Sugarfoot Eats

Baking. Blogging. Being...in Austin, TX

Rolo Pretzel Turtles

by 8 Comments

When you think of Christmas sweets, what comes to mind??

For me, it’s:

Fudge
Peanut Brittle
Ribbon Candy
Peanut Butter Blossom Cookies

….by the way, I’m suddenly craving all of these.

and

Rolo Pretzel Turtles!!!

If you haven’t had Rolo Pretzel Turtles, well, where the heck have you been?????

You must make them TODAY!

Your life will be changed forever.  No.need.to.thank.me.

What you will need:

Pretzels
Rolos
Pecan halves

Preheat oven to 350 degrees.  Place pretzels on cookie sheet.  Top with a Rolo.  (The part that takes the longest is unwrapping the Rolos!  It goes faster if you don’t eat every 3rd Rolo.)

Place pretzels in the oven for 3-5 minutes.  You’ll want the Rolo soft, but not melted.  Remove from oven.  Immediately place a pecan half on top of each Rolo and press gently.  Cool completely before devouring.

Pumpkin Chocolate Bread Pudding

by 14 Comments

Happy Thanksgiving!!!

Are you already hard at work in your kitchen this morning??

Take a deep breath.  Have a cup of coffee.  Remember that today is about being with loved ones and giving thanks.

Today is also about consuming yummy goodness.

Pumpkin Chocolate Bread Pudding

Recipe from Michael Symon

Ingredients:

pinch of salt
1 cup heavy cream
1 cup canned pumpkin
3/4 cup 2% or whole milk
1/2 cup sugar
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
6 cups day-old bread cut into cubes
1 cup toasted pecans
1 stick unsalted butter, melted
1 cup dark chocolate chips

Instructions:

Preheat oven to 325.

In a bowl, combine the salt, cream, pumpkin, milk, sugar, eggs, and spices.  Set bowl aside.

In another bowl, toss the bread cubes and pecans together with the melted butter.  Fold in the chocolate chips.

Add pumpkin mixture to the bread.  Toss to coat.

Transfer to a 9×9 inch square baking dish.  Bake until set,  about 45 minutes.

This bread pudding is good hot or cold!  You can serve it by itself or with a side of ice cream or cool whip.

Now, stop reading food blogs on Thanksgiving and go give your loved ones a hug!!!

Pumpkin Snickerdoodles

by 7 Comments

I completely forgot to tell you about the AWESOME thing that I did last Thursday.

My friend, Amy, and I went to the movie theater for a Twilight MARATHON.  We watched Twilight, New Moon, Eclipse, and Breaking Dawn Part 1.  We were there from about 3:30 pm until Breaking Dawn ended at about 2:30 am!!!  It was packed with other crazy ladies/girls like ourselves…..and a handful of dudes…and a toddler?!  Weird.

I was worried that I would be too tired to make it through.  9:30 pm and I’m usually drooling in bed.  But the time went pretty fast.  There was a 30 minute break between movies, which was nice.  And there’s a bar and a diner in the movie theater.

So, it was:

Twilight
–go to the bar for a drink
New Moon
–go to the diner for dinner
Eclipse
–squeal and try to contain excitement for Breaking Dawn
Breaking Dawn
–wait in the parking lot FOREVER to leave
–fall into bed from 3 am to 8 am

Pumpkin Snickerdoodles

Recipe from RecipeGirl

Ingredients:

For the cookies:

2 sticks salted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

For the rolling sugar:

1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

Instructions:

In a large bowl, cream the butter until fluffy in your mixer.  Add in your sugars and pumpkin puree and beat well.  Mix in your egg and vanilla extract.

In another bowl, whisk together flour, baking powder, salt and cinnamon.  Add the flour mixture a little at a time into your wet ingredients, mixing at you go.

Cover your dough with plastic wrap.  Chill dough in the refrigerator for at least an hour.

Preheat oven to 350.  Line cookie sheets with parchment paper; set aside.

In a small bowl, mix together your rolling sugar ingredients.

Remove dough from the refrigerator.  Use a cookie scoop to scoop out dough and roll into balls.  Roll the balls in the prepared sugar.  Coat them well.  Place rolled dough onto your cookie sheets.  Flatten your dough with the bottom of a glass or other flat surface.  Sprinkle some more sugar on top of cookie dough.

Bake for 10 to 14 minutes.  Let cool on cookie sheets for 5 minutes.  Remove cookies and place on a wire rack to cool completely.

*Note:  this cookies are more of a cakey texture.  The pumpkin is subtle and it’s not a traditional snickerdoodle.  They are a great cookie to go along with a cup of coffee or a cup of afternoon tea.  These cookies also freeze very well!

Cream Cheese Swirl Brownies

by 9 Comments

If you had to pick, what would you pick as your favorite TV ever??

I choose Friends!!!

And yesterday, there was a Friends marathon on TBS.  So, you know what I did yesterday…..watched about 12 episodes of Friends.  (I cleaned, did laundry, and caught up on blogs too during this time!!)

My favorite episode is the Thanksgiving episode where Monica puts the turkey on her head.

source

And Rachel makes the trifle with meat.

“What’s not to like??  Custard, good.  Jam, good.  Meat, good!”

While watching Friends, I did not try my hand at making a trifle.  But I did make cream cheese swirl brownies.

Cream Cheese Swirl Brownies

Recipe from Jane and Lorraine

Yields:  12 brownies

Ingredients:

6 tablespoons unsalted butter, softened
3/4 cup granulated sugar + 1/4 cup granulated sugar
2 egg whites + 1 whole egg
3 teaspoons vanilla extract
1/2 cup all purpose flour
1/4 cup of cocoa powder
8 ounces of cream cheese

Instructions:

Preheat oven to 350.  Spray 8 x 8 inch baking pan with non-stick spray and set it aside.
In a small bowl, beat butter and 3/4 cup of sugar until crumbly.  Beat in one whole egg, one egg white and vanilla until well combined.
In a separate bowl, combine flour and cocoa.  Gradually add your dry ingredients to the wet ingredients until blended.  Pour into your baking pan and set it aside.
In a small bowl, beat cream cheese and 1/4 cup sugar until smooth.  Beat in your second egg white.
Drop by tablespoonfuls over the brownie batter.  Drag a knife through the batters to make a swirl pattern.
Bake for 25-30 minutes.  Allow brownies to cool before enjoying.
With the cream cheese swirl, I think these brownies are best served after chilling in the refrigerator!

Fudge Crinkle Cookies

by 16 Comments

I went to see the movie, Margin Call.  Have you heard of Margin Call?  Yeah, I hadn’t until the day before I agreed to see the movie.  I only watched 1/2 of the trailer online ahead of time.  What could go wrong?  Kevin Spacey, Demi Moore, Simon Baker, Stanley Tucci, that guy from Heroes, that guy married to Jennifer Connelly, and that guy from Gossip Girl…..

I found it so BORING!  It’s called a “financial thriller.”  The most thrilling thing was when I noticed that the Gossip Girl guy’s character was wearing white socks with suit.  White socks with a suit are scary!

Maybe this movie was too smart for me.  It did take me about 40 minutes to figure what MBS were.  They kept saying MBS all the time!!!  Ohhhhhhhhhhhhhhhh mortgage backed securities.  I get it, I get it.  Geez, the screenwriter could have just spelled it out a little easier!  I even worked in the mortgage industry for years and I was like, HUH?!

You know what’s EASY to understand?

Fudge Crinkle Cookies!!  I was emailed this recipe recently and it’s so easy!!  I’ve learned to keep boxes of cake mix on hand for these quick wonders too.

Fudge Crinkle Cookies

Ingredients:

1 box Betty Crocker Super Moist Devil’s Food cake mix
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1/2 cup powdered sugar

Instructions:

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Set aside.  In a large bowl, mix cake mix, oil, eggs and vanilla with spoon until dough forms.  Shape dough into 1 inch balls.  Roll balls in powdered sugar and place balls about 2 inches apart on cookie sheets.  Bake 10-12 minutes or until set.  Cool 1 minute; remove from cookie sheet to wire rack.

Red Hot Apple Pie in a Mug

by 24 Comments

One of my favorite shows on the Food Network is Hungry Girl!  Her intros on the show are a bit kooky, but the ideas are great!

Hot Tamales spiced apple dessert for about 150 calories!  Yes, please!!!

Red Hot Apple Pie in a Mug

Recipe from Hungry Girl

Ingredients:

1 medium apple, cut into 1/2 inch cubes
15 pieces of Hot Tamales cinnamon flavored candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers, crushed
2 tablespoons low-fat Cool Whip
cinnamon to taste

Instructions:

Cut your apple into cubes.  Pink Lady apples or Fuji apples work well.  Put apple cubes in a microwavable mug.  Don’t worry if you’re filling up the mug high.  The apples will cook down considerably in the microwave.

Top your apples with the Hot Tamales.

Cover and microwave for 2 minutes.  Stir.  Recover and microwave for an additional 2 minutes.  Stir.  Set aside for apples to cool.

Top your contents with most of the crushed graham crackers.

Add the Cool Whip on top along with a dash of cinnamon and your remaining crushed graham crackers.

The only downside is the sticky Hot Tamales that you’ll have stuck in your teeth.  But totally worth it!

Twix Cookies

by 9 Comments

Obviously I like baking with candy bars.

It’s delicious.

And an excuse to buy candy bars.

And a way to use up candy bars after Halloween.  I’m just helping you pre-plan for that.

These Twix cookies are easier than the Snickers cookies as I just stirred the Twix into the batter.  So if you don’t like the peanuts in Snickers, go for these Twix cookies!  I preferred them regardless!

Twix Cookies

Recipe slightly adapted from The Smart Cookie Cook

Ingredients:

1 1/2 sticks unsalted butter, melted
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup granulated sugar
1 whole egg + 1 egg yolk
2 teaspoons vanilla extract
8 mini Twix, chopped
1/2 cup milk chocolate chips
1/2 cup semi-sweet mini chocolate chips

Instructions:

Melt your butter and set it aside.

In a medium bowl, whisk together the flour, baking soda, and salt.  Set bowl aside.

In your mixer, mix together the brown sugar, granulated sugar, and your melted butter.  Add in the whole egg, egg yolk, and vanilla extract.  Beat well.

Add the dry ingredients to the wet.  Beat at low speed just until combined.

By hand, stir in the chopped Twix, milk chocolate chips, and semi-sweet mini chocolate chips.

Chill the dough in the refrigerator for an hour.

Preheat oven to 325.

Use a cookie scoop to place spoonfuls of dough on parchment paper lined cookie sheets.  Bake about 15 to 18 minutes until the cookies are light golden brown.

Nutella Chocolate Chip Brownies

by 16 Comments

Did you watch the Emmys last night?  I ignored the cheesefest parts (and caught up on my blog reading) and just paid attention to the awards.

source

I was super happy that Julie Bowen & Ty Burell won.  I love Modern Family!!

source

Also, I was glad that Margo Martindale won for Justified.  If you don’t want that show, WATCH IT!  The Timothy Olyphant eye candy is reason enough.

And finally, I was STOKED that Kyle Chandler won for Friday Night Lights.  I’m going to miss that show so much!!  If only Connie Britton would have won too.

Nutella Chocolate Chip Brownies

Recipe from Pretty Tasty Things

Ingredients:
1/2 cup flour
1/4 tsp salt
2 eggs
1 tsp vanilla extract
1/2 cup brown sugar
1 stick of butter, melted and cooled
1 cup of Nutella
1 cup of mini semi-sweet chocolate chips

Instructions:

Preheat oven to 325.  Butter a 8×8 inch pan.  Set aside.

Combine the flour and salt in a bowl.  Mix and then set aside.

In another bowl, combine the eggs, vanilla, brown sugar, melted butter, and Nutella.  Whisk by hand until smooth.

Add your dry ingredients to your wet ingredients.  Whisk by hand until smooth.

Coat your 1 cup of mini semi-sweet chocolate chips with a bit of flour.  The flour on the chips help them cling to the batter versus falling straight to the bottom.

Add your slighted flour coated chips to the batter and stir.

Pour batter into your prepared pan.  Bake for 45 minutes.


These brownies are super tasty!!!!!!!!  I’ve made Nutella brownies before and I have to say that I prefer these Nutella Chocolate Chip Brownies!!

Make some to enjoy while you watch TV.  🙂

Snickers Stuffed Chocolate Chip Cookies

by 18 Comments

Dang you, Kohl’s for always sending me good deals!

Do you get the ads in the mail for Kohl’s?  You peel back the sticker and either get 15, 20, or 30% off.  I’m really good at ignoring the 15 & 20% coupons.  But 30% off…and go early this weekend to get Early Bird specials…and things are already on sale…and I get $10 Kohl’s cash for $50 spent.  Oh, the temptation!!

I got my KitchenAid mixer earlier this year at Kohl’s for such a deal this way!

I’m going to try to resist you this weekend, my dear friend, Kohl’s.  But don’t be surprised if you see me there.

Snickers Stuffed Chocolate Chip Cookies

Recipe from Love Veggies and Yoga

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
several fun-sized Snickers bars, diced

Yields about 27 cookies

Instructions:

Preheat oven to 350.  Place parchment paper on your cookie sheets.  Set aside.

In a bowl, combine the flour, baking soda & salt and whisk.  Set bowl aside.

In your mixer, beat together the butter, sugar, light brown sugar and vanilla.  Mix until creamy.  Add one egg and beat well.  Add the second egg and beat well.

Slowly add your dry mixture to the wet and mix.

Stir in the semi-sweet chocolate chips.

Refrigerate the cookie dough for 20 minutes.  (The refrigerated dough helps the dough not stick to your fingers when you’re working with the dough + Snickers.)

In the meantime, slice your Snickers bars.  I sliced a fun-sized bar down the middle.  Then I sliced the bars into 3rds lengthwise.  The number of Snickers pieces will depend on how big you make your cookies.  Just play it by ear!

Remove chocolate chip cookie dough from the refrigerator.  Use a cookie dough scoop and scoop out a generous portion.  Form dough into a ball.

Place a Snickers slice into the dough.  You can use 2 Snickers pieces if you want the cookie to be extra Snickers-y.  🙂

Place another rolled chocolate chip cookie dough ball on top of the Snicker.  Use your fingers to seam together the edges so that the Snickers is covered.

Bake for 9-11 minutes on your prepared cookie sheets.

Cool cookies on cookie sheet for 2 minutes.  Then move cookies to a wire rack to cool completely.

These cookies are very delicious!  The next time, I would either use bigger Snickers pieces or smaller portions of cookie dough per cookie.  I would have like more of an impact with the Snickers, but they tasted great regardless!

Peach Cobbler

by 14 Comments

The last 1-2 years that I lived in Charlotte are filled with memories.  Memories of hanging out with 2 of my favorite people in the world….my BFF’s Chris & Sarah.

Aren’t we cute?

My favorite times with Chris & Sarah were Sundays.  Chris & I would head over to Sarah’s around 10 am.  Sarah would make us breakfast while I’d read magazines and Chris would surf the Internet.  We would plan the next concert we would go see together.  We’d rehash Saturday night and whether we drank too much.  We’d see if there was a movie we wanted to see that afternoon.  We’d make our way through watching episodes of Arrested Development.  We’d watch in awe of how much Sarah’s cat, Gary, was in LOVE with Chris.  We’d make snarky comments about anything and everything.

Sundays also often meant Sarah would make us peach cobbler in the afternoon.

This Sunday, Sarah, Chris and I will be together again for a day up in Lawrence for a charity event.  I.can’t.wait.  We haven’t been together in about a year and a half.  Although there won’t be peach cobbler, it will feel like home on Sunday.

Peach Cobbler

Recipe from Food.com (this is the one Sarah uses!)

Serves 12.  277 calories per serving. 

Ingredients:

For the batter:

1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk (I used skim milk.)
1 room temperature egg

For the filling:

1 (28 ounce) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon (I used a HEAPING teaspoon.  I heart cinnamon.)
1/2 teaspoon nutmeg

Instructions:

Preheat your oven to 350 degrees.

In a 9×13 inch baking dish, melt your butter.  Set baking dish aside.

In a bowl, mix together your flour, sugar, baking powder and salt.  Stir in your milk and egg.  Pour your batter mixture in your baking dish over the melted butter.  Spread evenly with a spatula.

In a separate bowl, combine your peaches, sugar, cinnamon, and nutmeg.  Spread the filling over the batter.  Do NOT stir the filling into the batter.

Bake for 35-45 minutes under golden brown.  Through the magic of science, the batter will rise over the top of the peach filling as it bakes!

Serve warm with vanilla bean ice cream.  Try to not to dig in so fast that you burn your mouth on hot peach filling!  I speak from experience.  😉

Categories

Archives