jueves, 29 de junio de 2017
Baked Alaska Baked Alaska http://ift.tt/2s7UBJZ Home Cooking Adventure RSS Feed
Art Supply Cookies! When I’m not decorating cookies, you’ll find me painting or drawing during my downtime. My current project is an agate-inspired acrylic painting, which I’ll share on Instagram when I’m finished! Scroll down for the video tutorial on how to create these … Continue reading → The post Art Supply Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs
miércoles, 28 de junio de 2017
Raspberry and Blueberry Crisp Berry Crisp made with raspberries and blueberries is dessert heaven. With berry season in full swing the possible berry combinations are many! One thing the Northwest does right is berries! You name it – we’ve got it. Strawberries, raspberries, blueberries, blackberries, marionberries, tayberries and even loganberries. And I know there are more I haven’t even named. My oldest son’s name is Logan – I teased my husband I wanted to name him after my father Barrie – therefore he would have been Logan Barrie (loganberry) He didn’t go for it! I shared a fun Mason Jar Picnic idea here and the dessert I took on the picnic was today’s recipe for Raspberry and Blueberry Crisp. We love any kind of berry crisp at our house. It is fun to try different flavor combinations of berries. I of course, had to make it in a mason jar. I used the half pint size jars and they were the perfect personal serving of berry crisp. When it is warm the crisp can be a bit funny so eating it out of the jar was perfect! It of course can be made in a 9 x 13 pan also but mason jars are so much more fun, and cuter too! I used a combination of raspberries and blueberries but any combination of berries will work. Add in a bit of sugar of course. Fill your jars to the top (it will cook down) Then mix up your topping. This is a basic crisp recipe I have had around for years. It is also yummy on top of apples too. It is a combination of butter, flour, oats, brown sugar, cinnamon and nutmeg. I love the little bit of crunch it gives to the dessert. Sprinkle the topping over the berries. Be generous. I think the topping is the best part! It will also cook down into the berries. Bake and then eat warm or cool – which ever you prefer. I prefer my crisp with a nice scoop of vanilla ice cream on top! And one of the best parts of being a food blogger? Getting to eat the props! Originally posted June 11, 2013 I halved the recipe and it filled 6 half pint mason jars. A full recipe will make a 9 x 13. This recipe can be made with any combination of berries – choose your favorites. If you use frozen berries make sure they are drained well and add some cornstarch into the sugar you put over the berries to help thicken it up because it will make a runnier crisp with frozen berries. For some other yummy berry recipes check out these: Strawberry Pizza Raspberry Ice Cream Marionberry Cobbler Strawberries & Cream Raspberry Streusel Bars Berry Crisp Recipe Raspberry and Blueberry Crisp Print Berry Crisp made with raspberries and blueberries is dessert heaven. The crunchy crumble topping is a perfect addition. Author: Leigh Anne Wilkes Ingredients 2½ C blueberries 2½ C raspberries 5 Tbsp sugar 2 Tbsp cornstarch (for thickening if using frozen berries) 1 C flour 1 C oats ¾ C packed brown sugar 1 tsp cinnamon ½ tsp nutmeg ½ C butter Instructions Preheat oven to 350 degrees In a bowl combine berries and sugar. Mix and set aside If using frozen berries add in 2 Tbsp of cornstarch for thickening. In another bowl mix together flour, oats, brown sugar, cinnamon and nutmeg. Add in butter using a pastry mixer until crumbly. Put berries into a 9 x 13 pan and add crumble on top. Bake for 30-40 minutes or until the fruit is bubbly and the topping will be golden brown 3.5.3226 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Raspberry and Blueberry Crisp. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
Berry Crisp made with raspberries and blueberries is dessert heaven. With berry season in full swing the possible berry combinations are many!
One thing the Northwest does right is berries! You name it – we’ve got it. Strawberries, raspberries, blueberries, blackberries, marionberries, tayberries and even loganberries. And I know there are more I haven’t even named. My oldest son’s name is Logan – I teased my husband I wanted to name him after my father Barrie – therefore he would have been Logan Barrie (loganberry) He didn’t go for it!
I shared a fun Mason Jar Picnic idea here and the dessert I took on the picnic was today’s recipe for Raspberry and Blueberry Crisp. We love any kind of berry crisp at our house. It is fun to try different flavor combinations of berries.
I of course, had to make it in a mason jar.
I used the half pint size jars and they were the perfect personal serving of berry crisp. When it is warm the crisp can be a bit funny so eating it out of the jar was perfect! It of course can be made in a 9 x 13 pan also but mason jars are so much more fun, and cuter too!
I used a combination of raspberries and blueberries but any combination of berries will work. Add in a bit of sugar of course.
Fill your jars to the top (it will cook down)
Then mix up your topping. This is a basic crisp recipe I have had around for years. It is also yummy on top of apples too. It is a combination of butter, flour, oats, brown sugar, cinnamon and nutmeg. I love the little bit of crunch it gives to the dessert.
Sprinkle the topping over the berries. Be generous. I think the topping is the best part! It will also cook down into the berries.
Bake and then eat warm or cool – which ever you prefer.
I prefer my crisp with a nice scoop of vanilla ice cream on top!
And one of the best parts of being a food blogger? Getting to eat the props!
Originally posted June 11, 2013
I halved the recipe and it filled 6 half pint mason jars. A full recipe will make a 9 x 13.
This recipe can be made with any combination of berries – choose your favorites. If you use frozen berries make sure they are drained well and add some cornstarch into the sugar you put over the berries to help thicken it up because it will make a runnier crisp with frozen berries.
For some other yummy berry recipes check out these:
Berry Crisp Recipe
- 2½ C blueberries
- 2½ C raspberries
- 5 Tbsp sugar
- 2 Tbsp cornstarch (for thickening if using frozen berries)
- 1 C flour
- 1 C oats
- ¾ C packed brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ C butter
- Preheat oven to 350 degrees
- In a bowl combine berries and sugar. Mix and set aside
- If using frozen berries add in 2 Tbsp of cornstarch for thickening.
- In another bowl mix together flour, oats, brown sugar, cinnamon and nutmeg.
- Add in butter using a pastry mixer until crumbly.
- Put berries into a 9 x 13 pan and add crumble on top.
- Bake for 30-40 minutes or until the fruit is bubbly and the topping will be golden brown
Author information
Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .
Continue reading Raspberry and Blueberry Crisp.
This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
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viernes, 23 de junio de 2017
Cookie Decorating Demo and Book Signing in Beacon, New York I’ll be signing books and demonstrating a few of my favorite cookie decorating techniques including brush embroidery and the wet-on-wet rose this Saturday, June 24th at Echo in Beacon, New York! The event is open to the public and admission is free, … Continue reading → The post Cookie Decorating Demo and Book Signing in Beacon, New York appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs
miércoles, 21 de junio de 2017
Banoffee Pie Banoffee Pie http://ift.tt/2sPUPsz Home Cooking Adventure RSS Feed
Texas Almond Sheet Cake Almond Sheet Cake is the perfect way to feed a crowd and make all the almond lovers in your family happy. Today’s recipe for Almond Sheet Cake was given to me years ago by a dear friend from my direct sales team – Cathy. It quickly became a family favorite and is my first choice when I need to fix a dessert to feed a crowd. I’ve served it at many parties and everytime I serve it, everyone loves it and comments on how good it is. I think people are expecting it to be a vanilla flavored cake and are always so pleasently surprised when they realize it is almond. We had friends over for dinner this last week and I served it and they very politely asked if they could take some home, you know it’s good when that happens! It’s an easy one to share too because it makes so much. It is so simple and easy to make and it is a great alternative to the traditional chocolate Texas Sheet Cake and of course I love the almond flavor! It is made in a large jelly roll pan so it makes a lot. There are actually no nuts in the cake, I just added some sliced almonds for garnish to pretty it up. The batter for the cake is very runny, so don’t let that worry you. It’s suppose to be that way. While the cake is cooling, make your frosting and then frost the cake after it has cooled for 30 minutes. If you aren’t an almond fan you could always make the cake and frosting with vanilla extract and it would be wonderful too. I hold parties, just so I can make this cake! Any excuse. I actually prefer it over the chocolate version, sorry chocolate lovers. Originally post June 6, 2008 Other favorite sheet cakes: Apple Sheet Cake with Maple Glaze Banana Bars Texas Sheet Cake Pumpkin Bars Coca Cola Sheet Cake from Crazy for Crust Brownies for a Crowd Almond Sheet Cake Recipe Texas Almond Sheet Cake Print Author: Leigh Anne Wilkes - Your Homebased Mom Recipe type: Dessert Ingredients 1 cup butter 1 cup water 2 cups flour 2 cups sugar 2 beaten eggs ½ cup light sour cream 1½ tsp. almond extract - not imitation 1 tsp. salt 1 tsp. baking soda Frosting; 1 cup butter ¼ cup milk (heaviest) Instructions Place butter and water in saucepan and bring to a boil Let cool a bit In another bowl combine: flour, sugar In another bowl add together: beaten eggs, light sour cream, almond extract - not imitation, salt, baking soda Spray jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown Let cool 30 minutes Frosting: Combine and bring to boil: butter and milk (heaviest) Then add 4½ cups powdered sugar and 1 tsp. almond extract Frost cake and eat! 3.5.3226 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Texas Almond Sheet Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
Almond Sheet Cake is the perfect way to feed a crowd and make all the almond lovers in your family happy.
Today’s recipe for Almond Sheet Cake was given to me years ago by a dear friend from my direct sales team – Cathy. It quickly became a family favorite and is my first choice when I need to fix a dessert to feed a crowd. I’ve served it at many parties and everytime I serve it, everyone loves it and comments on how good it is. I think people are expecting it to be a vanilla flavored cake and are always so pleasently surprised when they realize it is almond.
We had friends over for dinner this last week and I served it and they very politely asked if they could take some home, you know it’s good when that happens! It’s an easy one to share too because it makes so much.
It is so simple and easy to make and it is a great alternative to the traditional chocolate Texas Sheet Cake and of course I love the almond flavor! It is made in a large jelly roll pan so it makes a lot. There are actually no nuts in the cake, I just added some sliced almonds for garnish to pretty it up.
The batter for the cake is very runny, so don’t let that worry you. It’s suppose to be that way. While the cake is cooling, make your frosting and then frost the cake after it has cooled for 30 minutes. If you aren’t an almond fan you could always make the cake and frosting with vanilla extract and it would be wonderful too.
I hold parties, just so I can make this cake! Any excuse. I actually prefer it over the chocolate version, sorry chocolate lovers.
Originally post June 6, 2008
Other favorite sheet cakes:
Apple Sheet Cake with Maple Glaze
Coca Cola Sheet Cake from Crazy for Crust
Almond Sheet Cake Recipe
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 beaten eggs
- ½ cup light sour cream
- 1½ tsp. almond extract - not imitation
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup butter
- ¼ cup milk (heaviest)
- Place butter and water in saucepan and bring to a boil
- Let cool a bit
- In another bowl combine: flour, sugar
- In another bowl add together: beaten eggs, light sour cream, almond extract - not imitation, salt, baking soda
- Spray jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown
- Let cool 30 minutes
- Combine and bring to boil: butter and milk (heaviest)
- Then add 4½ cups powdered sugar and 1 tsp. almond extract
- Frost cake and eat!
Author information
Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .
Continue reading Texas Almond Sheet Cake.
This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
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lunes, 19 de junio de 2017
Rainbow Zebra Print Cookies! My friend Tollie and I met last year while I teaching in Barcelona at El món dolç de Claudia. Originally from the midwest, she was living in Spain for the winter and decided to sign up for my cookie decorating class! … Continue reading → The post Rainbow Zebra Print Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs
miércoles, 14 de junio de 2017
Chicken Stuffed Baked Potatoes Chicken Stuffed Baked Potatoes http://ift.tt/2rhxqN3 Home Cooking Adventure RSS Feed
miércoles, 7 de junio de 2017
No Bake Banana Split Dessert This No Bake Banana Split Dessert has been a family favorite for years – such an easy and delicious summer time treat. Today’s recipes is another one of those oldies but goodies. I have had it in my recipe file for over 30 years and it originally belonged to my mother. It is on a nice little type written 3 x 5 index card in my collection of recipes. I remember spending hours on my typewriter typing out all my recipes! Now all I have to do is log onto my blog. I served today’s recipe at a farewell dinner party for a sister missionary in our ward this past week. Her family was here to pick her up so we invited them to dinner and then invited a lot of the people she had served and taught during her mission over for a little dessert party and to say goodbye. Let’s just say the banana split dessert was a huge hit. I actually had to hide a few pieces of it so that the guest of honor could have a piece when she was done visiting. One of the best things about this dessert, other than it is delicious, is that it is no bake! No oven or stovetop required. Perfect for summer. Especially on a 95 degree day like it is in Portland today and your air conditioner is broken. Yes, that would be me! The dessert starts with a base of graham cracker crumbs in a 9 x 13 glass pan. It is then topped with a mixture of sugar and butter that has been beat for 15 minutes until it gets so light and fluffy! And so yummy! I have a hard time not just eating all the filling straight out of the bowl. But I did manage to save some for the dessert. Top the graham crackers with the filling and then top with sliced bananas, strawberries and drained crushed pineapple. Then top it with Cool Whip, more sliced strawberries and then I like to drizzle it with chocolate syrup. A banana split must have chocolate! Then all you have to do is slice and serve. Be sure to keep it refrigerated until you are ready to eat it!This dessert got a lot of oohs and aahs that night! Originally posted July 2, 2014 For other yummy desserts, try these: Mint Striped Delight – Frozen Lemon Dessert – Ice Cream Pie Banana Split Dessert Recipe No Bake Banana Split Dessert Print Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 10-12 servings Ingredients ½ C butter, melted 1 C graham cracker crumbs 2 eggs 1 C butter 2 C powdered sugar 3-4 bananas, sliced 1½ pints strawberries, sliced 1 container of Cool Whip (12 oz.) 1 20 oz. can of crushed pineapple, drained chocolate syrup to drizzle Instructions Note: If raw eggs are a concern for you they can be left out of the second layer. Layer One: Mix together ½ C butter melted and 1 C graham cracker crumbs Press into bottom of 9 x 12 pan. Second Layer: Mix together eggs, 1 C butter and powdered sugar and beat for 15 minutes (this is important!) Spread over graham cracker layer Third Layer: Slice bananas and cover over second layer Fourth Layer: Cover over bananas with 1 pint sliced strawberries Fifth Layer: Cover with pineapple Sixth Layer: Cover with Cool Whip Seventh Layer: Sprinkle with remaining strawberries and drizzle with chocolate syrup Refrigerate until ready to serve. 3.5.3208 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading No Bake Banana Split Dessert. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
This No Bake Banana Split Dessert has been a family favorite for years – such an easy and delicious summer time treat.
Today’s recipes is another one of those oldies but goodies. I have had it in my recipe file for over 30 years and it originally belonged to my mother. It is on a nice little type written 3 x 5 index card in my collection of recipes. I remember spending hours on my typewriter typing out all my recipes! Now all I have to do is log onto my blog.
I served today’s recipe at a farewell dinner party for a sister missionary in our ward this past week. Her family was here to pick her up so we invited them to dinner and then invited a lot of the people she had served and taught during her mission over for a little dessert party and to say goodbye. Let’s just say the banana split dessert was a huge hit. I actually had to hide a few pieces of it so that the guest of honor could have a piece when she was done visiting.
One of the best things about this dessert, other than it is delicious, is that it is no bake! No oven or stovetop required. Perfect for summer. Especially on a 95 degree day like it is in Portland today and your air conditioner is broken. Yes, that would be me!
The dessert starts with a base of graham cracker crumbs in a 9 x 13 glass pan. It is then topped with a mixture of sugar and butter that has been beat for 15 minutes until it gets so light and fluffy! And so yummy! I have a hard time not just eating all the filling straight out of the bowl. But I did manage to save some for the dessert. Top the graham crackers with the filling and then top with sliced bananas, strawberries and drained crushed pineapple.
Then top it with Cool Whip, more sliced strawberries and then I like to drizzle it with chocolate syrup. A banana split must have chocolate!
Then all you have to do is slice and serve. Be sure to keep it refrigerated until you are ready to eat it!
This dessert got a lot of oohs and aahs that night!
Originally posted July 2, 2014
For other yummy desserts, try these:
Mint Striped Delight – Frozen Lemon Dessert – Ice Cream Pie
Banana Split Dessert Recipe
- ½ C butter, melted
- 1 C graham cracker crumbs
- 2 eggs
- 1 C butter
- 2 C powdered sugar
- 3-4 bananas, sliced
- 1½ pints strawberries, sliced
- 1 container of Cool Whip (12 oz.)
- 1 20 oz. can of crushed pineapple, drained
- chocolate syrup to drizzle
- Note: If raw eggs are a concern for you they can be left out of the second layer.
- Mix together ½ C butter melted and 1 C graham cracker crumbs
- Press into bottom of 9 x 12 pan.
- Mix together eggs, 1 C butter and powdered sugar and beat for 15 minutes (this is important!)
- Spread over graham cracker layer
- Slice bananas and cover over second layer
- Cover over bananas with 1 pint sliced strawberries
- Cover with pineapple
- Cover with Cool Whip
- Sprinkle with remaining strawberries and drizzle with chocolate syrup
- Refrigerate until ready to serve.
Author information
Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .
Continue reading No Bake Banana Split Dessert.
This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
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