is great when used as a cake as well, it’s full of juicy blueberries and is extremely moist.

lemon bars (2)I think it is just eaiser to grab a bar from a pan and continue what I am doing during the day while I nibble, rather than cut a slice of cake, get a plate, get a fork and sit down and eat it. Wow talk about laziness right?! But really I don’t have time to sit down and eat a piece of cake during the day, I kid you not. These are perfect and refreshing and go great with my afternoon cup of decaf.
 lemon bars (4)I am also really digging these because they are light but still creamy and chocolatley. I think that is hard to find in a lemon bar.

lemon bars (5)And this recipe only makes an 8×8 pan so you won’t have these scrumptious bars lingering around your kitchen for 2 weeks waiting for you to eat them.

lemon bars (6)Also this recipe is easy peasy lemon squeesy. See what I did there? And who are we kidding I don’t really make any recipes that are super challenging. So just whip these up in a few minutes and your desserts for the week are taken care of!

So what are you waiting for?! Snatch up the Lemonberry cake mix while you can!

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Ingredients

Instructions
  1. Combine packet 1 of lemonberry cake mix with butter, egg and white chocolate chips in a large mixing bowl.
  2. Stir just until all the batter is combined.
  3. Press dough in butter greased 8×8 baking dish.
  4. Bake at 350 degrees for 20 minutes.
  5. Mix packet 2 with cream cheese for the frosting.
  6. When bars have cooled frost and garnish with lemon zest.

 

Attention*today it was 60 degrees and we played outside, ate outside, did some yard work. my energy is slowly returning and we are beginning to see the light at the end of the long long tunnel that is winter. and yesterday it was snowing so today is happy happy day.

lemon bars

 

 

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Peanut butter swirl chocolate pound cake

April 8, 2013 by

peanutbutterpoundcake

peanutbutterpoundcake (2)

Did you ever just dream of the perfect slice of chocolatley, peanut buttery, pound cake  that pairs perfectly with a good cup of coffee? If you haven’t, then are you dreaming of it now? Look no further, this recipe is simple and so decadent. I think the chopped Tagalong Girl Scout cookies was an excellent choice for a crunchy topping and an excellent way to add calories, am I right? Go big or go home when it comes to sweets. I will never forget when I tried to make a “healthy” rustic lemon cake with whole wheat flour. Never again will I try to make sweets healthy. As long as I can eat sweets in moderation, give most of them away when I make them, and continue to eat healthy almost all the time, I never really feel guilty about eating them. I usually will try to plan to make a dessert when I know we have people coming over or when we are going somewhere that I can bring it along.

So try this and you’ll like it! (Yo gabba gabba anyone? Oh man we banned that show from our house years ago and I sure don’t miss it!) But seriously this pound cake is the best.

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Ingredients

Instructions
  1. In a large mixing bowl, mix together pound cake mix, water and melted butter until combined.
  2. Pour half of the batter into a greased loaf pan.
  3. Using a butter knife swirl half of the peanut butter into the chocolate batter in the loaf pan.
  4. Pour remaining batter over the peanut butter swirls.
  5. Swirl the rest of the peanut butter on the top layer of pound cake batter.
  6. Bake at 325 degrees for 40 minutes.
  7. Remove from oven and sprinkle with crushed Tagalong cookies.
  8. Bake for an additional 10 minutes.

peanutbutterpoundcake (3)

 

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Marshmallow bark

March 26, 2013 by

marshmellowbark

So can you tell I am really into bark lately? First the jelly bean bark and now this tasty marshmallow bark both in time for Easter! Bark is just so easy to make and you can do so many fun things with it. The kids made this marshmallow bark almost all on their own so I shouldn’t really be taking any credit for this post. They loved using the cookie cutter shapes to cut out pieces. Anytime the kids get to eat marshmallows its a treat, but these are really special with the chocolate and M&M’s. Boy did I win mom-of-the-year when I suggested this recipe to my kids. Cha Ching. And do you think my kids are finishing their dinners with no fuss this week with a piece of marshmallow bark to look forward to for dessert? ABSOLUTELY. Even though I only let them have the most meager piece when they finish supper, they think its the coolest. And don’t you just love all the pastels that come along with Easter? Love these cute little treats. Also if you don’t already know, marshmallows covered in white chocolate is pure heaven.

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Marshmallow bark
 

Ingredients
  • 1 bag mini colored marshmallows
  • 1 bag white chocolate chips, melted
  • sprinkles & M&M’s for topping

Instructions
  1. Fill a large pot halfway with water and bring to a boil.
  2. Pour chocolate into a glass bowl and place over boiling water, but make sure it isn’t touching the water.
  3. Stir until all the chocolate is melted.
  4. Line a cookie sheet with parchment paper.
  5. Dump the marshmallows in a large mixing bowl.
  6. Pour chocolate over marshmallows and stir quickly until all marshmallows are coated with chocolate.* you have to do this fast because you don’t want the marshmallows to melt.
  7. Next pour the marshmallow mixture onto the parchment paper and press as flat as you can.
  8. Sprinkle with M&M’s and sprinkles.
  9. Drizzle with extra chocolate (optional.)
  10. Place in freezer for 15 minutes.
  11. Remove from freezer and use cookie cutters to make Easter shapes or slice into squares.

marshmellowbark (2)
Happy Easter to you and your family! I hope this Easter is filled with everyone you love and the love of our Lord! Jesus is risen, he is risen indeed!

God’s blessings,

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