National Day of Peanut Butter (Jan. 27) [Peanut Butter Pie]

January 27 is National Day of Peanut Butter. For this National Day, I’m sharing this recipe, which is one of my mom’s creations.  My cousin wanted a peanut butter pie & this is the recipe my mom made. This is an excellent recipe to use the homemade peanut butter cups!

 

8 ounces non-dairy cream cheese

1 cup crunchy peanut butter

1 cup powdered sugar

9 ounces cocowhip*

10 peanut butter cups, quartered

chocolate crumb pie crust

Cocowhip

8 peanut butter cups or 4 cups, quartered

chocolate sauce

 

Combine cream cheese, peanut butter & powdered sugar.  Mix in 9 ounces cocowhip and chopped peanut butter cups.  Spread in pie shell & cover with cocowhip.  Pipe 8 stars around edge of pie & place a peanut butter cup on each star.  Drizzle with chocolate sauce in pattern of choice.  Refrigerate until time to serve.

Here’s the store locator for Cocowhip

 

*use fresh.  if frozen prior to use, the Cocowhip won’t work.

Enjoy!

 

What’s your favorite way to enjoy peanut butter?  Comment & let me know.

National Day of Cocoa – Dec. 11

National Day of Cocoa.  So many options are available with cocoa – cakes, cookies, candy, mole, etc.  I’ve decided to keep it simple & short.  Prep/cooking is about 5-7 minutes & cooling is about 30.  I’m sharing one of my brothers’ favorite cookie recipe – Chocolate Peanut Butter No-Bake Cookies.  This is not really a cookie but a soft fudge candy.

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2 cups sugar

1/2 c non-dairy milk

1 stick Earth Balance or 8 tablespoons of your non-dairy “butter” of choice

1/4 cup cocoa

3 cups old-fashioned rolled oats

1 cup creamy peanut butter (some recipes call for crunchy – it would be a personal preference)

1 tablespoon pure vanilla flavoring

large pinch of kosher salt

 

 

Cover baking sheet with wax or parchment paper.

Combine the sugar, milk & “butter” in a saucepan & bring to a boil over medium heat, stirring occasionally.  Once boiling (a full rolling boil), boil for 1 minute.

Remove from heat & add remaining ingredients; mix well to combine.

Drop by tablespoons full (or small cookie scoop) onto prepared pans until cool & hard – about 30 minutes.

Store in tightly sealed container for up to 3 days.

 

Prep:

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Cooking & Cooling:

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If you run out of cookie sheets – put parchment on the counter, like above.

Note:  If precipitation in the air (humidity, rain, snow, etc) I recommend allowing to boil 1 minute longer or your cookies will potentially be super soft.

 

 

Enjoy!

 

What is your favorite cookie?  Comment & let me know.

Heirloom: Persimmon Cookies, Persimmon Cake

These are my favorite cookies at Thanksgiving each year.  I could eat an entire batch myself.  These recipes have been handed down 3 generations now; from my grandmother, to my mother & now to myself.  My mother adds a thin glaze to her cookies.

 

Cookies/Bars:

1/2 cup shortening

1 cup sugar

2 cups flour

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla

1 egg

splash (@ 1/2 teaspoon) lemon juice

1 cup persimmon pulp

1 cup nuts, optional

1 cup raisins, optional

 

Preheat oven to 375°F.  Cream shortening & sugar together; set aside.  Sift flour, spices, baking soda & salt together & set aside.  Beat egg; pulp & lemon juice to egg & mix well.  To the creamed mixture, alternate the egg mixture & the flour mixture until combined.  Add nuts and/or raisins at this time.  Scoop onto greased baking sheet and bake 15 minutes.  If making bars; spread into jelly roll pan to edges & bake.

 

 

Cake:

1/2 cup shortening

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon each:

nutmeg

allspice

cloves

1 teaspoon cinnamon

splash (@ 1/2 teaspoon) lemon juice

1 1/4 cup persimmon pulp

1 cup nuts, optional

1 cup raisins, optional

Preheat oven to 350°F.  Cream shortening & sugar together; set aside.  Sift flour, spices, baking soda & salt together & set aside.  Beat egg; pulp & lemon juice to egg & mix well.  To the creamed mixture, alternate the egg mixture & the flour mixture until combined.  Add nuts and/or raisins at this time.  Pour into greased baking pan and bake 20-25 minutes or until done in center.

 

 

Mom’s glaze

2 cup powdered sugar

1 teaspoon vanilla

1 tablespoon milk

 

combine until thin enough to pour; pour over bars.  If making for the cookies, make a little thicker so it can be spread.

 

 

Enjoy!

 

Have you ever had persimmon cookies?  Comment & let me know.

 

 

 

National Day of Blueberry Muffins – July 11

This month’s National Day of is blueberry muffins – my favorite (only) way to have blueberries.

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4-1/2 cups all-purpose flour

2-1/4 cups white sugar

1-1/2 teaspoons salt

2 tablespoons baking powder

1 cup vegetable oil

3 egg

1 cup milk

3 cups fresh blueberries

 

Topping

1-1/2 cups white sugar

1 cup all-purpose flour

3/4 cup butter, cubed

1 tablespoon and 1-1/2 teaspoons ground cinnamon

 

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Toss the blueberries with about 1/2 cup of flour; fold into batter. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

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To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

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Bake for 20 to 25 minutes in the preheated oven, or until done (Mine took 45 minutes in total to cook through).

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Sometimes…things just don’t do what you want them to do…oops.

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After I returned the rest to the oven & cooked for a bit longer, they turned out fine…my parents & brothers loved them.

 

 

Recipe from Allrecipes.

How do you like your blueberries?  Comment & let me know.

 

Heirloom: Lemon Bars

This recipe is one of my grandmother’s; she loved to make them and they are yummy.  These would make a wonderful & refreshing dessert for an Independence Day/4th of July celebration or any celebration.

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The picture below is the recipe from the little cookbook of her recipes “Grandma’s Grains”; the picture within the picture is the original handwritten recipes.

 

Lemon Bars

2 cups flour

1/2 cup powdered sugar

1 cup butter equivalent (1/2 c butter Crisco + 1/2 cup Earth Balance)

4 eggs, beaten

2 cups sugar

4 tablespoons flour

8 tablespoons lemon juice

1/4 teaspoon salt

1 teaspoon baking powder

Preheat to 350*F.  Combine first three ingredients (flour, powdered sugar and “butter”); press into a 9″ x 13″ baking pan & bake for 20 minutes.

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While baking, combine remaining ingredients; pour over hot crust & bake another 20 minutes.  Allow to cool & sprinkle with powdered sugar.

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For Lemon Bars for a crowd, use the following measurements & proceed as above using a jelly roll pan (cookie sheet with edges).

3 cups flour

3/4 cup powdered sugar

1 1/2 cups “butter” (3/4 cup Crisco + 3/4 cup Earth Balance)

6 eggs

3 cups sugar

6 tablespoons flour

12 tablespoons lemon juice

2/3 teaspoon salt

1 1/2 teaspoons baking powder

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UPDATE:

I added 5 drops of lemon essential oil mixed in the eggs when beating & after I combined the rest of the ingredients to the eggs, then I added 5 drops more.  This made the bars outstanding!  Make sure the oils are Certified Therapeutic Grade Oils ~~ find oils here.

Enjoy!

National Day Of Strawberry Shortcake – June 14

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(Source)

Did you know that June 14th is Flag Day?  What does that even mean? It is the commemorates the adoption of the flag of the United States, which happened on that day in 1777 by resolution of the Second Continental Congress (Wiki).

It’s also National Day of Strawberry Shortcake.  In a word ~ YUM.  Do you know when the first recipe for strawberry shortcake showed up in a cookbook?  Find out here (Wiki).   This could be an easy recipe – go to the store & purchase the sponge cake type shortcake, strawberries & eat.  I’m taking a “from-scratch” shortcake recipe for this National Day of recipe.  I hope you enjoy it.

 

1 quart strawberries, sliced

1 cup white sugar

2 cups all-purpose flour

2 tablespoons white sugar

1 tablespoon baking powder

1 teaspoon salt

1/3 cup butter flavored Crisco

1 1/2 cups cashew milk (or choice of non-dairy milk)

2 tablespoons Earth Balance or Melt, softened

1 cup So Delicious Coco-Whip Whipped Topping

 

Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.

Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.

Split shortcake into two layers; spread bottom layer with 2 tablespoons softened EB/Melt and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

(Recipe Source)

Enjoy.

(My picture processing isn’t working, so I’ll add photos at a later date.).

 

National Day Of Pineapple Upside-Down Cake – 4/20

This month is National Day of Pineapple Upside-Down Cake ~ April 20th, a delicious & fruity day!  My recipe also has an heirloom twist to it ~ Most Pineapple Upside-Down Cake recipes call for maraschino cherries in the middle of the pineapple rings; my recipe has raspberries.  This was a favorite dessert of one of my many uncles – one of my mom’s 7 brothers.  He preferred raspberries.

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4 tablespoons Earth Balance, cut into small pieces

3/4 cup packed light brown sugar

1 can pineapple rings, well-drained or fresh pineapple rings

maraschino cherries or fresh raspberries

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt (I used Pink Himalayan Sea Salt)

1/2 cup Earth Balance, room temperature

1 cup sugar

1 teaspoon vanilla extract

2 large eggs, whites & yolks separated

1/2 cup cashew milk (or your choice of non-dairy milk)

1/4 teaspoon cream of tartar (I’m going to say this is optional – I didn’t have any, so I left it out & my cake was fine)

 

Preheat oven to 350*F.  Place rack in center of oven; to a 9-inch round cake pan, with 3-inch sides, butter or spray (I used my Mist-o with olive oil).

Place butter & brown sugar into a sauce pan and stir over medium heat until butter has melted & sugar has dissolved.  Continue cooking a couple of minutes more or until bubbles begin to form around edges of pan; remove from heat & pour into prepared cake pan.

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Evenly arrange pineapple rings in pan & place raspberries (cherries) in center of rings & in between rings.

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Combine flour, baking powder & salt & set aside.

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Beat butter & sugar until light and fluffy.

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Scrape down sides & add vanilla; beat in egg yolks, one at a time; scrape down sides of bowl.  Add flour mixture alternately with milk, ending with the dry ingredients.

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Beat egg whites (& cream of tartar, if using) until stiff peaks form (peaks stay up when beater is removed – see picture for example).

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Gently fold whites into cake batter (see Facebook for a video of folding in the egg whites).

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Pour batter into cake pan & smooth top.  Bake in the preheated oven 45-55 minutes or until a toothpick or knife, inserted in center of cake (not all the way to the pineapple), comes out clean.**

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Remove from oven & cool, in pan, on wire rack about 10 minutes.  Run a knife around edges to loosen from the pan. Invert onto your serving dish & cool completely.

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Notes:

  1. This also make an excellent caramel cake – just leave out the pineapple & raspberries (cherries).
  2. You could also leave off the caramel & fruit topping completely & just make the cake portion – very versatile!

 

**Tips:

  • I baked my cake on a cookie sheet with a damp (not soaking wet) cotton kitchen towel – wrapped around the outside of the cake pan (see pic on left below) – this is a tip that my mother (who does cakes professionally) taught me – it helps the cake bake level. You can see a sample of her most recent work below – my brother’s wedding cake.

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  • Another tip – don’t fill your pan too full (I did & had a huge mess to clean up!  Due to the cookie sheet I had mine on, it wasn’t all over my oven, just the towel & cookie sheet.)
  • One final tip – next time I make this I would place the cake on a cooling rack on the cookie sheet – I would keep the cake pan up off the cookie sheet & allow the air to circulate – to avoid potentially burning the caramel if you have to bake longer than the noted time.

 

 

Do you like Pineapple Upside-Down Cake?  Have you ever tried this cake with raspberries?  Comment & let me know.

 

 

(original recipe from Joy of Baking)