These decadent show stopping bars were served at a friends party many years ago. It is not a diet bar by any means… and extremely hard not to eat just one! Continue reading “Rhubarb Custard Bars”
Ever since I met Craig he has special ordered his chocolate chip cookies as follows: double the nuts and use half the chocolate chips. Well, after countless batches of cookies I have to say it’s the only way to go-seriously the best homemade chocolate chip cookies I’ve ever eaten! Continue reading “Nut’s To You!”
Here in Minnesota, rhubarb is a cherished springtime delicacy! I made this recipe for a bundt cake but you can easily make this into cupcakes, just adjust your baking time.
I started with my favorite “go to” recipe for an amazing white cake from the King Arthur Flour Company called “Tender White Cake”. You will need a box of KAF cake flour blend, I found it at my local market.
Preheat oven to 350 degrees and prepare a Bundt cake pan with oil and flour (I used a 15 cup bundt cake pan). Continue reading “Rhubarb Cheesecake Bundt Cake”
Chocolate, bacon and maple buttercream frosting… what else could you want?!!Here is a cupcake that’s sure to impress! I made these a few years back for a shower and they were devoured! (Welcome Baby Kiera)
This amazing recipe is from my best friend Dorothy ❤ Continue reading “Chocolate Torte”
Many years ago a customer shared this with us girls at my Mom’s craft store. One look at the ingredients and we knew we just had to try it- my family has been making it ever since!
- 3 eggs
- 1 cup extra virgin olive oil
- 1 cup sugar
- 1 cup brown sugar
- 1 Tablespoon maple flavoring*
- 2 cups shredded zucchini
- 2 1/2 cups flour, unsifted
- 1/2 cup toasted wheat germ
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts
Beat the eggs, then add oil, sugars, and maple flavoring combine until foamy. Stir in zucchini and all dry ingredients- mix just until combined. Stir in nuts.
Using Pam spray- coat 4 mini loaf pans, spoon in batter; sprinkle with sugar. Bake at 350 degrees for 40- 45 minutes. Check with toothpick to see if you need additional time. If making 1 large loaf, follow instructions above and bake for 1 hour.
*My favorite Maple extract is Mapleine by Crescent (in a bright blue box) – I recently found it at WalMart.
My Mom has made this recipe as far back as I can remember! Every spring I still get so excited when the rhubarb comes up – I can’t wait to bake this and smile as I remember my younger days. It makes into a deliciously moist cake that is light and springy and fills your home with the wonderful smell of cinnamon. Bake up some memories this spring for your family.
Revised on 6/15/14
Preheat oven to 350 degrees.
1 1/2 cups brown sugar
1/2 cup oil
To the mixture add the following dry ingredients -alternate with one cup buttermilk:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
and stir to combine.
Stir in 3 cups chopped rhubarb and 1 cup chopped nuts (pecans or walnuts)
Spoon into a lightly buttered 9 X 13 pan- top with 1/2 cup sugar mixed with 2 teaspoons of cinnamon.
Bake for 40 minutes or until done.
- 12 ounces premier white chocolate chips
- 2 ounces heavy cream
- 1 ounce limoncello
- 2 teaspoons fresh squeezed lemon juice
- zest from 1/2 lemon
- white chocolate for enrobing
- sparkling sugar
- crushed lemon drop candies
In a double boiler warm up cream, add chocolate stirring well. Turn off heat and add in limoncello, lemon juice & zest. Stir together and cover with plastic wrap- refrigerate 2-3 hours. When firm enough to work with – use a small cookie scoop and form balls, roll with your hands to form a nice shape. Place on parchment paper lined cookie sheet. Return to the refrigerator to firm up. Melt the remaining chocolate in double boiler- using a fork enrobe each truffle and return to cookie sheet. If the chocolate seems to thick then add a little bit of shortening to loosen it up. Top with a sprinkling of sparkling sugar and crushed lemon drop garnish. Return to refrigerator to chill once more before packing them into gift boxes.