Boston Cream Pie Yogurt

Yes, I did it to myself again... I gave up sweets for Lent. 40 days of no ice cream, no chocolate, no cakes or pies, no cookies. This is gonna be rough...

Fat Tuesday you know I indulged! Handel's ice cream, ice cream cake, chocolate sauce, Nutella. It'd be bad by Easter! I had to eat eat! 

New York Style Cheesecake may just be my new favorite ice cream flavor. I may have shed a tear or two when I looked down and saw the empty container. Yes, it was a pint. (I didn't wear jeans to school the next day...)  And of course we made chocolate chip cookies in Creative Cooking...

So now I have to find creative ways to satisfy my sweet tooth without breaking my Lenten promise. Idea One: Boston Cream Pie Yogurt

I had a coupon for the little containers of yogurt so I figured I'd try some fun flavors. Boston Cream Pie? What the heck! So I open the container and this is what I find...

...where's the chocolate???!!!!!

I needed chocolate. That's why I bought Boston Cream Pie! Ughhh! 

Then it hit me. You ready for this brilliant idea...  Stir in some chocolate PB2!  

Mmmmmm! Absolutely delicious!!  Not a PB2 fan? Nutella or chocolate sauce would taste just as good...

Angel Food Cake

Is it too early to start the countdown to spring? I know I’ve said it before, but I am literally through with winter! Had enough, done! One more snow/ice storm, I’m packin’ up and headin’ to Florida! Anyone who wants to tag along, come join me!

In the last five days I’ve gotten stuck three times in my driveway! Yes, three times! Stuck! Don’t be mistaken, not on the road...in my driveway. I should probably explain I have a really long driveway. And the turn tends to get a little slippery. Right now, the whole thing is a sheet of ice. Lovely.

So yesterday Abby and I were heading to school and my mom said, “go slow around the corner it’s slippery.” Okay, no big deal! I’m a slow driver anyway! I slow down, turn the wheel...nothing happens. AHHHHH! Straight into the snowbank. Ughhhh!

Mom to the rescue! She literally had to push me out of the snow and around the corner! If our neighbors were recording the whole ordeal, they’d definitely win $10,000 on AFV!

So...if I could get out of my driveway, I’d be on my way to Florida (or somewhere a little warmer!)  Look how beautiful...I'm meant to be there... But I’m stuck. So, I decided to make the most summery dessert I could think of, close my eyes by the fire, and pretend I’m lying on the beach. Little ocean-y/waves music and I’d be good to go! Nothing says warmth and sunshine like a piece of angel food cake and strawberries! 

Start by measuring out the egg whites.  I like to crack them over a separate bowl...just in case a yolk breaks!  It stinks when you're on the last one and have to start all over!!

Beat the egg whites, cream of tarter, salt, and vanilla until soft peaks form.  I test with the beater.  It takes quite a while...

Now beat in the granulated sugar.  They say about 2 tablespoons at a time, but I always just slowly pour it in while it's beating.  

Keep mixing until stiff peaks form.

Sift the flour and powdered sugar together in a separate bowl.  And then sift one more time...just for the heck of it!

Fold the flour mixture into the egg mixture about a fourth at a time.  Pour into an ungreased bunt pan...

and bake on the lowest rack of a 350º oven 40 minutes or until golden.

Remove from oven and cool inverted.  I'm so proud of myself this time!  The cake didn't crumble when I inverted it!  Yay!

Here's the picture I got when it came out...

....and then I went to take a picture of the final product...and this is what I found.  Yep, one bite.  How do you photograph one bite?!  Well, this is what I came up with so until I make it again this will just have to do!

Angel Food Cake

:Ingredients:

1 1/2 cups powdered sugar

1 cup flour

1 1/2 cups egg whites

1 1/2 teaspoons cream of tarter

1 teaspoon vanilla

1/4 teaspoon salt

1 cup granulated sugar

:Directions:

Sift together powdered sugar and flour twice.  Set aside.

Beat egg whites, vanilla, salt and cream of tarter until soft peaks form.

Beat in granulated sugar, about 2 tablespoons at a time.  

Continue beating until stiff peaks form.

Fold in sifted flour mixture, about a fourth at a time.

Pour into an ungreased bunt pan.

Bake on the lowest rack of a 350º oven 40 minutes or until golden.

Click for printable recipe.

Snicker Doodles

Sometimes I wonder how people have a "favorite cookie".  Seriously, you can pick one?  How can you single out one type of cookie when there's chocolate chip, peanut butter, pumpkin snicker doodles, white chocolate cranberry?  You must be a real cookie expert... Unfortunately I haven't reached that status yet.  Better keep sampling them all.

A couple weeks ago there was a bake sale at school.  Imagine that! Kids, cookies, brownies, cupcakes, donuts.  It just goes together way too well. Let me tell you, if the government had a bake sale in every school across the country just one day, they'd be out of debt.  Possibly even have some extra Benjamin's to spare! Kids love food!

Let me rephrase that... Who doesn't love cookies, brownies, cakes, donuts, chocolate covered whatever, etc.???? You're just not American if you don't!  Once again getting myself way off topic.  Anyways, I made these for the bake sale at school.  No, not for the government bake sale, a senior project bake sale.  One teacher in particular absolutely LOVES these cookies.  Like they are her FAVORITE.  One and only favorite. Yes, just one type!  She always has to buy one a couple plateful.  Next time I'll just bring an extra tray with her name one it.  One for the bake sale and one for her!

Snicker Doodles

by Simple and Sweet Creations

6071086

Ingredients

• 1 cup butter flavored Crisco shortening
• 2 eggs
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 teaspoon cream of tarter
• 1 teaspoon baking soda
• 2 1/4 cups flour
• Cinnamon Sugar

Instructions

In the bowl of a standing mixer, combine the first six ingredients.

Stir in flour, adding more if batter is too sticky.

Roll balls in cinnamon sugar mixture.

Bake at 350* for 8 to 10 minutes.

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Buckeyes

After all the buckeyes we had to eat before the Canfield Fair I wasn't sure if my family would be ready for more by Christmas.  Oh, they were ready.  You're going to make us buckeyes, right?  There'll be enough left for us too, right?

Yes, yes there'll be plenty for you too!  They'll be plenty if you keep your little fingers out of the peanut butter filling!  The hardest part of cooking with my family is keeping them away from the dough.  A recipe may say it yields three dozen cookies, but leave the kitchen one minute and that same recipe only makes a dozen and a half.  Funny how those things happen.  

My sister is the worst when it comes to the buckeyes.  She'll be glued to my hip, licking the spatula, taking spoonfuls of peanut butter, and "sneaking" the rolled balls from the freezer.  Really, I don't notice the missing four or five balls on a sheet that was once full.  

You'd think I only make these once a year or something!  Some things have to be kept for special occasions.  Maybe if I put the recipe up they'll start making them themselves...

Buckeyes

by Simple and Sweet Creations

6071079

Ingredients

• 2 sticks margarine
• 11 ounces peanut butter
• 1 pound box confectionery sugar
• 1 1/2 pounds Hershey’s chocolate

Instructions

Mix margarine, peanut butter and confectionery sugar.

Roll into balls and freeze overnight.

Melt chocolate in melting pot.

Removing five balls from the freezer at a time, dip in chocolate using a toothpick.

Place in miniature paper cups and freeze until chocolate hardens.

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Molasses Cookies

As a kid, these cookies really confused me.  They tasted just like a gingerbread...but were in a circle.  And they were decorated with sugar...not icing.  Someone got lazy and didn't wanna cut out gingerbread men?

Not the case.  While they can satisfy a gingerbread craving with half the work, Molasses Cookies are not the same as Gingerbread Men.  

Mom and I usually don't make them, but in a close second place behind pitzzelles, these are my Grandma's second favorite cookies.  So we decided to whip up a batch this year.  What a daughter won't do for her mother.  

Molasses Cookies

by Simple and Sweet Creations

6071082

Ingredients

• 3/4 cup margarine
• 1 cup brown sugar
• 1 egg, well beaten
• 4 tablespoons molasses
• 2 3/4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg

Instructions

Mix all ingredients well. Chill dough at least 1 hour.

Preheat oven to 350° F. Roll dough into balls and roll in white sugar.

Press down with fork and bake 10 to 12 minutes.

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Pumpkin Yogurt

It’s a little over a week from Christmas and I’m still not ready to give up my pumpkin recipes.  Is it acceptable to eat pumpkin year round?  I hope so because that’s what I plan on doing!

Over the past four or five months I’ve probably ate ten cans of pumpkin puree…on my own.  Wow, I just realized how much that is.  Ten cans..give me a minute to do the math.  Ten cans x 16(?) ounces per can = 160 ounces of pumpkin.  It’s a miracle I’m not the great big pumpkin!!

While some of it has been pumpkin pies, pumpkin squares, pumpkin smoothies, etc. this conception is a little healthier.  Greek yogurt, canned pumpkin, and cinnamon.

It’s been a little too cold recently, but sometimes I’ll mix it up and freeze it for 30 or 40 minutes.  Then it’s like ice cream!  Yummm….(ice cream is my weakness)

Pumpkin Yogurt

by Simple and Sweet Creations

6071148

Ingredients

• 1 cup plain or vanilla greek yogurt
• 1/3 cup pumpkin puree
• 1/4-1/2 teaspoon cinnamon

Instructions

Place all ingredients in a bowl. Mix to combine.

Refrigerate until ready to eat.

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Banana Cinnamon Bun Smoothie

For the longest time I was on this smoothie craze.  Banana, strawberry, peach, blueberry, pumpkin...I tried them all.  Thanks to Pinterest I never ran out of ideas.  :)  This was the first "recipe" I tried, and it's probably the one that started my blending obsession.

Recipe is in quotes because there's one thing you need to know about me.  I rarely follow an original recipe.  99.9% of the time I add/remove/double/half something.  Every recipe has room for improvement!!

Feel free to add or substitute your own favorites to this "recipe".  That's the beauty with smoothies...you can throw in just about anything (as long as it's not the main ingredient) and still have a drink that tastes amazing.  Don't like almond milk?  Use cows milk.  Not sweet enough? Sugar, honey, or maple syrup will do the trick.  Too much cinnamon? Just use a dash.  

Banana Cinnamon Bun Smoothie

by Simple and Sweet Creations

6071150

Ingredients

• 1 ripe banana
• 1/3 cup greek yogurt, vanilla or plain
• 1 cup almond milk
• 1/4 teaspoon cinnamon

Instructions

Combine all ingredients in a blender.

Blend until smooth.

Pour into glass and enjoy!

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Pumpkin Squares

Every time we make these pumpkin squares I have to take a plate to my neighbors.  They absolutely love them!  I made them for my bake sale and they were a hit.  Some people even asked to buy a whole tray!

Looks like someone sampled these already...

Yes, my neighbor was one of those people.  I saved him two (large!) pumpkin squares too!  Obviously that wasn't enough...

...don't mind if I do!

His obsession with pumpkin squares started about a year ago.  While we were on vacation, he offered to watch our horses and cats and get the mail.  How sweet :) To thank him for coming over, my mom and I made his family a tray of pumpkin squares. 

Pictures took a little too long

Now let me tell you...one batch makes quite a few pumpkin squares.  They're great to make for large groups, parties, or bake sales.  I think they returned the tray in two days...completely gone!  They're that addictive.  BEWARE!

Pumpkin Squares

by Simple and Sweet Creations

6071077

Ingredients

Cake

• 1 cup oil
• 2 cups flour
• 2 cups sugar
• 15 ounces canned pumpkin
• 4 eggs
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Frosting

• 1 teaspoon vanilla
• 3 ounces cream cheese
• 3/4 stick butter
• 1 tablespoon milk
• 1 3/4 cups powdered sugar

Instructions

Combine first eight ingredients in the bowl of a standing mixer. Pour into a greased floured jelly roll pan.

Bake at 350* F for 25 to 30 minutes. Cool completely before frosting.

Beat remaining five ingredients in a standing mixer. Add more powdered sugar if frosting seems too runny.

Frost cooled cake and cut into squares.

VARIATION

Omit frosting and sprinkle cooled cake with powdered sugar.

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Snicker Doodles

If you haven't guessed it already, I absolutely love Christmas! Not because I get presents and go shopping (well...those are pretty great too) but mostly because I get to give everyone gifts. Really. I look forward to it all year.

But since I have so many teachers it's hard to get them something they'll use that's not too expensive. Last year I may have given my teachers the best gift yet.  Everyone gives baked goods or little homemade treats. But unbaked goods? Now we're talkin!

Yep that's exactly what I did!  I gave each of my teachers a box of cookie dough balls. They loved it too! Why? Because who wants more sweets over the holidays? Since these were unbaked they could be saved for later.

Just one thing...make sure you include baking instructions...

Snicker Doodles

:Ingredients:

1 cup butter flavored Crisco shortening

2 eggs

1/4 teaspoon salt

1 1/2 cups sugar

1 teaspoon cream of tarter

1 teaspoon baking soda

2 1/4 cups flour

Cinnamon Sugar

:Directions:

In the bowl of a standing mixer, combine the first six ingredients.

Stir in flour, adding more if batter is too sticky.

Roll balls in cinnamon sugar mixture.

Bake at 350* for 8 to 10 minutes.

Copyright © 2014, Grace George. Simple and Sweet Creations. All Rights Reserved.

Click for printable recipe.

Banana Nutella Muffins

WARNING: If you like bananas and Nutella then be prepared to become addicted to these muffins.

Long story short, my friend is obsessed with the hazlenut spread. Her and I started a board on Pinterest where we can pin all our Nutella recipes.  Dangerous and wonderful all at the same time! Occasionally we'll get together at one of our houses, each choose a Nutella recipe from our board, and have a "baking day".  I don't think we've made a bad thing yet!  

On our first "experiment day" I choose these Nutella Banana Swirl Muffins.  That was over a year ago. Guess how many times I've made them since?  Bigillions!  We ALWAYS have at least a dozen in the freezer...just incase something terrible would happen to bananas or Nutella.  Help us all if either one becomes scare...

Banana Nutella Muffins

by Simple and Sweet Creations

6071143

Ingredients (24 muffins)

• 4 over-ripe bananas, mashed
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup Nutella

Instructions

Preheat oven to 350º F. Grease or line two regular muffin pans with liners.

In a large bowl, combine bananas, sugar, and brown sugar. Beat in egg, vegetable oil and vanilla.

Slowly stir in flour, baking soda, baking powder, and salt until no lumps remain.

Fill tins 3/4 full and top with about 1 teaspoon Nutella. Using a toothpick, swirl Nutella into batter.

Bake 15-17 minutes or until toothpick inserted into the center comes out clean.

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