Cranberry Orange Cake with Frosted Cranberries by:Hannah

Ingredients:

***for cake***
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cups milk
2 teaspoons grated orange zest (colored portion of peel)
½ teaspoon orange extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
½ tsp salt
1 sticks butter, at room temperature
1 cup granulated sugar
1/2 cup (packed) light brown sugar
1 teaspoon pure vanilla extract
4 large egg whites
1 cup fresh cranberries cut in half

***For Frosting***
1 cup powdered sugar
3 Tablespoons milk
2 teaspoons orange zest
½ teaspoon orange extract

***Frosted Cranberries***
2 tablespoons water
1 tablespoon pasteurized egg white (these are 100 % safe, or use corn syrup as a sub)
1 cup package fresh cranberries
1 cup white sugar

Directions:
***Cake***
Preheat oven to 350 degrees. Grease a 9-inch bundt cake pan.

Combine granulated sugar, brown sugar, milk, butter, vanilla extract, orange zest and extract in a large bowl; beat until smooth. In another large bowl, combine/sift flour, cinnamon, ginger, nutmeg baking soda, baking powder and salt. Add to brown sugar mixture, stirring just until combined. Stir in cranberries. Set aside.

With clean beaters, beat egg whites to stiff peaks in large, clean bowl. Fold half the whites into batter, then fold remaining whites into batter. Pour batter into pan. Bake until cake springs back when touched, 45 to 50 minutes. Let cool on wire rack 10 minutes, then remove side of pan and let cool completely.

***Frosting***
While cake is cooling combined powdered sugar, orange zest, orange extract, cranberries and milk- add each tablespoon of milk at a time while stirring (you want it to be a little runny). When cake has cooled dump cake on to your serving dish, and drizzle frosting over the whole cake

***Frosted cranberries***
For the frosted cranberries light coat cranberries w/ egg or corn syrup, just roll the cranberries in it as you would the sugar but lift them out w/ a fork to avoid excess. Before the egg/corn syrup dries sprinkle half the sugar over top and roll them around to coat. Keep sprinkling the rest of the sugar as needed while rolling cranberries around till fully coated.


Just a heads up not to keep these in an airtight container. They lose their frosted sugary coating & get kinda gooey. You can also just leave out a bowl of the frosted cranberries for a snack.


To finish the cake:
When cake has cooled dump cake on to your serving dish, and drizzle frosting over the top of the whole cake. Now place the sugar coated cranberries on top along the bottom for color and decoration.


Personal Comments:
I tried using just the juice from the orange but it leaves a more bitter taste then the orange extract does. So if at all possible i strongly urge the extract! I loved the dessert, it made the holiday just a little more tasteful! 5 out of 5 stars

Oatmeal Cranberry Chocolate Chip Cookies By:Hannah

Ingredients:

1/2 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
2 cups old-fashioned oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries ( put in 2/3 cup if you like more cranberries)
1/2 cup chocolate chips (if you like it really sweet the frosting will do the trick don't add more chocolate chips.)

Directions:

Preheat oven to 375 F.

Using an electric mixer, beat the butter and sugar together in a medium mixing bowl until light and fluffy. Add the 2 eggs and vanilla extract and mix well.

In a large mixing bowl combined the oats, flour, baking soda, ginger, nutmeg, cinnamon, cloves, allspice, and salt- and mix together well. Add the butter mixture and mix together well with a wooden spoon or spatula. Stir in your cranberries and chocolate chips.

Drop a large Tablespoon full of mixture onto a ungreased cookie sheets. Bake for 10-12 minutes or until cookies are lightly golden brown on top. Cool the drizzle on the frosting, it's real sweet so a little goes a long way.

Home made Almond Frosting:

1 Tbs butter, softened
1 Tbs milk
1 tsp Imitation almond extract (it has to be imitation or it will not taste right do not use pure almond extract)
1 cup shifted powdered sugar (add a little at a time while stirring- you may not need it all or you may need more)



Personal Comments:
I loved loved loved this cookie. I like cranberries but some times cookies have to many so the 1/2 cup was perfect for this cookie. I'm not a sweet person and because I know the frosting is really sweet all it's self I only put 1/2 cup of chocolate chips. I found that to be the perfect move as well, I was able to enjoy the different taste of all my seasonings and still get that sweet kick. Of course this is getting a 5 out of 5 stars from me!!!!!!!

Halloween Chocolate Rice Crispy Treats by: Hannah

You will need:

1/4 cup margarine

4 cups mini marshmallows

6 cup chocolate rice crispy cereal

Directions:

Melt margarine in sauce pan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in cereal until well coated. Place wax paper on a cookie sheet pan. Evenly spread out the cereal to your liking. Using Pumpkin and ghost cookie cutters; cut the shapes out while the cereal is still soft. You may need to pack it down and add a little to the shape to mold it perfectly. Then if you'd like frost the faces on the treats and place in fridge to harden.

Happy Halloween!!!

Personal Comments:
This is a really sweet treat if you are using the chocolate cereal so don't cover with frosting unless you like pure sugar. All in all I gave this a 4 out of 5 stars- I'm not that into sweets so don't trust my rating.

Coconut lime pops by Hannah

Ingredients
10 ounce can coconut milk
2 cups water
2 Tbs lime juice
1/3 tsp lime zest ( a little goes a long way- not to much)
1/4 cup sugar
1/4 cup shredded (dried) coconut

Directions
Puree all ingredients in blender. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

Prsonal Comments:

I made a few changes to this before putting in on my blog but not before eating so i con't be trusted on my rating till i remake this one but for now i'll give it a 2 1/2 stars out of 5!

Red Velvet Cupcakes with Cream Cheese Frosting‏ by:Hannah

You will need:


2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cheese cake filling or 1 pound regular cream cheese)- I like the cheese cake filling cause it's not as sweet, and has a creamier flavor-mo better!
No butter if using cheese cake mix- it's already inside (2 sticks butter if using regular cream cheese)
1 teaspoon vanilla extract
1 cups sifted confectioners' sugar (or 4 cups if using regular cream cheese)
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry, or sprinkle with red sugar sprinkles.

Total Cooking Time:
40 min
Prep Time:
20 min
Cooking time:
20 min

Cooking Level:
Easy

Yield 24 frosted cupcakes

Personal Comments: I like this very simple and decrative. Next time i'll try to cook the cup cakes with the feeling on the inside it was just to much for just on top plus the cake didn't have the flavor i was hoping for. I give it a 3 1/2 stars out of 5 stars.

Oreo Cookies by: Hannah

you will need:

Cookie wafters:
1 dark fundge cake mix
1/3 cup water
2 Tbs shortening

Cream Filling:
3 1/2 cups powderes sugar
1/2 Tbs granulated sugar
1/2 tsp vanila extract
1/2 cup shortening (or cream cheese for a richer taste)
3 Tbs hot water



Pre Heat over to 325 F

Blend all the ingredients for cookie wafers, then knead w/ your hand until it is pliable like dough. Form dough into 3/4 inch balls and press flat. Place on cookie sheet a 1/2 inch apart on greased cookie sheet ( i use ) Bake for 4-6 min or until cookies are crispy. Let the cookie wafers cool. Spread some of the filling over one of the wafers then place another wafer over that and enjoy!



Prep time: 10 min
Cook time: 4-6 min
Cook leavel: EASY

Personal comments:
I love this recipe it's sweet and good and hits the right spot I gave it a 5 out of 5 stars!

Cream Cheese Chocolate Cake by: Carlene Mosmon

This Recipe is dear to me and my family. Not only is it amazing, but Carlene was a close and dear friend to all of us. She passed away a few years ago and we all MISS HER SO VERY MUCH!!!! We'll see you soon Carlene.

You will need...

cake mix:
1 chocolate cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1 instant chocolate pudding

Filling mix;
8 oz cream cheese (i like to put cheese cake filling 1 cup)
1/2 cup sugar
1 egg

Pre heat oven to 350 F

Mix together all the ingredients for the cake mix with an electrice beater for 12 min.

When pouring mix and filling into dish first pour a little more then half of the cake mix into a lightly crease cake pan. Then pour the cream cheese mix over and spread evenly , then pour the rest of the cake mix on top.

Bake for 45-50 min

Prep time: 15-20 min
Cook time: 50 min
Cooking leavel: fairly easy

Personal comments:
I sometimes put a cheese cake pre made cream cheese for a little different taste. I give this a 5 out of 5 stars

Finger Jell-O By: Debra Pierce (hannah's mom)

You will need:

4 cups boiling water
4 small envelope of Knox gelatin
3(3 oz) packages flavored jell-O of your liking


Dissolve flavored jell-O in boiling water while mixing flavor add gelatin and mix well. Pour through a stainer to remove any undissolved gelatin into a 9 X 12 pan. Chill in refrigerator for ½ hour to 1 hour and then can be cut into shapes.


Personal coments:
This is a really simple and fun thing to make w/ your kids so I give it a 4 stars out of 5 stars

English Trifle (Americanized) by:Jill Gollaher

You will need:

3 small packages vanilla pudding*
2 small packages strawberry or raspberry Jello
3 cups boiling water
1 ½ cups vanilla ice cream
1 can (or fresh) mandarin oranges
1 can (or fresh) chunked pineapple
3 bananas, sliced
1 angel food cake or loaf of pound cake (I like pound cake best), cut into chunks
1 pint whipping cream
¼ cup sugar
1 tsp vanilla extract

Make pudding according to directions on the boxes. (Makes 6 cups of pudding) Refrigerate. Dissolve jello in 3 cups boiling water. Stir in vanilla ice cream, mandarin oranges, pineapple, and bananas. Pour half of mixture into a very large glass serving bowl. Pour the other half into a serving bowl. Refrigerate both. When jello is partially set, layer half of the cake chunks on top in the serving bowl. Spread on half of the pudding. Pour the other half of the partially set jello on top of pudding. Add remaining cake and then spread the rest of the pudding on top.

Refrigerate all day or overnight. Before serving, whip the cream with about ¼ cup sugar and 1 tsp vanilla. Whip the cream stiffly and spread over the top of the trifle.

* I sometimes make my own vanilla custard (pudding). Use a recipe that makes 6 cups of pudding. The trifle tastes even better with homemade pudding. Yum Yum!



Personal comment:
The first time I ever heard of a trifle was when Rachel (from Friends) made it and if any one has seen that TV show that trifle did not turn out to well. But I tried the virsion of the Trifle when getting our temple prep classes from Greg and Jill Gollaher. And let me tell you I would not change a thing about it it was just amazing. Thanks Jill for the recipe I’ll have to keep making this till I get it to taste as good as yours tasted. I have to give it a 5 out of 5 Stars.

Cinnamon braided logs by: Pierce family

Things you'll need...

2 cups warm water
2 Tbs yeast
1/2 cup sugar
2 1/2 tsp salt
6 cups flour( not all used at once)
1 egg
1/4 cup oil

Cinnamon mix:
2-3 Tbs cinnamon
1 cup sugar
1cup brown sugar

frosting:
1 tsp milk (you only need a little)
1 cup powdered sugar
1 tsp butter (you can use cream cheese)
1/3 tsp almond flavoring (you can add any other flavoring you like)



Mix together:
warm water, yeast, and sugar make sure all the clumps are gone. Tr proof the yeast let sit till until foamy. Then add salt and 3 cups of sugar, mix well. Turn oven to a high broil. once the oven heats up turn heat off then place a oven safe container filled with warm water in the oven. Then add the egg, and oil mixing while you add 3 more cups of flour one at a time (you may need to use your hands)

After mixture is no longer sticking to your hand/spoon, and the sides of the mixing bowl. Place a towl over the bowl and place in oven with the container of warm water and close door let sit for 1/2 hour. This mixture makes about 2 logs so seporate the dough into two even peaces. Then roll dough into a rectangle. With the back of a knife do not cut through the dough just make lines (be ex. pic below) In the middle part spread the butter evenly, then sprinkle cinnamon mix over the butter make sure you cover this section completly and evenly. Then when your done use the sharp side of yoour knife (or a pizza cutter) and cut lines in the outer two sections (as shown in ex pic below) Then braid the peaces. Then place the towl over the log and
then let set for a few more min till double in size.



Turn oven to 375.

When it's close to baking melt some butter when dough is ready butter the top of the log. place in oven and let cook for 12-20 min until the top of the log is golden brown.

While its bakeing you can mix together the milk, butter, and powdered sugar. make sure you brake up any clumps and then add the food flavoring and stir it all together. When the log is done and cooled down a little you can put the frosting on and make sure to eat it warm it melts in your mouth.

Cook time 1 to 1 and a half hours

Personal comments:

I love this i would not change a thing about it! so you guessed it i have to give it a 5 stars out of 5!!!

peanut cheesecake pops! by:hannah

peanut cheesecake pops!






Ingredients

1. Cheesecake:
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
Chocolate:
5 tablespoons vegetable shortening
12 ounces milk chocolate

Directions

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into

1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

cook time 20 min (freeze over night) and then 10-20 more min

Personal comments:
We used cooking chocolate so it tasted a little bitter so i changed it to milk chocolate but al in all it was creamy and not to sweet. It does make more then 20, you don'e want to make it to thin or when you put the pop sticks in it will crack. And another thing don't cut the cubs to big the peanut butter goes a long way. I'm not a sweet lover but I would give this a 3 out of 5 stars.