Grammy's Cookies (Whoopie Pies)

My husband has been trying to get me to make these for almost 12 years.  Unfortunetly the recipe had been lost and no one in the family had it.  I remembered writing it down when we were first married but couldn't locate my copy.  That is until about a month ago when I was reorganizing my cookbooks and recipe cards.  I myself had never had a Grammy's cookie until today and let me tell you my friends these are A M A Z I N G!!!  Grammy obviously knew what she was doing because these are the most moist whoopie pies I have EVER had!!! After finding out these little beauties were in the house, Kurt decided he better make an appearance at home for lunch.  I hope you like them as much as he does!!  Enjoy with a shot of milk!

Grammy's Cookies

1/2 cup butter softened

1 cup sugar

1 egg room temp

1 cup sour cream

1 tsp vanilla

1/2 cup cocoa

1 1/4 cup flour

1/2 tsp salt

1/2 tsp baking soda

Cream butter, sugar, egg, vanilla, and sour cream in eletric mixer on medium speed.  Add cocoa, flour, salt, and baking soda.  Drop by teaspoon or small cookie scoop on greased cookie sheet.  Bake at 350 degrees for 11 minutes.  Let cool on rack before frosting

Butter Cream Frosting-Betty Crocker

3 cups powdered sugar

1/3 cup butter softened

1 1/2 tsp vanilla

1-2 TBSP milk

NOTE:  I baked these cookies in a convection oven so you may have to adjust your baking time if you are baking in a standard electric.

Five Alarm Pizza

My husband likes everything spicy-that's why he married me!  HA HA HA, I crack myself up!! Anyhoo, every Friday for dinner we have homemade pizza.  I roll out 6 crusts and everyone gets to put what ever they want on their personal pizza.  My husband has been bragging about his concoction so I thought I would share it with all of you.  First the crust:

Pizza Crust

(Double recipe for 2 regular sized pizzas)

2 Cups Flour

2 tsp baking powder

1 tsp salt

2/3 cup milk

1/4 veg oil

Stir together and roll out on floured surface.

Once rolled top with tomato sauce.  Sprinkle with Italian seasoning, oregano, and Parmesan cheese.  Then top with Mozzarella cheese followed by the toppings of your choosing.  Bake at 425 degrees for 15-20 minutes.

Five Alarm Pizza

Toppings included in order stacked on crust:

Pepperoni

Canadian Bacon

Sliced green pepper

Sausage

Bacon

Olives

Jalapenos

Red pepper flakes

Pineapple

Sprinkled Mozzarella on top

Hot Sauce from Hell drizzled over each slice right before eating

Enjoy if you dare!

Spring Wreath

Beautiful Spring Wreath!

Supplies Needed:

12 in diameter metal craft ring(Joannes $2-$3)

15 different fabrics cut into 1 in by 6 in strips(I used about about 165 strips total)

I raided my mom's fabric cabinet and used scrap fabric for all my strips.  The fabric I chose reflected the 1930's and 1940's so very fun and retro!

1 ribbon for hanging 

1 hook or wreath hanger for hanging

This only takes about and hour to complete-so easy!  Just tie your strips around your craft ring, bunch them up and your done!

Happy Crafting!

Easter Nests

My mom always made these with us when we were kids, and my kids loved making them too!

They are marshmallow, peanut butter and chocolate Easter Nests with candy eggs!

Ingredients:

1 jar (7oz.) marshmallow creme (about 2 cups)

1/4 cup creamy peanut butter

2 tbsp melted butter

1 can (5 oz.) chow mein noodles (about 3 cups)

1 cup chopped, Easter plain M & M's

36 - 48 Easter peanut M & M's

Directions:

Combine marshmallow creme, peanut butter, and butter.  Mix well.  

Add noodles and chopped M & M's a little at a time.  Mix well.

Prepare a baking sheet with wax or parchment paper and sprinkle powder sugar over paper.

Drop 1/3 cupfuls onto the cookie sheet.

Use your fingers to form nests.

Place 3-4 peanut M & M's into each nest.  I like to mix colors because it looks cuter :)

Place into the refrigerator to set up for at least 15 minutes.

Enjoy! 

I would love to hear what your favorite Easter treats are and if you make these, how they turn out :)

Happy cooking!

Product I love

I wanted to share with everyone one of my favorite kitchen tools.  This great little bunny helper would be a wonderful addition to any cook's Easter basket. The Prepology Bunny Design Safety Lid Lifter is not your everyday can opener.  The lids come off clean without sharp edges and it is very easy to use.  Would be great for someone with arthritis.  My kids love helping out in the kitchen and now that we have a cute little tool to do the job they argue over who gets to open the cans.  So Hop, Hop, Hippity Hop on over to QVC

 and check out all the wonderful colors they offer. 

Egg and Sausage Braid

We love breakfast for dinner and we love crescent rolls!  This recipe deliciously combines both!

Ingredients:

1 lb. sausage (I like to buy unseasoned, so I can season it myself.)

1 onion

cheese (I used american cheese)

Cholula (the best hot sauce EVER!)

1 package Crescent Rolls (I use reduced fat)

Directions:

Start cooking sausage in a large skillet.

Dice onion and add to sausage.

Add seasoning if you bought unseasoned sausage.  I use a mixture of black pepper, garlic powder, and onion powder to taste.)

Cook until the onion is tender and the sausage is cook through. Remove from heat.

Lay* crescent rolls out on a baking sheet (I use a stoneware baking sheet)

*I have found that it works best to unroll the crescent roll in a long sheet and then press all of the seams together to create a large area.  After the filling is placed down the center, use a knife to slice "tabs" to pull up and "tie" on top of the braid.  This method has given me the most room for filling :)

After your crescent roll is laid out, place a layer of cheese on top of it.

Next, spoon your filling along the center on top of the cheese.

Top with more Cholula and cheese.

Fold your crescent roll "tabs" up and press together.

Bake at 350 degrees for 15-20 minutes or until golden brown.

Enjoy!  As always, please leave your comments :)

Cream Cheese Frosted Lemon Cake with Lemon Glaze

I love lemons!  Really I do, I do, I do!!!  If they had a 12 step program for lemonade addicts I would be a member.  So now that it is spring I thought I would whip up some cupcakes with one of my favorite foods.  These are sinfully good!  I jokingly call these the diabetic coma cupcakes-they are so good you might not be able to eat just one.  Enjoy!!!

If you do not have time to make a lemon cake from scratch, any lemon boxed cake will do.  Just bake cake according to directions on the box and let cool.  This is what I did for these cupcakes.  However normally I make this into a cake using the recipe below.  Either way the result is yummy!

Lemon Chiffon Cake-Betty Crocker

2 cups flour (all-purpose)
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
3/4 cup cold water
1/2 cup veg oil
2 tsp vanilla
1 TBSP grated lemon peel
7 large egg yokes
1 cup large egg whites
1/2 tsp cream of tartar

1. Move rack to lowest position. Heat oven to 325 degrees.
2. Mix flour, sugar, baking powder and salt in large bowl.  Beat in water, oil, vanilla, lemon peel and egg yokes with electric mixer on low speed until smooth.
3.  With clean beaters, beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form.  Gradually pour egg yolk mixture over beaten egg whites, folding in with rubber spatula just until blended.  Pour into ungreased angel food cake pane, 10 X 4 inches.
4.  Bake about 1 hour 15 minutes or until top springs back when touched lightly.  Immediately turn pan upside down onto heatproof funnel or bottle.  Let hang about 2 hours or until cake is completely cool.  Loosen side of cake with knife or long metal spatula; remove from pan.


Cream Cheese Frosting

8 ounces cream cheese
1/4 cup butter softened
2-3 tsp milk
1 tsp vanilla
4 cups powdered sugar

Mix with electric mixer on medium speed until smooth.  Cool leftovers in refrigerator.


Lemon Glaze

1/3 cup butter
2 cups powdered sugar
4 Tablespoons lemon juice
1/2 tsp grated lemon peel

Whisk together in medium bowl.


Once your cupcakes are cooled frost with cream cheese frosting.  Once frosted turn cupcake upside down and dip into glaze.  Let stand on counter for 10 minutes to set before storing in refrigerator.  If in angle food cake form, frost entire cake.  Pour glaze over the top of cake allowing the glaze to drip over onto the sides.  Let stand on counter for 10 minutes to set.  Store in refrigerator.