Peppermint No-Bake Cookies

So… Hello again. It’s been another year. Aren’t I good at doing this on a regular basis? Maybe I should just do one post a year, during the summer. Sound good? Yeah, probably not. I’ll try to post more often now, but the coming school year might be busy, so I can’t promise anything.

Anyways, I’ve decided to share one of my favorite recipes with you. I haven’t made it in a while, due to the fact that I really haven’t been home since the middle of June. We went on a two week vacation starting on June 24, then we got back home on July 9, and I was home for about 4 days before heading to camp. I just got home from camp on the 24. So yeah, I’ve been pretty busy this summer. To be completely honest, I don’t think I’ve baked anything for at least a few months. It’s been a long time.

Back on track, though. My family has always loved no-bake cookies, and we all love mint too. So, I thought one day, why not mix the two things together? I had found a recipe (Chocolate No Bake Cookies from Make Life Lovely) that I thought was absolutely fantastic, and my mom and I decided to add a little bit of mint into the mixture. Best idea ever! It tasted amazing, and I haven’t made them without mint since. I even have the recipe memorized now!

Here’s what you need:

  • 2 cups sugar
  • 1 stick butter
  • 1/4 cup cocoa powder
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1/4-1/2 tsp peppermint extract
  • 3 cups oatmeal

Before you start mix anything, set a medium/large sheet of parchment paper or aluminum foil on the counter.

Start by adding the sugar, butter, cocoa powder, and milk to a medium sized saucepan. Mix until boiling, then continue to mix for three minutes (make sure it is boiling before you start the three minute timer). After three minutes are up, take the saucepan off of the heat and add the vanilla and peppermint extract. Mix, then add the oatmeal.

Take a spoon and scoop up some of the mixture, then place it on the parchment paper/aluminum foil on the counter. Continue to do this until all of the mixture is gone.

Let the cookies harden. For me, it always takes a different amount of time for the cookies to harden. I think it depends on how long you let the mixture boil. If you don’t let it boil for quite as long, the cookies might not harden, and could remain gooey. However, if you boil them for too long, they’ll harden while they’re still in the saucepan. Sometimes, I still struggle to find the happy medium 🙂

Well, that’s all for now, folks. Sorry that I don’t have any pictures yet, though I might come back later on with some. Enjoy your cookies!

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Facebooktwittergoogle_plusrssyoutube

Raspberry Chocolate Swirled Brownie Bars

Well, it’s certainly been a while, hasn’t it. Yes, I know, it’s been almost a year. June 2014, wasn’t it? And now, it’s June 2015. School really messed up my blogging schedules, I’m sorry.

But here’s a new recipe for you! As I was scrolling through Pinterest one day, I found a recipe for a Red Velvet Chocolate-Swirled Brownie Bar, from Averie Cooks, that I really wanted to try. However, we did not have any food coloring, so we substituted it with blended raspberry, thanks to my brother’s suggestion. I think it’s safe to say that we have found another family favorite!

IMG_1182

Here is what you’ll need:

  • 1/2 cup (1 stick) of melted butter (unsalted)
  • 1 large egg
  • 1 cup of light brown sugar
  • 1 tablespoon of vanilla extract
  • 1/4 cup of unsweeted natural cocoa powder
  • 5 tablespoons of blended raspberries
  • 3/4 cup of flour
  • And 1/2 cup of melted chocolate chips

To start off with, preheat the oven to 350 degrees and spray a 8 in pan with cooking spray, and then set it aside.

After you have done this, met the butter for about one minute on high power. Wait a moment for the butter to cool down before adding the egg, brown sugar and vanilla. Mix the four ingredients well.

After you have added the egg, brown sugar, and vanilla, add the cocoa powder and whisk the mixture until it is smooth.

IMG_1143

And here is where you add the raspberries! We blended what was left in our container of raspberries (sorry, that’s not very specific) and added a tablespoon of water to the blended mixture before adding the 5 tablespoons to the chocolate mixture. If you have any blended raspberry left, I’ll tell you what you can do with it at the end.

IMG_1145

Mix the raspberries into the chocolate and then add the flour. Mix until it is combined, but be careful not to overmix.

IMG_1147

Pour the mixture into the prepared pan and smooth it with a spatula before setting it aside.

Now, melt the chocolate chips. I did it in 15 second segments and stirred it until it was smooth. After the chocolate chips have all melted, drizzle it on top of the mixture in the pan. Swirl the chocolate around, then make 4 parallel (or somewhat parallel) lines and then lines perpendicular to the other lines. I guess this is where these math terms come in handy…

IMG_1148

Bake the bars for 28-30 minutes, or until a toothpick (or fork, or butterknife, whatever you have) poked in the center comes out clean. Let the bars cool for a while, and then, you can eat them with ice cream and the leftover raspberry sauce! We, sadly, did not get to try that because we didn’t have any ice cream, but I know that it would taste delicious!

Now, I’m no photographer, but these look amazing!

Enjoy!

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Facebooktwittergoogle_plusrssyoutube

Caramel Macchiato

This is a recipe that my mom created using our Keurig Rivo espresso machine. Instead of paying coffee shop prices, she made this recipe with the Keurig.

To make an iced Caramel Macchiato:

Ingredients:

1 1/2 cups of ice
1 luongo espresso shot
iced froth milk (to the max fill)
1 tbsp vanilla flavoring syrup
Hershey’s caramel sundae syrup

First, prepare the iced froth and espresso. For the espresso, put the vanilla flavoring syrup in the bottom of a coffee cup and then press the lungo espresso button. In a 24oz cup, I recommend a coolgear dual walled chiller, pour in the ice,then the frothed milk, then the espresso shot in. Give the mixture a few stirs, then top it off with a drizzle of Hershey’s caramel sundae syrup.

To make a hot Caramel Macchiato:

Ingredients:

1 lungo espresso shot
latte frothed milk (max fill)
1 tbsp vanilla flavoring syrup
Hershey’s caramel sundae syrup

First, froth the milk and make the espresso shot the same way as in the iced macchiato. Pour the milk into a coffee cup and pour the espresso in next. Then drizzle caramel syrup on top of the macchiato.

There you have it! A caramel macchiato that is cheaper than the coffee shop and tastes just as good. Enjoy!

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Facebooktwittergoogle_plusrssyoutube

Snickerdoodles

Recipe from a church cookbook

Ingredients:

2 sticks of butter
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
cinnamon-sugar mixture

Directions:

Mix the butter, sugar, and eggs thoroughly. Mix the flour, cream of tartar, baking soda, and salt and then stir into the first mixture. Roll the dough into balls and roll them in the cinnamon-sugar mixture. Place them on an ungreased cookie sheet and bake from 8-10 minutes at 400 degrees. The cookies will puff up at first, then flatten out. Enjoy the cookies!

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Facebooktwittergoogle_plusrssyoutube

Cranberry Granola

Recipe adapted from Dried Cranberry Granola

Ingredients:

3 ½ oatmeal
1 cup shredded coconut
¼ cup of sunflower seeds
⅓ cup of pecans
⅔ cup of dried cranberries
1 tsp of cinnamon
¼ tsp of pumpkin pie spice
1 tsp of salt
½ cup of melted coconut oil
½ cup of honey

Preheat the oven to 300 degrees Fahrenheit and line 2 cookie sheets with parchment paper.

In a large bowl, combine the oatmeal, shredded coconut, sunflower seeds, pecans, cranberries, cinnamon, pumpkin pie spice, and salt. Mix well.

The mixed dry ingredients in the cranberry granola recipe.
The mixed dry ingredients in the cranberry granola recipe.

In a separate bowl, add the coconut oil and honey. Put it in the microwave for 30 seconds and then stir. Continue doing this until it is heated. Whisk thoroughly to combine and pour it over the dry ingredients. Stir well until the honey/oil mixture is mixed well with the dry ingredients.

Pour the mixture onto the cookie sheets and spread evenly.

Bake at 300 degrees for 30 minutes.

Granola before broken into pieces.
Granola before broken into pieces.

Let it cool and then break it into pieces and enjoy with yogurt, fruit, or any way you want! 🙂

Cranberry Granola recipe with yogurt on top.
Cranberry Granola recipe with yogurt on top.

Linked up to: Foodie Friends Friday

 

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Facebooktwittergoogle_plusrssyoutube

Key Lime Angel Food Cake

Hello! This is my first ever blog post, I find it kind of awkward.

Lets just get on with the recipe.

My mom found this recipe of pinterest, and ever since then, its been a family favorite. I also made a version of this cake, with cherry, on my aunt’s blog, This and That.

Recently, I uploaded a video on YouTube of me making this cake. The video is below.

However, if you do not want to watch the video, here is what you do, but I don’t have any pictures.

THIS RECIPE IS EASY, AND YOUR CHILD COULD MAKE IT WITH MINIMAL ASSISTANCE, THOUGH THERE ARE SOME THINGS THAT YOU MAY NEED TO HELP THEM WITH. PLEASE SUPERVISE YOUR CHILDREN IF YOU CHOOSE TO MAKE IT WITH THEM

For this recipe will need a 16 ounce box of Duncan Hines angel food cake mix, a 22 ounce can of Duncan Hines key lime creme, an ungreased, 9 by 13 pan, a large bowl, a spatula, a can opener, and a pair of scissors.

To start off, preheat your oven to 350 degrees Fahrenheit. Then, have your child, or you, open the box of cake mix and open it. You will most likely need to use the scissors. CHILDREN, PLEASE BE CAREFUL IF YOU USE THEM. Pour the mix into the bowl. Next, open up the can of key lime creme using the can opener. Please supervise your child while they do this, or do this yourself. Then pour the creme into the bowl and mix the batter together until well mixed. When it is fully mixed, transfer the batter into the ungreased pan. Spread the batter as evenly as you can around the pan. Run a knife through the cake to get rid of the air bubbles. Please supervise this step very well, or do this yourself to make sure that your child does not get hurt.

After that is done, place the cake in the oven and leave it in there for 38 minutes.

After the cake has been baked, place it on a cooling rack to let it cool. When it is cooled, you may decorate it in any way that you’d like.

There you have it, folks. The first blog post for MadBatterBaking. Follow me on Twitter here and on Facebook here, and subscribe to my YouTube channel!

Well, that’s it! If you made and enjoyed this recipe, please tell me! Have fun, but be careful!

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Facebooktwittergoogle_plusrssyoutube

Baking Blog and YouTube channel