Category: Baked Goods

Sangria Brownie Tart

So, I’m putting together mulled wine in the crock pot, and I decide to clean out the cabinets.   I see the back of this brownie box with a Sangria recipe calling for red wine which I was putting in the mulled wine. I thought, “why not?”
Sangria Triple Fudge Tart.
This was easy – triple fudge mix using the Sangria recipe on the back of the Ghirardelli box.
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Oh my! Once you add the fruit topping with a bit of whipped topping, and some crushed walnuts to this warm delectable chocolaty delight – this just makes you dance while eating it, because you are so pleased with the results.
🍷 🍷 🍷
Maybe it is because I have been sampling the Mulled Wine – ‘to make sure it tastes right’ which made the chocolate even better. But this is chocolate heaven – if you’re needing a chocolate fix – this is it.
The whipped topping and walnuts were my addition. Delicious!




Sangria Brownie Tart


I did not use a muffin pan as mentioned in instructions.  I used a 9 inch – removable bottom tart pan,  and followed the same measurements. 


Brownie:
Girardelli Chocolate Triple Fudge Brownie Mix ( 1lb, 3oz boxed mix)
1/3 cup red wine
1/4 cup vegetable oil
1 egg
2 Tablespoons finely grated orange zest


Fruit Topping:
1 cup sliced strawberries
1 cup raspberries
1 cup blackberries
2 Tablespoons sugar
3 Tablespoons red wine, optional
 Whipped cream, optional


Heat oven to 325F.  Line 18 muffin cups with paper baking cups.  (I sprayed a 9 inch – removable bottom tart pan, with cooking spray)  In a medium bowl, combine all brownie ingredients; stir until well blended.  Fill prepared muffin cups 1/2 full.  Bake 23-26 minutes.  Cool brownies and remove paper liners before topping with fruit.


For Fruit Topping:  In a small bowl, combine fruit topping ingredients, stir gently.  Chill for 1-2 hours.  Top brownies before serving with fruit and whipped cream, if desired.  Makes 18 servings

Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake

1 cup packed brown sugar
¼ cup all-purpose flour
2 tsp pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
BATTER
1/2 cup butter, softened
¾ cup sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup (8 oz) sour cream
FILLING
1 can (15 oz.) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 tsp pumpkin pie spice

Preheat oven to 325. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda, add to creamed mixture alternately with sour cream.

Spread half of batter into a greased 13×9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Pumpkin Pie Bars

I made these last year – Jim requested them again

Pumpkin Pie Bars- Quick & Easy

My note on this recipe page says, “EXCELLENT – make it again!”

Tastes like pumpkin pie with a slight crunch– if you don’t want to make pie crust- this is so EASY- we couldn’t wait for it to set up in the refrigerator last night, so we had a slice while it was hot – So Yummy.

I’ll add my tips at the bottom of this post

1 can (29 oz.) solid-pack pumpkin

1 can (12oz.) evaporated milk

1 ½ cups sugar

4 large eggs

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

1 pkg butter recipe golden cake mix (regular size)

1 cup butter, melted

1 cup chopped pecans

Whipped topping, optional

Preheat oven to 350 F. In a large bowl, combine the first seven ingredients, beat on medium speed until smooth. Pour into an ungreased 13 x 9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top, sprinkle with pecans.

Bake 50-60 minutes or until toothpick inserted in center comes out clean. (Here in Indiana, 50 minutes was enough time) Cool 1 hour on a wire rack. Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.

Note: I was trying to decide on a butter pecan cake mix or a spice cake mix – I chose the pecan cake mix last year, which was excellent; and this year, I used a butter yellow cake mix because it was a great price, and this tastes amazing. I believe the spice cake mix which is on the shelves now would be really good in this as well. This will definitely hold its shape after sitting in the refrigerator, because it did while hot. This will be a great breakfast treat. This picture shows how it held it’s shape while still hot

My tips: Do not worry about sprinkling too much cake mix on at the beginning (the bag is very full and that happens); don’t worry, don’t ‘fix’ it, because you’ll soon catch up to that height/level of cake mix on the entire pan due to using the entire mix. The next tip: let this sit -it’s gooey, and it holds the shape soon after baking, but depending on where you live, it might need to be in the refrigerator – it’s the perfect consistency for cutting.

TOH Fall Baking 2015 special issue

The house smells like fall is baking in the kitchen

Cart Wheels

It’s like eating mini blueberry pies – these would also be delicious with apple pie filling. These little treats melt in your mouth. I had some pie filling leftover from the mini cheese cakes I made earlier this week, so I decided to give these a try.

This recipe called for making 6 balls from all of the dough. I’m guessing that is why they called them wheels. I used a scoop, and made bite size, because I knew the blueberry pie filling would be messy.

Cart Wheels recipe

1/2 cup butter

1/4 cup confectioners’ sugar

1 1/2 cups flour

1/2 tsp baking powder

2 Tbsp milk

pie filling

Cream the butter and confectioners’ sugar in a mixer bowl until light and fluffy. Add a mixture of the flour and baking powder; mix well. Stir in milk. Shape into 6 balls. Place on an ungreased cookie sheet, and flatten slightly. Make an indentation 1 and 3/4 inches wide and 3/4 inch deep in the center of each. Spoon about 2 Tbsp. of pie filling into each indentation. Bake at 375 for 20 to 25 minutes or until golden brown. Cool on the cookie sheet for several minutes.

Remove to a wire rack to cool completely.

I made icing with powdered sugar, vanilla and milk; I added a bit of the blueberry syrup to change the color. The next time, I’ll stick with white. Drizzle icing over top of cookies. I toasted walnuts, chopped them and sprinkled over the top.

This is from a vintage 1990’s cookbook called: A Taste of North Carolina

Double Cranberry Banana Bread

Double Cranberry Banana Bread

1/3 cup shortening

2/3 cup sugar

2 large eggs, room temperature

1 cup mashed ripe banana

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup whole-berry cranberry sauce

3/4 cup chopped pecans, divided

1/2 cup dried cranberries

Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.

2. Transfer to a greased 8×4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

3. Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

TOH Fall Baking magazine

Tip: I used a 9 x 5 loaf pan – it was the perfect size

Pull-Apart Pumpkin Loaf

Pull-Apart Pumpkin Loaf
3/4 cup milk
1 pkg active dry yeast
1 cup canned pumpkin
3 Tbsp butter, melted
2 Tbsp granulated sugar
1 egg yolk
1 tsp salt
3 cups all-purpose flour
3 Tbsp butter, melted
3/4 cup packed brown sugar
1 Tbsp ground cinnamon
1 recipe Cinnamon Glaze (below)

1. In a small saucepan heat milk just until warm (105F to 115F) In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy.
2. Add 1/2 cup of the pumpkin, the 3 Tbsp melted butter, the granulated sugar, egg yolk, and salt to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low for 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in the remaining flour. Shape dough into a ball (dough will not be smooth) Place dough in an oiled bowl. Cover; refrigerate overnight or up to 2 days. (or cover and let rise in a warm place for about 60 minutes or until double in size)
3. Butter a 9×5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll dough into a 20×12-inch rectangle. For pumpkin filling, stir together the remaining 1/2 cup pumpkin and the 3 tablespoons melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin filling. Cut dough rectangle crosswise into five 12×4-in strips. Stack strips, then cut six 4 x 2-in pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up. Let rise in a warm place about 45 minutes or until nearly double in size.
4. Preheat oven to 350F. Bake 35 minutes or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Cool 10 minutes. Remove loaf to serving plate. Drizzle with Cinnamon Glaze. Cool 20 minutes more.

Makes 12 servings.

The walnuts were my add in, as I was preparing this, I thought walnuts would be good with the pumpkin. I toasted them and then chopped them before adding to the loaf.

Cinnamon Glaze: Stir together 1 cup powdered sugar, 1/2 tsp ground cinnamon, 1/2 tsp vanilla, and 1 Tbsp milk. If needed, add additional milk, to make glaze drizzling consistency.

This came from a Better Homes & Garden Baking magazine from 2015

This is dangerously delicious, and makes a lot. I call this fall apart bread, because as soon as you take a piece off – it starts falling. You want to serve this hot from the oven immediately. It is good heated up, however, there is a noticeable difference, on my part. My husband just keeps eating it and saying how good it is.

Cinnamon Chip Scones

I make these as soon as the weather starts getting colder. These scones are easy to put together. The flavor is delicious. They are not over the top on sweet. You can add cream on the side, but I prefer these just like they are.

I divided the dough in to 3 balls as the recipe stated. I shaped these in to discs, and wrapped 2 of them for freezing, and later baking.

(I share that ziploc freezer bag idea in one of the photos)I would make this again.

https://www.hersheys.com/…/easy-cinnamon-chip-scones.html

Apple Blueberry Cake

Apple Blueberry Cake – So Moist and full of blueberry flavor! As I type this to share with you all, I can see Jim in the kitchen, eating from the pan, with the cake server! LOL! He keeps saying, “mmm, mmm, mmm – best ever!” Yay!

I love looking at the front inside cover of this book, because I add the page number, etc for myself and future cooks. This is another keeper from this book. Each recipe I’ve made from this book has been delicious, and I struggle with making one I know is delicious or making a new one. I had blueberries left over from an oatmeal dish, and I was torn between this or the Apple Blueberry Loaf (the note on it – says Excellent with a big star. 🙂

I’m glad I tried something new. Delicious and adding to the list.

Apple Crisp Crescent Cookies


Yield 3 dozen

2 cups all-purpose flour
1/8 tsp salt
1 cup cold butter
1 egg, separated
2/3 cup sour cream
½ tsp vanilla extract
1 cup finely chopped peeled tart apple
1/3 cup finely chopped walnuts
¼ cup raisins, chopped
2/3 cup sugar
1 tsp ground cinnamon

In a large bowl, combine flour and salt, cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla, add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.

Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the apples, walnuts, raisins, sugar and cinnamon, sprinkle ½ cup over each circle. Cut each circle into 12 wedges.

Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheet. Curve ends to form crescents. Whisk egg white until foamy, brush over crescents.

Bake at 350 for 22-25 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

One of my older TOH Books.
Bottom of tray

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