Pumpkin Brownies

Fall is in the air, nipping at my tights-less, ankles & pumpkin is everywhere. Well, we have our pumpkin spice coffee in house!!! I’ve been sick so I remembered an easy recipe I had spied somewhere… It called for two ingredients! So I added some spice. And frosting. And more spice on top ;)
It was just what I needed.
Enjoy!

<3 

Lishie

Pumpkin Brownies

• 1 Box Brownie Mix (I used Ghirardelli)
• 1, 15 oz can Pumpkin
• 1 tsp Cinnamon
• ¼ tsp Nutmeg

Preheat oven to 350 degrees. Grease an 8”x8”, 9”x9” or 13”x9” pan.
Combine all of the ingredients above. The batter will be thick! Pour into prepped pan. Bake for:

8”x8”: 45-50 minutes
9”x9”: 40-45 minutes
13”x9”: 30-35 minutes

Cream Cheese Frosting

• 2 c powdered sugar
• 6 oz cream cheese, room temp
• ½ stick butter, room temp

Sprinkle a little cinnamon on top of the finished brownies.

The batter will be thick:

Gooey Orange Bars

I think it is safe to say these were a hit for a summery bbq. They were sweet & tasty & the citrus flavor always reminds me of the sun. This Floridian girl loves oranges & what's better than orange in the form of a cookie bar?

<3 Lishie

GOOEY ORANGE BARS  adapted from Mom's Test Kitchen

Crust Ingredients:

• 1/2 c butter, room temp
• 1 c all-purpose flour
• 1 c sugar 

Filling Ingredients:

• 3 eggs
• 1 & 1/2 c sugar
• 2 navel oranges
• 2 TBSp concentrated, frozen country (w/pulp) orange juice 
• 1/2 c all-purpose flour
• powdered sugar for dusting {optional}

Preheat the oven to 350 degrees. Grease an 8x8 pan with cooking spray.
Mix together the butter, sugar & flour for the crust in a medium bowl until well combined ~ I used my hands to mix. Spread the dough evenly into the bottom of the prepared pan. Bake for 15 minutes or until the crust is set & just beginning to golden.

 

While the crust is baking, prepare the filling: in a small bowl, zest 1 of your oranges. In another small bowl, juice both oranges & concentratedm frozen orange juice. Using a mixer at medium speed, mix together the eggs, sugar, orange zest from 1 orange, orange juice from 2 oranges, and flour. 

Pour the orange mix over the baked crust and bake for an additional 30-35 minutes or until light golden brown. 

Let it cool completely. Cut into 16 bars & sift the powdered sugar over the top if desired.

 

"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

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

from Hershey's
https://www.hersheys.com/recipes/recipe-details.aspx?id=184

• 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.

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.

"Fossilized" Cinnamon Sugar Cookies

 

So my son Gabriel just turned 4 & we had a big dinosaur party. The kids all became LittleOsauruses & had a great time. One of the treats I made were these cookies. They were a hit! Here's how I made them...

Besides the itemized baking list below, you'll need a plastic dinosaur with rather large feet. Give him a dishwash-detergent bath in the sink first...

Cinnamon Sugar Cookies
adapted from Taste of Home

• 1 c butter, softened
• 1 c sugar
• 1 c confectioners' sugar
• 1 c vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 4-1/3 c a-p flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp ground cinnamon + a little more to "sprinkle"

In a large bowl, cream the butter, sugars & oil. Add eggs & vanilla; mix well. Add flour, salt, baking soda, cream of tartar & cinnamon. Cover & refrigerated for 3 hours or until easy to handle.

Roll into 1" balls. Place on greased baking sheets; (normally, at this point, you would flatten with the bottom of a glass dipped in sugar. However, to make the "fossils", I...) Here's where that plastic dinosaur's roll comes in... STAMP the the 1" ball down with the dino's foot. Bake at 375° for about 5 minutes, take the sheet of cookies out & STAMP them again with the dino's foot. Sprinkle with a little cinnamon. Bake at 375° for 5-7 more minutes or browned a little. 

<3 Lishie 
Gabriel's mom

Cookies & Cream Cheesecake Cupcakes

I love to bring something special & fun for dessert if I am not hosting & when I saw these cheesecake cupcakes, I knew, they were it. They taste like cookies 'n cream ice cream but even better. Oh.so.good. If you are afraid to make cheesecake, do not be afraid to make these- they are easier & a perfect serving size in a little wrapper.

Enjoy!

<3 Lishie

Cookies and Cream Cheesecake Cupcakes
from Kuntal's Kitchen

• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 lbs. (4 8-oz packages) cream cheese, room temperature
• 1 c sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 c sour cream
• Pinch of salt

Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, & beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream & salt. Fold in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Easter Bunny Cookies

I love to sending in goodies to my little one's preschool class. I've had these chocolate chip shape cookies on my radar since St. Patrick's Day & want to change up the cupcake thing. I am really going to call these "abstract" bunny cookies but they taste great!!! Ha ha. I also attempted to make Easter eggs but they came out looking like, well, chocolate chip cookies :)

Everyone have a blessed Holy Thursday.

<3 Lishie

Easter Bunny Cookies 

slightly adapted from Nestle

• 1 c (2 sticks) butter, softened
• 1/2 c packed brown sugar
• 1/3 c granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 large egg yolk
• 2 1/2 c a-p flour
• 2 c (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels (I used the pastel pink & yellow ones + milk chocolate)
• 1 tube of decorative frosting or gel.

Beat butter, brown sugar, granulated sugar, vanilla extract & salt in large mixer bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in morsels. Shape dough into 2 round discs; wrap in plastic wrap. Refrigerate for about 1 hour or until firm. *Lishie tip- I'd suggest placing the dough in the freezer- makes it easier & more pliable to work it.

Preheat oven to 350° F.

Roll each disc to 1/4" thickness between two sheets of waxed paper. Cut into *bunny* (or any) shapes; place on ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate.

These are the Bunny Pockets I made to send in to Gabriel's classmates. I think they came out cute! I placed a fruit treat in each & on the back there's a label saying, "Hoppy Easter, ______" Love, Gabriel.

Palm Sunday

Tomorrow is Palm Sunday.

According to About.com Catholicism

Palm Sunday commemorates the triumphal entrance of Christ into Jerusalem (Matthew 21:1-9), when palm branches were placed in His path, before His arrest on Holy Thursday and His Crucifixion on Good Friday. It thus marks the beginning of Holy Week, the final week of Lent, , and the week in which Christians celebrate the mystery of their salvation through Christ's Death and His Resurrection on Easter Sunday.

<3 Lishie: Spend the day with family in reflection.

DeLish DeMaria RECIPE: Soft Sugar Cookies

St. Patrick's Day Jell-O Cookies

I spotted these on Pinterest & remembered having them growing up. What a cute way to put color into cookies & the holidays! The color comes from the Jello, not extra food coloring :) And what I love is you can use any Jell-o flavor/color! The cookies taste like good, bakery-style cookies with a mere hint of the gelatin flavoring. And you can gussy them up with sprinkles!!! I <3 sprinkles.

Have fun with these!
<3 Lishie

St. Patrick's Day Jell-O Cookies

slightly adapted from Gwenny Penny

• 3/4 cup of margarine or butter
• 1/2 cup sugar
• 3oz package of Jello gelatin (any flavor will do, but I used lime)
• 2 eggs
• 1 tsp vanilla
• 2½ cups of flour
• 1 tsp baking powder
• 1 tsp salt
• sprinkles (optional)

Cream together your first five ingredients: margarine or butter, sugar, dry Jello powder, eggs, & vanilla.

Carefully add the remaining ingredients: flour, baking powder, & salt. Mix well.

Grease & flour baking sheets or line with parchment paper.

Roll the dough into 1½" balls & place on the baking sheets. It helps to add a little flour to your hands before rolling. I actually used my melon baller, sprayed with cooking spray first), then using the back of the melon baller, pushed down onto the "lump" of cookie dough.

Add sprinkles!

Bake at 350 degrees for about 15 minutes. They are done when you just start to see a light brown ring begin to creep up from the very bottom of the cookie. Move to a cooling rack & enjoy!

This is a great all-purpose recipe... you can change up the color and decorations to match any holiday or occasion. And Jello comes in so many flavors, there are lots of possibilities. Have fun with it!

Happy National Chocolate Caramel Day!!!

March 19, 2013 is National Chocolate Caramel Day

It’s National Chocolate Caramel Day! The union of chocolate and caramel is arguably one of the greatest flavor combinations ever conceived by man. These two ingredients appear in countless candy bars, ice cream flavors, confections, and desserts. Did you know that Milton Hershey began his career at a caramel company? In the late 1800s he began experimenting with ways to improve caramel candy and found some German-built machines for manufacturing chocolate. His attention would eventually shift completely to chocolate, but Hershey’s first product was a chocolate-covered caramel! To celebrate National Chocolate Caramel Day, enjoy some of your favorite goodies made with chocolate and caramel!

I HIGHLY SUGGEST:

DeLish DeMaria's

Stuffed Brownies
<3 Lishie

Happy Oatmeal Cookie Day!

March 18, 2013 is Oatmeal Cookie Day

 

It’s Oatmeal Cookie Day! Oatmeal cookies have been around since the late 1800s. They originated in England, and evolved from the savory oatcake. In the Middle Ages, soldiers carried oatcakes with them in case they needed a quick boost of energy during battle. Although our modern-day version is much sweeter, oatcakes and oatmeal cookies share many of the same ingredients including spices, nuts, and raisins. Oats are an excellent source of iron and fiber, which explains why oatmeal cookies are the healthiest type of cookie! Make a batch today to celebrate Oatmeal Cookie Day!

Celebrate with these from DeLish DeMaria: 

Apple Oatmeal Cookies

<3 Lishie

Chocolate Chocolate Chip & Peppermint Cookies

Oh goodness, these were yummy. I made them in December & am just now getting around to blogging. But do not fret! You can substitute nuts or butterscotch candy pieces or jolly rancher candy pieces or white chocolate chips... the substitutions can go on & on for the peppermint!!! Try pastel mints for Easter!

<3 Lishie

Chocolate Chocolate Chip & Peppermint Cookies

very slightly adapted from Hershey's

• 2-1/4 c a-p  flour
• 1/3 c Cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c butter, softened
• 3/4 c granulated sugar
• 3/4 c packed light brown sugar
• 1 tsp vanilla extract
• 2  eggs
• 2 c Semi-Sweet Chocolate Chips
• 1 c  peppermint pieces

Heat oven to 375°F.

2 Stir together flour, cocoa, baking soda & salt. Beat butter, granulated sugar, brown sugar & vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add peppermint pieces. Drop by rounded teaspoons onto ungreased cookie sheet.

Apricot~Pistachio Biscotti

Aw, biscotti... the perfect accompaniment to an afternoon tea or coffee. I love to make these for company of for my father-in-law who loves them. When they are fresh, they aren't too hard, just perfect.Add in apricots & pistachios... just, well, yum.

<3 Lishie

Apricot~Pistachio Biscotti

adapted from Martha Stewart Everyday

• 2 1/4 c a-p flour, plus more for work surface
• 3/4 c sugar
• 3/4 c shelled unsalted pistachios
• 3/4 c dried apricots, chopped
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract

Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, apricots, baking powder, & salt. In a small bowl, whisk together eggs & vanilla; add to flour mixture, & mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.

On a lightly floured work surface, roll each dough half into a 12" log; transfer logs to a baking sheet, & gently press to a 7/8" thickness. Bake until risen & firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.

Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2"-thick slices. Lay slices in a single layer on baking sheet; bake until dry & just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

Salted Caramel Chocolate Chip Cookies

Told you all- I.Am.Back. I have quite a few savory recipes to post up my sleeve but it was Oscar Weekend (yes, week end - one word, capital "W".) Back in the day, I use to either 1) attend glamorous NYC parties or 2) throw one! Now, I am content to watch the Oscars in a homey way- in pjs, glittered socks & a homemade delectable, DeLish snack... And this was IT...

Salted Caramel Chocolate Chip Cookies

adapted from Sally's Baking Addiction

• 2 c + 2 TBSp a-p flour
• 1/2 tsp baking soda
• 3/4 c (1.5 sticks) salted butter, room temperature
• 1 c light brown sugar
• 1/2 c sugar
• 2 eggs, at room temperature
• 2 tsp vanilla extract
• 1 LARGE Caramello Candy Bar, chopped into uneven bits & pieces
• sea salt

Mix the flour & baking soda in a small bowl; set aside.

Cream the butter & sugars together. Add the eggs & vanilla; combine well. Gradually add the flour mixture & stir until a lumpy dough forms. Do not overmix the dough at any point in this process.

Form a "log" shape & wrap the dough tightly in plastic wrap & chill it in the freezer. When the dough is chilled well...

Preheat the oven to 325 degrees F.

Unwrap the dough & slice into coin shapes (rapidly so as to keep the dough cold). Place the coin shapes onto an ungreased baking sheet. Press a few pieces of teh caramello bits into the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. Sprinkle each cookie with sea salt while they are warm.

PERFECT with a glass of ice cold milk.

<3 Lishie

Stuffed Brownies

As you may have noticed, I took a little, much-needed vacation from blogging. I love my blog & you all but sometimes a break is in order... No worries though because I thought I would come back strong with this winner. We had the Moms Group Valentine's party this past weekend & I made these Stuffed Brownies. And oh boy was this recipe well taken by parents & kids alike. I even got a high five from one of the little ones! High praise indeed. 

Oh.Em.Gee. YUM. I have to say these are definitely DeLish. And oh so easy to make. Just please do not blame me for the caloric intake... I am pretty sure it is worth it!!! 

The inspiration for these came from a variant on the recipe I made growing up in Florida called "Symphony Bars".

Stuffed Brownies

• 1 8x8 original Brownie recipe (can be scratch-made or box mix!)
• 3 large Caramello bars, broken into their square pieces.
• couple of pinches of sea salt
• Powdered Sugar Optional

Preheat oven to 325 degrees.
Prep a 13"X9" pan- I line with parchment paper or aluminum foil then spray with baking spray.
Prepare the brownie batter.
Pour half of the browning batter into the prepped pan.
Place the Caramello bar pieces to fit on top of the brownie batter layer.
"Pinch" the sea salt over the Caramello bar pieces.
Cover the Caramello bar pieces with the remaining brownie batter.
Bake for about 35 minutes, or until the edges are browned but not burnt...
Carefully pull the finished product out of the pan using the liner & allow to cool.
Sprinkle with powdered sugar & cut into small, two-bite-sized pieces. 

<3 Lishie (I'm backkkkk! ;) )

Pre- Thanksgiving Post

There is always, always, always something to be thankful for...

Check out the guest post I did at Mom It Forward:

Nature Inspired Turkey / Thanksgiving Card

And look at these for Thanksgiving:

Plymouth Rock Cookies

After Thanksgiving:

Thanksgiving Sandwich

Happy Thanksgiving!

<3  Lishie

Chocolate Chip Biscotti

I love making biscotti.

I love chocolate chip cookies.

When they meet...

Biscotti + Chocolate Chip Cookies = <3

These are DeLish indeed.

<3 Lishie

Chocolate Chip Biscotti

adapted from BHG. COM

• 1/4 c butter, softened
• 1/4 c shortening
• 1/2 c packed brown sugar
• 1/4 c granulated sugar
• 1/4 tsp baking soda
• 1 egg
• 1 tsp vanilla
• 1 1/4 c a-p flour
• 1/2 c semisweet chocolate chips
  
  

Preheat oven to 350F. Line a 9x9x2" baking pan with foil, allowing edges to hang over sides of pan; set pan aside.
 

Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar & baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg & vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in miniature semisweet chocolate pieces. 

Press dough evenly onto bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until crust is evenly golden brown and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven temperature to 325F.

Use foil to lift baked mixture out of pan. Transfer cookie to a cutting board; remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet. Bake in 325 degrees F oven about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. 

Happy S'Mores Day!

How much do I love S'Mores? Oh Let me count the ways....

How much do I love Hershey? Again, let me count the ways....

So much so that 1) my hubby asked me to marry him in Mrs. Hershey's Rose Garden. So sweet. 2) we go to Heshey park once or twice a year) & 3) This year, instead of cake, I opted for a yummy, freshly made S'More for my birthday. Yes, and this one was made with a caramello. Omgoodness. So good.

Well this week is National S'Mores Day on Friday, 8/10/12, in Hershey so I thought it would be great to say enjoy one of my homemade S'mores recipes; they are truly a hit!

Lishie's S'Mores

Lishie's Double Chocolate S'Mores Bars

Lishie's S'Mores Bites

Lishie's Pumpkin S'Mores Bars

<3 Lishie

Banana Cookie Bars

Ohhh yum. Need something other than banana bread or muffins to use up overripe bananas? Well, I did too! Look no further... Try these Banana Cookie Bars. And if you are not allergic to coconut (like I am), add that on top too because I think it would be a perfect addition!


This may make me sound like a bad mom but my tot loves bananas so much he eats two a day lately. So in order to make sure we have enough, we buy two bunches. With this heat, the bananas ripen quickly so this ooey-gooey reipe is what I came up with this week to utilize those yummy, over-ripened fruit.


<3 Lishie


Banana Cookie Bars

• 1 c graham cracker crumbs
• 1/3 c unsweetened cocoa powder
• 1/8 tsp salt
• 1 c butter, softened
• 3/4 c confectioner sugar
• 1 can (14 oz.) sweetened condensed milk
• 3 ripe bananas, mashed
• 2 c dark chocolate chips
• 1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Prep/grease a 9×9" brownie pan.

In a large bowl, combine the graham cracker crumbs, cocoa powder, & salt; Set aside. In another bowl, mix the butter & confectioner sugar until creamy. Add the crumb mixture slowly whisking or beating until combined. Press mixture into prepped baking pan.

In a medium bowl, mix together condensed milk & bananas until incorporated. Pour this mixture over the graham cracker crust. Sprinkle  the chips & walnuts over the top.

Bake for abut 30-40 minutes. Allow to cool completely,about 10-15 minutes. Refrigerate for at least an hour before serving... Makes 16 nice-sized bars. 

Birthday Cheesecake Bars

I am blessed with a wonderful student worker & her birthday's this week so I wanted to sprinkle a little celebration into our workspace with one of her favorite things- cheesecake. So I put on my thinking baking cap & made these bars. They traveled far easier than an actual cheesecake but retained the flavor & the fun! Happy happy birthday, Rachel!

<3 Lishie

Birthday Cheesecake Bars

• 2 cups graham cracker crumbs
• 1 stick butter, melted
• 3/4 c sugar

• 2 packages (8 oz. each cream cheese, softened)
• 3/4 c sugar
• 1 tsp vanilla
• 2 eggs

• Sprinkles- optional

Preheat oven to 350 degrees. Grease a 9x9" pan.

In a medium bowl, mix the graham crumbs, butter & sugar well. Pack it leveled, into the bottom of the baking pan.

Using a mixer, combine the cream cheese, sugar, vanilla & eggs (one at a time) until smooth & fluffy. Pour onto the graham cracker base & level.

Sprinkle on the sprinkles!!!

Bake for 50 minutes, until the edges are browned. Allow to cool before cutting. Serve in bars.