Cranberry Bliss Bars

(isn't this picture classic?? I love it...the little teeny-tiny-hand coming to swipe a "bite"...that's all she asks for is a "bite" and then proceeds to take the food and start running in the opposite direction. And what was I thinking trying to take a picture with a baby nearby??)

I made these the other night because my sister kept telling me during the holidays that I needed to (she's usually right about these things...like when she tells me that the legging skinny jeans are in and I need a pair...and I say "NO WAY - I will never NEVER EVER want to wear a pair of those - or the dumb boots that you tuck them in to!" And she just rolls her eyes and gets frustrated with her fashion backwards sister and walks away... then slowly I find myself looking around at the tall flat boots - but not the Jedi-warrior-kind, I draw the line right there - but now the dumb peg-leg pants start to make sense! And I will admit to having purchased just this past weekend, a pair of knee-high flat leather boots....this is huge for me...but I don't have the peg legging jeans yet... sheesh! these things take time - and I will put this in writing...no TOMS for me - just aren't for me...) She also told me that I HAD to make the Bloomin' Onion Bread (I'm trying to be good about bread intake...if you are also trying to be good about bread intake do NOT make this...don't even go over to LOOK at it...don't!) She was right...it was too die for - and proof-positive that everyone has weaknesses :)

So Cranberry Bliss Bars - found them on a blog she sent me (she's very good about blog forwarding too...)

They looked yummy - cranberry w/ some cream cheese and orange zest - and supposedly like the ones at Starbucks? (wouldn't know 'cause I've never been there.)

Try 'em out and let me know whatcha think:

Cake Base:

2 sticks of butter, softened (yes I used 1 stick and 1/2 cup of applesauce)

1 1/4 C brown sugar, packed (I only used 1 cup - such a FUN sucker-outer huh?! - now you know why "baking" isn't my thing...I always have to go and ruin it!)

*Cream together, then add:

3 eggs

1 t. vanilla

*Mix, then add:

1 t. ground powder ginger

1/4 t. salt

1 1/2 C flour

*Beat well, then fold in:

1/4 C minced dried cranberries

1/4 C quality white chocolate (I just chopped up some chips)

1/4 C minced candied ginger (DO NOT take a bit of these babies...UGH!! I was a bit scared so I only chopped up 3 of these - found them with the weird nuts/dried fruit stuff )

Bake in a 9x13 pan (I lined with parchment paper so I could just pull them out) for 20-25min or until golden brown (I don't recommend under baking - they were too soft).

Frosting: (after cake cools)

4oz. cream cheese

1 1/2 C powdered sugar

2 T butter

1 t vanilla

1 t orange rind

Beat together (hopefully your beater won't break during this step - like mine did- and you will end up with smooth frosting that doesn't run all over the place!)

Spread on bars.

Drizzle:

2T cranberry, minced

1/3 C white chocolate, melted

Sprinkle cranberries, then pour (scrape) chocolate into a little ziploc, cut the end and go crazy...I felt so domestic!

They were tasty - minus the soft dough (probably 'cause I cheated on the butter and sugar and slightly under baked them - they're more like cake not cookies.)

I'm glad I reduced the ginger a bit - which reminds me of the time that Matt wanted to name Laina "Ginger" (actually he wanted Virginia so we could call her Ginger.....)

Best Oatmeal Ever.

So it's freezing rain outside and we're well into the month of March....however, I have to say that I was excited for the lame weather so that I could try out this delicious oatmeal. Everyone knows that you have to have crappy weather to eat oatmeal (or maybe that's what kids growing up in Yuma are taught to believe - we begged for rain - there's just something seriously wrong with eating oatmeal and drinking hot chocolate when you have to leave the door open so you can hope for a little "chill" in the morning)

Anyway...loved this oatmeal.
serves 6

2 egg, beaten
3-1/2 cups milk
*1 cup packed brown sugar
2 cups rolled oats
*1/4 cup butter

Mix everything but the butter in a pot over medium heat and cook till thick. Some reviewers said they used only 1/2 c. brown sugar and 2T butter and it was good...so being the killjoy that I am...I reduced to those amounts and threw in a whole chopped apple...delicious and the kids ate it...Finally a way to tackle those food storage oats without having to swim in cookies (not that my husband would mind...he's getting oatmeal scotchies for his birthday ;)

NO more FLOUR.

We had a little roll making demo this morning (trying to channel susie homemaker) and the theme was "QUIT ADDING MORE FLOUR". That's it folks...that is the secret to making great rolls. Leave the dough sticky - have a little faith :) (I'm sure there's a lesson in there somewhere) and quit adding flour...you will end up with melt in your mouth rolls. This applies to any roll recipe you use. I documented (roughly, with flour on my hands and finally handed the camera to Sheri to finish :) for my sister. Now that I'm uploading the images I realize that I forgot to show you how to cut and fold. Oh well...use your imagination.

The dough is sticky - it will not completely pull away from the sides...just trust me. Follow the recipe exactly. Do not experiment here.



This is how gooey it will look after its mixed for 10 minutes.


Let it sit for 10minutes (yes that's all you need.) Cover the bowl with a towel. It should look like this.

NOW...you may add a little flour. I threw a bunch of flour on the table and covered my hands with it. I pulled half the dough out and worked the flour into it.

Watch out for these guys...they like to eat the dough...put dirt on the dough...and paint the table with melted butter.

Roll the dough out...thicker for big rolls...thinner if you have lots of little kids who will only eat half of their precious mouth-watering roll.

Here's the part I skipped. I use a circle biscuit-type cutter (you could use a cup). Cut a circle and fold one-half in and then the other...Lay the roll seam-side down. Here's how the look after sitting covered for 20 minutes.

And after 16minutes of baking, take a stick of butter and run it over the tops of 'em (the girls talked me into doing some cinnamon rolls...yes they were killer.)

Now...stick the Rhodes rolls back in the freezer - these babies take 2.5 hours from start to finish (that's less than the Rhodes ladies :)

Roll Recipe:

In small bowl put ½ cup of very warm water and 1 tsp. sugar. Mix water and sugar together. Sprinkle 2 Tablespoons of yeast (I prefer fast-acting). Get all the yeast wet.

Let Rise.

In mixer, Mix Together:

1 ½ cubes melted butter
1 1/3 cup hot water
½ cup sugar
2 tsp. salt
2 eggs
3 cups flour (this recipe uses 5 3/4 cups of flour – other cups added later)
Mix on low for a few minutes or knead. When the yeast has risen add it to mixture.
Add 2 ½ cups of flour.
Mix on low for 10 mins. (Wipe sides)

Let it raise for at least 10-20 minutes.

Sprinkle flour on counter and put flour on hands - grab 1/2 of the dough and Roll out. Cut with biscuit cutter or cup. Fold one side then another.
**Preheat oven to 350.

Place on large cookie sheet. Cover with cloth and let rise about 20 minutes.

Bake at 350 for 15-20 mins.

Please post your success stories!!

Sopapilla Cheesecake

Okay...its food time. Jot down these ingredients. Grab your keys. Go to the store. Purchase ingredients. Come home and bake. Now. This is seriously good.

Seriously.

(Pioneer Women style :)

2 (8 oz) Cream Cheese (Softened)
1 cup sugar
1 Tbsp vanilla
2 cans Pillsbury Crescent Rolls
1 stick butter
2 Tbsp sugar combined with 1/4 tsp. ground cinnamon

Beat cream cheese, sugar and vanilla in a bowl with a mixer. Set aside.

Unroll and press 1 can of crescent roll dough in bottom of 13x9" glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt stick of butter in microwave. Pour butter on top of crescent rolls. Sprinkle cinnamon-sugar mixture over all. Bake at 350 degrees for 35 minutes in preheated oven.

Notes: You can eat this warm (burn your tongue :) or cold. I prefer to cool, then cut into squares and chill in refrigerator. I also added some strawberry syrup on top of the cream cheese before I added the second crust....delicious!