Monday, November 4, 2024

FROSTED PUMPKIN BARS

 We have had some really delicious treats this fall at the Cafe at Platte Woods United Methodist Church, especially with pumpkin. Baker Jo Ann surprised me with these Frosted Pumpkin Bars yesterday at the Cafe. She came in with the big pan and apologized for not letting me know that she was bringing something. 

Only a few had signed up so I ended up bringing out four or five treats (leftovers) that I had frozen. We had so much that I figured I was going to have leftovers again to freeze, but boy I was wrong. Getting the extra hour of sleep, I guess, made everyone hungry because I had maybe a dozen each of two treats left. It might have also happened because we had 491 combined at bother services. I wouldn't be surprised if that number was low because we have humans counting. lol

This recipe is very similar to some Frosted Pumpkin Bars that Baker Jean brought a few weeks ago that I didn't get a chance to share. Her bars were a big hit also. The only difference was the amount of baking powder and baking soda and vanilla.



PRINT RECIPE.

FROSTED PUMPKIN BARS

4        eggs

1         cup oil

1         can pumpkin

1         teaspoon vanilla

1-2/3 cups sugar

2        cups flour 

2        teaspoons baking power

1         teaspoon salt

1         teaspoon baking soda

Preheat the oven to 350 degrees F. Line a jelly roll pan with parchment paper.

In a large bowl, combine the eggs, oil, pumpkin, vanilla, and sugar until smooth and blended.

In another bowl, combine the flour, baking powder, salt, baking soda, and cinnamon with a whisk.

Add the dry ingredients to the wet and stir til smooth and well blended.

Pour batter into the pan and bake for 25 to 30 minutes.

CREAM CHEESE FROSTING

8        ounces cream cheese, at room temperature

1         stick (1/2 cup) butter, softened but not melted

1         teaspoon vanilla

3        cups sifted powdered sugar

Cream together the cream cheese and butter. Add the vanilla. Add the powdered sugar a little at a time and mix until smooth.

Spread over COOLED cake. Cut into squares to serve.

Wednesday, October 30, 2024

SANDI'S PUMPKIN MUFFINS

 I heard so many compliments on these Pumpkin Muffins, but unfortunately I didn't get to eat one. I wanted to make sure that there were plenty for the patrons of the Cafe to enjoy them.  After Cafe Treats Baker Sandi sent me the recipe, I'm not surprised I heard so many remarks. I certainly need to make some of these myself. They will just look different because I don't have the silicon pumpkin and leaf smaller muffin "pan" that Sandi told me she bought with this recipe in mind.

Sandi said she would have used a zero sugar yellow cake mix but didn't have one.



PRINT RECIPE.

PUMPKIN MUFFINS

1     box yellow cake mix

1     can (15 ounces) pumpkin puree

1     tablespoon pumpkin pie spice

1     egg

1/2 cup water

Optional add-ins:

1/2  cup chopped pecans

1/2  cup raisins or dried cranberries

Preheat the oven to 350 degrees F.

Mix all ingredients in a large bowl with a mixer on low speed until just well blended.

Spoon into muffin pan. Makes 12 regular sized muffins. Bake for 20 minutes.

Adjust cooking time depending on the size of muffins you are making.

Monday, October 28, 2024

DIY PET SCARVES

 Our church recently did a Furry Friends Blessing in the Park and some of the members of the Blankets of Hope quilting ministry made different sized scarves for the pets. Some of them tied and some you just slipped over the collar. 

Since we have cats, I made smaller ones that slipped over their collars. They were so easy and so much fun. I took lots of pictures as I made some to be able to share the process with you since it doesn't really require a pattern so you will be seeing pictures not always from the same print.

Before I go any farther, I should admit to just a little bit of OCD. The good news it doesn't affect every aspect of my life. The bad news is in the areas it does affect, I come off sounding like I am really micromanaging and that's not good. I sound that way when I write up tutorials such as this one. I apologize now and hope you will still continue to read this post and appreciate it.

I had to go buy Charlie and Parker new collars because I think we donated the ones we bought them when we first got them because they hated them. I wasn't really sure they would wear them now that they are three, but they do. Charlie is happier than Parker, but every time I find Parker's on the floor somewhere or notice that he isn't wearing his, I put it right back on. Charlie has never removed his. I will be making them a Christmas one after Thanksgiving so they will be festive. Right now Charlie is wearing sunflowers and Parker is wearing pumpkins. They look so cute.



I measured around their necks and decided an 8.5 inch square would be big enough and it was.

1) First I cut a square 8.5 inches.


2) Then I folded it in half vertically with the pattern.

3) I lined the bottom of the "rectangle" with a horizontal line on my cutting mat so that the cut edges opposite the fold also lined up with a vertical line on the mat.


4) I lined up the edge of my cutting template with the lower edge of the fold and then 2.5 inches down from the top on the cutting edge opposite the fold and

cut two triangles off. (Discard the triangles for another project.)


When you open it up, it should look like this.


5) Cut the point off the scarf. This is to reduce the bulk at the tip. If you don't cut off enough, just snip off a little bit more.








6) Now you are ready to move to your ironing board. You will be turning the edges under about 1/4 inch and pressing them down.


Start with the top side edges first and

then down the diagonal sides.


Once you have done this, you will start back with the sides and fold them one more time and press.

If you need to pin it help hold it down, do that. It doesn't really matter which diagonal side you start with. Fold one side again and press. (Pin if is helps.)

When you fold the first diagonal side for the second time, you can cut off any excess. (Look closely at the picture.)


Then fold the tip down to the fold so that when you fold the other diagonal side down,

the tip will look like this. Pin as needed. 


Press the top of the scarf under 1/4 inch once.



7) Now you are ready the sew the folded hems on the machine stitching close to the folded edge.


It depends on which diagonal side you started folding first the second time, but when you are stitching down the hem as you go around, stitch to the end of the top hem at the point. It might be hard to see in this picture. Maybe it will be easier in a picture of a finished scarf.


8) Once you have stitched down the hem along the bottom 4 sides, you will fold the top portion down to make the casing. 
You are bringing the top fold to the point in which the diagonal sides start. Pin if it helps you.

This will cover up where the hems meet so don't worry if it didn't look good before. (Remember I have some OCD issues with some things I do.


9) Stitch close to the edge across to form the casing. Remember I only folded this edge down once. That reduces some of the bulk.




AND you are finished. All you have to do is push the leash through the casing at the top.









Here are some I made for the Pet Blessing... (and Charlie and Parker)








This size would work for a small dog also.

Friday, October 25, 2024

ACORN KISSES

 I saw a picture of these darling Acorn Kisses on Facebook. Where else you might ask. Anyway I thought they would be so cute to make and offer for the Cafe Treats at PWUMC and were they ever!

I checked them out and the first thing I learned was that there was such a thing as mini vanilla wafers that I needed. I was so disappointed! You see I bought two, yes two boxes of vanilla wafers a while back I think to make my husband some banana pudding and never got around to it. When I saw the picture my first thought was I had something else to do with the vanilla wafers. That's why I was disappointed to learn there was such a thing as mini vanilla wafers and that is what I needed to make the Acorn Kisses.

Everything else I had so it wasn't that much trouble to run down to the grocery store about a mile from our house and buy a box of the mini vanilla wafers. After that I just had to fit making them in with my busy schedule since you have to allow some drying/setting up time and I was in business.



Things you need to make Acorn Kisses:

Mini vanilla wafers

Hershey's kisses

1/4 cup chocolate chips

butterscotch chips



You start by laying the vanilla wafers top side down on a cookie sheet or platter, depends on how many you are going to make.

Unwrap the same number of kisses as vanilla wafers you are using. (I made 50 and was trying one out to see how it would fit on the wafer.)




Melt the 1/4 cup of chocolate chips in the microwave. I did 30 seconds on High, stirred, and

then did about 20 seconds more on High. Stirred until

smooth. This will be used as the "glue". 


Dab just a little of the melted chocolate on the broad flat side of the kiss and then press it gently in the center of the vanilla wafer.

Allow to cool and set. (I did other things and came back to them a couple of hours later.)


The last thing to do is to attach the butterscotch chip to the top of the vanilla wafer to represent the stem on the acorn.







My tip for you is what you can do to make adding the butterscotch chip easy. (I tried a couple of things but found the cooling rack was the best.)


I placed each kiss with vanilla wafer between the wire in the rack.


I couldn't get my butterscotch chips to melt, so I used the leftover melted chocolate for the glue for the butterscotch chips. 


I tried to use it sparingly so it didn't show, but wasn't always successful.









The patrons of the cafe didn't seem to care. They thought they were adorable and they didn't last long. A couple of children ended up sneaking two, but most only took one.

Open wide and enjoy.



Tuesday, October 22, 2024

CHOCOLATE TEA BREAD

 

The applesauce is the secret ingredient that helps make this Chocolate Tea Bread so moist. I also substituted some chocolate/mint chips for the semi-sweet chocolate chips and they gave the bread an amazzing mint taste.

I made the bread for PWUMC Cafe Treats at church. I thought it was a nice change from mini-muffins, bars, and cookies. Because I made a large loaf instead of several mini-loaves which is what I usually do, I cut it in slices and then cut the slices in half. Worked out great and gave me enough for a decent amount to offer.

I think I will make it again but make the mini-loaves so we can enjoy it at home. I can freeze two of the loaves and then eat the other one. Later I can get another loaf out to enjoy. Just wrap in foil well and then store in a freezer ziplock bag in the freezer, if you do the same thing. Check the loaves starting at 45 minutes.


PRINT RECIPE.

CHOCOLATE TEA BREAD

1/2     cup applesauce

1/3     cup shortening

2        eggs

1/3     cup water

1         cup sugar

1-1/2  cups flour

1/3     cup baking cocoa

1         teaspoon baking soda

3/4    teaspoon salt

1/4     teaspoon baking powder

1         cup (6 ounces) semisweet chocolate chips (I used some chocolate mint chips that I used.)

1/3     cup chopped walnuts, optional


Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 x 3 - inch loaf pan. (Do not skip the flour.) Set aside.




In a mixing bowl, combine the applesauce, shortening, eggs, water, and sugar;


beat on low speed for 30 seconds.




Combine the dry ingredients with a whisk and


add to the applesauce mixture.


Beat on low for 30 seconds.

Increase the speed of the mixer to high and beat for 2-1/2 minutes, scraping the sides of the bowl occasionally.


Fold in the chocolate chips and nuts, if you are using the latter.




Pour into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.


Cool in the pan for 10 minutes before removing to a wire rack to cool completely. (Run a knife around the inside edges of the bowl to help loosen.)


I wrapped it in foil overnight. The next morning I cut it in slices and then cut the slices in half to make serving sizes for the Cafe Treats.