Butter, with a side of Bread // Easy family recipes and reviews.

Wednesday, October 22, 2014

ICED MAPLE PECAN BARS

ICED MAPLE PECAN BARS: Butter With A Side of Bread


My husband and I accidentally left a window open last night in our house. {Aaaaand it dropped to 43 degrees!} We woke up and the temp in our family room was a whopping 61 degrees. It's actually supposed to be a pleasant week, weather wise, so instead of cranking up the heater, I decided to bake! I marked this recipe in an old cookbook and love how it turned out. I had to make quite a few adjustments {the book was really old!} but the results were delicious- an easy, sweet, nutty dessert.

Iced Maple Pecan Bars

  • 1 box yellow cake mix (15.25 oz)
  • 1/3 cup butter, melted
  • 4 eggs
  • 1/2 cup maple syrup
  • 1/3 cup packed brown sugar
  • 1/2 tsp maple flavoring (or vanilla)
  • 1 cup chopped pecans (or walnuts)

Preheat the oven to 350 degrees F. Spray a 9x13 or half bakers pan with cooking spray.

The recipe is divided into 2 parts, the crust and the topping. First, measure out 2/3 cup of the cake mix and put it in a small mixing bowl. This will eventually be the topping, but just set aside for now.

Pour the remaining cake mix into another small mixing bowl and add 1 of the eggs and the melted butter. Mix well with a rubber spatula and press into the prepared pan. Bake for 10-12 minutes, until golden brown.

While the crust is baking, add in the remaining 3 eggs to the cake mix previously set aside. Whisk in the brown sugar, maple syrup and flavoring.

Once the crust has baked, pour the topping over it, sprinkle on the chopped nuts and return back to the oven for an additional 15-18 minutes.

Remove from oven and cool. If you'd like to add an icing, whisk together 1 cup powdered sugar with 1 TBSP melted butter and about 1 TBSP milk. Add in milk until you reach the desired consistency- I like mine a little firm, so I don't add much milk in at all. Transfer to a small bag, snip the corner and ice the bars however you'd like.

Enjoy!
ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread

ICED MAPLE PECAN BARS: Butter With A Side of Bread
 

Monday, October 20, 2014

PUMPKIN PUDDING BREAD


Butter With a Side of Bread: Pumpkin Pudding Bread

I've tried many pumpkin breads and this one is my favorite so far.  The pudding in the batter gives this bread the best texture!  

PUMPKIN PUDDING BREAD

15 oz can pumpkin
6 eggs, lightly beaten
2/3 cup cinnamon applesauce (I used regular applesauce and just added 1 tsp cinnamon to the batter)
1/2 cup oil
2 cups flour
1 1/2 cups sugar
1 sm. box cook and serve vanilla pudding
1 sm. box cook and serve butterscotch pudding
1 Tbsp. pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl whisk together the pumpkin, eggs, applesauce and oil.  In another large bowl, mix together all of the other ingredients.  Stir the pumpkin mixture into the flour mixture just until combined.  Pour the mixture into greased loaf pans.  You can either make two large loaves or five 5.75X3 inch pans.  I actually made one large loaf and two smaller ones and it worked out great.  Bake at 350 for 55-60 minutes (larger pans) or 40-45 minutes (smaller pans), or until a toothpick inserted in the center comes out clean.  Place the pans on a wire rack for about 10 minutes before removing the loaves from pans.  Cool completely on wire racks (or do as I did and enjoy a couple slices while warm!).  Enjoy!

Butter With a Side of Bread: Pumpkin Pudding Bread
(flour, sugar and salt not pictured)

Butter With a Side of Bread: Pumpkin Pudding Bread

Butter With a Side of Bread: Pumpkin Pudding Bread

Butter With a Side of Bread: Pumpkin Pudding Bread

Butter With a Side of Bread: Pumpkin Pudding Bread


Saturday, October 18, 2014

KITCHEN STEALS: Over 70% off Calphalon Pans, Mixing Bowls, Strainers & More

Post may contain affiliate links. We make a small amount off items purchased through these links.

We have another Saturday feature here on Butter- one that I hope you will all enjoy! For years I authored a frugal living blog so getting a great deal is just a part of who I am. I have a good understanding of what specific items cost so when they're heavily discounted, I can recognize it for the steal that it is. So on a bi-weekly basis I'll pass along some current great deals- most, if not all of these are 50-75% off! Enjoy! 

Friday, October 17, 2014

CHOCOLATE BROWNIE COOKIES

CHOCOLATE BROWNIE COOKIES: Butter With A Side of Bread



Don’t get me wrong, I admire desserts of all kinds, but to be a true dessert obsession, it must be chocolate. If you’re nodding your head right now, these cookies are for you. Chocolate three different ways and a tasty brownie-like texture.

CHOCOLATE BROWNIE COOKIES

  • ¾ cup cocoa 
  • ½ cup (1 stick) butter
  • ¼ cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 ½ cups flour
  • ¾ tsp salt
  • 1 cup chocolate chips

Preheat your oven to 325°F. Microwave the cocoa, butter, and shortening for 1:30 to 2 minutes. Stir until the cocoa dissolves. Stir the sugar into the chocolate until well-blended. Stir in eggs and vanilla. Once those are incorporated add the flour and salt. Mix well and then stir in the chocolate chips.

Drop by tablespoons onto a cookie sheet that is lightly greased or covered with a silicone baking mat. Bake for 18-20 minutes. You should be able to see the tops crack just slightly. Allow to cool for about 10 minutes before removing from pan.

These cookies are good to eat right now, but if you’re ready for more chocolate, let’s add some.


Chocolate Glaze
  • ½ cup chocolate chips (I prefer semi-sweet here)
  • 1/3 cup heavy cream
  • ½ Tbsp butter

Heat the cream and butter in a saucepan until the butter melts and the mixture just begins to boil. Pour the mixture over the chocolate chips and allow it all to sit. After 5 minutes, stir the mixture. The chocolate chips will melt into the hot cream leaving you a chocolate ganache with which you can dip or drizzle your cookies. 

At this point, the cookies are super versatile. Orange sprinkles = Fall. Red/Green sprinkles will give you a holiday cookie. Pink is for Valentine’s. They’re fantastic any time of year. Enjoy.
CHOCOLATE BROWNIE COOKIES: Butter With A Side of Bread

 

Wednesday, October 15, 2014

PUMPKIN FUDGE

Butter With a Side of Bread: Pumpkin Fudge



This recipe is absolutely amazing!  We just can't get enough of it...it has the consistency of fudge, yet it kinda tastes like caramel with an amazing pumpkin flavor.  It's just so good!  

PUMPKIN FUDGE

3 cups sugar
3/4 cup butter
5 oz can evaporated milk
1/2 cup canned pumpkin
10 oz pkg cinnamon chips
7 oz jar marshmallow creme

Line a 9X13 pan with buttered foil.  (I like to butter the foil before placing it in the pan.)  

In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin.  Cook and stir over medium-high heat until mixture boils.  Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234 degrees (soft-ball stage). This will probably take about 15-20 minutes, so you may want to grab a book while you're waiting!  

Remove the saucepan from heat and stir in the cinnamon chips until completely melted.  Add the marshmallow creme and stir until melted and smooth.  Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled.  Pull the foil out of the pan to cut into squares.  Enjoy!

Butter With a Side of Bread: Pumpkin Fudge

Butter With a Side of Bread: Pumpkin Fudge

Butter With a Side of Bread: Pumpkin Fudge

Butter With a Side of Bread: Pumpkin Fudge

Butter With a Side of Bread: Pumpkin Fudge

 

Monday, October 13, 2014

PEANUT BUTTER POPCORN

PEANUT BUTTER POPCORN: Butter With A Side of Bread


I was craving some sweet and salty the other day so I dug this recipe out of my recipe binder and whipped it up. It's so easy and so fast and soooo good. It's initially a little sticky but after a few minutes it cools and hardens a bit- which would make it perfect for popcorn balls! Enjoy!


Peanut Butter Popcorn

  • 1 bag of microwave popcorn {or 1/4 cup popcorn if you use an air popper like I do}
  • 1/2 cup corn syrup
  • 1/4 cup peanut butter
  • 1 tsp vanilla
  • 1/4- 1/2 cups chocolate candy, M&M's, etc.
  • 1/4 cup salted peanuts, optional
  • 1/4 tsp salt, optional


Pop popcorn into a large bowl and throw away any unpopped kernels.

Combine corn syrup and peanut butter in a small saucepan. Over medium heat, melt and whisk gently until smooth. Mixture will begin to bubble up slightly- allow it to gently boil for about 3-4 minutes, then remove from heat. Add in salt and vanilla.

*I used White Chocolate Peanut Butter that was sent to me to try out from The Peanut Butter Co. and it was fabulous. Feel free to use whatever type of peanut butter you'd like- creamy, chunky, etc!

Pour over popcorn and gently stir to coat peanut butter mixture. Add in chocolate candy and peanuts, if desired. Enjoy!

PEANUT BUTTER POPCORN: Butter With A Side of Bread

PEANUT BUTTER POPCORN: Butter With A Side of Bread

PEANUT BUTTER POPCORN: Butter With A Side of Bread

PEANUT BUTTER POPCORN: Butter With A Side of Bread

PEANUT BUTTER POPCORN: Butter With A Side of Bread

PEANUT BUTTER POPCORN: Butter With A Side of Bread
 
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