Category Archives: Snacks

Brown Sugar Toffee Bars

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , , , ,

You know those hard little nuggets of sugar you sometimes get in a bag of brown sugar?   Ya know what I do with them?  I eat them!!   Yup!  In fact whenever I open a new bag of brown sugar I look for them first, so I can give myself a little treat.  Around here I do all the cooking and baking so a girl’s got to reward herself once in a while.

Brown Sugar Toffee Bars

Brown Sugar Toffee Bars

Today I was wishing for something made with brown sugar so I came up with  this idea for brown sugar bars with toffee bits mixed in.  Thus….. Brown Sugar Toffee Bars.  These bars are so simple really, but they have flavors that are so outstanding.  Chewy, buttery, and rich.  They are deceptively delicious.

IMG_5609

The Leaning Tower of Toffee Bars 😀

If you’re not as nuts-o for dark brown sugar as I am then by all means use light brown sugar, you’ll get a somewhat milder flavor, and lighter colored bar.  All the other usual pals go into these bars like butter, eggs, vanilla, etc, but you’ll also need a bag of toffee bits.  I wanted to use the kind that are covered in milk chocolate but didn’t have any on hand.  Went to my grocery store but they didn’t have them so I used the plain toffee bits, and added about 1/2 cup chocolate chips.  You can use  the plain toffee bits, chocolate covered bits, or add chocolate chips as I did.  It’s totally up to you.

This is what I used.

This is what I used.

The batter mixes up quickly, stir in the toffee, spread in a baking pan and pop into the oven.  Before long your tummy will be thanking you in a big way.

Here’s what your bars will look like……

IMG_5603

BROWN SUGAR TOFFEE BARS

Yield:  Makes approximately 30 bars

All this good stuff goes into these fab bars.

All this good stuff goes into these fab bars.

Ingredients:

  • 1 cup butter ( 2 sticks), at room temperature
  • 1 1/2 cups dark brown sugar, packed
  • 2 eggs
  • 1 Tbsp. vanilla
  • 2  1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 (8oz)bag of Toffee Bits (Heath Toffee Bits, with or without chocolate covering)

Directions:

1.  Preheat the oven to 350*F.   Spray a 9″ x 13″ baking pan with cooking spray.

2.  With an electric mixer, cream the butter and brown sugar together, about 2 minutes on medium speed until combined and fluffy…..

Cream together the brown sugar and butter.

Cream together the brown sugar and butter.

Add in eggs and vanilla and continue mixing until incorporated.

3.  Turn mixer to low speed and add in baking soda, salt and flour, mixing until incorporated.

4.  Pour in the toffee bits and stir until evenly combined…..

Add in all those yummy toffee bits and chocolate chips.

Add in all those yummy toffee bits and chocolate chips.

5.  Spread batter in prepared pan and bake for 20 – 25 minutes until golden and center is just set.  Don’t over bake.

6.  Cool pan on wire rack and cut into squares when ready to serve.

IMG_5607

IMG_5610

SOURCE:   A major adaptation of a recipe for Toffee Squares from Taste of Home Baking Book

Irish Nachos

Posted by deliciousonadollar in Carolyn's Originals, Quick Meals, Snacks and tagged with , , , , , , , ,
Irish Nachos

Irish Nachos

Sometimes on a Friday evening a group of us from the dance studio go out for a bite to eat after a practice session.  Nearby is a pub that serves Irish Nachos that we all love.  We usually order two platters of them and we can devour them in very short  order.  The platter of these nachos comes with a mixture of  waffle fries piled high with seasoned ground beef, onions, peppers, jalepeños and melted cheese. Sour cream, salsa and guacamole are served on the side.  Everyone just digs in and they disappear in no time flat!!

Well, I got the idea that I would like to make a similar dish at home.  First of all, if you’re not familiar with Irish Nachos, you use potato in place of corn chips, but otherwise they are pretty much like regular nachos but so much better, because you can pile on all the ingredients that you like.  They are totally delicious and a great crowd pleaser, not to mention extremely budget friendly.

Add your favorite toppings and dig in!

Add your favorite toppings and dig in!

You start with a big pan of thinly sliced roasted potatoes. Waffle cut french fries work well, too.

Roast sliced potatoes in a heavy oven-ready pan.

Roast sliced potatoes in a heavy oven-ready pan.

Next you pile on some sautéed vegetables….

Pile on sautéed peppers and onions.

Pile on sautéed peppers and onions, diced tomatoes and scallions.

Then, layer on some seasoned cooked meat.  Ground beef or ground turkey are both really good, but you could also use shredded beef or shredded pork….whatever!!   It’s all going to be so delicious.  The version I made here was meatless. Along with this I served turkey burgers minus the bun.

Top with shredded cheese.

Top with shredded cheese.

Add on some diced tomatoes, and chopped scallions, then a big handful of cheese.   Put it back into the oven to melt the cheese.

Hot and melty, so good!!

Hot and melty, so good!!

Once its out of the oven for the final time, serve while hot with sour cream, salsa and guacamole and call it a meal.

Add your favorite toppings and dig in!

Add your favorite toppings and dig in!

These make a wonderful snack or meal on game day when everyone wants to be in front of the TV.

IRISH NACHOS

Yield:    Serves 6

Ingredients:

  • 3 large red skinned potatoes, scrubbed and sliced about 1/4-inch thick
  • 1 red and 1 yellow pepper, sliced
  • 1 large yellow onion, sliced
  • 1/2 pound ground turkey or beef
  • salt and pepper
  • 1 tsp. paprika
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 2 Tbsp. olive oil
  • 1 medium tomato, diced
  • 1 cup cheddar cheese ( I like a Mexican Blend )
  • sour cream, salsa and avocado or guacamole to serve on the side

Directions:

1.  In a large wrought iron skillet or tart pan, layer the sliced potatoes in circles, making sure to cover as much of the bottom of the pan as possible.  Season with salt and pepper, and sprinkle with the paprika and garlic powder.  Drizzle with the olive oil and bake at 350* F. for about 35 minutes.

2.  While potatoes are baking,  cut up peppers and onion.  In a medium skillet drizzle olive oil to coat the pan and bring to medium high heat.  Add the peppers and onions and sauté for 5 minutes.  Remove to a dish to keep warm.  Next add the beef or turkey and sprinkle with the chili powder.  Season with salt and pepper and sauté  until meat is fully cooked.

3.  When potatoes are cooked, remove from the oven and layer the vegetables mixture over the top.  Then transfer the meat mixture to the pan over the vegetables.  Sprinkle with diced tomatoes and scallions.  Then top with shredded cheese.

4.  Put back into the oven for about 5 – 7 minutes until the cheese has melted.

5.  Once out of the oven, serve immediately with sides of sour cream, salsa, and chopped avocado or guacamole.

SOURCE:  Carolyn’s Originals

Peaches and Cream Popsicles

Posted by deliciousonadollar in Carolyn's Originals, Desserts, Snacks and tagged with , , , , , ,
Peaches and cream popsicles

Peaches and cream popsicles

Aren’t sweet, juicy, ripe peaches wonderful?  They smell like summer to me.  I think fresh peaches are my favorite fruit.  So today I thought I would make popsicles featuring peaches combined with yogurt, almond milk and almond extract to make a frosty cool treat.

As we head toward the last official weekend of summer you might be wondering why I’m still making popsicles. In my opinion you can never have too many recipes for peaches, so this is one more little way of enjoying them while they are still plentiful juicy and sweet.  I have a feeling there may be a few more peach recipes popping up here before peach season is over, because I’m not done with them yet.   Just like I’m not done with summer yet, either.  There’s plenty of time before we get swept away by all the apples and squash starting to appear at the Farmer’s Market—-much too soon for me.

In the fruit bowl in my kitchen are some peaches bought recently at the market.    They are ripening quickly, so I decided to experiment with another flavor of popsicle.  That’s how I came up with this combination that features peaches mixed with almond milk, a little sugar, yogurt , and almond flavoring.  Not too sweet, I let the tanginess of the yogurt assert itself.  We found them to be very light and refreshing.

IMG_4637

Just a side note here:  I noticed just recently that a variety of popsicle molds are being put on clearance in some stores, now that the end of summer is near, so this is a good time to get one if you been thinking along those lines, but have hesitated, wondering how much you will really use it.  If you would like to try these, but don’t have a popsicle mold you might try pouring the mixture into paper cups.  Put them on a tray or in a small baking pan and freeze them.  When they are partially frozen, insert the sticks, and continue with freezing until firm.  To eat, just peel away the paper cup, or run the cup under hot water briefly until it slips off.

PEACHES AND CREAM POPSICLES

Yield:   depends on size of molds.  I got 8 with mine.IMG_4600

Ingredients:

  • 3 medium, ripe peaches
  • 1/2 cup 2 % Greek yogurt
  • 1/3 cup sugar, or your favorite sweetener
  • 1/3 cup  vanilla unsweetened almond milk
  • 1/4 tsp, almond extract
  • 1/8 tsp salt.

Directions:

1.  Halve and pit the peaches.  Cut  into rough chunks and place in the blender container.  Add the remaining ingredients and blend until smooth, scraping down the sides of the blender as needed.

3,  Divide the mixture evenly into the popsicle molds, or disposable paper or plastic cups.  Insert the sticks and freeze until solid, at least 5 to 6 hours.

IMG_4431

IMG_4635

SOURCE:  a  Carolyn Original

Zucchini Pizza Bites

Posted by deliciousonadollar in Appetizers, Quick Meals, Snacks and tagged with , , , , , , , ,
Zucchini Pizza Bites

Zucchini Pizza Bites

Here it is Theme Thursday, and I have another recipe for you that makes use of zucchini, this time in a slightly different way.  These little bites of zucchini with  pizza toppings  treat the zucchini like the crust of your favorite pizza so there are fewer calories because you’ve eliminated the carbs!   Small enough for just a bite or two they could be appetizers, snacks, something to go with soup or a salad, just about any way you want to use them.  They are gluten-free , low cal, and perfect for a meatless meal.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

If you have a big zucchini to use, slice it straight across and get fairly large rounds,  if you have a smaller zucchini, cut it on the diagonal for large ovals.  Top them with some sauce, any kind of topping,  basil and melted cheese, or whatever you like on your pizza.  These are a must to try while zucchini is in season and plentiful.

ZUCCHINI PIZZA BITES

Yield:   Quantities listed are for 1 serving.  Increase as desired to make more.

Ingredients:

  • 6 slices large zucchini, 1/4-inch thick ( or 1 medium zucchini, cut on the diagonal)
  • olive oil, or olive oil spray
  • salt and pepper
  • 2 Tbsp. marinara sauce
  • 1/4 cup crumbled, cooked sausage, or other toppings
  • 1/4 cup mozzarella cheese, shredded

Directions:

1.  Cut zucchini about 1/4-inch thick.  Brush or spray both sides lightly with olive oil and season with salt and pepper.

Cut zucchini into circles or ovals about 1/4-inch thick.

Cut zucchini into circles or ovals about 1/4-inch thick.

2.  Broil or grill the zucchini for about 2 minutes on each side.  Top with sauce, topping of choice and cheese and broil for an additional minute or two.  Be careful not to burn the cheese.

The ones that are pictured here are topped with fried peppers and onions and some have crumbles of sausage on them.  I’ve also made them with a slice of pepperoni.  All equally good.  You can’t go wrong with these.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

SOURCE:   slightly adapted from Skinny Taste

Biscoff Swirl Brownies

Posted by deliciousonadollar in Bars and Cookies, Carolyn's Originals, Desserts, Snacks and tagged with , , , , , ,
Biscoff-swirl Brownies

Biscoff-swirl Brownies

I try not to have an open jar of Biscoff in my cupboard, because it takes all the willpower I can muster not to sneak a little spoonful every time I pass by.  And knowing me one small taste is usually not enough,  so I absolutely had to use up that open jar in some way.   That’s how this recipe for Biscoff swirled into fudge brownies happened.

These are not going to last long!

These are not going to last long!

Not familiar with this yummy treat?   This spread, besides being totally delicious, is vegan, nut-free, produced in a nut-free facility and has no cholesterol or trans-fats in it.  It’s great on toast,  or in a sandwich, in place of peanut-butter.  I use it to jazz up lots of things, but when I decided to swirl some into my favorite brownie recipe, I’m not kidding when I say it took them over the top.  They taste as amazing as they look.

Fudgy, chewy, a little decadent!

Fudgy, chewy, a little decadent!

While I prefer to serve them while they are still slightly warm, so the cookie butter will still be warm and gooey, they’re still every bit as mouth-watering when they’re completely cooled.  But don’t take my word for it, you must try them for yourself.

BISCOFF SWIRL BROWNIES

Yield:   Makes about 16 squaresIMG_4776

Ingredients:

  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 tsp. salt
  • 2/3 cup cocoa powder
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 cup Biscoff Spread, melted

Instructions:

1.  Preheat oven to 350*F.  Line a square 8×8, or 9×9-inch baking pan with parchment paper or spray with a good coating of pan spray.

2.  Melt the butter on the stove top or microwave .  Whisk in sugar, salt and cocoa powder, and then stir in the vanilla extract.

3.  In a medium mixing bowl, whisk the eggs well, and then whisk in the chocolate mixture until well combined.

4.  In a separate bowl, whisk together the flour and baking powder until well combined.  Stir the flour mixture into the chocolate mixture until just combined.

5.  Pour the batter into the prepared pan.  Melt the Bixcoff Spread in the microwave and  drizzle over the top of the brownie batter.  Use a clean knife to swirl the Biscoff into the batter.

Pour biscoff on top and swirl into brownie batter with a knife.

Pour Biscoff on top and swirl into brownie batter with a knife.

6.  Bake at 350*F for 30 -35 minutes.  Cool on a wire cooling rack for at least 30 minutes before serving.

You know you want one ( or two)!!!

You know you want one ( or two)!!!

SOURCE:    Carolyn’s Originals

Refrigerator Dill Pickles

Posted by deliciousonadollar in Kitchen Basics, Snacks and tagged with , , , , , , , , ,
Refrigerator Dill Pickles

Refrigerator Dill Pickles

Can we talk for a few minutes about pickles?   Dill pickles, that is.  Many people that I know love anything pickled, but I’m not one of them.  I like pickled beets well enough, but I love dill pickles!!   Years ago I remember helping my mother make pickles and it seemed like a lot of work.  I know there was some cooking involved, the hot vinegar bath, I think.  And I remember those little round dill seeds and black peppercorns.  It has always seemed lots easier to just buy the kind I like at the grocery store.

So I’m very proud of myself when I say I made refrigerator dill pickles, and they were so easy.  Nothing at all like what I remember. This recipe is so ridiculously simple, I wonder why I never heard of it until just this year.   I can’t believe I got these fantastically crisp and fresh pickles with only a few ingredients.

Refrigerator Dill Pickles.

Refrigerator Dill Pickles.

You can use traditional cucumbers or pickling cucumbers for this–whatever you like.   Some of the pickling cucumbers end up being quite fat and round, so I used regular cucumbers because I wanted long spears.   If you have 10 minutes you can make these pickles.  Just watch me!

REFRIGERATOR DILL PICKLES

Yield:   about 3 – 4  16.oz. jars of pickles

About the jars:  They can be any jars saved from other products and repurposed,  just be sure they are really clean with no lingering odors.  It’s wise to wash them in the dishwasher prior to using again.

Ingredients:

  • 1 bunch fresh dill
  • 4 cloves garlic, peeled
  • 3 – 4 medium-large cucumbers, washed well
  • 3 cups water
  • 6 Tablespoons distilled white vinegar
  • 3 Tablespoons kosher salt

Directions:

1.  Add 1 minced or pressed clove of garlic and a few sprigs of dill to the bottom of each jar.  Don’t stress over exact amounts.  They will be great.

Place sprigs of dill in bottom of jars. Add a clove of garlic.

Place sprigs of dill in bottom of jars. Add a clove of garlic.

2.  Cut the cucumbers into spears or whatever shape you like.  Add the spears to the jars, packing in as many as  you can without having to force them in.

Pack the jars with cucumbers.

Pack the jars with cucumbers.

3.  In a large liquid measuring cup or pitcher, combine the water, vinegar, and salt.  Stir well until the salt is dissolved.  Pour the mixture into each jar over the cucumber spears so they are completely covered.  Top with an additional few sprigs of dill, if desired.

Add vinegar brine, then more dill on top.

Add vinegar brine, then more dill on top.

4.  Screw on the lids of the jars.  Repeat with remaining cucumbers, making additional brine as needed  (it only take a few seconds.)

5.  Refrigerate for two days.  Enjoy!   Continue to store in the refrigerator….presuming there are leftovers, of course.

Oh my gosh–these are fantastic.  As soon as you finish one your mouth wants another.  We couldn’t stop eating them.  Mr. D. says they are better than “real pickles”.   What ever that means, I think it’s a compliment.

A great sandwich deserves a great pickle!

A great sandwich deserves a great pickle!

I will be starting my next batch before the first batch is gone, because I won’t be able to wait the two days for a second batch to “cure”.    Ya gotta plan ahead when you love something this much!!!

SOURCE:   Adapted from Delicious Meliscious via Annie’s Eats

Not Your Average Cup of Joe

Posted by deliciousonadollar in Bars and Cookies, Snacks and tagged with , , , , , , ,
Coffee Macadamia Nut Biscotti

Coffee Macadamia Nut Biscotti

In Ka’u, the historic district of the Big Island of Hawaii, coffee and  Hawaii Volcanoes National Park are the two big things.  The area is home to about 50 coffee plantations that ship beans around the world.  Four years ago, the community created an annual weeklong K’au Coffee Festival, that included a recipe contest.  It has since become one of its most popular events.  Last year’s winner created this recipe that was the grand-prize winner.  Oddly enough, this talented baker doesn’t drink coffee, but nevertheless she was able to come up with this winning recipe.

IMG_4533

These coffee-spiked biscotti include other Ka’u ingredients like local honey, macadamia nuts and toasted coconut.  Even if you’ve never been to Hawaii, you can get a taste of the local flavor by making these award-winning biscotti.  They are really good with a cup of hot coffee or iced coffee.

COFFEE-MACADAMIA NUT BISCOTTI

Yield:  Makes 30 – 35 cookiesIMG_4531

Ingredients:

  • 2  3/4 cups all-purpose flour
  • 1/2 cup ground coffee
  • 1 Tbsp. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 cup sugar
  • 2 Tbsp. butter, at room temperature
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 3/4 cup macadamia nuts, roughly chopped
  • 1 12-oz. bag white chocolate chips
  • 1  1/2 cups sweetened shredded coconut, toasted

1.  Preheat the oven to 350*F.  Line a baking sheet with parchment paper.

2.  Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl.  Combine the sugar, butter, honey, vanilla, and eggs in a large bowl with a mixer on medium-high speed.   Reduce the mixer speed to low, beat in the flour mixture until just combined.  Stir in the macadamia nuts with a wooden spoon.

3.  Form the dough into two  8 – 10 inch logs on the prepared baking sheet, about 3 inches apart.  Bake until browned about 25 minutes.  Let cool 10 minutes, then cut crosswise into 1/2-inch slices using a serrated knife.

4.  Reduce the oven temperature to 325*F.  Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies over halfway through.  Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

5.  Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water  (do not let the bowl touch the water), stirring until smooth.  Dip the biscotti partway into the melted chocolate, then roll in the toasted coconut.

This is how I stand them up to dry.

This is how I stand them up to dry.

Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.

IMG_4535

I spread chocolate on only one side of some of them, and sprinkled with coconut.

I spread chocolate on only one side of some of them, and sprinkled with coconut.

SOURCE:   Food Network Magazine

Coconut Mango Ice Pops

Posted by deliciousonadollar in Snacks and tagged with , , , , , ,

Today I want to share with you another way that I have been trying to beat the heat.    I’m on a binge of making Ice Pops.   And eating them too, of course. 😀

IMG_4638

With a new toy to play with (my popsicle mold), I’ve been dreaming up all kinds of flavors and while most of them have been pretty good, this one, I think, is outstanding. Pureed mango and coconut milk with a little shredded coconut thrown in just to really taste the flavor.  I can’t even begin to tell you how delicious they are.  Sweet pureed mango and silky, smooth coconut are a match made for each other.  Sort of like a Piña Colada.  Want to know what else is great about them?  They are only 68 calories each.  Whoo-Hoo!

COCONUT MANGO POPS

Yield:   Makes 10

Ingredients:

Coconut Mango ice Pops

Coconut Mango ice Pops

  • 3/4 cup unsweetened coconut milk beverage (dairy case)
  • 1 3/4 cups diced ripe mango
  • 1 cup canned light coconut milk
  • 1/4 cup sugar
  • 2 Tablespoons honey
  • 1/4 cup shredded coconut
  • 1/4 tsp. coconut flavoring, optional

Directions:

1.  Puree mango in the blender with 1/4 cup of the coconut milk beverage and sugar and blend until smooth.  Pour out into a small bowl and set aside.

2.  In the blender container, combine the remaining coconut milk beverage, canned coconut milk, honey, shredded coconut and coconut flavoring, if using.  Blend briefly to thoroughly mix and chop the coconut.

3.  Pour, or spoon, about  2 Tablespoons of mango puree into each popsicle mold then pour in coconut milk mixture, until all the molds are filled. Cover the molds, insert sticks, and  place the molds in the freezer and freeze until solid, about 5 to 6 hours.

Fill the molds, then freeze.

Fill the molds, cover, insert sticks, then freeze.

Cool and yummy!

Cool and yummy!

IMG_4638

SOURCE:   POPS,  Icy Treats for Everyone,   Krystina Castella

No More Burned Marshmallows

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , , , , ,

I don’t know anyone who doesn’t like S’mores, do you?  I was first introduced to them when I was a young girl at Girl Scout Camp where we roasted the marshmallows on a stick over a camp fire.  It seemed like mine always caught fire, and I ended up with a charred, blackened marshmallow while everyone else’s marshmallow was golden and perfectly toasted.  I usually insisted that I made it that way on purpose because I loved them burned.  😦

roasting a marshmallow

roasting a marshmallow (Photo credit: Wikipedia)

Now-a- days, I’ll gladly eat a S’more if someone else will toast my marshmallow, because I still can’t seem to get it right!   That’s probably why I think these bars are so fabulous.  There is no toasting of marshmallows involved—what’s used here is marshmallow fluff out of a jar.  While it’s a little sticky to spread, I’m better with that than I am with an open fire.

S'mores Bars

S’mores Bars

I found this recipe hidden away at the bottom of an ad from my Mazda dealer.  Sneaky little devil, thought I wouldn’t see it!      Well, I did see it, and I made it for us all to enjoy.  People,  you will be so happy that I’m sharing it with you.  No longer will you need to go camping, or build a fire to toast marshmallows,  just make these ooey, gooey, chocolatey, bars and you will have the best without the mess.  🙂

Decadent!

Decadent!

SWEET AND SPICY S’MORES BARS

Yield:   Makes 16 bars

Graham crackers, chocolate and marshmallow fluff.

Graham crackers, chocolate and marshmallow fluff.

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1/4 cup dark brown sugar
  • 1 tsp. vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup graham cracker crumbs
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2   (3.5 oz.) bars dark chocolate
  • 1/2 cup marshmallow fluff

1.  Preheat the oven to 350*F.  Line an 8 x 8 inch baking pan with parchment  paper, leaving an overhang at the sides.

2.  In a mixer bowl, beat the butter, sugars, and vanilla together until light and fluffy.

3.  In a small bowl, whisk together the flour, graham crumbs, baking powder, cinnamon and salt.  Stir into the creamed mixture until well combined.  Batter will be crumbly.

Batter will be crumbly.

Batter will be crumbly.

4.  Spread 2/3 of the batter onto the prepared pan and press into an even layer.  Lay the two chocolate bars in an even layer across the dough.

5.  Spread the marshmallow fluff over the chocolate, and crumble the remaining dough evenly over the top.

All layered up and ready for the oven.

All layered up and ready for the oven.

6.  Bake until puffed and set, about 25 to 30 minutes.  Cool completely.  Remove the square from the pan using the paper overhang and place on a cutting board.  Cut into 16 squares.

So good. After one you will want s'more!

So good. After one you will want s’more!

Old-Fashioned Blueberry Coffee Cake

Posted by deliciousonadollar in Cakes, Desserts, Snacks and tagged with , , , , ,
Old Fashioned Blueberry Coffeecake

Old Fashioned Blueberry Coffeecake

I love it when a recipe has the words “old-fashioned” in its title.  There is a certain comfort factor in those words.  I makes me think of when I was a child and my mother baked something warm and yummy.  I particularly loved her coffee cakes that had a crumbly topping with lots of cinnamon and nuts in it.  In my mother’s recipe box I have a recipe for sour cream coffee cake, and this recipe today is very similar to that one.  The major difference that I can see is that this one uses buttermilk in place of the sour cream.  But the soft crumb texture of the cake is just like what I remember.

IMG_4419

Fresh blueberries are now appearing in the market and I bought some, not really knowing what I would do with them, but then I found this recipe for the coffee cake, so that decided the question.   The day I baked it we had to have a piece while it was still warm.  Oh my!  It was everything you could imagine.  The cake has three textural layers;  the tender cake, heavily scented by cinnamon, the blueberries oozing their juices, and a crunchy, crumb topping.  You had better not skip dessert, if this cake is being served!  If blueberries are not available, use any of your favorite fresh or frozen berries.

All the layers can be seen in each piece.

All the layers can be seen in each piece.

OLD FASHIONED BLUEBERRY COFFEECAKE

Yield :    8 – 12 servings

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 Tbsp. packed dark brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 cup nuts, chopped ( suggest walnuts or pecans)
  • 3 Tbsp. chilled unsalted butter, cut into small pieces

Cake:

  • non-stick pan spray
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. cornmeal
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3/4 cup plus 3 Tbsp. sugar, divided
  • 6 Tbsp. ( 3/4 stick ) unsalted butter, room temperature
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 Tbsp.  ground cinnamon
  • 2 cups fresh or frozen, thawed blueberries
  • 1 Tbsp. panko breadcrumbs

Prepare the crumb topping:  Whisk the flour, sugar, and salt in a medium bowl.  Add butter; using your fingertips, work butter into dry ingredients until large, moist crumbs begin to form.  Stir in chopped nuts.  Set topping aside.

 Prepare the cake:  Preheat oven to 350*F.  Coat an 8-inch square pan with nonstick spray.    Set aside.

1.  Whisk flour, cornmeal, baking powder, baking soda and salt in a medium bowl; set aside.

2.  With an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3 – 4 minutes.  Beat in vanilla.  Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3 – 4 minutes longer.

3.  With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.  Pour half of batter into prepared pan and smooth top.  Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl, sprinkle evenly over batter in pan,

Half the batter covered by a layer of cinnamon sugar.

Half the batter covered by a layer of cinnamon sugar.

Spoon remaining batter over, smooth top.

Remaining batter goes on top.

Remaining batter goes on top.

4.  Toss blueberries with panko in a small bowl;  scatter evenly over batter.

Spread blueberries evenly on top.

Spread blueberries evenly on top.

Sprinkle crumb topping over blueberries.

Crumb topping makes the top layer.

Crumb topping makes the top layer.

5.  Bake cake  until top is golden brown and a tester inserted into the center comes out clean, 55 -65 minutes.  Let cool completely in pan.  Store air-tight at room temperature.

IMG_4416

SOURCE:   slightly adapted from Bon Appetit