PEANUT BUTTER BRICKLE COOKIES

1 1/2 cups white whole-wheat flour

2 cups all-purpose flour
2 cups old-fashion oats
1 tsp baking soda
1 tsp salt
2 cups unsalted butter, cut up
1 1/2 cups packed brown sugar
1 cup creamy peanut butter
4 tsp vanilla extract
2 large eggs
3 cups honey-roasted peanuts
2 pkg (10-oz each) peanut butter chips
2 pkg (8-oz each) toffee bits

In a medium bowl, whisk the flours, oats, baking soda, and salt together.

In a large bowl, using an electric mixer, beat the butter and brown sugar together at medium speed for approximately 3 minutes until light and fluffy.  Beat in the peanut butter and vanilla extract.  Add the eggs, one at a time; beat just until combined.

Using low speed, beat in the flour mixture just until combined.  Stir in the peanuts, peanut butter chips, and toffee bits.

Cover the dough and refrigerate 2 to 3 hours up to overnight, until firm enough to shape.

Preheat oven to 375 degrees.
Cover cookie sheets with parchment paper.

Drop cookie dough by 1/4 cup of dough per cookie onto the prepared cookie sheets.  Gently form dough into balls then flatten to about a 1-inch thickness.  Freeze on baking sheets 10 minutes.

Bake at 375 degrees 10 to 12 minutes until light brown around the edges.  Cook on a wire rack, on the cookie sheets, for 3 minutes before removing to racks to cool completely.

Yield: Approximately 36 cookies.

Note: This is my adaptation of a recipe I got some years ago from Cooking Club.

SUBSTITUTING OLIVE OIL FOR BUTTER IN BAKING

• Butter
• 1 teaspoon
• 1 tablespoon
• ¼ cup
• 1/3 cup
• ½ cup
• 2/3 cup
• ¾ cup
• 1 cup

• Oil
• ¾ teaspoon
• 2 ¼ teaspoons
• 3 tablespoons
• ¼ cup
• ¼ cup + 2tablespoons
• ½ cup
• ½ cup + 1 tablespoon
• ¾ cup

Conversion table courtesy of Carol Firenze, The Passionate Olive

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HOMEMADE DEVIL'S FOOD CUPCAKES

2 cups cake flour

2/3 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
2 tbsp water
6 tbsp plain yogurt
1/3 cup water
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 1/2 tsp vanilla extract

Preheat oven to 350 degrees.
Line 24 muffin tins with paper liners; set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together.

In a small bowl, combine the water and yogurt.

In a separate large bowl, beat the butter using an electric mixer on medium to high speed until fluffy; add the sugar and beat about 3 minutes until light and fluffy.  Add the eggs, one at a time, beating well after each.  Beat in the vanilla extract.

With the mixer on low speed, add the flour/cocoa mixture alternately with the yogurt mixture and beat just until blended.  Spoon mixture into the prepared muffin cups filling each 2/3s full.

Bake at 350 degrees for around 20 minutes until a wooden toothpick inserted in the centers comes out clean.  Place on wire rack in the pan for 5 minutes to cool slightly.  Remove from pans and cool completely on the wire rack/s.

Frost with your favorite frosting when completely cooled.  Decorate as desired.

Yield: 2 dozen cupcakes

CHOCOLATE-BANANA-PEANUT PIE

Crust:

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup finely chopped peanuts (salted peanuts are best if you can tolerate salt)


Preheat oven to 350 degrees.

In a small bowl, mix the crumbs and peanuts with the butter.  When well combined, press firmly into the bottom and up sides of an ungreased 9-inch pie plate.

Bake at 350 degrees for 10 minutes.  Allow to cool before filling.

Filling:
1 pkg (4-serving size) regular (NOT INSTANT) chocolate pudding and pie filling mix
1 3/4 cup milk
1/2 cup chunky peanut butter
2 medium-size firm bananas

Prepare the pudding/pie filling mix according to package directions substituting the 1 3/4 cup milk for that called for in the directions.

Remove from the heat and stir in the peanut butter until melted.  Allow to stand 5 minutes, stirring occasionally.

Slice the bananas into thin slices covering the bottom of the pie shell.  Carefully pour the filling over the bananas.  Press plastic wrap over the filling and refrigerate pie for at least 3 to 4 hours but no longer than 48 hours.

Remove the plastic wrap.  Garnish the pie with chocolate dipped banana slices that have been sprinkled with chopped peanuts, if desired.  Or just garnish with whipped cream, if you prefer.

FRESH STRAWBERRY UPSIDE DOWN CAKE FROM SOUTHERN MAMA

Sharing this recipe from a fellow blogger.  Haven't tried it but it sure looks good.

Ingredients
2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator. ~

This is the photo from the recipe posted by Southern Mama.

CREAM CHEESE POUND CAKE

Do you know how pound cake got its name?  Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. One can only imagine what that did to cholesterol.  However in fairness to our ancestors who ate it, they did a lot more physical work than we do.  They could get by eating a lot more of those goodies than we can.  How about trying this healthier version of a delicious pound cake?

1-1/2 cups whole-wheat pastry flour
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup nonfat buttermilk
1/3 cup canola oil
2 tablespoons light corn syrup
1 tablespoon vanilla extract
6 large egg whites
2 cups sugar, divided
1/2 cup (1 stick) unsalted butter, softened
8 ounces reduced-fat cream cheese (Neufchâtel)

Preheat oven to 325°F.
Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.

Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.

Beat butter and cream cheese in a large bowl until creamy.Add the remaining 1-1/2 cups sugar to the butter mixture and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.

Bake at 350 degrees until a skewer inserted into it comes out clean and the top springs back  when touched lightly with fingertips.  This will take about 1 hour and 10 minutes. 

Remove from oven and cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

Delicious served with ice cream, fruit toppings, sauces, etc.  Also good topped with strawberries and whipped cream.

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ORANGE CRESCENT RING

1 pkg (8-oz) cream cheese, softened

1/2 cup granulated sugar
1 tbsp grated orange peel
2 tubes (8-oz each) refrigerated crescent dinner rolls
1/3 cup chopped almonds

Drizzle:
1/2 cup powdered sugar
1 tbsp orange juice

Garnishes:
approx 16 maraschino cherry halves
additional sliced almonds

Preheat oven to 375 degrees.
Grease 1 large or two smaller cookie sheets; set aside.

In a small mixing bowl combine the softened cream cheese, granulated sugar, and orange peel; mix until well blended.

Unroll the crescent roll dough 1 can at a time onto a lightly floured surface.  Overlap the long  edges of the rectangles to form a rectangle of 13-inches by 7-inches; press edges together to seal.  Spread the first rectangle with half the cream cheese mixture and sprinkle with half the almonds.

Starting on the long side, roll up the dough pressing edges together to seal.  Shape into a ring and place seam side down on the prepared cookie sheet.  Seal the ends together to seal.  Cut 2/3's of the way through the ring from the outer edge at 1-inch intervals, leaving the center of the ring intact.  Turn each section on its side.

Bake at 375 degrees for 15 minutes until a light golden brown.

To make the glaze, combine the powdered sugar and orange juice together until smooth.  Drizzle over the warm rings.  Garnish with the cherries and additional almonds.

Repeat process with the remaining rolls, cream cheese mixture and almonds.

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TEA PUNCH

12 regular-size tea bags

1 quart boiling water
1 1/4 cups granulated sugar
2 cups orange juice
1/2 cup frozen lemonade concentrate, undiluted
4 cups water

Steep the tea in the boiling water for 8 minutes; remove and discard the tea bags.

Add the sugar, orange juice, lemonade concentrate, and 4 cups water to the tea; stir until the sugar and lemonade concentrate are dissolved.

May be served hot or cold.

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CREAM CHEESE COFFEE CAKE FROM Sweet Pea's Kitchen (in 2013)

I saw this recipe on Sweet Pea's blog, loved it and thought you might like it too. 

Ingredients:

For Streusel Topping:
¼ cup sugar
¼ cup all-purpose flour
3 tablespoons unsalted butter, chilled and cubed
1 1/2 teaspoons finely grated zest from 1 lemon
For Cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
1 tablespoon finely grated zest from 1 to 2 lemons
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For Filling:
2 (8 ounce) packages cream cheese, softened
½ cup sugar
4 teaspoons juice from 1 to 2 lemons
½ teaspoon vanilla extract
1 large egg
For the Lemon Drizzle:
1/4 cup confectioner's sugar, sifted
1/2 to 1 tablespoon fresh lemon juice

Directions:

For Streusel Topping: Add sugar, flour, butter and lemon zest in a small bowl and stir using a fork or pastry blender until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Transfer mixture to the refrigerator until ready to use.
Adjust oven rack to middle position and heat oven to 350 degrees.
Spray a 9” x 13” cake pan with nonstick cooking spray.
For the Cake: Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
In stand mixer fitted with paddle attachment, beat butter, sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add vanilla and mix to combine. Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
Reserve half of the batter and set aside. Spoon remaining batter into prepared pan and smooth top.
To make the Filling: Return now-empty bowl to mixer and beat cream cheese, sugar, lemon juice, vanilla and egg on medium speed until smooth, about 1 minute. Add ¼ cup reserved batter and mix until incorporated. Spoon cheese filling mixture evenly over batter and smooth the top. Spread remaining reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle streusel topping evenly over batter.
Bake until just firm and skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 35 to 40 minutes. Cool cake in pan on wire rack 1 hour. Gently remove from cake pan and place on wire rack to cool to room temperature, about 1½ hours.
To make the lemon drizzle, in a small bowl, whisk together the confectioners’ sugar and ½ tablespoon of the lemon juice. The mixture should be thick but pourable. Add up to another ½ tablespoon of lemon juice if the mixture is too stiff. Drizzle over the top the coffee cake. Let harden, about 10 minutes, before serving.
Recipe Note: Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.

GLAZED CINNAMON RAISIN SCONES

2 cups biscuit/baking mix

1/3 cup raisins
1/3 cup milk
3 tbsp granulated sugar
1 heaping tsp ground cinnamon
1 large egg

GLAZE:
1/2 cup powdered sugar
1 tbsp milk or cream

Preheat oven to 425 degrees.
Grease a cookie sheet; set aside.

Combine the glaze ingredients until smooth and set aside.

Mix the baking mix, raisins, milk, sugar, cinnamon, and egg together to form a soft dough.  Spread the dough into an 8-inch circle on the prepared cookie sheet.  Cut into 8 wedges but do not separate.

Bake at 425 for 10 to 12 minutes or until golden brown.

Remove from oven and drizzle with glaze while the scones are still warm.

Carefully separate the wedges and serve while warm.

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Yield: 8