Reese's Peanut Butter Cup Cookies

Leftover Halloween Candy? These Reese's Peanut Butter Cup Cookies are perfect for those giant Reese's pumpkins. 

Friday 5: Getting this Summer Started

These last two weeks have been jam packed with lots of summer fun. Seems like we need a vacation from our vacation already. The weather has been beautiful and it has made our fun trips so enjoyable. 

We went to the Santa Barbara Zoo again but this time Dad was able to join us. We were able to discover even more stuff because I had an extra set of hands helping me with the boys. Visited Everett the snow leopard this trip. We ended our visit with a train ride around the park, after wards they let Everett sit in the drivers seat. He loved that. 

Friday 5: Easter, Baking and Earth Day

Another fun filled week has passed by. We accomplished so many things this week and got so much done. We started the week with Easter. 

Friday Five: Having Too Much Fun We Are Late!!

 This week was fantastic!! Seems like a lot of things happened and time just flew by...so quickly that Friday was over and I totally forgot to post this blog. Friday we made an impromptu trip up to Fillmore where we were able to see a lot of the trains at the station. Everett's favorite is the caboose. 

Pumpkin Spice Cupcakes with Cream Cheese Frosting

It has been three months and a lot has been happening behind the scenes but I will share that with you very soon. 

In the meantime, lets get October started with a great baking recipe that I have been making for years and have yet to share on my blog. So please enjoy!! It is a favorite. 

Chocolate Cinnamon Coffee Bars

I scored a Betty Crocker Dinner for Two Cookbook, 1964 edition, at the flea market last month. It had some really funny recipes in it such as "Full O'Baloney" and a jellied chicken. Which raises the question as to why these spectacular dishes are not around anymore? (joking) 

Blackberry Pie Bars

Nesting is the instinct where you are supposed to prepare the home for the newborn baby. Oddly enough, my nesting has been baking and sewing...and seriously maybe that isn't nesting at all but rather me using my energy on crafts and sweets. 

Blueberry Lemon Bundt Cake with Lemon Glaze

This cake started off as a harmless pin on Pinterest. Three of my friends had pinned it which was peer pressure for me to pin it and the rest is divine delicious history. 

I love to bake, but there was a time when I was so bad at baking my Dad was leery about trying my various attempts at cookies and cakes. 

Strawberry Cheesecake Brownie Valentine Trifle

Valentine's Day is just around the corner and I wanted something that would be delicious and look amazing for my table. With a little creative thought and a craving for chocolate...I've created this beautiful trifle. (My friend Amber was a huge help with the pudding.)

Pinned #10: Cinnamon Roll Cookie Bars

Pinterest Stats for Week #10:

29 Boards

1522 Pins 

248 Likes

I ran across this delicious recipe on Pinterest. It is from Anna at Blissful Whimsy. You can find the recipe:

HERE

This is such a simple recipe, with so few ingredients and takes no time at all. When I made these my house smelled like "Cinnabon" and my mouth was drooling. 

I would add an extra tablespoon of milk when making the frosting.  Also, spreading the batter in the pan is DEFINITELY an arm workout. 

Enjoy!

~Amanda

Lemon-Champagne Bars with Strawberry Brulee Topping from The Pastry Queen

This recipe is from one of my favorite recipe books, The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca Rather with Alison Oresman

My husband really loves Lemon Bars so what better than to try making them myself with a little twist. I love my Pastry Queen cookbook, every recipe attempted ends up becoming an instant favorite. 

My "Pastry Queen" Cookbook

Crust:
1 cup ( 2 sticks ) unsalted butter, at room temperature
1 cup sugar
2 cups all purpose flour
1/4 teaspoon salt
Zest of 2 lemons
1/2 cup raspberry or strawberry jam (optional)

Preheat the oven to 375* F. Coat a 9x13" baking pan with cooking spray. Using a mixed fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium speed about 3 minutes, until creamy. Add the flour, salt, and zest. Beat on medium-low speed just until incorporated. Press the dough evenly into the bottom of the prepared pan. Bake for 1 to 15 minutes, until the crust is golden brown. Let cool about 10 minutes. Spread the jam evenly over the cooled crust. Turn the oven down to 350*.

Lemon Filling:
6 large egg yolks
6 large eggs
1 3/4 cups sugar
1 cup lemon juice
1/2 cup champagne or brut sparkling wine
3/4 cup  ( 1 1/2 sticks ) chilled unsalted butter

To make filling, whisk the egg yolks, eggs, sugar, lemon juice and champagne in a large bowl set over a saucepan with 2 inches of simmering water. Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the cold butter into tablespoon-size pieces. Whisk the butter, one piece at a time, into the lemon mixture. Cook about 10 minutes longer, whisking occasionally. The mixture will thick and puddinglike.


Strawberry Brulee Topping:
1 pink strawberries, hulled
1/2 cup sugar

To make the topping: Slice the strawberries thinly and arrange them in a single layer on top of the lemon filling. Sprinkle the sugar evenly over the strawberries. Use a kitchen torch to melt the sugar until it is brown and crackly; or put the bars under a hot broiler for about 1 minute, until the sugar melts and browns.

Let me know if you enjoyed this recipe at your own home. I used the strawberry jam in mine and they were delicious. Wondering how the raspberry jam would taste thought? Message me if you give it a try. 

~Amanda