SANDRA'S EASY CHOCOLATE COCONUT MARSHMALLOW FUDGE

The most creamy and decadent fudge ever!

You can also sub out the coconut and marshmallows for chopped nuts,

or the chips for other flavors...

Yield: 36 squares

Prep: 10 Mins.

Cook: 5-10 Mins.

Chill: 2 Hrs.

INGREDIENTS

3 cups semi-sweet chocolate chips

1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)

Pinch of kosher salt

1/2 cup finely shredded sweetened coconut

2 cups miniature marshmallows

1-1/2 teaspoons vanilla extract

METHOD

Line an 8" square baking dish with foil, leaving extension handles over edges of about 2".

Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.

Fold in vanilla, then the coconut and marshmallows.

Spread mixture evenly into the prepared baking dish.

Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).

Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!

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Tip:

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9x4=36 squares).

SANDRA'S EASY CHOCOLATE PARFAITS topped with CINNAMON PECANS

A quick and easy dessert I created using ingredients I had on hand
for a halftime treat ~ Go Seahawks!!

Servings: (6)

Prep: 15 Mins.

Set in refrigerator: 1 Hr.

INGREDIENTS

1 (6-serving size pkg) instant chocolate pudding mix

3 cups cold milk

1 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 teaspoon agave (or granulated sugar)

1 (8 oz. tub) cool whip, thawed
1 teaspoon vanilla extract

3 tablespoons cinnamon pecans

--(found in the ice cream topping section of the market)

METHOD

In a medium bowl, whisk the pudding mix and milk until fully combined, place in refrigerator to set for 10 minutes.

Meanwhile, in a small glass bowl, melt the butter in the microwave, about 40 seconds. Add the graham cracker crumbs and agave; use a fork to combine.

Add vanilla extract to the cool whip; mix to combine.

Remove pudding, then layer dessert among 6 decorate glasses in the following order: 1/2 crumb mixture, half chocolate pudding, half cool whip, half cinnamon pecans - repeat a second time.

Place parfaits in refrigerator for a minimum of 1 hour to set and for flavors to meld. ~ Enjoy!

SANDRA'S UNBELIEVABLE BANANA GLAZED BARS

Full-flavored, light and moist dessert
that will, without a doubt, keep you coming back for more...

Servings: (36 small or 18 large bars)

Prep: 10 Mins.

Bake: 20 – 22 Mins.

INGREDIENTS

1/2 cup (1 cube) unsalted butter, at room temperature

1-1/2 cups granulated sugar

½ cup dark brown sugar, slightly packed

3 large eggs

1-1/2 cups (3 medium) ripe bananas, mashed

1-1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda

1 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Pinch of table salt

ICING:

1 (small 4 oz. pkg.) cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 cups confectioners' sugar, sifted through a sieve

1 teaspoon vanilla extract

1-2 teaspoons water (approximate, to your desired consistency)

METHOD

Preheat oven to 350 degrees.  Spray a 15x10x1” rimmed baking sheet, lined with parchment paper then spray top of parchment paper as well; set aside.

In bowl large bowl, using a hand mixer, cream butter and sugars until light and fluffy. Add in eggs, bananas and vanilla; mix to combine until creamy. Sift through a sieve over the large bowl of wet ingredients the flour, baking powder and soda, cinnamon, nutmeg, and table salt; gently mix on low into creamed mixture, just until blended. 

Transfer mixture to prepared baking sheet. Bake at 20 to 22 minutes, until a toothpick inserted in center comes out clean. Cool in baking sheet on a wire rack draped with a clean kitchen towel. 

Meanwhile, for the icing, in a medium bowl beat cream cheese and butter until light and fluffy. Sift, and then add sifted confectioners' sugar.  Add vanilla, a bit of water a little at a time, and beat until smooth, until desired drizzle consistency is reached. 

Flip bars over to remove parchment paper (I do so from the rack to a baking sheet), then re-flip to right side up.  Cut bars into 36 squares, or 18 larger triangle bars. Drizzle icing on bars diagonally using a teaspoon sweeping in a back-n-forth motion. (See photo below). ~ Enjoy!

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Tip: I like to let icing set to sufficiently dry for a minimum of 2 hours before storing in an airtight container.

SANDRA’S CHRISTMAS SNICKERDOODLES

Children would love to help 
you make these festive cookies...

Yields: 5 Doz.
Prep: 20 Mins. |
Bake: 10 to 12 Mins.

INGREDIENTS:

1 cup unsalted butter, at room temperature
1-1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cream of tartar
1 heaping teaspoon ground cinnamon
Pinch of fine-grain kosher salt

--Red, green, and yellow decorating sugar; each mixed with a pinch of cinnamon

METHOD:

Mix each of the three colored sugars into separate, small bowls; add cinnamon, and toss to combine. Set aside. (Or, 1/2 cup granulated white sugar with 3 tsp ground cinnamon.)

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper or use a Silpat liner.

With a hand mixer, blend together the butter and granulated sugar in a medium bowl until smooth. Add the eggs, vanilla, and mix to incorporate. Sift into another medium bowl the flour, baking soda, baking powder, cream of tartar, cinnamon, and kosher salt. Using a wooden spoon, mix the flour mixture into the wet ingredients, until incorporated.

Roll the dough into 1” balls, and alternately coat the outside of each with the different colored cinnamon/sugars (see photograph above); or plain cinnamon sugar.

Place cookies onto a baking sheet spaced 1” apart, and bake for 10 to 12 minutes; remove to a cooling rack, and repeat until dough is gone. Store in an airtight container. ~ Enjoy!

SANDRA’S APPLE SPICE COOKIES

A perfect dainty and delicious snack...

Yields: (4 doz.)
Prep: 10 Mins. |
Bake: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

1-1/2 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 cup unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oatmeal (not quick cooking)
1/4 cup milk
1 cup gala apples, peeled, cored, and grated
1 teaspoon lemon juice
1 cup raisins

METHOD

Heat oven to 350 degrees. Prepare a baking sheet lined with parchment paper.

In a large mixing bowl sift through a sieve the flour, baking powder, and spices.

In medium bowl, with a hand mixer, cream butter and dark brown sugar until smooth. Add the egg, and vanilla extract, and then mix to combine. Add oatmeal and milk, and mix with a spoon. Add these ingredients to the large mixing bowl of sifted dry ingredients. Grate the peeled and cored gala apples and toss in a small bowl with the lemon juice, and then squeeze the grated apples with clean hands to drain off excess moisture, then add them to the large bowl along with the raisins, and the fold the cookie dough just until combined (trying not to over mix).

Drop by tablespoonfuls onto prepared baking sheet. Bake for 10 to 12 minutes, until lightly browned.


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Tip: I store my cookies in an airtight container with a piece of pilot bread or some other buttery flavored cracker to keep them moist and from hardening.

SANDRA'S TENDER GINGERSNAP COOKIES

These are great to make ice cream sandwiches with – children love helping, 
including just eating them by dipping these Gingersnaps 
in an ice cold glass of milk...

Yields: (3 doz.)
Prep: 10 Mins. |
Chill Dough: 1/2 hr. |
Bake: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

3/4 cup unsalted butter, melted
1 cup dark brown sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon fine-grain kosher salt
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon ground allspice
--1/2 cup granulated sugar, mixed with 1 teaspoon cinnamon (for rolling cookies in)

METHOD

In a medium bowl, with a hand mixer beat together the melted butter, brown sugar and egg until smooth. Add molasses and vanilla, and beat to combine. Sift through a sieve into the bowl the flour, baking soda, kosher salt, cinnamon, cloves, ginger and allspice; blend with a wooden spoon into the molasses mixture. Place dough, covered with plastic wrap, in the freezer to chill for a 1/2 hour.

Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a Silpat liner; set aside.

Mix white sugar and cinnamon in a small bowl; set aside.

Remove chilled dough from freezer, and roll into walnut sized balls, and then roll them in the sugar-cinnamon mixture. Place cookies 2 inches apart onto prepared baking sheet, and slightly flatten them with a smooth-bottom glass.

Bake for 10 to 12 minutes, just until tops are beginning to form cracks. Cool on wire racks. – Enjoy!

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Tip: I store my cookies in an airtight container with an unflavored cracker (I use a chunk of pilot bread or a club cracker), which keeps them moist so they don’t dry out and become hard.

SANDRA'S BANANA and MILK CHOCOLATE CHIP COOKIES

These cookies have a softer cake
type of texture and are my absolute
favorite cookie of all time...

Yields: (About 4 Dozen)
Prep: 15 Mins. |
Bake: 12 to 14 Mins.
Posted by Sandra

INGREDIENTS

1/2 cup unsalted butter, at room temp.
¾ cup packed dark brown sugar
1/3 cup  granulated sugar
1 teaspoon vanilla extract
1 large egg, at room temp.
1 cup of mashed bananas
2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup milk chocolate chips

METHOD

Preheat the oven to 350. Set aside a baking sheet lined with a silpat liner or parchment paper.

In a small bowl, mash the bananas with a fork, and set aside.

Meanwhile, in a large bowl, with a hand mixer, cream the butter, brown sugar, granulated sugar together until light and fluffy. Add vanilla extract, and egg, and mashed bananas, beating just until incorporated. Through a sieve, sift the flour, baking soda, and spices into the bowl with the butter and banana mixture, blending with a spoon just until combined, and then fold in the milk chocolate chips.

Drop by teaspoon dollops onto prepared baking sheets about 1” apart. Bake in batches; each for 12 to 14 minutes, until golden brown. Let cookies cool on baking sheet for a couple minutes so they don’t break apart when transferring, and then remove cookies with a spatula to wire rack to cool completely.

SANDRA'S LUSCIOUS LEMON CHIFFON BARS

A delightful treat that's very
fun to make, and
more exciting to eat...

Yields: (36 bars)
Prep: 15 mins. |
Bake: 50 mins. |
Stand: 1 hr. to cool

Posted by Sandra

INGREDIENTS

***Crust
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
1 teaspoon freshly grated lemon zest

***Filling
4 eggs
2 cups granulated sugar
¼ cup all-purpose flour
Pinch of fine-grained kosher salt
1 teaspoon baking powder
¼ cup freshly squeezed lemon juice
½ teaspoon vanilla extract

***Glaze
1 cup confectioners' sugar
2 to 3 tablespoons freshly squeezed lemon juice

***Garnish
1 teaspoon freshly grated lemon zest

METHOD

Preheat oven to 350 degrees. Line a 9”x13” baking pan with foil so it overlaps ends (for handles to easily remove bars later on), and smooth out any creases. Set aside a baking rack for cooling bars later on as well.

Sift the crust flour and powdered sugar through a sieve into a large mixing bowl. Add the remaining crust ingredients and mix with a hand mixer on low speed until crumbly. Press mixture evenly in bottom of baking pan (I use the flat bottom of a measuring cup to more evenly compress it). Bake for 25 minutes, just until crust is a light golden brown around its edges.

Meanwhile, wash the beaters and large bowl. Once cleaned, began making the filling by adding the eggs and beat until foamy. Sift the sugar, flour, and baking powder into same bowl, and beat until well blended. Add the lemon juice, and vanilla, and then continue beating until filling is light and fluffy.

Remove par-baked crust from oven, and pour filling evenly over it. Return to oven and continue baking for 25 minutes longer, until filling is light golden brown. Place baking pan on cooling rack, and let bars completely cool for 1 hour.

In a medium bowl, prepare glaze by sifting the powdered sugar through a sieve into a small bowl, and began by adding only 1 tablespoon of lemon juice and beat until smooth. Check consistency of glaze, adding a bit more lemon juice at a time until desired drizzling thinness is achieved (it should not be thick like a frosting). Evenly drizzle glaze over bars in pan, and then sprinkle top with 1 teaspoon of lemon zest. Remove from pan onto clean cutting board and release foil from bottom, and then cut into 36 (1-1/2”) bars. - Enjoy!


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Tip: This recipe in total takes about 2 lemons to provide sufficient juicing and zesting quantities ;-) Also, for a prettier presentation I trim the edges off first at times, and then cut into bars.

SANDRA'S CHOCOLATE TOFFEE SALTINE CANDY

This is a recipe that I created
due to my affinity for toffee, hence this
candy made with a saltine cracker crust...
~~~~~~~~~~~
I'm honored that my 
Chocolate Toffee Saltine Candy photograph
 was added on 2-5-11 
to the Flickr contest 
@ http://www.flickr.com/
groups/nextcupcake/

Servings: (2-1/2 doz pieces)
Prep: 15 mins. |
Cook: 10 mins.
+ 2 hrs. cooling

INGREDIENTS

4 ounces saltine crackers (1 sleeve), roughly crushed
1 cup unsalted butter
1 cup dark brown sugar
2 cups milk chocolate chips
--(or semisweet)
3/4 cup candied pecans, finely chopped

METHOD

Preheat oven to 350 degrees.

Line 9”x13” baking dish with foil (smooth out foil as best you can), and spray with butter-flavored oil. Finely crush saltines that have been placed in large ziploc bag with a rolling pin. Arrange crackers in single layer onto baking sheet.

In a small saucepan, combine the sugar and the butter. Bring to a boil over medium heat, and then time boil for 3 minutes more “without stirring.” Immediately drizzle over crackers as evenly as possible. Bake for 7 minutes.

Remove cracker toffee from oven and sprinkle top with chocolate chips. Let stand for 5 minutes, and then spread melted chocolate evenly over top of cracker toffee with spatula, and top with chopped candied pecans.

Cool for 15 minutes and cut into squares while warm, and then completely cool (approximately 2 hours) at room temperature.  Enjoy!

SANDRA'S CRANBERRY OATMEAL COOKIES

Lusciously addicting cookies...

Yields: (5 doz.)
Prep Time: 15 Mins. |
10 to 12 Mins.

Posted by Sandra

INGREDIENTS

· 1 cup unsalted butter, at room. temp.
· 1 cup granulated sugar
· 1 cup packed dark brown sugar
· 3/4 cup vegetable oil
· 1/4 cup unsweetened applesauce
· 2 large eggs, slightly beaten
· 2 teaspoons vanilla extract
· 3-1/2 cups all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· 2 teaspoons pumpkin pie spice (For my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· 1/2 teaspoon ground cinnamon
· 2 cups old-fashioned rolled oats (not quick cooking)
· 1 cup craisins, chopped finer
· 1 cup unsweetened flaked coconut, chopped finer

METHOD

Preheat oven to 350 degrees F. Set two cookie sheets lined with parchment paper aside.

In a large bowl, beat butter and sugars until fluffy, slowly add vegetable oil and beat until well incorporated and more fluffy (important). Add the applesauce, beaten eggs, and vanilla, and then beat just to combine.

With a sieve, sift over the bowl of wet ingredients the flour, baking soda, baking powder, and spices. Stir with a spoon just until mixed through. Add the oatmeal, craisins, and coconut; folding just to combine.

Spoon batter using a teaspoon (or a small scoop) onto a parchment –lined cookie sheet spaced 1" apart.  Bake for 10 to 12 minutes until lightly browned. Remove from oven and let stand a couple of minutes on cookie sheet prior to removing so they stay intact. Place another batch on the second parchment-lined baking sheet (you can do this while the prior batch is baking), and continue doing so until batter is gone.


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TIP: Try not to "overwork" the batter after adding dry ingredients to the wet ingredients, as doing so will result in tough cookies.

SANDRA'S CARROT PINEAPPLE ORANGE BARS with CREAM CHEESE FROSTING

A great family favorite y'all adore...

Serves: (12)
Prep: 15 min.
Cook: 30 mins.

INGREDIENTS

2 tablespoons unsalted butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoon ground cinnamon
¼ teaspoon fine-grained kosher salt
2 large eggs, lightly beaten
¾ cup granulated sugar
1 cup raisins, lightly chopped
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup coconut, grated, and chopped finer
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with oil. Microwave butter  in a microwave-proof glass bowl for 40 seconds, then add with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda & powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice and mix well.

Add small and medium bowl mixtures to the large bowl of dry ingredients; combine (with a spoon).  Add nuts, crushed pineapple, and vanilla and mix just gently to combine (do not over mix).

Add batter to baking dish, and bake for 30 minutes, or until a toothpick comes out clean. Cool completely.  Frost with “Cream Cheese Frosting” (recipe below), and cut into 12 bars (I like to cut my bars in more of a rectangle shape, & for special occasions I decorate with a carrot on top.)

CREAM CHEESE FROSTING
(Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temp.
¼ cup unsalted butter, at room temp.
2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)
1 tablespoon milk (adding more or less, depending on your desired consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

Enjoy!

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Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.