Papas Cutting Board

Peanut Butter Fudge Cookies

I make and take these to elderly friends right now along with recipe. 91 year old retired doctor told me he just made them and added Kahlúa to the Chocolate glaze. Love this!

Only 3 ingredients not counting the topping. Jim took a bite and said, “mmmm, fudge peanut butter” He could not believe there was not flour in these. These were very easy and quick to make

Peanut Butter Fudge Cookies

1 cup sugar

1 egg

1 cup creamy peanut butter

Topping is optional: but yummy

1/2 cup semi-sweet chocolate morsels, melted

2 Tbsp peanuts, chopped

Preheat oven to 350F. Combine sugar and egg. Add peanut butter; mix until blended.

Scoop cookies into cookie press or using cookie scoop – shape in to balls. (I have done both, and prefer the scoop to ball method. I waste too much in the press)

Add to baking stone or cookie sheet, 1 inch apart.

Bake 15 minutes or longer depending on your area – until cookies are set and light golden brown. Remove from oven; cool 2 minutes on cookie sheet. Remove to cooling rack; cool completely.

Place chocolate morsels in small dish in microwave, uncovered, heat on high 1 minute or until chocolate is melted and smooth, stirring after each 20 second interval.

Drizzle chocolate over cookies; sprinkle with

peanuts. Let stand until chocolate is set

Yield: 3 dozen cookies

I’m part of a vintage recipe group and this was mailed to me in a Christmas card. I just made this to serve with todays meal, and Jim said, “Wow! This is delicious!” He said you could eat that without the ham. This would be good on turkey and chicken also.

Note: I only used 1/4 tsp ground cloves, as cloves come across too strong for me, but I’m good with a touch of.

Monster Cookies -Gluten-Free Option

Our neighbor, Kristin, sent these delicious cookies over earlier this month. She knows I like to freeze dough, and bake later. Kristen put dough balls in a ziploc freezer bag with a note on the bag of what to do. I just baked these this morning, and they are delicious! I’m adding them to my baking recipes.

Mama Needs Cake is the site where you can find the recipe.

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

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