Golden Oreo Cake Batter Blondies

Yesterday was National Blonde Brownie Day.  That's blonde brownie, as in not chocolate, not blonde as in Kate Hudson.  Did you know there was a National Blonde Brownie Day?  I did not, until I discovered a list of all the food holidays in the United States.  And while these days aren't especially significant, they are sort of fun.  I thought it would be neat to honor National Blonde Brownie Day by making some blondies, since I've never done so before.  Actually, I was just looking for an excuse to try out this recipe for Golden Oreo Cake Batter Blondies I found at Sally's Baking Addiction.  I don't know where Golden Oreos have been all my life, but I tasted them recently for the first time and it was love at first bite.  So vanilla-y.  So wonderful.  And since I adore cake batter, these sounded absolutely perfect.  While these aren't technically brownies, being made with cake mix, they're buttery, chewy and delicious, so that's pretty much all that matters to me.

Golden Oreo Cake Batter Blondies
Adapted from Sally's Baking Addiction
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Ingredients: 
1 box yellow cake mix

1/4 cup canola oil
1 egg 
1/2 cup milk
1/2 cup white baking chips
1 1/2 cups Golden Oreos (about 12 cookies), chopped, reserve some to sprinkle on top

Directions: 
Preheat oven to 350 degrees.  Spray 11x7 baking pan with non-stick cooking spray.  Set aside.  Combine yellow cake mix, canola oil, and egg in a large bowl.  Slowly add the milk.  The mixture will be thick and dense.  Fold in the white baking chips and the chopped Oreo pieces.  Pour into the prepared baking pan, sprinkling reserved Oreos on top.  Bake for 25-30 minutes until the edges are just turning brown.  Allow to cool completely before cutting.

Serves: 32 bite-size bars
Calories:  114 calories per serving

National Peanut Butter Day is tomorrow, January 24.  You can believe I'll be honoring that day!

Light & Buttery Dinner Rolls

You know those recipes you keep coming back to?  The classics, that are just good, no matter what?  These dinner rolls are definitely one of "those" recipes for me.  It's a recipe adapted from one my mother gave to me (perhaps that's why I like it so much?).  I've tried others, but these remain a favorite, and we go through at least a batch a week at our house.  And as an added bonus, they're only 99 calories each, which make them a great accompaniment to soup (particularly Beef & Barley or Judy's Chicken Noodle Soup), especially on a cold winter day.   

Light & Buttery Dinner Rolls
Adapted from a family recipe
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Ingredients:
200 ml warm water (about 100 degrees)
1 Tbsp. Red Star Quick Rise yeast
3 cups all-purpose or bread flour
1 tsp. salt
1 Tbsp. granulated sugar
2 Tbsp. Splenda
1 large egg
3 Tbsp. Land O' Lakes Light Butter, melted (plus additional for optional brushing, if desired) 

Directions:
Place warm water in the bowl of a stand mixer and sprinkle the yeast over the surface of the water.  Let stand for about five minutes, until the yeast begins to form bubbles.  Add the flour, salt, sugar, Splenda, egg, and melted butter, and mix on low for 3 to 5 minutes using the flat beater attachment.  After mixing, remove the bowl from the mixer, cover with a flour sack towel, and place in a warm area to rise for about 1 hour.  After the dough has risen, remove it from the bowl and place on a well-floured surface.  Divide the dough into 16 equal portions.  Roll the dough into balls with your hands and place in a 11 x 7 or 9 x 13 pan sprayed with non-stick cooking spray.  Cover again with the flour sack towel and place in a warm area to rise for 45-60 minutes.  Pre-heat oven to 350.  After rolls have risen a second time, bake for 25-30 minutes until golden.  Remove from oven and brush the tops with additional melted light butter, if desired.

Serves:  16, 1 roll each
Calories:  99 per roll

Beef & Barley Soup

The weather is rather pleasant in my neck of the woods today, but it has been downright chilly (highs in the teens, anyone?).  So cold I need a space heater during the day to warm my icy feet.  And far too frigid to take the pooch out for a walk, which would help earn a few extra calories (because we don't want to talk about the few pounds that joined me recently, no doubt courtesy of the Salted Caramel Bark and various other holiday treats).  So while I may be in the mood for warm and steamy winter casseroles, my caloric intake has been, shall we say, reduced.  By a lot.

Which is why this soup is so fabulous.  It's hot, tasty, and hearty, meeting all my requirements for January comfort food.  Paired with some Lightened Buttery Dinner Rolls (recipe forthcoming), it's the perfect winter lunch or dinner to help fill you up while still shedding those pesky holiday pounds.

Beef & Barley Soup
Adapted from Everyday with Rachael Ray
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Ingredients: 
1 lb. lean (93%) ground beef 
1/2 onion, chopped 

1 tsp. minced garlic 

2 cans (14.5 oz.) diced fire-roasted tomatoes 

8 cups water 

8 cubes beef bouillon 

1 cup carrots, chopped 

1 cup celery, chopped 

1 cup frozen green beans 

1/2 cup quick barley 

2 tsp. dried oregano 

3/4 tsp. salt 

1/2 tsp. black pepper 

1 tsp. Penzeys Pasta Sprinkle 

1 tsp. Penzeys Tuscan Sunset 

2 tsp. Penzeys Forward! 

Directions: 
In a Dutch oven or large soup pot, cook the ground beef over medium-high heat, breaking it up with a spatula or wooden spoon as it starts to brown.  Stir in the onion and garlic, lower the heat to medium, and cook until the beef is well-browned, about 10 to 15 minutes.  Stir in the tomatoes and bring to a simmer over high heat.  Add the water, bouillon cubes, carrots, celery, green beans, barley, and spices and return to a simmer.  Lower the heat and cook until the barley is very tender, about 1 hour.  Season with additional salt and pepper to taste. 
Serves:  7-8 servings,  2 cups each 
Calories:  166 calories per serving

 

 

Christmas Playlists

Several years ago, when iTunes and Amazon's music libraries started becoming extensive, I began a new holiday tradition - a compilation CD (or playlist).  Every year shortly after Thanksgiving, I listen to Pandora's holiday stations to get song ideas.  Then I purchase enough music to fill a CD, label it, and we enjoy it throughout the season.  I try to find a good mix of classic standards, relaxing instrumentals, and contemporary releases.  The songs are great to listen to in the car or to have on as background music during Christmas baking or present opening.  Now I have seven years worth of CDs and a pretty large library of tunes.  The CDs also make great stocking stuffers for friends and family.  My sister even checks with me each year to find out if I'm still continuing the tradition.  I thought if she and her family enjoy it so much, it might be fun to share my latest playlist with you (and include links so you can purchase the songs, too!).

2012 Christmas Playlist

1. Happy Holiday/The Holiday Season - Andy Williams
2. Joy To The World - Third Day
3. Heaven Everywhere - Francesca Battistelli
4. Christmas Comin' Round Again - Scotty McCreery
5. Ding Dong Merrily On High/Chimes Reel (Medley) - Craig Duncan
6. Let It Snow - Rhonda Vincent
7. I'm Gettin' Nuttin' For Christmas - Shirley Temple
8. Up On The Housetop - Gene Autry
9. Angel's Dance - Cincinnati Pops Orchestra
10. Where Are You Christmas - Faith Hill
11. God With Us - Jeremy Camp
12. Gabriel's Message - Sting
13. Messiah Hallelujah Chorus - Alexander Vilumanis
14. I Heard The Bells On Christmas Day - Frank Sinatra
15. Mistletoe - Colbie Caillat
16. Ar Hyd Y Nos (All Through The Night) - Joel Rosenberger
17. I Wish You A Merry Christmas - Bing Crosby
18. Fum, Fum, Fum - The Von Trapp Children
19. Go Tell It On The Mountain - Big Daddy Weave
20. Sing We Now Of Christmas - Pikes Peak Ringers
21. O, Christmas Tree - Winter Solstice
22. Have Yourself A Merry Little Christmas - Sarah McLachlan
23. What Are You Doing New Year's Eve? - Nancy Wilson

 What fun Christmas traditions do you have that you enjoy every year?  Please comment and share!

A Tradition Addition: Salted Caramel Bark

It's that time of year again.  Christmas baking.  The time when I make things I don't dare have around the house the rest of the year.  Peanut butter balls.  Munch-a Bunch-a Mix.  Cut-out cookies.  Raspberry thumbprint cookies.  Yummy stuff.  I always like to try a few new recipes because you just never know what you might be missing.  And did you know that Christmas cookie calories don't count?  Nope!  Not a one!

I was at Sam's Club a few weeks ago when some salted caramel bark caught my eye.  It was in the bakery, where all the stuff I would never consider buying (because I can make it!) is displayed.  It looked fantastic.  And I figured there HAD to be a recipe for salted caramel bark online.  And there was.  Happy me!

Salted Caramel Bark
From ShugarySweets.com
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1/4 cup butter
1/4 cup brown sugar
1 1/2 Tbsp. milk
1/4 tsp. vanilla extract
1/2 cup powdered sugar
1/2 tsp. kosher salt (which I forgot to include)
16 oz. Vanilla Almond Bark or white chocolate
3/4 cup milk chocolate morsels
1 1/2 cup pretzels, broken

In a medium sauce pan, melt the butter.  Add brown sugar and milk.  Bring to a boil, stirring frequently.  Cook for 2 minutes.  Remove from heat and whisk in vanilla extract and powdered sugar.  Stir until smooth and set aside.

Melt Almond Bark (or white chocolate) in a double-boiler, being careful not to overheat.  Pour the melted candy on a parchment lined cookie sheet and spread evenly.

If necessary, reheat the caramel sauce to a drizzling consistency and pour over the melted Almond Bark.  Sprinkle with kosher salt (or, if you forget to, omit it).  Top with broken pretzels and press lightly into the bark.  Melt milk chocolate morsels in the microwave, stirring every 15-20 seconds to avoid overheating.  Drizzle over the bark.  Allow to cool completely before breaking into pieces and storing in a covered container.



Hubby said he could easily eat a whole container of this bark, which is about half the recipe.  Considering there are over 4000 calories in the entire thing, I would advise against it.  But then again, if I only make it once a year, so it is a possibility.  Needless to say, this salted caramel bark made it to the permanent Christmas rotation.  A new tradition!