Sunday, March 30, 2014

Lemon Bars

Lemon Bars

1 1/2 cups cold butter, cut into cubes
2 cups flour, chilled
1/4 cup brown sugar
1/2 cup powdered sugar
1/2 teaspoon salt
6 large eggs
2 1/2 cups sugar
1 teaspoon lemon zest
1 cup fresh lemon juice (from 6-8 lemons)
1/2 cup flour

Step 1: Juice lemons; set juice aside.  Preheat oven to 350 degrees.

Step 2: Grease 9×13″ baking dish; set aside.  Place cubed butter, 2 cups flour, brown sugar, powdered sugar and salt in food processor and pulse until dough forms.

Step 3: Press dough into baking dish so that it comes up about 1/2 inch on the sides.  Bake at 350 degrees for approximately 20 minutes.

Step 4:  Remove crust from oven; let cool on wire rack.

Step 5: While crust is cooling, make filling. Whisk together eggs, sugar, lemon zest, lemon juice and flour.

Step 6: Pour filling mixture overtop of crust.  Bake 30-35 minutes longer.

Step 7: Remove from heat; let bars cool completely.  Sprinkle generously with powdered sugar, then slice and serve.

Saturday, March 29, 2014

"Blackberry Pie Bars"

"Blackberry Pie Bars"

Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9X13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Lemon Blueberry Bread

Lemon Blueberry Bread
1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice
2 eggs 
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts optional
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1 tablespoon butter melted
1 cup confectioners sugar
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes.
Combine all ingredients mix well. Drizzle over warm bread.

Thursday, March 27, 2014


1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. salt
1 c. butter, room temp
1 c. egg substitute or 4 eggs at room temp
3 Tbsp. lemon juice, fresh is best
Zest from 1 lemon
1 to 1 1/4 c. powdered sugar
2 Tbsp. lemon juice, fresh is best
lemon zest, optional
Preheat oven to 350 degrees. Coat a 9 x 13 pan with cooking spray, liberally.
Combine flour, sugar and salt in medium bowl. Stir with whisk to fluff it a bit. Add softened butter and blend well.
In a separate bowl, stir together egg substitute (or eggs), lemon juice and zest from 1 lemon. Add this wet mixture to your flour mixture.
Stir and mix well. Do not over mix.
Pour into your prepared baking pan. Bake for 30-35 minutes, or until toothpick inserted comes out clean.
When done, place pan on a cooling rack. Allow to cool completely before glazing & cutting into them. These are a very moist brownie.

Wednesday, March 26, 2014

• Salted Pretzel Caramel Brownies

• Salted Pretzel Caramel Treat alert!!
• 1 box Betty Crocker fudge brownies (for 9x13 pan)
• 2 eggs
• 1/4 c. water
• 2/3 c. vegetable oil
• 3 cups pretzels
• 1 jar caramel sauce
• coarse sea salt
• Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper, or grease with cooking spray.
• Prepare brownie batter according to package instructions.
• Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. 
Carefully spoon the remaining brownie batter on top to cover the pretzels.
• Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
• Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
• Serve warm, or let cool to room temperature then serve.
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Monday, March 24, 2014


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5 min No Bake Cheesecake...
370g cream cheese (room temp – this is important!)(large pack)
400g tin of sweetened condensed milk
250ml thickened cream
1/3 cup of lemon or lime juice.
In a mixing bowl, mix the cream cheese to get most of the lumps out. Then add the other ingredients, making sure the juice is added last. The reaction of the citrus juice will start to set your mixture almost immediately. On the low speed of your hand mixer, blend well until all ingredients are incorporated. Immediately pour mixture into pre-prepared crust. Refrigerate for 1 – 1 ½ hours.
For the crust take 250g of your favourite plain biscuits and crush well. Stir in 125g of melted butter and press into the base of a lined spring-form tin.

Thursday, March 20, 2014

Nutella Brownies Recipe

Nutella Brownies Recipe

 1 cup (2 sticks) butter
 2 1/4 cups sugar 
1/2 cup Nutella 
4 large eggs
 1 1/4 cups cocoa powder 
1 teaspoon salt 
1 teaspoon baking powder
 1 teaspoon espresso powder, optional 
1 tablespoon vanilla extract 
1 1/2 cups all-purpose flour 
10 ounce package Hershey's Milk Chocolate Baking Melts (or chocolate chips) 
 Click link below for recipe.


Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. 
Stir in sugar and continue cooking for 1-2 minutes, stirring constantly.
Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. 
The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.


Treat container

Need a quick treat container?
When you need a  quick personally designed treat holder grab a Paper Plate.

Chile Verde Chicken Enchiladas

Chile Verde Chicken Enchiladas

AUTHOR: Danielle Walker -


For the chicken
  • 1 lb. chicken breasts
  • 2 tablespoons ghee, grassfed butter, or olive oil
  • ¼ yellow onion (finely chopped)
  • 1 garlic clove, chopped
  • 1 teaspoon sea salt
For the sauce
  • 1.5 lb. tomatillos, husked and rinsed
  • 1 Serrano chili
  • 1 small Poblano pepper (roasted, then seeds and skin removed)
  • 3 garlic cloves, chopped
  • ⅛ cup ghee, grassfed butter, or olive oil
  • 1 tablespoon sea salt
For the enchiladas
  • 2 tablespoons oil
  • 1 cup shredded raw grassfed cheese (I prefer pepperjack or jack)
  • 8-10 Grain-free tortillas
  • ½ cup cashew sour cream
  • ½ cup crumbled Queso Fresco


For the chicken
  1. Heat 2 tablespoons oil in a deep skillet. Saute onions and garlic until soft.
  2. Add the chicken breasts seasoned with 1 teaspoon of salt, browning each piece on both sides.
  3. Set aside until sauce is finished.
For the sauce
  1. In a saucepan, combine the tomatillos and Serrano chilies with enough water to cover. Bring to a boil over medium-high heat, and cook for 15 minutes.
  2. Roast the Poblano chili under the broiler and turn until all sides are blackened. Remove from oven and place in a plastic bag for 15 minutes (the steam in the bag will help to remove the skin). Remove the chili from the bag and peel the skin off. Cut it in half, and remove all of the seeds. Place the chili in a food processor.
  3. Drain the tomatillos, garlic, and chilies and add to a food processor. Process until a smooth sauce forms.
  4. Heat the oil in the saucepan until smoking. Quickly add the tomatillo sauce, stirring constantly, until the sauce bubbles. Reduce the heat to low and cook until the sauce starts to thicken, about 5 minutes more. Add the 1 Tbs. salt.
  5. Add the chicken to the sauce and simmer for 45 minutes until it is cooked through.
  6. Remove chicken and shred on a cutting board.
  7. Remove 1 cup of the sauce and reserve on the side.
  8. Add the chicken back to the sauce and adjust seasonings to your liking. Leave on low while you assemble the enchiladas.
For the enchiladas
  1. Preheat oven to 350 degrees.
  2. Fill each tortilla with chicken mixture and a pinch of cheese. Roll up and carefully flip the roll over so the seam is down.
  3. Place into a greased casserole dish. Continue with the remaining tortillas, placing them close together in the dish. If you have extra chicken or broken tortillas, you can use them to fill in the sides of the dish.
  4. Top with the reserved sauce and remainder of the cheese.
  5. Bake the enchiladas for 15 minutes and all the cheese on top is melted.
  6. Serve immediately topped with cashew sour cream and a sprinkle of Queso Fresco.

Wednesday, March 19, 2014

Mountain Dew Apple Dumplings



Sausage Muffins! 
1 cup of Bisquick, 
1 lb cooked sausage, 
4 eggs beaten, 
1 cup of shredded Cheddar cheese. 
350 degrees 20 minutes. 

Tuesday, March 18, 2014

Peanut Butter and Oatmeal Dream Bars

Peanut Butter and Oatmeal Dream Bars
adapted from here 
1 cup melted butter 
1 cup brown sugar (I used Dark brown sugar)
1 teaspoon baking soda
2 1/4 cups Quick Cooking oatmeal (NOT instant)
1 1/2 cups flour
1 teaspoon salt
1/2  cup peanut butter (I used creamy)
1 can sweetened condensed milk
1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1 cup Milk Chocolate Chips
Preheat oven to 350.
Line a 9×13 pan with tin foil and spray lighlty with PAM. 
In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.
Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes.
May 118
While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.  
Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.
After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.
Allow to cool to make cutting and serving easier.  

Saturday, March 15, 2014

Here are the 10 most useful shortcuts that will help you type faster using the on-screen keyboard of your iPhone, iPad or iPod Touch. The screenshots have been updated for iOS 7.

Tip #1: If you want to type special characters with accent marks (like the letters à or è), simply tap and hold the corresponding alphabet key for a while and it will pop-up a list of related accented characters for you to choose from. Don’t release the key before making a selection else the choices will disappear.

Tip #2: When you are done typing a sentence, double-tap the space bar on the keyboard and it will automatically insert a dot (or period) followed by a space. The next alphabet that you type will be written in uppercase without you having to press the Shift key.

Tip #3: The iOS keyboard is pretty smart at adding apostrophes. For instance, if you need to type “doesn’t”, just forget the apostrophe and quickly type “doesnt” – the keyboard will automatically insert the apostrophe at the appropriate place. You can also press and hold the comma key to get the apostrophe without switching to the numeric keyboard.

Tip #4: The numeric keyboard (.?123) on your iOS device shows the dollar ($) symbol by default. However, if you need to type the Pound or the Euro currency symbol, just hold the $ key and you’ll see a long list of alternative currency symbols.

Tip #5: If you want to change the style of quotation marks or need to use a longer dash punctuation mark instead of the default hyphen, press and hold the corresponding key.  For typing the degree symbol in your email message, switch to the numeric keyboard and hold the ’0′ key for a while.

Tip #6: Typing the whole sentence in capital letters is often considered rude but there can be instances where you may have to type a word or two in uppercase.

In the default setting, you’ll to have to tap the Shift key after typing every single character or you can “Enable Caps Lock” under Settings –> General –> Keyboard and then double-tap the shift key to turn it into a Caps lock key. They will stay dark until you press the key again.

Tip #7: While you are inside the Safari browser, type only the domain name and then press and hold the dot (.) key. It will offer you an option to add popular domain extensions (or TLD) like .com, .org or .net to your web address with a tap.

Tip #8: You can also use the dot key in the Mail app of your iPhone or iPad to type email addresses quickly. While typing an email address in Mail, press and hold the dot (.) key and you’ll get a list of domain extension to auto-complete your email address.

Tip #9: You can split the iPad keyboard into two and type faster with both your hands while holding the device. While the on-screen keyboard is visible, press and hold the keyboard icon in the lower right and choose the Split option. If the option isn’t available on your iPad, go to Settings -> General -> Keyboard and toggle the Split Keyboard option.

Tip #10: Here’s another useful but undocumented keyboard trick that will help you quickly switch between numerical (123) and alphabetical (ABC) keyboards on your iOS device.

Let’s say you are typing a document and need to insert an email address in your text. Now the “@” symbol is not available on the alphabetic keyboard so you’ll first have to switch to the numeric keyboard (?123), tap “@” and then again switch to ABC mode.

That’s three keystrokes for typing one key. There’s a simple option as well – just press the ?123 key, slide the finger to reach the “@” key and then lift the finger up to release the key. You can use the trick to type numbers, punctuations marks, currency symbols and all other characters that’re found only on the numerical keypad of your iPhone or iPad.

Tutorials » How-to Guides » iPad » iPhone

Root Beer Float Cake

Cinnamon roll waffles


Friday, March 14, 2014

Toll house Pie

Toll House Pie

½ Cup butter (melted)
2 eggs
½ Cup flour
½ Cup sugar
½ Cup brown sugar
1 Cup chocolate chips
1 regular pie crust- not deep dish
Preheat oven to 325°.Melt butter then set aside.Beat two eggs in a mixing bowl until foamy(I beat with a whisk just well enough to see a few bubbles).Mix in sugars and flour.Slowly stir in butter and then chocolate chips. Pour mixture into unbaked pie shell.Bake for about 1 hour. This pie freezes beautifully.Serve warm with ice cream. So delicious!

Ten home made cleaners

Sunday, March 2, 2014

Nutella Brownies

Shared from.

I am about to change your life.  I am about to make you the happiest person on the planet.  I am about to show you how to make brownies with only three ingredients.  And I am going to exploit the inherent fantastical properties of Nutella in doing so.

See, Nutella already has fat, milk, and chocolate in it.  Since those are the things you would normally be adding to traditional brownies separately, why not use a product that already has these things - and hazelnuts!  See, you knew Nutella was amazing.  But maybe you didn't realize its full potential.  Until today - the day you met three-ingredient Nutella brownies.

Go.  Make these. Now.


  • 1 cup (280g) Nutella
  • 2 eggs
  • 10 tbsp (62g) flour


  1. Put it in a bowl. Mash it up.  Pour into a pan or muffin tin.  Top with hazelnuts if you're feeling extra fancy.  Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren't baked through). 

That's it. You're done. Eat them.  Revel. Be amazed.

You're welcome.

Scoochmaroo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Saturday, March 1, 2014

Giada's S'More Brownie Bites

Giada's S'More Brownie Bites
Total Time:
45 min
10 min
20 min
15 min
Yield:24 brownies
Chocolate Dessert Brownie

1 stick unsalted butter, at room temperature
1 1/4 cups mini chocolate chips
1/2 cup sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 cup quinoa flour
3/4 cup mini marshmallows
1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
Special equipment: a 24-count mini-muffin pan, 24 mini-muffin cup liners, such as Betty Crocker mini-size baking cups
Cook's Note: Quinoa flour is available at health food stores.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.

Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.

Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.

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Strawberry Punch Bowl Cake

Strawberry Punch Bowl Cake

1 Angel Food Cake
1 large box (5 ounce) instant vanilla pudding mix
3 cups milk 
1 Lg.Container Cool Whip
1 Quart fresh strawberries sliced
Tear cake into small pieces. Prepare pudding as directed. Fold cool whip into pudding mix well save one cup of cool whip for topping. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Top with the remaining cool whip. Garnish with strawberry. Refrigerate.