Whoopie!

The December Daring Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose... What else is there to say but "Whoopie!"  When I saw the options on recipes, I thought I might make red velvet, as K has become obsessed with red velvet (despite never having it). 

In the end, I was so late in making this challenge (read Christmas day!), I just made the vanilla version and split it into to batches.  One batch I kept vanilla and the other I added about 1/3 cup cocoa to making it chocolate. 

I used the cream cheese filling recipe.  For the vanilla version, I placed a spoonful of strawberry jelly in the middle. 

This gave a nice little surprise flavor.  I really enjoyed it.  K even tried it and seemed to like it.  Of course, I'm sure she'll still say that she is "allergic" to jelly despite not having any anaphylaxis to this whoopie pie!  For the chocolate version, I added some chocolate chips to the filling.  I knew that David would likely want something extra as he doesn't care for cream cheese stuff that much. 

He said it was "pretty good" and had a second one last night.  My parents enjoyed them as well.  Daddy's response was "yeah yeah yeah."  I think that this whoopie pie challenge was a success.  We even sang "Happy Birthday" to Jesus using them as the birthday cake.  K thought it was perfect.  :-)

VANILLA WHOOPIE PIES
Recipe source: FoodNetwork Magazine
Servings: 8 whoopies
Ingredients
2 ¾ cups(660 ml) (11-2/3 oz) (330 gm) flour
1 teaspoon (5 ml) (5 gm) baking soda
¾ teaspoon (3¾ gm) baking powder
¾ teaspoon salt
½ cup (1 stick) (4 oz) (115 gm) butter, softened
1 1/3 cups (320 ml) ( (10-2/3 oz) (300 gm) granulated sugar
2 teaspoons (10 ml) vanilla
1 large egg
2/3 cup (160 ml) buttermilk
Whisk flour, baking soda, baking powder and salt in a bowl. In a separate bowl, beat butter, granulated sugar and vanilla with a mixer on medium-high speed until fluffy; beat in the egg. On low speed, beat in the flour mixture in 3 batches, alternating with the buttermilk in 2 batches; beat until just combined.
Line 2 baking sheets with parchment paper. Scoop 16 mounds of batter onto the baking sheets, about 2 inches (50 mm) apart (about 2 tablespoons (30 ml) batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes.
Preheat the oven to moderately hot 400°F/200°C/gas mark 6. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely.

For the Cream Cheese Filling
3 cups (750 ml) (13 ¼ oz) (375 gm) confectioners’ sugar
1/2 cup (120 ml) (1 stick) (4 oz) (115 gm) unsalted butter, softened
8 ounces (225 gm) cream cheese, softened
1 teaspoon (5 ml) pure vanilla extract
1/4 teaspoon (1½ gm) salt
Directions:
1. Sift the confectioners’ sugar into a medium bowl and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
3. Add the confectioner’s sugar, vanilla, and salt and beat until smooth. Be careful not to over beat the filling or it will lose structure.

To assemble, take one cookie, place filling on the flat side.  If using jam as a filler, leave a "blank" space in the center the put a dollop of jam in the middle.  Top with another cookie.  Enjoy!

Bread Pudding...with Croissants

Thanksgiving every year gives me a chance to try something new for dessert since we have so many people.  A few months back when we renewed our Sam's membership, David had to start a new membership due to some of their rules for changing names on the memberships.  With that, he got a free "case" of croissant rolls.  I knew we would (and didn't need to) eat all of them before they went bad; so, I froze most of them.  this recipe MANY months ago and this was the perfect time to use it.  Let's just say that before Thanksgiving was over, this was ALL GONE!  It was so good.  I think this would be a delicious bread pudding with white chocolate added.  But blueberry made it healthy...er...um, less decadent?  Um, just good, maybe?!  I used fresh frozen blueberries but with this being a cooked dessert you could definitely use frozen.  Try it out!  I got many compliments.

When it got close to Thanksgiving, I decided to make a new bread pudding: blueberry croissant bread pudding.  I pinned

Croissant Bread Pudding adapted from  The Girl Who Ate Everything 
(This recipe is doubled from the original recipe)

3 large croissants, cut up (about 5 to 5 1/2 cups)

1 cup fresh or frozen blueberries

1 package (8 oz.) cream cheese, softened

2/3 cup sugar

2 eggs

1 teaspoon vanilla

1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99

 6 croissants
2 cups fresh/frozen blueberries
2 bars 1/3 less fat cream cheese

Preheat oven to 350 degrees.

Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.

Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.

Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.

Serve warm sprinkled with powdered sugar.

Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99

1 1/3 cups (1 cup likely fine) sugar
4 eggs
2 cups almond milk
2 teaspoons vanilla

Preheat oven to 350 degrees.  Spray a 13 X 9 pan with cooking spray.  Cut croissants into small cubes.  Place these into the pan.  Sprinkle with blueberries.  Beat the cream cheese, sugar, eggs, and vanilla until smooth.  Gradually add the milk until mixed well.  Pour over the bread and blueberries.  Allow to soak for at least 20 minutes.  Place into the oven and bake for 35-40 minutes.  We served with ice cream.  Enjoy!

• 3 large croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries
  
• 1 package (8 oz.) cream cheese, softened
• 2/3 cup sugar
  
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Get a Peach Almond Coffee Cake Recipe

Instructions

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar.
6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99

• • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
    
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

  

  Get a Peach Almond Coffee Cake Recipe

  Instructions

  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
  3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
  4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  5. Serve warm sprinkled with powdered sugar.
  6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

  
  Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99
  e croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries
  
• 1 package (8 oz.) cream cheese, softened
• 2/3 cup sugar
  
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Get a Peach Almond Coffee Cake Recipe

Instructions

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar.
6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99

Christmas Card 2013

We always wait for Thanksgiving to try to get Christmas card pictures.  This year, it took us a little longer.  Then, I almost had a breakdown when making the cards...wow, they cost more than I thought.  But in the end, David encouraged me to go ahead and get what we liked.  Below is the finished product.  Well, at least the front of it.  For some reason it won't let me post the back...so the back is a screen shot from my phone.  Alas!  Merry Christmas!

Card 8

View the entire collection of cards.

More S'more Items!

When David did his ER shift in November, I made a S'more bar for him to take.  This was when he was trying gluten free for a bit but this wasn't gluten free.  I wanted to try it, though, and figured the ER shift would be a good time to try.  It turned out GREAT!  I love anything graham and could have eaten many of these myself.  I may have doubled this recipe but I can't remember if I did or not.  I'm sure it would double fine!

S'mores Bars adapted from Truffled Delights

1/2 cup butter (1 stick)

1/4 cup brown sugar

1/2 cup sugar

1 egg

1 tsp. vanilla

1 1/3 cups flour

3/4 cup graham cracker crumbs

1 tsp. baking powder

2 king-sized chocolate bars

1 1/2 cups marshmallow fluff

Preheat oven to 350 degrees & spray an 8-inch baking pan.  In a large bowl, cream together butter and sugar until light.  Beat in egg and vanilla.  In a small bowl, whisk flour, graham cracker crumbs, baking powder and salt.  Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press into an even layer on the bottom of the prepared pan.  Place chocolate bars over dough.  Spread chocolate with marshmallow creme/fluff.  Place remaining dough in a single layer on top of the marshmallow.  Bake for 30-35 minutes, until lightly browned.  Let cool and cut into bars.  Enjoy!

S'More Cookies

I found some mini-marshmallows at Target one day.  They are so tiny and fun.  On the back is a recipe for S'more cookies. 

The link is to the original recipe...before it was even put on the marshmallow bit container this year! :-)  I omitted the hot chocolate mix but they turned out GREAT!  It made about 6 dozen cookies.  I sent most of them to the residents' lounge, and, per report, they were gone by the end of the day! 

K was super excited about the "smarshmallows" and kept telling David that he needed to try one.  They both enjoyed the cookies as did I.  It has a great soft texture without being cakey.  I would definitely make these again!

S'More Cookies adapted from Love from the Oven

2 and 1/2 sticks room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits

Preheat oven to 350.  Cream together your butter and both sugars until light  and fluffy.   And in eggs and vanilla and blend well.  Add the dry ingredients a little at a time to your wet ingredients.   Then add the chocolate chips and marshmallow bits.  Drop on to your cookie sheets.  Bake for 8-11 minutes.   Allow to cool for a minute then remove to cooling racks to completely cool.  Enjoy!!!

Our Christmas Decor

I love decorating for Christmas but we ended up decorating little by little this year.  I have actually contemplated decorating right BEFORE Thanksgiving next year so it's done.  We'll see.  Don't want Thanksgiving to lose out.  We didn't get out the BIG tree this year because there just isn't a great place to put it.  Maybe we'll have a better place next year (here's hoping!).  My favorite things to decorate with are snowmen and nativities.  My mother-in-law got me this cute snowman for our door.  I've been eyeing this burplap snowman for a while and can enjoy it this year. 

This is the tree in the den.  It's a combination of our "nice" ornaments and some that are just special to us and we want everyone else to see.  I thought putting K's rocking chair and books by it was a fun touch.

Decorating the mantle is a new thing for me.  I had everything arranges a few weeks ago but finally put the finishing touches on it with the garland last week.  I like the way it turned out.

This nativity place was one I saw last year when I was registering for gifts but of course it wasn't available when we were having wedding showers.  So, I used store credit to get it...LOVE it!  The glass balls in the silver present are from my grandmother's.

This was the first nativity I got.  My mom gave it to me one year, and I just love it.  I think I actually left it up all year one time. 

These little trees are a new additional and I found the sleigh at a local gift shop.  I think they go perfectly together! Now we just need to get our stockings up!

Just below the mantle is another new addition.  I got him at a local gift shop with some credit I had.  I would never have bought him otherwise...but he makes me smile!  So glad he's part of our decorations now.

The built ins were a struggle for me but I think it ended up looking okay. 

Cindy had a collection of Santas and I thought these were really pretty.  The antique looking books really fit with them.

K decorated this little tree while I was doing the mantle.  Thankful for distraction and she did good (though I did have to move a few ornaments as there were about 7 on the bottom branches touching the counter...even on a small tree, little kids put everything down low!).  I've also put all our Christmas cards (except the picture ones) on this shelf.

Another little nativity plaque.

And another nativity...love these!

On the other side of the room is a row of bookcases.  It was really hard to decorate these, but I added David's set of train ornaments, my gold Christmas tree, stocking plate, and snowman stocking holders.

K's tree.  She "helped" put it up and then did help decorate.  We have added ornaments at least every other day.

The tree in David's and my room.  We put all our childhood ornaments and others that are just not able to fit on the den tree.  It ended up being pretty full, too.  The presents are in here right now because the cats would destroy them if in the den...they've proved it already!

A new tree this year is my kitchen tree.  K helped me pick this out and I think the white is growing on me.  Mama got me several baking/cooking ornaments and I added David's Santa's sweet ride ornaments too. I love this tree!

My snowman Christmas Cookie jar made a home next to the kitchen tree.  I think it's appropriate since I have mostly snowman ornaments.

We have two countdown stations.  First is K's on the refrigerator.  She picks out a new magnet everyday and adds it to the baking sheet.  She loves it.

This is my nativity advent calendar.  My mom has one like it that is a Christmas tree.  I went in search of a nativity and when I found it, I splurged.  However, I have NO regrets.  It's one of my favorite things to do at Christmas! 

The newest nativity is this wooden ornament.  I got it at a local Christmas shopping gala that the civic league hosts every year.  My best friend and I go every year.  This was actually a "wait and see" that I got the second day I went. Love it!

And that is our current Christmas decor.  I'm sure I'll amass more after Christmas...what fun!

Pumpkin Patch 2013

One of our favorite things to do each year is go to the pumpkin patch!  I just love all things fall.  This year, I got K all dressed up in her Pumpkin dress and off we went.  It ended up being a little warm that day but it was beautiful! 

We go to Nichols Boyd Farms.  There was a LONG line that day, but thankfully K had a good time on Daddy's shoulders,

 playing with the scarecrows,

jumping off the hay bales (aren't Daddy's arms the BEST?!),

and posing for pictures.  They have a hay ride that takes us through their farm.  We got to see cows,

Z-donks,

donkeys,

goats,

and camels. 

Then we arrived at the pumpkin patch. I think K loves playing more than picking out her pumpkin...though she did inform us that hers was the biggest pumpkin EVER! 

She ran through the maze, played in the cornbox,

used the swing, pushed Daddy on the swing

and climbed hay bales.  She then jumped off.  I love this series of pictures! 

We had a great time!  So thankful for my little family and the time we have together. 

Thankful that we are able to do fun things like the pumpkin patch!