TWD~Cherry Rhubarb Cobbler

Well I would have to say we really enjoyed this weeks recipe much better then last week! The rhubarb and cherries were excellent together, the tart rhubarb with the sweet cherries, perfect! It also worked out well because my Moms birthday was this week and her favorite fruits are cherries and rhubarb. We did add a zest of one orange to the dough and added some more fruit as it seemed to need more filling. We also cut the cobbler dough into hearts for a more girly feel for her party! All together I really liked it but would have to say I enjoyed the mixed berry cobbler we made a few weeks ago better. (for TWD) Oh, I almost forgot since we are living in Texas we have not been able to find any rhubarb, the last week when we found out that we were supposed to make this we realized that our parents were going to Michigan for a surprise anniversary party for some friends so we asked our Mom to try and find some, she returned with lots of rhubarb and fresh cherries! Perfect for our cobbler! So we had imported fruit:)

Esther

Cherry Rhubarb Cobbler with Rhubarb Crumble Ice Cream !

We also mad some rhubarb crumble ice cream to go along with our cobbler, WOW is all I can say! It was really amazing. To get the recipe go to http://www.mevrouwcupcake.com/ .

Chewy Chunky Blonde Brownies

I just realized but we have no blondie brownies on our website. In fact I have only made them one other time and they did not turn out, so I was a little leary on trying this recipe. But this recipe turned out fabulous, I changed the recipe a little and put macadamia nuts instead of walnuts, I really love walnuts but macadamia nuts are also one of my favorites and my Mom just bought a huge bag because they were on sale so I decided use those instead, and I'm glad I did.

Esther

2c. flour
3/4t. baking powder
1/2t. baking soda
1/2t. salt
1c. softened butter
1 1/2c. brown sugar
1/2c. sugar
2 eggs
1t. vanilla
6oz. chopped semisweet chocolate
1c. Heath toffee bits or butterscotch chips
1c. coarsely chopped macadamia
1c. sweetened shredded coconut

Heat oven to 325. Butter a 13x9 in. pan. Whisk together the dry ingredients, set aside. In a mixer beat butter on medium speed till smooth and creamy. Add both sugars and beat for another 3 min. or until well incorporated. Add eggs one by one, beating for 1min. after each addition, then beat in vanilla. Reduce the mixer speed to low and add dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into buttered pan and use the spatula to even the top as best as you can. Bake for about 40 min., or until knife inserted in the center comes out clean. The blondies should pull away from the sides of pan a little and the top should be a nice honey brown. Transfer the pan to rack and cool 15 min. before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temp. Cut into 32 bars.

PB Granola

2T. butter

1/3c. honey

1/3c. PB

1t. vanilla

1/2t. salt

3c. oats

1/2c. raisins opt. or chocolate chips!

1/3c. peanuts opt.

Melt the butter, and peanut butter in a saucepan. Then stir in the vanilla, salt, and honey. Finally after they are all mixed together well, add the oats! Spread onto a cookie sheet and bake at 375 for 10min. It will be crunchy. Let cool completely, then break apart and stir in addin's if desired!

Serving suggestions:

With milk

Over ice cream or mix in homemade ice cream!

Plain:)

Strawberry Shortbread

These dainty little cookies are great for a tea or with strawberry ice cream! You may not need as many as this makes, so feel free to cut the recipe in half!

Shortbread Cookie

2T. strawberry preserves

1c. butter softened

1/2t. almond extract

2 2/3c. flour

1/2 c. sugar

1/8t. salt

Strawberry Glaze

2T. strawberry jam

2c. powdered sugar

1/4t. almond extract

1T. milk

To make the cookie: Mix together the preserves, extract and butter till creamed. Drop onto film wrap, and shape into a log about 6in. long (using a spatula works great for the shaping) refrigerate 1-2hrs. or till firm.

Cut the butter mixture into the rest of the cookie ingredients. Just till mixture starts to cling together. Knead with you hands till dough is smooth. Form into a ball.

Roll out into 1/4in. thickness. Cut into desires shapes. Bake at 325 for 12-16min. Or till edges are slightly browned. Cool completely then icing them.

To make icing: MIcrowave the jam for 30sec. in the microwave. Then whisk in the powdered sugar, 1T. milk, and extract. You may need to add more powdered sugar, or milk to form your desired consistantcy.

Yields 76- 11/2 in. cookies; 54-2in or 30 2 1/2 in.

Mmmmmmmm Homemade Vanilla Ice cream!

TWD Chocolate pudding!

Well, unfortunately, Esther and I are not pudding fans. We made it and gave it to our family who liked it very much.....................we both had a bite, but decided that we're still not pudding girls :)

Sorry Dorie :( We had some fun thinking of different toppings to serve the pudding though.

The Cranberry Macadamia nut one was for Dad, and the peanut one we gave to the kids.

Looking really forward to next week's "Cherry Rhubarb Cobbler"