Happy Mother's Day!

For mother's day, I made Butterscotch Macadamia Nut Bars for my mom. They were so delicious she asked me for the recipe! But I couldn't share it only with here, so here it is for all of you to try. It comes from Betty Crocker's "Cakes, Bars, and Cookies," and was one of the easiest bars I have ever made. They are so good!!!

Butterscotch Madamia Nut Bars

Prep time: 15 mintues Start to finish: 1 Hour 45 Minutes Servings: 48 bars

3/4 cup butter or margarine
1 1/2 cups packed brown sugar
1 tablespoon vanilla
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup coarsely chopped macadamia nuts
1 cup butterscotch flavored chips

1. Heat oven to 350 F. Grease bottom and sides of 13x9-in pan. Heat butter and brown sugar in 3-quart saucepan over low heat about 5 minutes, stirring occasionally, until butter is melted; remove from heat.

2. Pour sugar mixture into large bowl. Add vanilla and eggs; beat with electric mixer on medium speed until blended. Add flour and baking powder; beat until well blended. Stir in 1/2 cup each of the nuts and butterscotch chips. Pour mixture into pan. Sprinkle with remaining nuts and chips.

3. Bake 25 to 30 minutes or until top is golden brown and center is set. Cool completely, about 1 hour. Cut into 8 rows by 6 rows.

Tips: Because of their high fat content, macadamia nuts should be stored in the fridge or freezer to prevent them from becoming rancid. (I did not know that!)

Toasted sliced almonds can be substituted for the macadmia nuts.

Grasshopper Fudge Cake

WOW! It's been a long time since I've posted anything. I have had a lot going on in my personal life, which means I don't always have time to blog. But I still make time to bake! I have a Betty Crocker recipe calendar, and the March recipe is Grasshopper Fudge Cake. I just had to try it.This amazing cake is basically a white cake mix with a bit of mint extract and green food coloring swirled in. It is topped with a layer of hot fudge and a layer of whipped topping (mixed with mint extract and green and yellow food coloring to give it that minty color). Finally, it is sprinkled with chopped Andes mint chocolates. It's so quick and easy to make, so why not try it for yourself? It's SO GOOD!!!

Groom's Cake

What would you do if your fiance wanted a rice crispy treat cake in the shape of a golf ball at the wedding? Let me make one as a surprise! Congratulations Heidi and Cory!

The best part of Halloween

No-Bake Chocolate Cupcakes

Another stormy day, which means another day for sweets. Here's a quick and easy No-Bake Chocolate Cupcake recipe:

Ingredients:

Five 2-ounce candy bars (Snickers, Mars, or Milky Way)

4 tablespoons butter

3 1/2 cups crispy rice cereal

7 ounces milk chocolate

Directions:

1. Line a muffin pan with baking cups

2. Chop four candy bars coarsely; slice remaining bar.

3. Place chopped bars and butter in medium sauce pan.

Stir over low heat until smooth. Stir in rice cereal.

4. Press mixture into baking cups. Spread with melted chocolate.

Top with sliced candy bar. Refridgerate for 30 minutes or until set.

Pear Butterfly Cupcakes

Our pear tree is full of pears, so I needed to find a way to use them. I recently bought a new cupcake book and saw these adorable Pear Butterfly Cupcakes. The pears are dried in the oven and shaped into butterflies. The cupcakes are maple pear flavored, and I made maple buttercream frosting to go on top.

Cute and delicious!

No Bake Cookies

Remember these? I used to make them when I was in elementary school (with help, of course). I always forget how quick and easy they are, and every time I make them I plan to do it more often. For those of you who also forgot how quick and easy they are, here is a great recipe:

1 Stick butter

1/2 Cup milk

1/3 Cup cocoa powder

2 Cups sugar

Put ingredients in saucepan over medium heat.

Boil for 3 minutes.

Remove from heat and add:

1/2 Cup peanut butter

1 tsp vanilla

3 Cups oats

Mix well. Drop by spoonful onto waxed paper.

I hope you enjoy them as much as everyone at my house does!