Banana Bread Bars with Browned Butter Frosting

If you follow Triedandtruemoms on Instagram then maybe you’ve already tried this recipe. It is so amazing, and I don’t even really like banana bread but this combo of browned butter frosting is so dang good. I’ve made it so much I need to post it so I can stop looking for it every time I want to make it.

It’s the perfect fall dessert, perfect for sharing, perfect for taking it to a party, perfect for kids after school snack…it really is just pretty perfect.

1 1/2 cup sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 3/4 C smashed bananas
2 tsp vanilla
2 C flour
1 tsp baking soda
3/4 tsp salt

Beat sugar, sour cream, butter, eggs…add bananas, vanilla, mix last ingredients for 1 minute. Bake 350 in jellyroll pan for 27 minutes.

Frosting:

1 C butter
8 C powdered sugar
6 TBL milk
3 tsp Vanilla

Melt butter in saucepan until golden brown. Remove from heat, beat with remaining. Spread on top! Enjoy!!

Carrot Cake with Gingersnap Crunch

I haven’t made this cake yet because my friend always makes it for Easter so I’ve never had a need to, but it’s recipe to keep and not forget. It is AHHMMAAZZING!! Like so good you won’t ever want to make other Easter cake again!

Here’s the link

Simmer and Slice

Go-To Dinner Rolls

It’s funny to me when people post things like my go-to…I have some of those also but these rolls…they are the bomb! I’ve made lion house which I love, but my family loves these ones a little more. I’ve made these for dinners and they are so tasty, soft, fluffy…the perfect roll.

Recipe: Homegrown Traditions
Over at Homegrown Traditions she also uses this recipe for her cinnamon rolls. I’ll post how to do that as well. She has made them and refrigerated them and baked them the next morning. I’ve only tried that once with the cinnamon rolls and they were great, however I don’t think I brought them all the way to room temp so when I baked them the middle ones in the pan didn’t cook all the way so make sure you do that to avoid the same thing.

GO-TO DINNER ROLLS
Pin Recipe
Servings: 36 rolls
INGREDIENTS
1 cup butter melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
INSTRUCTIONS
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll each half into a large circle, using extra flour as needed. Slice each half into 16 equal slices. Roll each piece starting at the large end. Place on a greased or silicone mat-lined cookie sheet. Let rise an additional 30 minutes.
Bake at 400 degrees for 12 minutes.
Rub a cold stick of butter over warm rolls when they come out of the oven, if desired.
NOTES
* Make sure your yeast is fresh (I store mine in the freezer).
* To make whole-wheat dinner rolls, sub out half of the all-purpose flour with whole-wheat flour.

CINNAMON ROLL ADAPTATION

Filling
8 Tbs butter softened
1 cup brown sugar
2 tsp cinnamon
Frosting
1 stick butter (8 Tbs) softened
1 block cream cheese (8 oz) softened
3 cups powdered sugar
1 tsp vanilla
pinch salt
INSTRUCTIONS
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll one half into a long rectangle (about 20″ x 10″).
Combine 1/2 cup brown sugar and 1 tsp cinnamon in a bowl.
Spread 4 Tbs of softened butter over the rectangle of dough. Sprinkle with the brown sugar mixture.
Roll the dough up longwise to form a log.
Using flavorless/cinnamon floss or fishing line or string, slide the floss under the log to the middle. Pull up both ends of the floss until they cross each other, cutting the log in half. Cut each of those halfs in half. Then cut each section into thirds, making 12 pieces.
Place rolls in a greased 9×13″ baking dish. Roll out your other half of the dough and repeat the process to make another pan of cinnamon rolls. Cover and let rise 30 minutes.
Bake at 400 degrees for about 12 minutes, until golden brown on top.
Add all frosting ingredients into a bowl. Beat together until smooth and creamy.
Frost cinnamon rolls after they’ve cooled for about 10 minutes.

NOTES
To make rolls the night before, complete instructions through placing them in the greased baking dish. Then cover the dish and place in the refrigerator. In the morning, pull your baking dish out of the refrigerator when you turn the oven on. Once the oven is preheated, your rolls should be warmed enough to go right in the oven and bake as directed! You’ll likely need to add 3-5 minutes to the baking time, but just watch for golden brown tops.
You can also make the frosting in advance, but it will harden in the refrigerator overnight, so pull it out at the same time you get the rolls out so that it can soften up while they’re cooking.

No Churn Key Lime Ice Cream

My little Rocco just turned 7 and he asked for something lemony or limey so we made this lime ice-cream and it was so delightful! Even Ernie who is a chocolate fan really liked it. And it’s super easy and it’s ice-cream you don’t have to have an ice-cream maker to make!! WIN WIN WIN!!! I probably only had it in the freezer for about 4 hours.

Ingredients
2 cups heavy cream
1 14 oz can sweetened condensed milk
1/2 cup fresh key lime juice
2 tsp key lime zest

For the graham cracker crust:
3 graham cracker sheets
1/2 TBS sugar
2 TBS melted butter

Instructions
Preheat your oven to 350 degrees.
Grind your graham crackers to make a fine crumb. Mix them with your butter and sugar and pack into the bottom of a 8×8 baking pan and place in oven and bake for 10 minutes.
Pour heavy cream into a large mixing bowl and whip over high speed until stiff peaks form (about 12-15 minutes).
Combine your sweetened condensed milk, lime juice and lime zest in a large bowl.
Pour your whipped cream on top of your condensed milk mixture and fold together till thoroughly mixed.
Pour 1/3 of your ice cream into a 3 qt container. Scoop about 1/4 cup of your pie crust and sprinkle over the ice cream. Repeat with another 1/3 of your ice cream and another 1/4 cup of pie crust. And the final bit of ice cream and pie crust.
Cover tightly and place in your freezer for at least 6 hours, up to overnight.

Recipe from: Like Mother Like Daughter

Chocolate Chip Cookies

It’s been a couple years…and I’ve collected a lot of recipes that now need to be organized into one space, so I’ll be doin just that.

My sister in law is a great baker and her go to cookies are all I make anymore, I have it written down on some random piece of paper that is now crinkled, stained, water marked…and well I need to get this on a digital file before I lose it. So here ya go…happy eats! I know everyone has their “BEST CHOCOLATE CHIP RECIPE EVER” but seriously these are always a win!!

1 cup butter (salted)
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp vanilla extract
2 3/4 cups flour
1 tsp Salt
1 tsp baking soda
1 tsp baking powder
2 1/4 cups semi sweet chocolate chips (mini ones are the best)

Preheat to 360, cream butter, sugar and brown sugar until fluffy (3 minutes med/high speed…kitchen-aid speed 5). Add both eggs and vanilla and beat for additional 2 minutes. Add baking soda, powder salt and flour until fully incorporated. Finally add chocolate chips until well distributed. Batter should be thick. Drop about 2 TBL of dough or med cook scoop and plop on sheet. Bake 12-14 minutes until edges are golden. These are super yummy, and great second day cookies too!

Healthy Chocolate Bites

Recipe from Kellie Whiting

 

So, my hubs has had an alteration in his diet which leads to more healthy options for him…and as a result for the whole family.  This little sweet treat is literally THE PERFECT size, sweetness and ease!  I love it so much, I am probably eating more of them than he is…shhhh don’t tell.

 

It’s a SUPER DUPER easy recipe which is ALWAYS a plus for me!

 

Heaping 1/2 c almond butter (I use Peanut butter because it’s what I have on had and it’s cheaper)
1 Ripe Banana
1 Large Egg
3 TBSP Honey (agave or pure maple syrup would work as well)
Pinch of Salt
1/4 tsp Baking Soda
1 TBSP Pure Vanilla Extract
1/3 C cocoa powder
1/2 C mini Chocolate Chips

Pre-heat the oven to 400, put it all in a mixer and mix until well combines, then add chocolate chips, and scoop into mini muffin tin sprayed with non-stick spray, bake for 9-12 minutes depending on your over, cool in tin for a few minutes on rack before putting on a ganache. Ganache is easy, some chocolate chips warmed with cream.

 

****I omit the chocolate chips and ganache to make it even healthier.  I jut sprinkle a little powder sugar on the top and it’s perfect!!!

Tasty Eating!!!

Old Fashioned Iced Oatmeal Cookies

From: Cooking Classy

These are my new obsession thanks to my friend Shannon.  She made them for a church function and now I can’t get enough.  You know the packed iced oatmeal cookies, I think it’s the “Grandma” brand???  Well, these are TEN TIMES BETTER!!!  I prefer no frosting because I’m weird, but they are so pretty with frosting and make the cookie complete.  Beware making these….you might not stop!

Ingredients

• 1 1/2 cups old fashioned oats
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup butter, softened (I used salted)
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 2 large eggs
• 2 tsp vanilla extract

Icing

• 2 cups powdered sugar
• 3 Tbsp milk

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Directions

• Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
• In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature.
• Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 – 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
• In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
• Recipe Source: lightly adapted from Is This Really My Life? who adapted it from Novice Chef

Go to Cinnamon Rolls

Cassie Sorensen
Dough:
1 cup warm water
1 Tbl. yeast
1/4 cup sugar

Proof yeast.  Add to that:
1 tsp. salt
1 1/2 cups flour

Mix well.  Add to that:
1 egg
1/8 cup oil
1 1/2 more cups flour (add 1/2 cup at a time)

Raise 1/2 hour or until dough is doubled in size.  Roll out onto a lightly floured or oiled surface (I prefer oil or cooking spray).  Roll out into a 16×21 inch rectangle (I just eyeball this but roll it out as big as you can).

Filling:
1/3 cup butter, softened
1 cup brown sugar, packed
2 1/2 Tbl. cinnamon

In a small bowl, combine brown sugar and cinnamon.  Spread dough with butter and sprinkle evenly with sugar/cinnamon mixture (go all the way to the edges).  Roll up dough and cut into 12 rolls.  Place rolls in a lightly greased 9×13 pan, cover and let rise until nearly doubled.  Bake rolls at 375 for 12-15 minutes until edges are golden brown.

Frosting:
3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Beat together frosting ingredients and spread on warm rolls.

***The dough recipe is also my regular roll recipe and that will make one 9×13 pan of 15 rolls.  Make the dough, let rise until doubled, form dough balls, place in greased pan and let rise again until doubled.  Bake at 375 12-18 minutes until golden brown and brush with melted butter.

Basic Yellow Cake

So I needed a good cake to make for my daughter’s birthday cake.  I haven’t found a good recipe that is good to frost until now!!  This cake was AMAZING!!  My husband, who only like chocolate cake has eaten it.  Super yummy and easy to work with when frosting, decorating and making cakes!
YELLOW CAKE
This recipe is a good all-purpose recipe. It is easy and fast to make. It does not have a real distinct flavor so it goes well with all icings and fillings. It has a nice even texture. It uses only basic ingredients which everyone has on their shelves.
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup butter
1 1/4 cups sugar
2/3 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In large bowl, combine flour, baking powder and salt; mix well Add all remainingcake ingredients. Beat at low speed for 30 seconds. Beat 3 minutes at high speed. Pour batter into greased and floured pans.
Bake at 350 degrees F. for 30 minutes or until toothpick inserted in center comes out clean.
For my 11×8 sheet pan, I bake it for 35 to 40 minutes

Thick and Chewy Chocolate Chip Cookies

From the episode: Cookie Jar Classics

My friend made these the other day and brought them over.   These were the best chocolate chip cookies I’ve had in a really, really, really long time.  She says the key is the melted butter.  Anyway, enjoy!!  I know I will 🙂

Makes 1 1/2 dozen 3-inch cookies

These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.

INGREDIENTS

2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly 1 cup brown sugar (light or dark), 7 ounces

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 – 2 cups chocolate chips or chunks (semi or bittersweet)

INSTRUCTIONS

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month— shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

TECHNIQUE

http://www.americastestkitchen.com/recipes/print.php?docid=5769 Page 1 of 2Thick and Chewy Chocolate Chip Cookies :: America’s Test Kitchen :: Recipes 7/16/11 10:10 AM

TECHNIQUE

SHAPING THICK CHOCOLATE CHIP COOKIES

1. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of dough into a smooth ball.

2. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves.

3. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged edge faces up.

4. Jam the halves back together into one ball so that the top surface remains jagged.