Lemon Cream Crumb Bars

Lemon, what can I say. I love everything to do with lemons, they are refreshing and in this recipe these are a thick lemon filling crumb bar between two layers of an amazing streusel on the bottom and top. Does that sound unbelievable, well it is.. Here you have the most delicious lemon bar. Get yourself a fresh gallon of milk and they will be gone in a day or two.. You are going to love these..Enjoy!!!


Ingredients:

• 1 1/4 cups all-purpose flour
• 1 1/4 cups old fashioned rolled oats
• 1/2 tsp (1/8 tsp salt*)
• 1/2 tsp baking soda
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 3/4 cup unsalted butter, melted (* If using salted butter reduce salt to 1/8 teaspoon)
• 1 tsp vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 1 Tbsp finely grated lemon zest
• 1/3 cup fresh lemon juice
• 2 large egg yolks
• 1/2 tsp lemon extract

• Directions:
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• 1. Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350 degrees).
• 2. In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden. Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes - 1 hour, then remove and cut into squares. Store in airtight container in refrigerator.
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recipe from:http://www.cookingclassy.com/2013/06/lemon-creme-crumb-bars/

German Chocolate Brownies

These are inspired by the German chocolate cake, so you know they have to be good. They are fudgy, chewy. The amazing sweet coconut-pecan topping that covers these brownies have a delicious  texture and just takes this brownie recipe over the top. They are easy to make and everyone will love them like we all do. These are my mothers favorite dessert, she loves anything german chocolate, brownies, cakes, cupcakes..And had me hooked after trying new recipes for her. Once you make these they will be a favorite in your household, guaranteed!!!!


Ingredients:

3/4 cup unsalted butter, melted and cooled slightly

• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1/4 + 1/8 tsp salt
• 1 1/2 tsp vanilla extract
• 1/4 cup + 3 Tbsp cocoa powder
• 1 cup + 1 Tbsp all-purpose flour
Topping
• 1/2 cup evaporated milk 
• 2 large egg yolks
• 1/2 cup packed light-brown sugar
• 1/4 cup salted butter, diced into 4 pieces
• 1/2 tsp vanilla extract
• 3/4 cup sweetened, shredded coconut, toasted
• 2/3 cup chopped pecans, toasted

Directions:

• 1. Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a two-inch over hang on two sides. Butter foil and lightly dust with flour, shaking out excess flour, set aside.
• 2. In a mixing bowl, whisk eggs until frothy and slightly pale, about 1 minute. Add granulated sugar, brown sugar and salt and whisk until well combined. Stir in vanilla. Sift cocoa and flour over top, pour in melted butter, and using a wooden spoon, stir until combined (it will be lightly lumpy). Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out with a thin coat of batter, about 35 - 40 minutes. Cool completely on a wire rack.
• For The Topping:
• 1. In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter. Cook mixture over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat. Stir in vanilla, then mix in shredded coconut and chopped pecans. Allow mixture to cool to room temperature about 30 minutes then spread over cooled brownies (cover and chill in freezer, about 15 minutes). Cut brownies into squares just before serving.

recipe from:http://www.cookingclassy.com/2014/03/german-chocolate-brownies/

Cannoli Cream Puffs

What more can I say but amazing!!! My 2 most favorite desserts in the world combined into one. Cannoli and Cream puffs made into 1 dessert. Really, can it get any better? When these two are combined you get one heck of a delicious dessert you will want to make time and time again, talk about impressing your guests, here yo go.. Anytime I make cannoli anything I get so excited on just thinking about the final result and these are amazing.  The oh so irresistible sweetened ricotta, combined with the creamy mascarpone makes for a filling that you will love, then filled into a light and fluffy cream puff..This is another winner that I found that I make over and over again that everyone loves..

Ingredients:

• 1 cup all-purpose flour 
• 3/4 tsp unsweetened cocoa powder
• 1/4 tsp ground cinnamon
• 1/2 cup water
• 1/2 cup milk ( 1, 2 percent or whole)
• 6 Tbsp unsalted butter, diced into 1 tbsp pieces
• 1 Tbsp granulated sugar
• 1/4 tsp salt
• 1 cup eggs, about 4 whole large eggs and 2 egg whites

Toppings:

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• Mini semi-sweet chocolate chips or finely chopped chocolate
• Powdered sugar, for dusting
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Cannoli Cream Filling
• 24 oz. whole milk ricotta, strained*
• 16 oz. mascarpone
• 1 cup powdered sugar

Directions For The Cannoli Cream Filling:

• 1. In a mixing bowl, using a rubber or silicone spatula, blend together ricotta and mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).
• 2. Preheat oven to 425 degrees. Line two baking sheets with parchment paper or Silpats. In a mixing bowl, whisk together flour, cocoa powder and cinnamon, set aside. In a medium saucepan, combine water, milk, butter, sugar and salt and bring to a boil over medium heat, stirring occasionally to melt butter and dissolve sugar. Reduce heat to low, add flour mixture all at once and continue to cook, stirring constantly, until mixture forms ball, about 2 minutes. Transfer mixture to the bowl of an electric stand mixer and let cool, 3 minutes.
• 3. Using the paddle attachment, and with mixer set on low speed, beat eggs into dough one at a time (dough will separate after each egg is added, then it will slowly come together and become smooth). Transfer mixture to a large piping bag fitted with a round tip. Immediately pipe onto rounds, approximately 1 1/4-inches each, and spacing them 2-inches apart.
• 4. Bake in preheated oven 10 minutes, then reduce oven temperature to 375 and continue to cook 10 minutes longer, then turn oven off and allow to rest in warm oven 10 minute longer, or until they sound hollow when tapped. Remove from oven and pierce with a small knife to release steam. Cool completely on a wire rack then cut each in half. Pipe or spoon in cannoli cream filling. Sprinkle chocolate chips or chopped pistachios around edges of cream filling (I preferred mine with both). Dust with powdered sugar and for best results serve within 1 hour of filling.
• *To strain working in two batches, I placed the ricotta over several layers of paper towels then added more paper towels and squeezed some of the excess moisture out (do this twice if needed, you want to have some moisture but not a lot. Once the powdered sugar is added it makes it a bit runnier).

recipe from:http://www.cookingclassy.com/2014/01/cannoli-cream-puffs/

Samoa Cupcakes

We all love the Girl Scout cookie "The Samoa". This moist vanilla cupcake which is dipped into a 
thick chocolate ganache, then it’s piped with an amazing caramel buttercream frosting which has caramel sauce,  then it’s sprinkled with toasted coconut and finished of with a drizzling of the remaining chocolate ganache and caramel sauce. This would be the closest version in a cupcake. Since I came across these, we cannot stop eating these..they are so good. Enjoy!!!!

Ingredients:

• 1 1/3 cups all-purpose flour
• 2 1/2 Tbsp cornstarch
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/3 cup unsalted butter
• 3 Tbsp vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/4 cup buttermilk
Caramel Sauce:
• 3/4 cup granulated sugar
• 3 Tbsp water
• 3 Tbsp salted butter
• 1/4 cup + 2 Tbsp heavy cream (poured into the same cup so it can be added all at once)
Caramel Buttercream Frosting
• 1/2 cup butter, at room temperature (I used 1/4 cup unsalted 1/4 cup salted)
• 1/4 cup + 2 Tbsp caramel sauce
• 2 cups powdered sugar
• 1/2 tsp vanilla extract
Topping
• 1 cup chocolate chips (I used 1/2 cup semi-sweet and 1/2 cup milk chocolate)
• 1/4 cup heavy cream
• 1 cup toasted coconut, cooled and slightly crushed into smaller pieces

Directions:

• 1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together 1/3 cup butter and 3/4 granulated sugar until pale and fluffy, occasionally scrapping down the sides and bottom of bowl. 
• 2. Blend in vegetable oil. Add in eggs one at a time mixing just until blended after each addition and adding in vanilla with second egg. Whisk together milk and buttermilk in liquid measuring cup. Working in three separate batches and beginning and ending with flour mixture, add 1/3 of the flour mixture followed by 1/2 of the milk mixture and mix just until combined after each addition. Spoon batter into paper lined muffin cups filling each cup nearly 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 19 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
• For The Caramel Sauce:
• 1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
• For The Caramel Buttercream Frosting:
• In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy. Add powdered sugar and blend on low speed until mixture comes together. Add 1/4 cup + 2 Tbsp completely cooled caramel sauce and vanilla and whip on medium-high speed until pale and fluffy (you can add another 1 Tbsp caramel sauce as needed to thin if desired).
• To Assemble The Cupcakes:
• Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it's fully melted (about 30 seconds) to cool slightly. Dip tops of cupcakes in melted chocolate mixture and allow excess to run off, the return upright to wire rack and allow chocolate to cool, about 10 - 20 minutes. Pipe caramel frosting over tops then sprinkle with a spoonful of toasted coconut. Drizzle tops with remaining chocolate and caramel sauce. Serve while chocolate is melty or allow to set at room temperature. Store in an airtight container at room temperature.

recipe from:http://www.cookingclassy.com/2013/09/samoa-cupcakes/

Pork Chop Florentine

A easy and fast and delicious meal that will be on your dinner plate in less than 30 minutes. A moist pork chop served in a marinara sauce smothered in spinach and topped with cheese. Perfect meal for the family to enjoy!!!

Ingredients:

• 2 tablespoons olive or vegetable oil
• 6 (4 ounce) boneless pork chops, 3/4-inch thick
• 1 medium onion, thinly sliced

• 24 ounces Marinara Sauce
• 1 (10 ounce) package frozen leaf spinach, thawed and well drained
• 8 ounces shredded mozzarella cheese 
  
  
  
  
  
  

1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
2. Reduce the heat to medium and add the remaining oil. Add the onion. Cook and stir until the onion is tender. Stir in the sauce and spinach into the skillet and heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook until the chops are cooked through. Sprinkle with the cheese until the cheese becomes brown and bubbly. 

recipe from:http://allrecipes.com/recipe/skillet-pork-chops-florentine-2/

Recipe from: www.campbells.com

Carrot Zucchini Bread With Cream Cheese Frosting

This moist and delicious Carrot and Zucchini has a hint of cinnamon and is sweet enough because of the carrots and zucchini to be a cake but dense because it is a bread. With out the frosting it is delicious on its own.  Then top it off with a thick layer of cream cheese and top it off with the frosting and walnuts or pecans just makes this even more amazing. Perfect for breakfast or after dinner treat.


Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1/2 cup canola oil
• 6 Tbsp unsweetened applesauce
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cups finely shredded, peeled carrots (from about 3 medium carrots)
• 1 1/2 cups finely shredded zucchini (from about 2 small zucchini)
Frosting:
• 6 Tbsp unsalted butter, softened
• 5 oz cream cheese, softened
• 2 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts

Directions:

• 1. Preheat oven to 350 degrees. Butter and lightly flour two 8 by 4-inch loaf pans and set aside.
• 2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 30 seconds. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well blended, then add canola oil, applesauce, eggs and vanilla and whisk until well combined, about 30 seconds - 1 minute. Stir in shredded carrots and zucchini, then add flour mixture all at once, and using a rubber spatula, fold mixture just until combined.
• 3. Divide mixture among two prepared loaf pans. Bake in preheated oven for 35 minutes then (without removing loaves from oven) quickly tent loaves with a sheet of aluminum foil (to prevent top from excessive browning) and continue to bake 15 - 20 minutes longer, or until toothpick inserted into center of loaf comes out clean. Allow to cool in loaf pan 5 minutes, then invert onto a wire rack and cool completely. Frost with cream cheese frosting and top with chopped pecans. Store in an airtight container.
• 4. For the frosting:
• 5. In a mixing bowl, using an electric hand mixer, whip together butter and cream cheese until smooth and fluffy. Add powdered sugar and vanilla and whip on medium-high speed until smooth and fluffy, about 3 minutes.

recipe from:http://www.cookingclassy.com/2014/02/carrot-zucchini-bread/

Stuffed Chicken Caprese

A delicious packed with flavor chicken breast marinated in a delicious lemon and olive oil mixture then stuffed with fresh mozzarella, basil, and tomatoes, then crispy on the outside yet moist on the inside. A comfort dish that everyone will love. Garlic bread and a big salad on the side and this will soon become a favorite in your household. Enjoy!!!

Ingredients:

4 chicken breasts, skinless and boneless

• Olive oil

2 cloves garlic, pressed through garlic press

• Salt

Cracked black pepper

1 tablespoon fresh lemon juice, not bottled 

1 teaspoon lemon zest

4 ripe grape or cherry tomatoes  sliced ¼” or thinner

1 tablespoon balsamic vinegar

16 slices of fresh mozzarella cheese, sliced 1/4 inch thick or thinner (from an 8 oz ball or log)

16 large, fresh basil leaves

12 toothpicks

½ cup flour

2 eggs

1 cup panko breadcrumbs

1/3 cup grated parmesan cheese

½ teaspoon Italian seasoning

Directions:

1. Preheat the oven to 400°, and line a baking sheet with foil.

2. Prepare the chicken breasts by butterflying each breast, being careful not to cut all the way through (you want to end up with a thinner, flatter chicken breast); place each butterflied chicken breast between two pieces of plastic wrap and gently pound the chicken out with a mallet to about ¼” thickness; place the chicken breasts into a bowl, and add a drizzle of olive oil, the garlic, a couple of pinches of salt and pepper, the lemon juice and zest, and marinate the chicken for about 15-20 minutes.

3. Next, place the thinly sliced grape tomatoes into a small dish, and add to them the balsamic vinegar and a pinch or two of salt and pepper, and allow them to marinate while the chicken marinates.

4. To prepare the chicken, place one marinaded chicken breast in front of you, vertically; giving yourself about a ½” border at the bottom, begin by adding 2 of the fresh basil leaves, then 2 slices of the fresh mozzarella cheese, next 4 slices of the marinated tomato, then another 2 basil leaves and finally 2 more slices of mozzarella onto the chicken; starting at the bottom, fold the chicken over the ingredients, gently rolling upward until wrapped; place 2-3 toothpicks through the seam at angles to secure the filling and to keep the chicken held together, and place it onto a clean plate to hold; repeat the process with all four chicken breasts.

5. To bread the chicken, add the flour into a medium-size bowl; add the eggs into a another medium-size bowl, and whisk well; add the panko breadcrumbs, the grated parmesan, the Italian seasoning and a pinch of cracked black pepper into another medium-size bowl, and toss to combine; gently dredge each chicken breast in the flour, then in the eggs and finally in the panko-parmesan mixture, and set aside on the plate while you heat your oil.

6. To fry, add enough olive oil to a large heavy-bottom pan or skillet for a shallow fry, about 1/2-1 cup and place over medium-high heat; once the oil is hot, add in 2 of the rolled and breaded chicken breasts seam-side down, and cook until golden-brown and crispy, about 2 minutes per side (about 8 minutes total); remove from oil and place onto a paper towel-lined plate, and repeat the process with the remaining two breasts; to finish the chicken, add the fried breasts to the foil-lined baking sheet, and place into the oven for about 4-5 minutes, until completely cooked through and the cheese is melted and gooey, then remove toothpicks and serve..

recipe from adapted slightly:http://thecozyapron.com/cozy-chicken-crispy-caprese-a-new-dish-to-accompany-a-new-phase-o

Chocolate Peanut Butter Banana Bread

Banana meets chocolate in the delicious moist chocolate banana bread. The banana bread filling with chocolate swirled throughout is so good. Perfect for the morning with a cup of coffee or a nighttime snack, either way you will love this. It may soon be your favorite banana bread. Enjoy!!

Ingredients

• 5 tablespoons chocolate peanut butter 
• 3 tablespoons plus 1 teaspoon canola oil, divided
• 3 tablespoons butter, softened
• 1/2 cup packed brown sugar
• 2 medium ripe bananas, sliced
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 1/4 to 1/3 cup dark chocolate chunks

Instructions

1. Preheat oven to 350 degrees.
2. In a microwave safe bowl, combine chocolate peanut butter and 1 teaspoon of the oil. Microwave on high until melted for about  about 30 seconds then stir. Combine 3 tablespoons oil, butter, brown sugar and banana in a large bowl, and beat with a mixer on medium-high speed until well combined. Add the eggs, 1 at a time, beating well after each addition.
3. Combine flour, baking soda, baking powder, and salt in a separate bowl. With the mixer running at low speed, all the flour mixture and the buttermilk alternately with the banana mixture, beginning and ended with the flour mixture. Mix until just combined.
4. Pour half of the batter into a greased 9x5 inch loaf pan. Top with peanut butter mixtures. Spread the remaining batter over the top. Using a wooden pick or knife, gently swirl the batter. Sprinkle the top of the batter with dark chocolate chunks. 
5. Bake for 55 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in the pan on a wire rack. Remove the bread from the pan, then allow to cool completely on rack.

recipe from:http://kitchenmeetsgirl.com/dark-chocolate-peanut-butter-banana-bread/