Carrot-Pecan Loaf Cake

I love carrot cake and I found the most delicious carrot cake recipe ever.  Thanks to Southern Living Magazine, I will never search for another carrot cake recipe again.  Seriously, it is the best.  Even they call it "Best Carrot Cake Ever".  The buttermilk glazed, triple layer, cream cheese frosting covered cake is worth the effort. You will use a ton of dishes.  You will spend a lot of time in the kitchen.  You will reap the rewards when all is said and done.  Looking for a quick carrot-cake fix?  Look no further than the recipe I found below.

BonAppetit Magazine publishes an "R.S.V.P." recipe where readers request recipes from certain restaurants and BonAppetit delivers!   A reader requested the recipe for the Breads Bakery Carrot-Walnut Loaf Cake.  When I stumbled across this restaurant recipe for Carrot-Walnut Loaf Cake in the Bon Appetit magazine (May 2015), I knew I had to try it.  It seemed like an easy enough recipe plus it came from Breads Bakery in New York - - - I knew it would be a winner.   

I ended up doubling the recipe because I wanted to be able to share the bread with friends.  The loaves turned out delicious and I followed the recipe exactly, subbing pecans for the walnuts.  I even ended up using a mini loaf pan (9 mini loaves in one pan, which took about 40-45min).  Those were like personal portable Carrot-Pecan Loaf Cakes!

For the Recipe:  Carrot-Walnut Loaf Cake in the Bon Appetit magazine (May 2015) (I used pecans instead of walnuts).

Share yours: How did yours turn out? Share it with us!  #tammytastes @tammytastes

Chocolate Chip Samoa Layered Brownie Bars

If you've stumbled across "Slutty Brownies" on Pinterest (one finds the most interesting titles on Pinterest...) or read my recipe for Chocolate Chip Oreo-O-M-G-Brownies with a much more G-rated name, then you'll know where the inspiration for this next concoction came from.  I love Samoas Girl Scout Cookies.  Caramel, coconut, and chocolate make up this magical ring of cookie.  Keebler makes a version year round as Coconut Dreams (check your cookie aisle - - - you'll thank/hate me later).   I took all the shortcuts on this layered bar so it's very easy to make.  The only hard part is not eating the cookie dough or cookies during prep.  

Gather the goods:

• Refrigerated chocolate chip cookie dough (2-16oz tubes of dough or 1 tub of dough)
• 1 package Keebler Coconut Dreams or Samoas, roughly chopped
• 1 Pillsbury Dark Chocolate Brownie mix (family sized) + ingredients on box

 Heat oven to 350°.  Prepare the bottom of a 13x9 pan with nonstick spray or line with parchment paper/foil for easy removal.  Press refrigerated cookie dough into bottom of pan.  (I used 3/4 of the 36oz tub of dough). 

Roughly chop Keebler Coconut Dreams.  (You could also just line the cookies as is but I prefer to roughly chop them for the layer).  Press down a little to help the Coconut Dreams settle into the cookie dough.  Prepare brownie batter as directed on the box.  Pour the batter on top of the Coconut Dreams layer.  Spread evenly.  Bake for 30-35 minutes.  Brownies are done when a knife inserted into the brownie comes out clean.  Allow brownies to cool completely.  Enjoy! 

Why I Love It: This can barely even be considered a recipe because it is so easy to bake, plus it incorporates my favorite cookie.  
Your turn: Share your version of the recipe with us!  #tammytastes

Best Zucchini Bread Ever

I am about to start a major kitchen renovation, which means I will be oven-less for a month.  Pair that with a growing vegetable garden chock-full of zucchini and you'll get an amateur/hobbyist baker trying to get all her baking in before construction.  Fast forward a couple hours and you have 4 loaves of zucchini bread cooling.  Whether you have a garden of zucchini waiting to be baked into bread, or you pick a couple up from the grocery store, you'll want to try out this foolproof recipe.  It is extremely easy to make and having a food processor makes it even easier.  I used Wildtree products since I had them on-hand, but you don't need those products to make the bread.  

Tammy's Best Zucchini Bread Ever

• 3 eggs, beaten
• 1 cup white sugar
• 1 cup brown sugar, packed
• 1 cup oil (I used Wildtree grapeseed oil, but use what you have)
• 3/4 tsp salt
• 2 cups shredded zucchini
• 3 cups flour
• 1Tbsp vanilla 
• 1 tsp baking soda
• 1 Tbsp cinnamon (or 1 Tbsp Wildtree Hearty Oatmeal Mix-In Sugar & Spice) 
  
  Using a mixer, cream together the beaten eggs, brown sugar, white sugar, oil and salt. Add shredded zucchini and remaining ingredients.  Mix well until flour is well incorporated. Divide batter between two prepared loaf pans. Bake for 50-60 minutes at 350 degrees.  I would check the oven starting at 50 minutes, especially if you are using a dark non-stick pan.  Bread is ready when a toothpick or butter knife inserted in the center comes out clean.  Allow bread to cool completely in the pan before removing.  

Recipe modified from: http://blog.ljcfyi.com/ljcsProjects/cooking/zucchini_recipes.html

Buffalo Chicken Dip

Due to popular demand, a friend of mine always brings her Buffalo Chicken Dip to gatherings.  It is delicious and is so easy!  The whole thing is usually the first thing to go.  It's definitely a crowd pleaser, so I knew I had to bring it when I was getting ready for a tailgate party.  The dip is served warm, but even when it's first mixed, it's pretty amazing.  The recipe below can be halved if you are bringing this to a small gathering.      

Gather the goods:
2 cups cooked chicken breast, shredded (or 2 10oz cans of chicken for a shortcut)
2 8oz blocks of cream cheese
1 cup blue cheese dressing (or ranch dressing)
1/2 cup wing sauce (or 1/4 cup Wildtree Blazin' Buffalo Blend)
1/2 cup shredded cheese (mixed in)
1/2 cup shredded cheese (for topping)

Mix together all ingredients.  Place in a baking dish.  Top with remaining 1/2 cup of cheese.  Bake at 350 until the the dip is completely warmed through.

This was for a tailgate so I didn't bother trying to put it in a nice dish or photograph it in a special way.  The picture doesn't do it justice but it is delicious!  You'll want to pin this for your next party dip.  


Thank you for the recipe, Rosary!



        

Twix Cake

Ridiculously Easy Twix Poke Cake

You’ve probably heard of the “better than anything” poke cake that includes heath bar.  It's the perfect framework for doctoring up a boxed cake mix so I decided to try it out with Twix.  It’s very easy to make!

Gather the Goods:

• Yellow Cake Mix (I used Pillsbury Moist Supreme Golden Butter Recipe)
• Sweetened Condensed milk, 1 can
• Caramel topping (Smucker’s Squeezable Caramel)
• Cool Whip
• Twix (3 full-size packages, or you can use the Twix minis) chopped into pieces

Prepare cake according to the box.  Pour in a 13x9 pan.  When cake is done, remove pan from oven and poke holes all over the cake using a fork.  Pour the can of sweetened condensed milk over the entire cake.  It will seep into the cake.  Drizzle a little bit of the caramel over the top.  Allow cake to cool completely.  Once cake is cool, spread the Cool Whip on top of the cake.  Sprinkle chopped up Twix on top (I used 16 mini Twix chopped up in the picture above).  Drizzle with more caramel topping.  Store in the refrigerator.    

Jalapeno Pepper & Corn Dip

 I think I have pinned so many dip recipes that I need to create a board just dedicated to dips.  I may even need to subdivide that board into hot and cold, fruit and veggie.  However you pin, you'll definitely want to add this "Jalapeno Pepper & Corn Dip" to your recipes.  People will love it.  You will make it again.  You will love how easy it is.  I had a new seasoning I wanted to try out from Wildtree, so in place of the jarred jalapenos, I substituted the Wildtree Jalapeno Pepper Blend.     

You can adjust the seasoning to make it hotter if your taste buds can handle it.  My favorite vehicles for this dip are Fritos Scoops.    

Gather the Goods:

• 2 cans Mexicorn, drained
• 1 cup mayonnaise
• 1 cup sour cream
• Tops of 1 bunch of green onions, sliced
• 1 can diced green chilies, drained (mild or hot depending on your taste)
• 2 tbsp Wildtree Jalapeno Pepper Blend (or substitute 1/3 cup jarred Jalapenos, diced)
• 8 ounce package of Shredded Mexican Blend or Colby Jack Cheese
• Tortilla chips for serving (...Fritos Scoops are divine)  

Preparation:

Drain the Mexicorn and green chlies.  Combine all of the dip contents together and place in the fridge for 12 hours.  This dip gets better as it sets.  The struggle comes with not eating it beforehand.  Serve with tortilla chips

This recipe was modified from Blog: An Affair From the Heart's post.

Ultimate Peanut Butter Cup Crunch Brownies

If you love peanut butter, look no further.  You have just stumbled upon your favorite brownie that is packed with Reese's peanut butter cups, peanuts, peanut butter, Rice Krispies, and of course chocolate.  These layered brownies are delicious.  You'll end up cutting them into smaller squares because they are so decadent.

I modified the recipe from the Cookies and Cups blog.   The recipe below will make a 13x9 pan. 

Gather the Goods:

• Pilsbury Family Size brownies (or any brand that will bake in a 13x9 pan)
• 1 small bag Reese’s miniatures (I used about 18 miniatures total)  Coarsely chopped
• *Optional: ½ cup peanuts, coarsely chopped
• 2 cups semi-sweet chocolate morsels
• 1 cup peanut butter
• 1 tbsp butter
• 2 cups of Rice Krispies

1. Bake brownies according to package directions in a 13x9 pan lined with foil for easy removal  (Don't overbake!)
2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
4. In a pot over medium heat, combine chocolate chips, peanut butter and butter.  Stir frequently until completely melted.  Once melted, remove from heat. 
5. Immediately stir in Rice Krispies until evenly combined.
6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
7. Cut into small squares to serve.

Store airtight for up to 3 days. I like to keep them in the fridge, but you can store them at room temperature too.  Also, as you're cutting the brownies, any pieces that fall off are fair game for the baker. 

Combine the peanuts and peanut butter cups so you can sprinkle them easily.

The crispy layer poured on top of the cooled brownies.

The foil lined pan makes it easy to remove the brownies for cutting.

I didn't exaggerate the thickness of these brownies.

With the chopped peanuts and an increased top layer.