Carrot Cake Cheesecake Crumb Bars

These are probably the moist amazing bars I have ever eaten, imagine a cross between a carrot cake, cheesecake, a buttery shortbread crumble crust, homemade carrot cake jam ( recipe below), warm spices, oats, nuts, white chocolate chips, topped with more crumble on top then, if you want to top the best bars you will ever eat, drizzle caramel sauce on top. You do not need to, only if you want that extra layer of flavor. I know I say to a lot of recipes that they are the best, but these really are, these  bars I make all of the time, but if you are looking to find a bar recipe that you want to impress, use this one, everyone will want this recipe. I was so darn excited when I found this recipe. It also may seem like a lot of ingredients, but I am sure most of them are in your pantry, the are not crazy ingredients you cannot find.

Ingredients:

• For the Carrot Cake Crust & Crumble Topping
• 2½ cups  all-purpose flour
• 1¼ cups old-fashioned rolled oats
• ¾ cup light brown sugar
• ½ cup granulated sugar
• ½ teaspoon  baking soda
• 1 to 1½ teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon freshly grated whole nutmeg
• 1 cup  butter, softened
• 1 teaspoon pure vanilla extract
• 1½ cups finely grated peeled carrots, about 3 medium
• ½ cup flaked coconut
• ½ cup raisins or golden raisins
• ¾ cup chopped walnuts or pecans
• ¾ cup white chocolate chips
• Directions For The Cheesecake Filling:
• 2 (8-ounce) packages cream cheese, softened to room temperature
• 2/3 cup  granulated sugar
• 2 large eggs 
• 2 teaspoons freshly squeezed lemon juice, not bottled
• 2 teaspoon pure vanilla extract 
• 6 tablespoons Carrot Cake Jam, recipe on the bottom of this page, also you can search my blog for the recipe type in Carrot Cake Jam, but easier to use the one I put on bottom)
• 4 tablespoons  prepared salted caramel sauce or dulce de leche
• For The Topping ( optional)
•  Prepared caramel sauce or dulce de leche, optional for drizzling 

Directions:

1. Arrange oven rack in lower third of oven and preheat oven to 350ºF. Prepare 9x13-inch metal baking pan with aluminum foil by first turning the pan upside down. Center a 17-inch long piece of foil shiny-side down over the pan. Carefully press down on the sides, folding corners, to shape the foil snugly around pan without tearing. Remove the foil keeping its shape. Place shaped foil into pan and press into place along bottom and sides. With a piece of plastic wrap, grease the foil along bottom and sides of pan with butter softened to room temperature or with melted butter. Set aside. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.

2. Prepare the Crust & Crumble Topping: In a large bowl, whisk together flour, oats, sugars, baking soda and spices until well combined. Using a pastry blender, cut butter into flour and oat mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, use a stand mixer fitted with paddle attachment to blend until mixture is crumbly.) Sprinkle in vanilla extract and gently toss the mixture to blend. Stir in carrots, coconut, raisins and nuts. Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Bake for 20 minutes.

3. Meanwhile, prepare the cheesecake filling.

Prepare the Cheesecake Filling: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese until creamy. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula. Add the eggs, one at a time, blending well after each addition. Add the lemon juice and vanilla; mix until fully incorporated and smooth.

4. Once the crust is done baking, transfer to wire rack. Using rubber spatula, scrape and pour cheesecake filling over warm crust and spread evenly with rubber spatula. Spoon carrot cake jam into 6 small dollops in the cheesecake filling evenly spaced apart; drizzle caramel sauce evenly around the carrot cake jam. Using a butter knife, swirl the jam and caramel sauce together with the cheesecake filling all around. Sprinkle with ½ cup white chocolate morsels and reserved crumb mixture. Then, top with remaining white chocolate morsels.

5. Bake in preheated oven until topping is golden brown and cheesecake filling is set but jiggles slightly, about 45 minutes. Remove from oven and carefully transfer to wire rack to cool completely, about 2 hours. Refrigerate at least 3 to 4 hours (overnight preferred) so the cheesecake is firm enough to cut. Cut into bars.

6. To Serve Bars: Serve at room temperature or chilled. If desired, serve with warm caramel sauce drizzled on top.

Carrot Cake Jam Recipe: ( Also on my blog, you can search)

• 1 (12-ounce) jar orange marmalade
• ½ to 1 teaspoon unsulphured molasses

• ½ cup grated peeled carrots, about 1 carrot
• ¼ cup  crushed pineapple, well drained
• ¼ cup flaked coconut 
• ½ teaspoon ground cinnamon 
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves
• 1/8 teaspoon ginger 
• ¼ teaspoon  pure vanilla extract 
• 1 tablespoon tapioca flour (tapioca starch) 
• 
  

Directions:

1. In a medium saucepan over low heat, combine all ingredients with the exception of the tapioca flour and  stir until thoroughly combined. Set aside for 5 minutes to macerate (to allow the pineapple to release its juices).

2. Sprinkle tapioca starch evenly over mixture and stir well to incorporate. The residual juices in the pineapple and other wet ingredients will help to dissolve the tapioca.

3. Over medium-high heat, stirring frequently bring mixture to a boil. Reduce heat to medium-low and cook stirring frequently until thickened, about 1 to 2 minutes.

4. Remove from heat and cool completely. Store in the refrigerator in a mason jar for up to 2 weeks.

Both recipes from:- See more at: http://wickedgoodkitchen.com/carrot-cake-cheesecake-crumble-bars/#sthash.W0wUMCgu.dpuf

Cake Batter Cinnamon Rolls

If you know me I am a true lover of cinnamon rolls, and this cinnamon rolls are so pretty, with the  color inside the fluffy dough and on the outside with the delicious creamy and simple glaze. The  beautiful breakfast cinnamon rolls are perfect for a brunch or Sunday morning. Who am I kidding, I can bake and eat these any day of the week. The dough puffs up perfectly and is so soft. This dough is one of the fluffiest and tender rolls you will ever eat. They are not difficult to make, after I came across this recipe and followed it exactly, they were perfect. Even though they are called cake batter cinnamon rolls, you do not use cake box mix. You eat with your eyes first, after you bake these and see how beautiful they look, this will be one that will impress everyone..

Ingredients For The Dough:

• 1 cup milk
• 2/3 cup sugar
• 1 and 1/2 tablespoons Red Star active dry yeast (2 standard size packets)*
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 large eggs
• 1/2 teaspoon salt
• 4 and 1/2 cups all-purpose flour, plus more for rolling 

Ingredients For The Filling:

• ½ cup sugar
• ¾ cup all-purpose flour
• 2 Tablespoons nonfat dry milk powder (or dry coffee creamer )
• ¼ tsp salt
• ¼ cup unsalted butter (1/2 stick), cold & cut into 4 pieces
• 1 teaspoon vanilla extract
• ½ cup sprinkles, not nonpareils
• 6 Tablespoons unsalted butter, softened to room temperature
• 1 Tablespoon ground cinnamon
• 
  

For The Glaze:

• 1 cup powdered sugar
• 3 Tablespoons heavy cream
• 1 teaspoon vanilla extract

Directions:

1. Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm ( to about 95 degrees F). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Chunks of butter will remain and that is okay. Then gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft about 6 minutes longer. *If you do not have a hook attachment, you can knead the dough by hand for this step.
2. Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, can take up to 1-2 hours.
3. Line the bottom of a 9x13 inch baking dish with parchment paper, leaving an overhang.  Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10x24 inch rectangle.  Make sure the dough is smooth and evenly thick throughout entire dough.
4. Make The Filling: In a food processor, combine the sugar, flour, milk powder, and salt. Process for 10 seconds. Add the pieces of butter and pulse for 10 more seconds. Add the vanilla over the top and pulse until the mixture is crumbly, for about 10-15 seconds, then fold  in the sprinkles using a fork.
5. Spread dough with 6 Tablespoons of softened butter and top with cinnamon. Sprinkle 3/4 cup of the cake mix filling overtop. There will be some leftover. Tightly roll up the dough to form a 24-inch-long log. Cut into 15 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls with a tea towel and let them rise in a warm place until they are puffy, for about 2 hours.
6. Preheat the oven to 400 degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden. Transfer the pan to a rack to cool for about 15 minutes.
7. Make The Glaze: In a small bowl, whisk the confectioner’s sugar, heavy cream, and vanilla until smooth. Depending on how thick or thin you like, you can add more cream or sugar, whisk until smooth and no lumps. Pour glaze over the rolls and serve warm. Store in a airtight container, if needed you can warm up for the next few days in the microwave for 10 seconds.

recipe from:http://sallysbakingaddiction.com/2013/03/25/cake-batter-cinnamon-rolls-without-cake-mix/

Raspberry Cheesecake Brownies

A delicious fudgy brownie with a raspberry cheesecake swirled in the delicious batter, then they have a pretty pink color that pops then topped with fresh raspberries on top to make they beauties even better. Raspberry season is coming up and I cant wait to go pick some so I can make this recipe all summer long.  This recipe calls for a large glass of fresh milk. I have fell in love with this recipe since I found it. I would defiantly make the homemade version of the brownie recipe..So good!!



Ingredients:

For The Homemade Fudge Brownies:

• 1/2 cup unsalted butter
• 8 ounces coarsely chopped semi-sweet chocolate
• 1 and 1/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• Note* You may use a box brownie mix instead ( follow ingredients on the box and still bake in a 11x7 inch pan and then follow same directions)

 Raspberry Cheesecake Layer:

• 8 ounces cream cheese, softened to room temperature
• 1/4 cup  sugar
• 1 egg yolk
• 1/4 cup seedless raspberry preserves/jam
  
• Fresh raspberries for topping

Directions:

1. Preheat the oven to 350°F. Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides, spray with cooking spray, then set aside. 

2. Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.

3. Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.

4. Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and raspberry preserves in a medium bowl until completely smooth - about 1 minute. If you'd like a pink cheesecake layer, add 2-3 drops of red food coloring to the cheesecake recipe.  Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Drizzle with the last 1/4 cup of brownie batter. Using a butter knife slide through the layers, creating a swirl pattern. Press a several raspberries into the top.

5. Bake brownies for 35-45 minutes, or until a toothpick comes out almost clean - which may be shorter or longer. Check with a toothpick, making sure it comes out clean, it can have a few crumbs but no batter. Cover the brownies after 20 minutes to avoid the top from browning too much. Allow brownies to cool completely before cutting into squares, at least 4 hours. I set mine on the counter for about 1 hour  then I placed in the refrigerator for about 2 hours. Brownies stay fresh stored in the refrigerator for 1 week.

recipe from:http://sallysbakingaddiction.com/2014/01/29/raspberry-cheesecake-brownies/

Raspberry Beer Cocktail

This is a refreshing drink that is easy to make that everyone will enjoy..Serve in a cute mason jar, with a cute straw and serve at your next party, or while you are sitting on your deck on a hot summer night..Enjoy!!!




Ingredients:

1 cup of fresh raspberries or frozen
4 bottles of corona (12oz) beer, chilled
1 container frozen raspberry lemonade concentrate, thawed or pink lemonade
1/2 cup good quality vodka
Garnish: lemon slices, or raspberries.


Directions:

In a large container stir together the first 4 ingredients. Serve over ice.
Garnish with raspberries.
To make ahead, stir together lemonade concentrate and vodka in a large container. Stir in raspberries and beer just before serving. Garnish, if desired.









































recipe from:http://www.acupofmai.com/2012/02/raspberry-beer-cocktail.html

Steak Sandwich Stackers

What an incredible idea that looks and tastes amazing. Perfect appetizer for any party, in between spiced biscuits their is delicious roast beef, olives, provolone cheese, colby jack cheese, and roasted red peppers. Now, who wouldn't love to serve these at your next gathering. Since I first saw this recipe and made them, they have been a huge hit, easy to make and delicious!!!!




Ingredients

• 1 - can Pillsbury Grands biscuits
• 2 tablespoons olive oil
• 1/2 tablespoon Italian seasoning blend
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 18 - green olives
• 5 - slices provolone cheese
• 5 - slices Colby jack cheese
• 12 ounce jar roasted red peppers
• 1-1/2 pounds deli roast beef 
• 18 - 6-inch skewers( soaked in water for 30 minutes)

Instructions

1. Preheat oven to 350 degrees.
2. Line 2 cookie sheets with parchment paper.
3. On a lightly floured surface, roll a biscuit into a 5-inch circle.
4. Cut 7 - 1-1/2-inch circles 
5. Place on the prepared cookie sheets
6. Mix together the Italian seasoning, salt and pepper.
7. Brush olive oil on each circle and sprinkle with the seasoning mixture.
8. Bake for 13 minutes or until golden brown.
9. Using the 1-1/2 inch circle cutter cut cheese into rounds, slice beef and cut peppers into small pieces.
10. Once the biscuits are done and cooled stack your sandwiches.
11. Start with the top biscuit round.
12. Using the sharp end of the skewer poke through the round and bring it up to the top.
13. Now add an olive, cheese, pepper, meat, biscuit round, cheese, pepper, meat and the last biscuit round.
14. TIP: Hold the skewer straight up, lay the biscuit on the counter and poke down the center NOT through but to the bottom.
15. Bring down the other ingredients and press together.
16. This will help it hold together.
17. This will make 18 appetizers without using the scraps of biscuit dough.

recipe from:http://www.ladybehindthecurtain.com/steak-sandwich-stackers/

Chicken Satay Served with Peanut Sauce

I love the dishes from other countries, this dish is from Malaysia.  Malaysian Satay is made with ingredients and spices commonly found in all Malaysian cooking, shallots, lemongrass, turmeric powder , and coriander powder. The recipe calls to marinate for many hours or even overnight so as to lock in the flavor. This is a recipe that sometimes I had to substitute ingredients, play around if you cannot find a specific ingredient. But in Asian Markets or your grocery stores these items are widely available.  Also, Below is the recipe if you would like to use the Satay Dipping Sauce for your chicken.

Ingredients:

4 chicken breasts (boneless and skinless, cut into cubes)

Spice Paste:

1 teaspoon coriander powder
2 stalks lemongrass, white parts only
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 teaspoons of kecap manis (Indonesian sweet soy sauce, or soy sauce if you cannot find)
1 teaspoon oyster sauce
Bamboo skewers (soaked in water for 30 minutes)

Directions:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed to thin out. Marinate the chicken pieces with the spice paste for 5-6 hours. Thread the meat onto the bamboo skewers and grill for 3-5 minutes on each side or until juices run clear. 

Satay Peanut Dipping Sauce:

Ingredients:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Directions:

Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

Note* Feel free to substitute ingredients if you cannot find, usually yo can find most of these ingredients in the Asian Market 

recipe from:http://rasamalaysia.com/recipe-chicken-satay/2/

Mediterranean Roasted Chicken Breasts With Tomatoes And Cannellini Beans

A delicious chicken dish rubbed in olive oil and warm spices, then has a little heat, which I like the best, then roasted tomatoes, cannellini beans, and the refreshing taste of the lemon on top, makes this dish so good with the burst of flavors after roasting. Then to top if off if desired yo can make a greek yogurt dipping sauce with avocados, lemon, sea salt and olive oil. Now this is a dish when I found it, I had to try because every element in this dish screams comfort food to the max..Make a nice big salad and loaf of Italian bread and their you have a perfect meal..It is a one pot dish roasted in the oven. the best part is the nice crisp coated in the spices and so juicy and tender on the inside. This recipe is a keeper for me!!!!


Ingredients For The Chicken:

⅓ cup extra-virgin olive oil or olive oil 
4 garlic cloves, minced 
1 teaspoon smoked paprika 
1 teaspoon coriander 
1 teaspoon oregano 
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon sriracha chili sauce, or 1/2 teaspoon red pepper flakes
1 teaspoon kosher salt 
1 medium lemon, very thinly sliced 
4 chicken breast halves, boned, but with skin left on (You can use the whole breast with skin and bones, if desired.)
2 (15 ounce cans cannellini beans) rinsed and drained 
2 pints cherry tomatoes. ( 1 pint of red and 1 pint of yellow or orange tomatoes)
1 cup chopped fresh cilantro, divided

Ingredients For The Sauce:

½ cup plain yogurt or Greek yogurt

1 medium ripe avocado, smoothly mashed

Juice of 1 lemon 

2 teaspoons extra virgin olive oil 
½ teaspoon sea salt

Directions:
1. Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.

2. Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.

3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.

Directions For The Greek Yogurt Sauce:

1. Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.

recipe from:http://thecafesucrefarine.com/2013/05/mediterranean-roasted-chicken-breasts-w/

The Top 5 Natural Herbs For Your Chickens Health

So I went to the market to start to buy my chickens their herbs to start a garden. Not only can I cook with these herbs but they are beneficial to their health. I truly believe that for the last year that I follow this list and I have happy and healthy chickens. It cannot hurt, these herbs have been used for  many years in humans and if I can take care of my chickens naturally and it works then I am all for it. The top 5 herbs for chickens are as follows that I purchase are:

Lavender:

 Lavender, a stress reliever and calming agent, also acts as a natural insecticide, and improves blood circulation. For all those reasons, it is a wonderful addition to your nesting boxes. Fresh or dried, the leaves and buds can both be used to make your nesting boxes aromatic and bug-free while calming your sitting or laying hens.

Mint:

Mint is a favorite of mine to grow because not only will it grow almost anywhere, but it spreads like crazy so you will always have plenty. Since it is a natural insecticide and rodent-repellent, I liberally toss mint in the nesting boxes and strew leaves onto the coop floor. 

Oregano:

 Oregano is probably the most beneficial herb for your chickens' health. Recent studies have shown the oregano acts as a natural antibiotic and can help protect against coccidiosis. It is also thought to guard against avian flu, blackhead, e.coli and infectious bronchitis. Adding dried oregano to your baby chicks' feed or feeding fresh chopped leaves to them free-choice helps protect them against many pathogens and get a good start in life. Adding oregano to your flock's diet in the same ways offers them continued health benefits. 

Parsley:

 Parsley is a nutritional powerhouse and our chickens love it. High in Vitamins A, B, and D, calcium, iron, magnesium selenium and zinc, it provides multiple health benefits to your chickens. It also aids in blood vessel development and is a laying stimulant. I feed our chickens fresh parsley free-choice as a treat and also add the parsley to their layer feed.

Sage:

Sage, a natural insecticide and anti-parasitic, is also an antioxidant that promotes general health but even more importantly, it is thought to help combat salmonella  Fresh or dried, sage is a wonderful addition to your flock's diet.

I also every night give my girls warm oatmeal with a touch of garlic and  blackstrap molasses. They love it and lick the bowl clean. Also 1 day a week I put a crushed garlic clove in their water and 3 days a week Mothers Nature apple cider vinegar, 1 teaspoon per gallon of water. They also get crushed oyster shells, Food Grade DE, mixed in their food. And cracked corn as a treat scattered in their coop..Hope this helps. 

This Part Of the Article is from: Cookiescrumbsandchickens.blogspot.com

This great article about the herbs and benefits that I follow is from:http://www.fresh-eggs-daily.com/2014/04/my-top-five-favorite-herbs-for-chicken.html#more