Wednesday, June 19, 2013

"Ice Cream" Cookies

This was super easy & super fun for the kiddos. And of course, it is not really a recipe except for the frosting. I didn't want to put my oven on- it was hot. And my hubby was bbq-ing our dinner outside. I had spied an idea like this on pinterest... So this made for a cute snack for my little G's last day of pre-k 3.
So you can use any oval cookie (I used Vienna Fingers) or Nutter Butters.
You can use any frosting flavor since ice cream come sin many flavors & colors (I used chocolate, recipe below).
The "sprinkles" are rainbow non-pareils.
The "cherry" is a red m&m but you can use red skittles, red hots, red Trix, etc.

<3 Lishie
Gabriel's mom

from Hershey's
  • 1/2 c butter
  • 2/3 c Cocoa
  • 3 c powdered sugar
  • 1/3 c milk
  • 1 tsp vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar & milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Friday, June 14, 2013

Peanut Butter & Jelly Bars

Another day, another birthday... I saw a big 'ol jar of peanut butter on my coworker's desk the other day & it inspired me... to make these for her celebration! I used Jif of course!!! It is one thing I won't budge on. These were super easy to make & delish! :)
<3 Lishie

Peanut Butter & Jelly Bars
slightly adapted from Julie's Eats & Treats 
  • 1 c butter, at room temperature
  • 1 1/2 c sugar
  • 1 tsp vanilla
  • 2 large eggs, at room temperature
  • 2 c creamy (or chunky) peanut butter
  • 3 c all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 c jelly (I went with traditional grape :) )*you can use jam
Preheat oven to 350 degrees. Grease 13"x9" baking pan.
Cream together butter & sugar until light and fluffy, about 2 minutes. Add eggs, vanilla & peanut butter. Mix until combined.
Add flour & baking powder. Mix until well combined.
Spread 2/3 of the batter mixture onto the bottom of the pan. Spread jam over the batter. Leave about 1/2" around the sides without jam. Drop the remaining dough over the jam, in about teaspoon size drops.
Bake for about 25-30 minutes until the edges start to brown. Remove from from oven.

Wednesday, June 12, 2013

Artichoke Potato Gratin

While perusing the cheeses at the supermarket, I decided I really wanted some good provolone. So I got some yummy, fresh, full of taste provolone cheese sliced at the deli for sandwiches & at the same time, some extra for a gratin. I had these gorgeous baby yukon potatoes at home... And felt that artichokes would complete the flavor profile I wanted. I was right... so delish...

<3 Lishie
Artichoke Potato Gratin
  • 1 lb baby yukon potatoes, washed, skin on
  • 14 oz artichoke hearts, chopped
  • S & P
  • 1/4 lb provolone, thinly sliced
  • 1/2 c chicken stock (or veggie stock)
  • grated parmesan cheese to top
  • 1-2 pats of butter
Preheat oven to 350 degrees.
Oil or butter a baking ramekin (I used a 3 Qt size)
Slice the potatoes thinly or use a mandoline (I used the latter). Place 1 layer of potato slices on the bottom of the baking dish. Sprinkle half the artichoke pieces over the potato layer. Add salt & pepper. Layer more potato slices. Top with provolone cheese... Another layer of potato slices, 2nd half of artichoke pieces, salt & pepper... Top & last layer of potato slices... Pour in the chicken stock.
Top off with a little grated parmesan cheese & butter pats.

Bake, covered with aluminum foil for 40 minutes. Take off foil, bake another 15 minutes till browned.Allow to cool for 15-20 minutes before cutting & serving.

Monday, June 3, 2013

Sour Cream Cake with Strawberry Cream Cheese Frosting

Strawberries are in season!!! YUM. And boy are they gorgeous. I played around with a recipe/thought in my head & came up with this delish-iousness... It is light & perfect to take to a BBQ.

<3 Lishie

  • 1/2 c (4 ounces) butter
  • 1 c (7 ounces) sugar
  • 2 large eggs
  • 2 c All-Purpose Flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 c sour cream 

Cream together the butter, sugar, & eggs. In a separate bowl, mix together the flour, baking powder, baking soda & salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring after each addition.

Grease & flour 2, 9" circle cake pans. Spread half the batter in each pan
Bake the coffee in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan. 

Strawberry Cream Cheese Glaze/Frosting
  • 1 package cream cheese, room temperature
  • 1/4 c butter, room temperature
  • 2 c powdered sugar (1 c less, thinner Glaze/1 c more, thicker Frosting! Your choice!)
  • 2 c strawberries, fresh, hulled & diced
Combine all ingredients together until smooth. Refrigerate. Frost the cakes when they are cooled.