Monday, February 26, 2018

Gooey Peanut Butter S'More Brownies

I'm sharing a cozy tea with my late Great Aunt Kitty's trio set that she painted for me, of which I have six different designs.  She painted these as a shower gift for me.  Since violets are for the month of February, I'm using these pretty pieces on such a rainy, dreary day that we are having.

Isn't this a pretty teacup?  My Aunt Kitty had no children of her own, and my grandmother, who was Aunt Kitty's sister, and my mom's mother, died when I was probably three or four years old, and my Aunt took the place of my grandma. 

Here's my baking partner, who just so happened to lick the marshmallow creme spoon, when she finished spreading it on top of the brownies.  That girl is so fun and she keeps me laughing!!

Yield: Depends on how large or small you like your brownies!

Gooey Peanut Butter S'More Brownies

These are so heavenly, and a great recipe for kids to make. My son thinks they taste like a buckeye with cream.


  • 1 box  brownie mix for a 9 x 13" pan

  • 1 jar (7-1/2 oz.) marshmallow creme

  • 1 cup prepared (or homemade) creamy chocolate frosting

  • 1 cup  creamy peanut butter ( I think crunchy would be good, too)
  • instructions:

    Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
    Evenly drop marshmallow creme onto cooled brownies with spoon.

    Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with  peanut butter.

    Pour melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.
    Created using The Recipes Generator

     Thank you for your visit!  xo

    I am sharing this with these lovely parties:

    Monday, February 19, 2018

    No-Knead Crusty Cherry Walnut Bread

    I thought for President's Day, we'd share some of this Crusty Cherry Walnut Bread by the fire.  My friend, Debbie, over at Mountain Breaths recently shared this recipe here.  It looked so fabulous, and since I love making bread, I wanted to try it.  The original version is with dried cranberries, but I love Montmorency dried cherries, and since it's President's Day, that's what I'm using.  Debbie got the recipe from a friend, as that's how recipes go, right?


    I'm using my favorite cherry teacup, which was a gift from a dear blogging friend,  and having some Black Forest tea that another sweet friend sent me awhile back, but I wanted to save for a special occasion. The tea mat and the teabag holder were gifted to me from another dear blogging friend.  Aren't they perfect for my cherry tea?

    This is the reverse side of my tea cozy that Bernideen made.  She said that she didn't intend to make her cozies reversible, but isn't it pretty?


    Just look at this warm bread right from the oven!!  My son tasted it and asked, "Is that what you had sitting in the plastic container, on the counter last night?"  It's so wonderfully chewy, and delightfully tasty.  I hope you make some soon.  Keep one and give one away to make someone happy.

    Yield: 1 large loaf, or 2 small ones

    No-Knead Crusty Cherry Walnut Bread

    This is one of those wow factor breads, that's embarrassingly easy, but oh so tasty!


    • 3 cups + 2 Tablespoons  all-purpose flour
    • 2 teaspoons coarse sea salt
    • 1/2 teaspoon instant yeast
    • 3/4 cup chopped nuts ( walnuts or pecans)
    • 3/4 cup dried cherries (dried cranberries or apricots would be good, too)
    • 1 Tablespoon honey
    • 1 and 1/2 cups warm water (about 95 degrees)


    • 6 quart or higher dutch oven or 2 smaller dutch ovens, if making small loaves,  or any large oven-safe pot with a lid.


    1.  Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky-- you want a sticky dough!  Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature,  and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.
    2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat.
    3. Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.
    4. During this 30 minutes, preheat the oven to 475 degrees.  Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it's extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all-- the parchment paper included-- inside the pot. Cover with the lid.
    5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
    6. Cover and store leftover bread at room temperature for 1 week.
    Created using The Recipes Generator

    Thank you for your visit!  xo
    I am sharing this with these lovely parties:

    Monday, February 12, 2018

    Valentine's Treats from Cissy and Nana's Bakery

     Please join Cissy and I for a Valentine Day tea, won't you?  

     Just look at these beautiful cupcakes that my darling granddaughter made!!!  Aren't you impressed??  She used our Russian piping tips, and she did a great job, don't you think?  She had lots of pretty cupcakes to take home to her family, but I saved a few, because I can't resist desserts!

     This beautiful tea cozy comes from my friend, Bernideen's Etsy Shop.  You can find information on them at Bernideen's blog.  She has so many pretty styles to choose from.  Bernideen's Etsy Shop is on her sidebar. 

     I thought my Johnson Brother's Rose Chintz or my Royal Albert Petit Point teacups would be perfect for our tea.


     Here's another close-up of these gorgeous cupcakes!  My son who lives here with me, said, "they're too pretty to eat!"  However, that didn't stop us from eating one!

    Yield: Enough to frost 24 cupcakes

    American Buttercream

    When using the Russian piping tips, the buttercream must be very stiff in order for the flowers to come out perfectly.  Frost the top of the cupcakes first so that there is a base for the flowers to adhere to.  There are lots of tutorials on the internet to show you how to do it. 


    1 cup (2 sticks) room temperature butter
    4 cups powdered sugar
    1-2 tablespoons milk, or cream
    2 teaspoons vanilla


    Beat the butter with an electric mixer until creamy.
    Add the powdered sugar, 1 cup at a time. 
    Add the milk  or cream, and vanilla and beat until incorporated.
    Divide the buttercream into bowls, if using food coloring.  Leave the buttercream a little streaky to make the flowers more interesting. 
    Created using The Recipes Generator


     The week before, Cissy made some Valentine Bark, inspired from Mary at Home Is Where The Boat Is.  You can find Mary's directions for this here.   Last year, we made her Bunny Bark, and we just loved it!  This bark is so tasty because it has a base of graham crackers, which gives the bark a nice crunch.  I'll never make the all chocolate bark again after trying this version.

    I also made this book for my  sister when I was in Ohio with my mom.  I was inspired by Lauren at Wonderfully Made.  This was a fun project.  You can check out Lauren's directions for the folded book art, by going here.  She also has a double folded heart, too.

    Last, but not least, I'm sharing a picture of my late beloved and I when we were high school sweethearts!  I miss my Valentine!

    Thank you for your visit!  xo

    I am sharing this with these lovely parties:

    Monday, February 5, 2018

    Crunchy Fudge Sandwiches

     Let's enjoy a teatime treat that my granddaughter, Cissy and I made.  I've shared this recipe before, but these little treats deserve sharing again.  Isn't my amaryllis that I planted after Christmas, so pretty? 

     I love to pull out this favorite Johnson Brothers English Countryside, red transferware teacup, for the month of February. 

    Here's sweet Cissy, ready to take her treats home to her family.  She is such a bright little joy in my life, and we love cooking and laughing together.

    Yield: Makes 25 - 1 and 1/2" squares

    Crunchy Fudge Sandwiches

    I think I got this recipe from the back of a butterscotch chip or chocolate chip bag, years ago. I hope you try them!


    1 cup butterscotch chips
    1/2 cup peanut butter
    4 cups crisp rice cereal (Rice Krispies)
    1 cup semi-sweet chocolate chips
    1/2 cup powdered sugar
    2 T. butter
    1 T. water


    Melt the butterscotch chips with the peanut butter in a heavy saucepan over low  heat, stirring until blended.  (Or melt in the microwave in a microwave safe bowl.)

    Stir in the crisp rice cereal.  Press half of this mixture into a buttered 8" square pan.  Chill.  Set remainder aside. (If you wet your hands it makes pressing easier).

    Stir over hot water,  the chocolate chips, powdered sugar, butter and water until chocolate melts.  (This can also be done in the microwave being careful to do on lower power and in a microwave safe bowl).  Spread over chilled mixture.  Top with reserved mixture.  Chill.  Cut into  squares.

    Created using The Recipes Generator

    Thank you for your visit!  xo

    Related Posts Plugin for WordPress, Blogger...