Maple Apple Bars with Maple Cream Cheese Glaze

A truly delightful dessert is formed when the flavors of a apple spice cake meet the exciting flavors of a maple glazed doughnut.  These are scrape the pan clean good!  They are perfectly moist, generously spiced, loaded with fresh fruit, then smothered with silky maple cream cheese glaze.  This bar is Heaven!  I'm pretty certain that if I hadn't restrained myself with some self control then I easily could have finished the entire jelly roll pan myself, yeah just that good =).  My husband ate them and said mmmm this is like a healthier maple bar.  I'd have to agree, they tastes similar, but in my opinion these are better and healthier.  Spices and fresh fruit make everything better!  Got some extra apples lounging around just waiting for the perfect use?  Then you must give these a try!
  

Maple Apple Cake Bars
Yields 24 Bars


Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup granulated sugar
3/4 cup light-brown sugar
3 large eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 tsp vanilla extract
3/4 tsp maple flavor 
2 cups (packed) unpeeled, grated gala apples (about 4 small, don't grate the core)
1 Recipe Maple Cream Cheese Glaze, recipe follows
1/2 cup chopped Pecans or Walnuts (optional)


Directions:
Preheat oven to 350 degrees.  In a mixing bowl whisk together flour, baking soda, salt, cinnamon and nutmeg, set aside.  In a large bowl, using an electric mixer, stir together granulated sugar, light-brown sugar, eggs, vegetable oil, applesauce, vanilla extract and maple flavor on low speed for 2 minutes.  Stir in dry ingredients and mix just until incorporated.  Stir in grated apples.  Pour mixture into a buttered 15x10 inch jellyroll pan.  Bake 22-25 minutes until golden brown and toothpick inserted into center comes out clean.  Allow to cool to lukewarm then frost with Maple Cream Cheese Glaze.  Sprinkle with optional nuts.  Cut into bars.  Store in an airtight container.


Maple Cream Cheese Glaze


Ingredients:
3 oz. 1/3 less fat Cream Cheese, softened
2 Tbsp butter, softened
1 tsp maple flavor
1 pinch salt
1 cup powdered sugar
2 Tbsp milk


Directions:
In a mixing bowl, using an electric mixer, whip together cream cheese, butter, maple flavor and salt until smooth.  Stir in powdered sugar and milk and mix until well blended and smooth.  

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Chocolate Sugar Cookies with Peanut Butter Frosting (taste like Reese's)

Cookie dreams come alive with these delicious, indulgent cookies.  Traditional sugar cookies meet chocolate (pure cocoa powder) then are spread with a fluffy peanut butter frosting for one incredible cookie that tastes just like a Reese's!  These cookies have one of the best flavor combinations, chocolate and peanut butter.  They go together like salt and pepper.  They were made to be together.  If you love chocolate or peanut butter, and especially Reese's Peanut Butter Cups then these are the cookie for you!  
I love switching up the flavors on the traditional sugar cookie, because who doesn't love a frosted sugar cookie?  I started with the Original Bakery Style Sugar Cookie, then the Sugar Cookie Squares and then a real switch up with Cornbread Sugar Cookies with Honey Butter Frosting (also in Squares).  I also have more combinations in mind, so stay tuned for more sugar cookie posts in the future =).  

Chocolate Sugar Cookies with Peanut Butter Frosting
Yields nearly 2 Dozen


Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup light-brown sugar
9 Tbsp butter, softened (1 stick + 1 Tbsp)
2 Tbsp sour cream
1 large egg
1 large egg yolk
1/2 Tbsp vanilla extract
1 Recipe Peanut Butter Frosting, recipe follows
Chocolate Nonpareils (optional, but I'd say a fancy must =)


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside.  In the bowl of an electric mixer, whip together granulated sugar, brown sugar, butter and sour cream until light and fluffy about 3-4 minutes.  Stir in egg, egg yolk and vanilla.  Slowly add in dry ingredients and mix until incorporated (dough will be thick).  Scoop dough out 2 tablespoons at a time and form into balls.  Place balls onto greased cookie sheets and evenly flatten to about 1/2 inch thick using your hands.  Bake in preheated oven 9 - 10 minutes.  Allow to cool completely before frosting.  Frost with Peanut Butter Frosting and top with Chocolate Nonpareil Sprinkles if desired.


Peanut Butter Frosting


Ingredients:
1/2 cup creamy peanut butter
3 Tbsp butter, softened
1/2 tsp vanilla extract
1/8 tsp salt
1 1/2 cups powdered sugar
3 - 4 Tbsp milk


Directions:
In a large mixing bowl, using an electric mixer, whip together peanut butter, butter, vanilla and salt until smooth.  Stir in powdered sugar and milk (begin with 3 Tbsp then add 1 additional Tbsp milk later if desired), and blend until smooth and fluffy.


Recipe Source: Cooking Classy

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Slow Cooker Sweet and Sour Chicken

Finally,  a sweet and sour chicken recipe that's incredible and not fried!  I created this recipe because so often I would avoid making sweet and sour chicken because of its fry cooking method.  I love sweet and sour chicken so I decided I needed to create a recipe that I wouldn't avoid making because it was fried.  I believe this recipe tastes equally as good as any of its fried sweet and sour chicken competitors.  Not to mention the prep time for this recipe takes about a quarter of the time it's fried opponent takes.  It's unbelievable easy to make.  It's as easy going to  pick up Chinese take-out.
One thing I love about slow cooker recipes is that they basically allow the food hours of marinating.  The flavors are just given so much time to blend together and really develop.  I think that is one reason this Sweet and Sour Chicken tastes so amazing!  Also, your heart will thank you later if you try this recipe and skip out on fried option.
Note that if you absolutely hate onion pieces then you can leave them out but I would recommend adding in 1/2 tsp onion powder in it's place.  Enjoy!

Slow Cooker Sweet and Sour Chicken
Yields 4 Servings

Ingredients:
3 boneless, skinless chicken breast halves (about 1 1/2 lb), cut into 1" - 1 1/2"pieces
1/2 cup chicken broth
1/2 cup light brown sugar
1/2 cup granulated sugar
1/3 cup white vinegar
3 Tbsp lemon juice
3 Tbsp low sodium soy sauce
3 Tbsp tomato paste
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp freshly ground black pepper
1/2 - 1 tsp Sriracha hot sauce (optional)


1/3 cup chicken broth
1/3 cup cornstarch
3/4 cup diced fresh pineapple (you could also use canned but fresh is best)
1/4 of an onion, diced into 1" pieces
1/2 of a green bell pepper, diced into 1" pieces (I've also used red)


Directions:
Place diced chicken in a slow cooker.  In a mixing bowl combine, 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, pepper and optional hot sauce.  Whisk until well blended.  Pour mixture over chicken in slow cooker, press chicken into sauce to cover.  Cover slow cooker with lid and cook chicken on low heat for 5 - 7 hours. 
In a small mixing bowl, stir together 1/3 cup chicken broth and 1/3 cup cornstarch.  Whisk until well blended then gently fold cornstarch mixture into chicken mixture (chicken will be very tender that's why I say "fold").  Fold in diced pineapple, onion and bell pepper.  Cover slow cooker with lid and cook mixture on low for an additional 20 - 30 minutes until sauce thickens and fruit/veggies are slightly tender.  Serve warm with white or brown rice.


Recipe Source: Cooking Classy

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Baby Birds Nest Pretzels

Aren't treats so cute when they are in tiny form?  Speaking of tiny, you should check out the tiniest doughnuts ever over at What will we do today?  They are pretty much the coolest thing I've ever seen =).  I just saw them when I was browsing Foodgawker and I instantly fell in love.  As a kid they would have been one of my favorite things, like these.  
I made these based off my last post, Bird's Nest Rolo Pretzels.  They are basically the same recipe, but I made two versions because I wanted a simple version and slightly more difficult but worth it version.  These actually are quite simple but just more time consuming than the other option.  Take your pick between the two, either way you will have such a fun treat for Spring time or Easter.

Product enlarged to show detail =)

Baby Birds Nest Pretzels
Yields 24


Ingredients:
1 recipe Bird's Nest Rolo Pretzels (use all blue Sixlets)


1/4 cup + 2 Tbsp powdered sugar
1 Tbsp butter, softened
1 tsp milk
yellow and red gel food coloring


1 Tbsp semi-sweet chocolate chips


Directions:
Prepare Bird's Nest Rolo Pretzels according to directions listed.  In a small mixing bowl, using a fork, combine powdered sugar, butter and milk.  Stir until well blended and smooth.  Tint mixture with yellow and red food coloring to make an orange color (you will need more yellow than red) and stir until well blended.  Scoop mixture into a small ziploc bag, and using scissors, snip a tiny tip off the end.  Pipe beaks onto blue Sixlets. 
In a small microwave safe bowl, microwave chocolate chips on 50% in 30 second intervals, stirring after each interval until melted and smooth.  Paint eyes onto Sixlets using the tip of a wooden toothpick.  Store Baby Birds Nest Pretzels in a single layer in an airtight container.

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Bird's Nest Rolo Pretzels

Are you looking for a cute, simple Easter treat to make this year?  Then these may just be exactly what you are looking for!  These are not only adorable but they are delicious and so easy to make.  They are fun for kids and adults alike.  They are simply a salted mini pretzel topped with a melted rolo, 3 pastel colored Sixlets candies and sweetened toasted coconut.  They are a bite size, crunchy, chocolaty, coconut and caramel delight!  I hope you enjoy and have a great Easter!  

You may also like to make these as Baby Birds Nest Rolo Pretzels.

Bird's Nest Rolo Pretzels
Yields 24 (recipe can be doubled, just prepare in 2 separate batches)


Ingredients:
24 mini square pretzels
24 Rolo chocolate candies, unwrapped
Pastel colored Sixlets chocolate candies, unwrapped (about 1/3 bag)
1 1/2 cups sweetened, toasted coconut, very lightly crushed



Directions:
Preheat oven to 250 degrees.  Place 24 pretzels in a single layer on wax paper lined cookie sheet.  Top each pretzel with one Rolo candy in the center of pretzel.  Place Rolo lined pretzels in preheated oven and bake for 5 minutes.  Remove from oven and gently press three Sixlets candies into the center of each melted rolo.  Gently press toasted coconut around edges of melted rolo.  Place Bird's Nest Pretzels in the freezer for 5 minutes, until chocolate hardens.  Carefully pretzels remove from wax paper (you can use a butter knife to remove bottom), store in an airtight container.


Recipe Source: Cooking Classy

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Broccoli Cheese Mashed Potatoes

These potatoes are so divinely delicious and full of cheesy goodness that they could easily be counted as dinners main course and no longer the plain old side kick.  The best way to describe these potatoes: broccoli cheese soup meets mashed potatoes.  Don't get the wrong idea from that though, these potatoes aren't soupy.  They are fluffy, flavorful and oh so cheesy, with all the right amount of nutrition from the broccoli =).  They are mashed potatoes made luxurious.  One thing I love about these potatoes is that you don't need drippings from meat for gravy, just a whole lot of velvety cheese. I hope you enjoy these irresistible Broccoli Cheese Mashed Potatoes as much as I do! 
If you like these you may also like to try my recipe for Twice Baked Potatoes.  They are loaded with cheese, drizzled with zesty ranch, then finished off with crispy bacon and green onions, yum!   

Broccoli Cheese Mashed Potatoes
Yields 6 - 7 servings


Ingredients:
3 lbs Russet Potatoes
6 3/4 cups cold water, divided
3 cups broccoli florets
3/4 cup whole milk
1/2 cup heavy cream
3 Tbsp butter
1/3 cup sour cream
2 1/2 cups freshly grated medium or sharp cheddar cheese
1/4 cup freshly, finely grated Parmesan Cheese
1/4 cup freshly, finely grated Romano Cheese (or an additional 1/4 Parmesan cheese if you don't want to purchase both)
1/2 tsp onion powder
1/4 tsp garlic powder
Salt and freshly ground black pepper, to taste


Directions:
Peel and dice potatoes into about 2 inch pieces (I used medium potatoes and cut each into 6-8 pieces).  Place diced potatoes in a large pot, cover with 6 cups cold water. Cover pot with lid and cook potatoes over medium high heat for 25 - 30 minutes until potatoes are very tender when pierced with a fork.  
Meanwhile, steam broccoli by placing broccoli in a microwave safe bowl with 3/4 cup water and microwaving on high power for 4 - 5 minutes until very tender (alternately you can steam the broccoli in a steamer basket placed in a saucepan with water over the stove top until tender).  Drain water from broccoli and dice broccoli into tiny pieces, set aside.  Warm milk, cream and butter in a saucepan over the stove top or in the microwave in a microwave safe bowl.
Drain water from potatoes.  Pour potatoes into a large mixing bowl.  Mash potatoes very well with a potato masher.  Add in warm milk mixture, sour cream, Cheddar Cheese, Parmesan Cheese, Romano Cheese, onion powder, garlic powder, salt and pepper then whip mixture with an electric mixer on medium speed about 1 - 2 minutes until fluffy and smooth.  Fold in broccoli.  Serve warm garnished with additional shredded Cheddar Cheese if desired.

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Pina Colada Floats

Move on over Root Beer Floats because you have definitely met your top competitor! Pina Colada Floats. They are out of this world incredible!  Fresh pineapple sherbet is drenched with a mixture of lemon lime soda, creamy coconut milk and coconut flavor for a delightful float that contains the most coveted flavors of the tropics.  I can tell you beforehand this is definitely going to be one of my summertime favorites.  It is such a fun, exciting twist on a classic.  

Go on now, it's time to kick back in the warm suns rays that are finally coming out of hibernation, and enjoy one of these utterly refreshing Pina Colada Floats.

Pina Colada Float

Yields 1 serving (recipe can easily be doubled, tripled and so forth)

Ingredients:

3 Tbsp coconut milk

1 1/2 tsp granulated sugar

1/8 tsp imitation coconut extract or flavor

1/2 cup lemon lime flavored soda, such as Sprite

1/2 cup pineapple sherbet, recipe follows*

Directions:

In a bowl whisk together coconut milk, sugar and imitation coconut extract.  Stir mixture about 30 seconds until sugar dissolves.  Pour lemon lime soda into mixture and give it a quick stir (you just don't want to stir out the carbonation so barely stir once you add the soda just to combine ingredients).  Scoop pineapple sherbet into a glass then pour soda mixture over sherbet.  Serve immediately.

*If you don't have an ice cream maker you could also use store bought pineapple sherbet, but if you do then I think the homemade sherbet is a must =).  My recipe for Pineapple Sherbet is mostly pineapple where as store bought is often mostly water and sugar.

Recipe Source: Cooking Classy

Pineapple Sherbet

1 1/2 cups buttermilk, well chilled

1/2 cup granulated sugar

1/3 cup plain low-fat yogurt, well chilled

2 Tbsp light corn syrup

2 Tbsp heavy cream, well chilled

3 cups chilled pineapple puree that has been forced through a fine sieve, from 1 large pineapple**

Directions:

In a  large mixing bowl, whisk together buttermilk and sugar until sugar has dissolved.  Stir in remaining ingredients.  Pour mixture into an ice cream maker and process according to manufacturers directions.  Freeze mixture until firm about 3 hours.

**To make the puree, peel and core a pineapple.  Dice pineapple and place in a food processor.  Puree pineapple 1-2 minutes until very smooth.  Force puree through a fine sieve into a bowl, then measure out 3 cups for recipe and chill completely.

Recipe Source: Cooking Classy

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Banana Tres Leches Cake

Tres leches cake meets the flavors of the tropics to make one seriously incredible and addictive cake.  This cake is definitely one of my favorites!  I have made it many times and every time I can never stop at just one slice.  It's not often I use a box cake mix, but with this recipe you would never now it started from a mix.  
Tres Leches is such a creamy and moist cake thanks to its "tres leches" translated in English to "three milks."  Then you throw bananas and coconut into it using this recipe and wow!  Basically this is the cake of Heaven =).  When I bake this cake I just like to pretend it's my birthday even when it's not, so I can eat as much of the cake as I want.  This cake was baking in my oven today while I was exercising and boy was it hard to keep going as I could smell the sweet, intoxicating aroma of this cake filling my home.  I kept imaging racing over, as though I had animal instincts and diving into the cake with my hands =).  This cake is just that good!  Thanks Betty Crocker for a great recipe!
Wondering what to do with the left over coconut milk you have remaining after making this recipe, try my Pina Colada Floats, a refreshing tropical delight.

Banana Tres Leches Cake
Yields 16 Servings


Ingredients:
1 Box Betty Crocker SuperMoist White Cake Mix
1 1/4 cups water
2 Tbsp vegetable oil
3 large eggs
1 cup mashed overripe bananas (about 2 medium bananas)
1 (14 oz) can sweetened condensed milk
1/2 cup coconut milk
1/2 cup half and half or cream


1 cups heavy whipping cream
3 Tbsp granulated sugar
2 bananas, sliced
1/2 cup sweetened, toasted coconut


Directions:
Preheat oven to 350 degrees.  Butter the bottom only of a 13x9 baking dish. In a large mixing bowl, combine cake mix, water, vegetable oil, eggs and mashed bananas.  Using an electric mixer, beat ingredients on low speed for 30 seconds then increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl frequently.  Pour mixture into prepared baking dish and bake 33 - 38 minutes until toothpick inserted in the center comes out clean.  Allow cake to cool completely about 1 hour.
In a large mixing bowl, whisk together sweetened condensed milk, coconut milk and half and half.  Poke top of entire cake every 1/2 inch with a large rimmed fork.  Pour milk mixture evenly over cake.  Cover cake and refrigerate 2 hours (or overnight) until liquid is absorbed into cake.
In a medium mixing bowl, using an electric mixer, whip heavy cream until soft peaks form.  Add in granulated sugar and beat until stiff peaks form.  Frost cake just before serving with sweetened whipped cream and sprinkle cake evenly with toasted coconut.  Garnish cake slices with sliced bananas.  Store cake in refrigerator.  


Recipe Source: adapted slightly from Betty Crocker

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Red Enchilada Sauce {from Scratch}

What is the number one key to good enchiladas?  The sauce.  The sauce you use on your enchiladas will either make or break the dish.  It is the central ingredient of the enchilada and will really decide whether or not your enchilada is bold and amazing, or flavorless and dull.
I can finally say I have become familiar and comfortable with the spices in my kitchen. I am not afraid to use them.  A good saying I once heard regarding spices and food is, if they smell good together they will probably taste good together.  I think this a helpful piece of advice if you like to experiment in the kitchen, like me.  It's a tip I used while experimenting to create my own version, this version of red enchilada sauce. 
I created this recipe because the canned enchilada sauce has just never done it for me, especially the red (the green canned is a bit better but still not as good as fresh homemade).  It's just watery and lacks flavor.  It's what you use when you're willing to just settle, but when you really want Mexican food I believe you have to make your own sauce.  And why wouldn't you?  This homemade enchilada sauce is so easy to make!  
I hope you enjoy this recipe as much as I do, so you no longer have to settle for the can.  Enjoy!

Red Enchilada Sauce
Yields about 3 1/2 cups


Ingredients:
2 Tbsp extra virgin olive oil
3 cloves garlic, finely minced
2 Tbsp finely grated onion
1 Tbsp masa harina or all-purpose flour
2 cups tomato puree
1 1/2 cups water
1 Tbsp apple cider vinegar
3 Tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp cocoa powder
1 tsp cayenne pepper (optional, or decrease/increase for desired heat level)
1 tsp salt, or to taste
3/4 tsp ground coriander
1/2 tsp oregano
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon


Directions:
Heat olive oil in a medium saucepan over medium heat.  Add in garlic and onion and saute for 2 minutes.  Whisk in masa harina or flour until well blended.  Stir in remaining ingredients and bring mixture just to a gentle boil, then reduce heat to low and simmer 20 minutes (to see an example of how to prepare the enchiladas you can view my post for Chicken Enchiladas with Green Sauce).  Store any remaining enchilada sauce in refrigerator up to 1 week.


Recipe Source: Cooking Classy

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