Saturday, September 8, 2018

"Twix" Bars

"Twix" Bars

Three of our favorite foods.
Especially when you put them all together.

We love "copycat" recipes,
especially when we think they are better than the original!

Don't get us wrong, Twix bars are great.
(Especially the dark chocolate ones!)
But these are better
and only a little more difficult
than unwrapping a candy bar.

Start by baking a shortbread cookie base.
By the way,
have we shared this binder clip trick with you before?
They are perfect for holding parchment paper in place.

Then, add a quick and easy caramel.
The hardest part is constantly stirring it.
And don't worry if it gets dark flecks in it...
ours did and it still tastes great.

Finish by topping it with chocolate.
We used semi-sweet here,
but use whatever type of chocolate you like.
Use milk chocolate for a more traditional "Twix" bar.
We prefer the darker chocolates though.

Next time, we think we will sprinkle a little sea salt on top!
And make a double batch.
Because these disappeared quick!

"Twix" Bars

2/3 cup butter, softened
1/4 cup sugar
1 1/4 cups flour

1/2 cup butter
1/2 cup brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk

Chocolate Topping:
2 cups chocolate chips
1 teaspoon vegetable oil

 Preheat oven to 350 degrees.

Mix together sugar and flour by hand.
Cut in the 2/3 cup butter with a fork or knife 
(or however you like to cut in butter) until it is evenly crumbly.
Press into the bottom of a 9x9" pan.
Bake for 15-20 minutes until the edges start to turn golden brown.
Remove from oven and let cool.

Combine butter, brown sugar, corn syrup, and sweetened condensed milk
in a sauce pan over medium heat.
Bring to a boil, stirring constantly.
Once it boils, continue stirring for five more minutes.
Remove from heat and stir for 2-3 more minutes.
Pour the caramel mixture over the cooled shortbread.
Let cool (in the fridge to speed the process up).

Chocolate Topping:
Microwave chocolate chips and vegetable oil for 1 minute.
Remove and stir.
Continue to microwave the chocolate mixture in 15-30 second intervals,
stirring between each one until it is completely smooth.
Pour the chocolate over the caramel layer and let cool until firm.


Check out the original recipe on Six Sisters' Stuff.

Saturday, September 1, 2018

Zucchini Bread

Zucchini Bread

It is the end of summer. Gardens are overflowing with zucchini. 
Farmers markets, roadside stands, friends and neighbors giving it away! 
We will take it!!

A few facts:
Low in saturated fat
Low in cholesterol & sodium
Good source of Thiamin, Niacin, and Dietary Fiber

But most tastes great when baked in loaf form 
with sugar, cinnamon, and crunchy nuts.

Our friend Dianna came over a few weeks ago for dinner
 and brought us a loaf of this zucchini bread.
It was delicious.
 Moist, sweet, cinnamony (is that a word?), 
with crunchy nuts throughout. 
A few days later I asked for the recipe.
She took a picture of her recipe card and said 
"It's a good recipe. As you can see from the stains it has been used a lot."
That's the best kind of recipe.
Recipe cards handwritten and worn from use.
Cookbook pages that are dog eared,
splattered with chocolate stains, and notes in the margins.

Zucchini Bread
Print Recipe

2 eggs, well beaten
2 tsp vanilla
2 cups sugar
1 cup oil (we used canola)
2 1/2 cups grated zucchini 
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup nuts (was 1/2 cup but we doubled it)

 Preheat oven to 325 degrees.

Mix the eggs, vanilla, and sugar together. 
Add the oil, zucchini, flour, soda, powder, salt, and cinnamon.
Mix well.
Finally mix in your choice of nuts.
Pour into 2 greased loaf pans.
Bake for about 1 hour at 325 degrees. 
Let cool a little bit in the pan then remove and cool on a wire rack.

Original recipe.
Thanks Dianna

Sunday, August 13, 2017

Homemade Brioche Buns

Brioche Buns

Saturday afternoon,
Italian beef in the slow cooker,
and nothing but sliced white bread!
No rolls...
No crusty French bread...
No buttery buns..
No chance I'm leaving the house
to go to the grocery store!
I've got some time and some yeast,
now I need to find the right recipe.

I found this one at
(I loved the name of the blog, so I was sure it had to be good. 
Check it out yourself for more good recipes like this one!)
and it did not disappoint!

Mixed it up.
Let it rise.
(On top of the warm oven because I didn't want to wait that long.)
Shaped it into rolls.
Rise again.
Next bake and O.M.G.
Opened the oven to such a beautiful sight!

They tasted as good as they looked, too!
A little more dense than your average hamburger bun,
but perfect for soaking up the juices of Italian beef.
Seriously thinking about never buying store bought buns again.

I used all purpose flour instead of bread flour 
(because, again, not wanting to run to the store) 
so I will plan ahead next time and try it with bread flour. 

Brioche Buns
Print Recipe
1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2½ tablespoons sugar
2 large eggs
3 cups bread flour
⅓ cup all-purpose flour
(I used all A-P and they were still great!)
1½ teaspoons salt
2½ tablespoons unsalted butter, softened.

Whisk together the warm water,milk, yeast and sugar and set aside.
Beat 1 egg.
With the paddle attachment,
mix the flours and salt in the bowl of a stand mixer.
Mix in the butter until it is the size of crumbs.
Add in yeast mixture and beaten egg.
Mix on medium until a dough forms, about 5-8 minutes.
It will be sticky, but if it's too sticky, add bit more flour.
Scrape down the sides of the bowl and shape the dough into a ball. 
Cover bowl with a damp kitchen towel
 and let the dough rise until it has doubled is size, 1- 3 hours
Put parchment paper on a baking sheet. 
Divide the dough into 8 equal pieces.
Flatten each piece, then pinch the edges together
and twist at the bottom to form in to a smooth ball.
Place on the baking sheet, pinched side down
a few inches inches apart. 
 Cover and rest for 1-2 hours, or until puffy and slightly risen.
To make the egg wash, beat the remaining egg with a splash of water. 
When the buns are finished with the 2nd rise, gently brush each one with egg wash.
Preheat your oven to 400 
and place a skillet or baking dish on the oven floor or bottom rack.
Before putting the dough in, add about ½ cup of water to the pan (to create steam). 
This will help keep the bread nice and moist.
 Bake for about 15-20 minutes or until golden brown. 
Transfer to a wire rack to cool completely


Saturday, February 4, 2017

Game Day Favorites

Game Day Favorites

Whether you're a football fan, 
the half time show fan, 
the commercials fan, 
or a food fan, 
these are some great recipes to "fan" over!

To some of us, the joy of a great football game is what it's all about.
To others, we enjoy the camaraderie of getting together with friends 
and family to watch the big game,
to talk, laugh, and to just have fun.
And what goes better with that than some great food.
Delicious dips, appetizers, and yummy pizza.
Here are a few of our favorite game day party recipes.

Yummy homemade pizza
Make it with your favorite toppings.

Make it a healthy snack with our Avocado/Tomato/Mozzarella Salad.

Pile on the veggies with this great appetizer.
Veggie Pizza!

Yummy BLT dip hits the spot.

Whatever your reason, is we hope you enjoy our favorites!

Sunday, January 29, 2017

Buttery Golden Caramel Sauce

Buttery Golden Caramel Sauce

We both LOVE caramel!
Caramels, Salted caramels, Turtles,
Caramel cupcakes with caramel frosting,
Caramel apples....
You name it. We love anything with caramel!
We have made a few different homemade caramel sauces over the years and they were okay.
BUT when we came across this recipe in Good Housekeeping,
our world changed!
Not exactly changed, but got a whole lot better.
It is golden.
It is buttery.
It is just a touch salty.
It is delicious.
Homemade caramel sauce isn't hard to make, but it can be a little tricky.
Simple ingredients.
Having a candy thermometer is a really good idea too.
Stir the water, corn syrup, and sugar together in a pan .
Brush off any sugar crystals on the side with water and a pastry brush.
Make sure your candy thermometer is on and ready. 
Now comes the "hard" part...letting it boil WITHOUT stirring it. 
Just watch it and wait for it to change colors. 
The recipe said about 9 minutes, but we found it 
took almost double that amount of time.
It will start to slowly turn golden and then...
before you know it!
A dark amber color.
Work fast! Remove from the heat and add the cream and the butter.
 It will bubble up!
 Stir and stir and stir!
 Keep stirring until smooth.
Awwww, look at that. Now add the vanilla and salt.
Stir and cool completely. 
IF you can wait that long!
That's when we grab a spoon and taste it. 
We just can't wait!
 It is that good.
Now comes the fun part. What are we going to put it on?
A brownie.
 How about a brownie with caramel AND whipped cream?
A hot salted caramel apple cider.
Ice cream! Oh yeah!!
2 cups sugar
1/2 cup water
2 Tbsp light corn syrup
1 cup heavy cream
4 Tbsp butter
1 tsp vanilla 
1/2 tsp salt

In a 4 quart pan stir together the sugar, water, and corn syrup.
Brush any sugar crystals off the side of the pan with water and a pastry brush.
Make sure you attach your candy thermometer. 
Heat on medium high heat until boiling and it reaches 320 - 345 degrees (a dark amber color)
Once it reaches that color remove from the heat and work fast! 
Add the cream and butter.
Stirring until it is smooth.
Add the vanilla and salt.
Cool completely.
Store at room temp for a month or in the refrigerator for 2 months. 
Let's be serious! 
It won't last that long because you won't be able to resist!
It is that good.
Reheat in microwave if needed.
Buttery Golden Caramel Sauce.

 Recipe found in the Dececember 2016 issue of Good Housekeeping.

Or bring some to work!

Sunday, January 8, 2017

Dorie's Rich and Easy Coconut Cream Pie

Dorie's Rich & Easy Coconut Cream Pie  
 Brrrr...It's cold outside. A chilly 20 degrees. 
So what do you do when it's that cold out? 
You dream of a tropical vacation island in the Caribbean, the South Pacific, 
the Bahamas, or even the Florida Keys.
 Somewhere that has sunny beaches, fruity drinks, 
and... coconuts!
 Since we are not on one of those islands
 we have to improvise.
 Let's make a Coconut Cream Pie!

Dorie, a very, very, good friend, 
shared her recipe with us in 2011 
and it has been our go-to 
coconut cream pie recipe ever since
She IS the pie queen.
 This past Thanksgiving she made TEN different kinds of pies. Yes, 10!
 Count them: 1. Rich & Easy Coconut Cream pie, 2. Chocolate Chip pie, 3. Grasshopper pie, 4. our Pecan pie, 5. Pumpkin pie, 6. Banana Cream pie, 7. Lemon Meringue pie, 8. Apple pie, 9. Peanut Butter pie, and 10. S'Mores pie. 
Yep that's 10.
 Like we said PIE QUEEN.

What makes this recipe so quick and easy 
is that this topping isn't your usual meringue top. 
It is a whipped topping. 
You could make your own whipped cream, 
but we like to use Cool much easier. 
 These simple ingredients make a rich and easy pie.

This time, instead of making our own pie crust, we used Pillsbury frozen pie crust 
and found that you can actually get 
two pies out of this recipe. 
Normally we use a bigger pie plate
 with our homemade crust and mound it up up up.
It worked out great to have two this time. 
 One for us (going to share with my dad 
since he LOVES this pie)
 and one for Dakota to take
 to work tomorrow for "food day."

Make sure you watch the coconut closely when toasting it.

While your pie crust is cooling, mix up the filling. 
Once it is cool, pour the filling into the pie crust,
top with the Cool Whip,
 and sprinkle with the remaining coconut

Chill for at least 2 hours before serving to let it set.

Dorie's Rich & Easy Coconut Cream Pie
2 cups sweetened, shredded coconut
3 (3.4oz each) pkgs instant coconut pudding
2 envelopes (1.3 oz each) whipped topping mix
4 cups 1/2 & 1/2 cream
2 tsp vanilla extract
1 single pie crust, baked and cooled.
1- 8 oz container Cool Whip

Lightly toast 1 cup coconut; cool.
Combine pudding mix, whipped topping mix, and half & half cream; mix at medium speed until thick and fluffy.  Stir in vanilla, 1 cup remaining coconut, and 1/2 cup toasted coconut. Spoon into baked pie crust. Top with Cool Whip and sprinkle with remaining toasted coconut. Chill for at least 2 hours before serving.


Sunday, February 7, 2016

Soft and Chewy Oatmeal Cookies

Soft and Chewy Oatmeal Cookies

It is a chilly 47 degrees out right now
 with snow forecast for the upcoming week. 
But if that silly old groundhog is right, spring is on its way! 
In the meantime we want to eat 
soft and chewy oatmeal cookies.

 We first found this recipe on
 but have tweaked it to make it our own. 
We've ground up our oatmeal and 
added some coconut and walnuts.
By chopping/grinding/whatever
you want to call it our oatmeal
 in this mini chopper 
we get a different texture cookie
with a big oatmeal taste.
It is just making the oatmeal a little finer.
We do the same with the coconut.
 And when it comes time to scoop it out 
we use the middle size cookie scoop
 from Pampered Chef.
Yep, the one in the middle.
All mixed up and ready to go!
Scoop the dough out, then roll them in balls.
Put them in the freezer for 10 minutes.
Place them on a cookie sheet
 lined with parchment paper 
and gently press with a fork.
We then sprinkle a little bit of sugar on them.
Bake for 10-12 minutes at 350 degrees.
 A little more sugar sprinkled on top.
if you are feeling adventurous 
sprinkle with a little sea salt.
Some of us here love it like that, but 
some of us are old school
 and like the no sea salt version.
Either way....yum!

Gotta have some milk too!

Soft and Chewy Oatmeal Cookies
1/2 cup white Crisco shortening
1/2 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
4 tsp vanilla
2 1/4 cups flour
2 cups oatmeal, ground up
1 cup coconut, ground up
1/2 cup walnuts, chopped

Preheat oven to 350 degrees.
Cream together shortening, butter, 
brown sugar, and white sugar.
Add eggs and vanilla and mix well.
Add salt, baking soda, and baking powder.
Add flour and mix well.
Gently add ground up oatmeal, coconut, and walnuts.
When combined scoop out dough and roll into balls.
Place on parchment lined cookie sheet
 and freeze for 10 minutes.
Remove from freezer and place on cookie sheet
 lined with parchment.
 Gently press with fork to flatten slightly.
Sprinkle with a small amount of sugar.
Bake for 10-12 minutes.
Immediately after you pull them from the oven
 sprinkle with a little more sugar
 AND sea salt if you dare. 


"Twix" Bars

"Twix" Bars Cookie. Caramel. Chocolate. Three of our favorite foods. Especially when you put them all together. ...

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