Tag Archives: Vanilla extract

No Bake Pumpkin Cookies

OK, OK, OK…I know that I have not been on here or made something that was just totally irresistible to you through pictures (we need smell-a-vision) and through posts. I have revamped a couple of recipes and added pictures to those, but I am here today to let you know that I have made a new delicious discovery on Pinterest! These are of the “no-bake” variety and I must say, I was doubtful at first, but OH MY GOODNESS, these were delish! I will let you make them and decide for yourself! Ignore the crock pot in the background…it needed to feel included ūüėČ

Makes: 36 cookies

Here’s what you’ll need:

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1 1/2 cups white sugar

1/2 cup brown sugar

3/4 cup butter

2/3 cup milk

1 (3.4 oz) instant vanilla pudding mix

1 Tbsp pumpkin pie spice

1 tsp vanilla extract

3 1/2 cups oats

Directions:

In a saucepan, combine sugars, milk, and butter.

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Bring to a boil for 2 minutes.

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Remove from heat and add in the pudding mix, stirring to combine completely.

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Add in the pumpkin pie spice…

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Vanilla…..

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Oats…..

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Stir until completely combined, then let the mixture rest for 5 minutes…

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Drop by rounded tablespoonful onto waxed paper, and allow to cool completely (about 4 hours).

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Store in an airtight container.

*Freezer Directions:

Follow directions above. When completely cool, transfer to a gallon-sized freezer storage bag.

Buttercream Frosting

I love buttercream frosting and since I am in to making cupcakes and other goodies in addition to what I post on here, I thought it would be a good idea to go ahead and post my creations! This frosting is just the beginning! Hope you enjoy!

Makes: 3 cups

Here’s what you’ll need:

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1/2 cup butter softened

1/2 cup solid vegetable shortening

1 tsp vanilla extract

4-5 cups powdered sugar (depends on consistency desired)

2-3 Tbsp half & half (depends on consistency desired)

Directions:

In a large mixing bowl,¬†combine¬†butter and shortening with an electric mixer, beat until fluffy……

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Add vanilla extract…..

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Gradually add powdered sugar one cup at a time, beating well on medium speed (make sure to pour SLOWLY, the sugar will go everywhere!)…..

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Make sure to scrape sides of the bowl often….

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When all the sugar has been mixed in, the frosting will appear very dry. Add¬†half & half¬†and beat at medium-high speed…..

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Until light and fluffy….(add more half & half and/or sugar to balance out flavor)……

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Keep icing covered with a damp cloth until ready to decorate.¬†For best results, keep icing in the refrigerator when you’re not using it.

**For thin (spreading consistency) icing, add 2 Tbsp light corn syrup, water, or milk.

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Lemon-Blueberry Muffins

I love muffins in the morning (anytime of day actually, but preferably in the morning) and especially ones with glaze Mmm! These are made with fresh blueberries and whole wheat flour instead of all-purpose flour and I omitted the lemon peel. This is one recipe that you must try! I highly recommend these! Please enjoy!

Makes: 12 muffins (depending on tin size)

Here’s what you’ll need:

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1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup 2% milk

2 Tbsp lemon juice

2 tsp lemon peel (optional)

2 cups whole wheat flour

2 tsp baking powder

dash of salt

1 pint fresh blueberries or frozen blueberries

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy…..

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Add eggs, one at a time, beating well after each addition…..

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Beat in the milk, lemon juice, and lemon peel (optional)…..

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In a medium bowl combine the flour…..

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baking powder and salt…..

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Add to creamed mixture just until moistened…..

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Make sure to rinse the blueberries thoroughly….

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Fold in blueberries (a little bit at a time)…..

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Spray muffin tins (or line them with paper cups) and fill them 3/4 full with the batter……

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Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean…….

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Cool for 5 minutes before removing from muffin tin to a wire rack….

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Glaze:

1 1/2 cups powdered sugar

2 Tbsp lemon juice

1 tsp butter, melted

1/4 tsp vanilla extract

Directions:

In a small bowl, combine all four ingredients and drizzle over warm muffins. Mmm!

Healthy Banana-Walnut Bread

I have always had a hidden indulgence for banana bread and my mom used to make it all the time. However, times have changed a little bit and I love the fact that this bread is made with whole wheat flour. It helps to cut down on the caloric intake and actually makes this bread taste better, but I’ll let you be the judge….please enjoy!

Makes: 1 loaf pan (16-18 slices)

Here’s what you’ll need:

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1/2 cup (8 tablespoons) butter

1/2 cup brown sugar

1 tsp vanilla extract

1/4 tsp banana extract

3/4 tsp baking soda

1/2 tsp salt

3 (medium-large bananas) cut into chunks

1/4 cup honey

2 large eggs

2 cups whole wheat flour

1/2 cup chopped walnuts

Directions:

Pre heat your oven to 350 degrees. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or 9″ x 5″ loaf pan…..

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In a large bowl, beat together the butter and sugar…..

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Add the vanilla, baking soda, salt, and bananas, beating until well-combined…..

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The mixture will not be completely smooth….there will be pieces of banana chunks in the batter…..

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Beat in the honey and the eggs…..

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Add the flour…..healthy banana bread & Apex 029

Then the walnuts and stirring with a spoon until smooth…..

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Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes…..

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Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent from furthur browning and bake for an additional 10-15 minutes, then remove the bread from the oven (a toothpick inserted in the middle should come out clean). Allow the loaf to cool for 10 minutes then remove it from the pan and set it on a rack to cool completely…..

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This recipe is lower in calories….it’s only 175 calories a slice! Please enjoy without the guilt!

Lemon Loaf w/ Lemon Glaze

Mmm, Mmm, Mmm….I love anything that has lemon flavor and this recipe has it all the way! I’m not gonna preach much about what changes I made to this recipe…I’ll let you make it for yourself and you let me know how ya like it! ENJOY!!

Makes:  10 servings

Here’s what you’ll need:

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1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 eggs, room temperature

1 cup sugar

2 Tbsp butter, softened

1 tsp vanilla extract

2 tsp lemon extract

1/2 cup oil

1/3 cup lemon juice

zest of 1 lemon

Directions: 

Pre heat oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, combine flour. baking soda, baking powder, and salt…..

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In a medium bowl, combine eggs, sugar, butter…..

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Vanilla extract, lemon extract, and lemon juice…..

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Make sure it is well-blended…..

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Pour wet ingredients into the dry ingredients and blend well until smooth…..(oops! sorry flash was set on auto)

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Add oil and lemon zest and mix well…..

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Pour into loaf pan and bake for 45 minutes to an hour (depends on your oven) or until a toothpick inserted into the middle comes out clean……

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Remove from oven…..

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Pour glaze (recipe follows) over baked lemon cake and let cool (in pan) on wire rack….

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GLAZE:

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1 cup powdered sugar

2 Tbsp milk (I use 2%)

1/2 tsp lemon extract

Directions:

Pour ingredients into a bowl…..

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Whisk together until all combined…..

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This is the finished product….Mmm!

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Pecan Pie

I love pecan pie and I thought that this would be a great weekend afternoon snack…ha ha, OK dessert. I’m sure that I don’t have to go into detail about how it tastes and calms the sweet tooth, so I won’t. ūüôā Please enjoy!

Makes: 8 slices (9-inch pie)

Here’s what you’ll need:

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1 cup Light Corn Syrup

1 cup sugar

3 eggs

2 Tbsp butter, melted

1 tsp vanilla extract

6 ounces pecan halves

1 unbaked 9-inch deep dish pie crust

Directions:

Pre heat oven to 350 degrees. In a large bowl, combine the first 5 ingredients and mix well using a spoon…..

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Mix in pecans….

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Pour into unbaked 9-inch deep dish pie crust…..

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Once batter is poured into pie crust, make sure to keep crust edges clean (will burn easily)……

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Bake on center rack in oven for 60-70 minutes…..Make sure the¬†center of the pie registers 200 degrees….(center should¬†spring back slightly when done)….

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Let pie cool on a wire rack for 2 hours…..then store pie in refrigerator.

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Enjoy!

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Egg Nog

I love egg nog and I love the holidays…so I figured with it getting close to Christmas and more and more Christmas parties are coming about, I wanted to use an egg nog recipe that can also be substituted with sugar-free ingredients….and voila! I found this recipe and of course I altered it a bit ūüėČ I hope you enjoy and most of all MERRY CHRISTMAS AND HAPPY HOLIDAYS!

Makes: 10 servings

** 1/4-1/2 cup of rum can be substituted in place of the rum flavoring (optional)

** you can also use pumpkin pie spice in place of the nutmeg for pumpkin flavored egg nog (optional)

Here’s what you’ll need:

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1 (3.4 oz) box instant vanilla pudding mix

5 1/2 cups lowfat milk (I used 2%)

1 tsp rum flavoring (extract)

1 tsp vanilla extract

Ground nutmeg to taste (or freshly grated-depends on taste preference)

Directions:

Place the pudding mix powder in a large mixing bowl.

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Slowly add the milk and whisk until smooth.

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Blend in the rum, vanilla, and 1/4 tsp nutmeg.

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Cover and chill before serving, best to let sit in the fridge overnight so the flavors can truly blend together.

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Serve in small 1/2 cup portions topped with a squirt of whipped cream and a sprinkle of grated nutmeg. Please make sure to stir the egg nog after it has had a chance to sit overnight, it will thicken up nicely. Please ENJOY!!

eggnog1***the credit for this picture goes to google.com

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