Man Food Linky Party #GetHimFed Fridays No. 38

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Can’t wait to see your latest food posts.  Don’t forget to have a great weekend!
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#GetHimFed No. 38 Features | Bakewell Junction
  1. Homemade Pretzel Dogs by Shop Girl Maria
  2. Easy Chicken Marsala by Luv a Bargain
  3. Pina Colada Ice Cream by Peanut Butter and Pretzels
  4. Best Banana Bread by Yesterfood
  5. Twix Bacon Cookies by Gator Mommy Reviews

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Cadbury Mini Egg Blondies

Cadbury Mini Egg Blondies | Bakewell Junction - Gooey and chocolatey deliciousness.

Cadbury Mini Egg Blondies | Bakewell Junction

Has everyone been as busy as I have?  I have deadlines looming at work and yard work piling up.  Spring and early summer there’s so much to do.  I’d love to hear any shortcuts and tips you have with yard work.  And, has anyone had the explosion of poison ivy that we’ve had in the northeast this year?!?

I was looking for another quick and easy recipe to share with you.  I found this one that would use up some of my left over Easter candy too.  This recipe came together so quickly and was a cinch to make.  The bars are gooey with tons of chocolate and delicious.

Enjoy!

Cadbury Mini Egg Blondies | Bakewell Junction - Gooey and chocolatey deliciousness.

Cadbury Mini Egg Blondies

Yield:  16 bars                 Cook Time:  40 minutes

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 stick) unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups milk chocolate mini eggs

Directions:

Step 1:  In a medium bowl combine flour, baking soda and salt; set aside.  I melted the butter in the microwave but you can melt it over medium heat on the stove.  In the bowl of the stand mixer or a large bowl with a hand mixer, cream together the melted butter and brown sugar on high speed for 1 to 2 minutes.  The mixture should look lighter and fluffy.  Scrape down the sides of the bowl, as needed.

Step 2:  Mix in vanilla and egg and egg yolk until mixture is creamy.  Mix in the flour in 3 additions until each is combined using a low setting on your mixer.  Prepare an 8 inch by 8 inch baking pan by lining with aluminum foil and greasing with cooking spray.  Transfer the dough to the baking and use the back of a silicone spatula to spread batter evenly across the pan.

Step 3:  Bake in a 325 degree preheated oven for 40 minutes.  The top should be golden brown and a toothpick test should come out clean.  When done, remove the pan from the oven and cool on a rack for 30 minutes.  Place the pan in the refrigerator or freezer to cool completely (a few hours or overnight).  Slice into 2 by 2 inch squares.

Enjoy!

Recipe adapted from Bakeaholic Momma.

Tips:  Store in an airtight container in the refrigerator.  Liz from That Skinny Chick Can Bake always has perfectly cut cookie bars, so I always use her Tip of the Day to cut the bars.

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Man Food Linky Party #GetHimFed Fridays No. 37

Welcome to #GetHimFed Fridays!  Many thanks to everyone who parties with us, especially during the holiday weekend when everyone is so busy.  Bring your latest food posts.  Don’t forget to enjoy the warmer weather and have a great weekend!
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#GetHimFed No. 37 Features | Bakewell Junction
  1. Tulip Cookies by My Cookie Clinic
  2. Chipotle Turkey Wrap by Memories by the Mile
  3. Chocolate Dulce de Leche Tart by The Pink Wings
  4. Buttery Barbequed Steaks by Kandy’s Kitchen Kreations
  5. Chocolate Swirl Bread by Treat and Trick

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Man Food Linky Party #GetHimFed Fridays No. 36

Welcome to #GetHimFed Fridays!  Many thanks to everyone who parties with us.  Bring your latest food posts.  Get some great recipe ideas and share them with your friends.  Have a great Memorial Day weekend!
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#GetHimFed No. 36 Features | Bakewell Junction
  1. Pineapple BBQ Salmon Burgers by Egginon
  2. Chicken with Raspberry Glaze & Braised Endives by Simple Living and Eating
  3. National Buttermilk Biscuit Day by O Taste and See
  4. Blackened Chicken with Roasted Apricots by Simply Fresh Dinners
  5. Cream Corn Casserole by Love Lines From God

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Snickerdoodle Cookie Dough Bars

Snickerdoodle Cookie Dough Bar | Bakewell Junction

Snickerdoodle Cookie Dough Bar | Bakewell Junction

Ugh!  I’ve lost another battle to the dandelions.  I was gaining on them this year because the weather was cooler for a while but then a couple of weeks ago we had three days of rain and a warm weekend – it was all over but the crying.  I’m not giving up entirely and will continue on my mission to pull all of them up in the front yard.  Hopefully this will put me in a better position for next year’s dandelion battle.  Wish me luck.

On to more dandilicious happenings…  I was debating whether I should post this recipe because I wanted to tweak it and bring you the revised version with double the cookie dough but time didn’t permit.  While this version is delicious, I am a cookie dough lover and feel that you can never have too much.  These bars a full of buttery goodness and although the cookie dough isn’t as sweet as the chocolate chip cookie dough I’ve had, it’s still quite yummy.  If you’re a fan of shortbread, this bar certainly has what you’re looking for too.  Feel free to leave the recipe as is, if you prefer to have more shortbread than cookie dough.  I will certainly double the cookie dough the next time I make them.  Which version would you prefer?

Have a great Memorial Day!

Snickerdoodle Cookie Dough Bar | Bakewell JunctionSnickerdoodle Cookie Dough Bars

Yield:  16 bars                 Cook Time:  30 minutes

Ingredients:

Shortbread:

  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1 teaspoon coarse salt (I used Kosher salt)
  • 2 cups flour

Cookie dough:

  • 1/2 cup (1 stick) butter
  • 3/4 cup sugar
  • 1 tablespoon milk or cream
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/4 teaspoon salt

Topping:

  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons sugar

Directions:

Step 1:  For the shortbread:  Cream together butter, brown sugar and salt in a large bowl on high speed for 3 minutes.  The mixture should look light and fluffy.  Scrape down the sides of the bowl, as needed.  Mix in 1/3 of the flour until combined using a low setting on your mixer.  Repeat for each of the remaining 1/3 additions.

Step 2:  Prepare an 8 inch by 8 inch baking pan by lining with aluminum foil and greasing with cooking spray.  Transfer the dough to the baking and press evenly across the pan.  Bake in a 350 degree preheated oven for 25 to 30 minutes.  The top should be golden brown.  When done, remove the pan from the oven and cool on a rack for 30 minutes.  Place the pan in the refrigerator or freezer to cool completely.

Step 3:  For the cookie dough:  In a medium sauce pan, melt the butter and sugar over medium heat.  Stir constantly until the butter is melted and the sugar has mostly dissolved.  This will help the cookie dough to have a less grainy mouth feel from the sugar.  The mixture will take on a custard-like look – this is okay.  Transfer the mixture to a medium mixing bowl, let cook for 15 minutes and then beat at a high speed for 2 to 3 minutes.  Add in the milk and vanilla and mix to combine.  Mix in the flour at a low speed until combined.  Spread cookie dough evenly on the completely cooled shortbread.  Using the back of a silicone spatula, smooth the top of the cookie dough for an even finish.

Step 4:  For the topping:  Combine cinnamon and sugar in a small bowl and sprinkle evenly across the top of the bars.  Place in the refrigerator for a few hours or overnight to set and cool completely.  Slice into 2 by 2 inch squares.

Enjoy!

Recipe adapted from love to be in the kitchen.

Tips:  Store in an airtight container in the refrigerator.  Liz from That Skinny Chick Can Bake always has perfectly cut cookie bars, so I used her Tip of the Day to cut the bars.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

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Man Food Linky Party #GetHimFed Fridays No. 35

Welcome to #GetHimFed Fridays!  Many thanks to everyone who parties with us and shares.  Bring your latest food posts and join the party.  Get some great recipe ideas.  Don’t forget to have a great weekend!
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#GetHimFed No. 35 Features | Bakewell Junction
  1. Easy GF Maple Bacon Mini Donuts by Fearless Dining
  2. Brown Sugar and Bacon Wrapped BBQ Chicken by What’s Cooking in the Burbs
  3. Cheesy Tortellini Soup by Moments with Mandi
  4. Homestyle Chicken Pot Pie by My Sweet Mission
  5. Sopapillas by Lou Lou Girls

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Ultimate Crumb Brownies

Ultimate Crumb Brownies | Bakewell Junction

Ultimate Crumb Brownies | Bakewell Junction

Hope everyone had a great Mother’s Day.  My family came over for dinner yesterday and I made these yummy brownies.  I would have had a photo of the entire baked recipe but my brother-in-law grabbed some of the crumbs from one end of brownies.

Since everyone loves cake crumbs (at least I think everyone does), I decided to incorporate them into my favorite brownie mix.  I used half the crumb recipe from my Sour Cream Coffee Ultimate Crumb Cake and it turned out wonderfully.  There is some brownie at the bottom of those crumbs.

What did you do this Mother’s Day?  Did you make or do anything special?

Ultimate Crumb Brownies | Bakewell Junction

Ultimate Crumb Brownies

Yield:  12 brownies                 Cook Time:  45 minutes

Ingredients:

Batter:

  • 1 package of your favorite brownie mix (I used Ghirardelli)

Crumbs:

  • 1/2 cup butter, melted
  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons powdered cinnamon
  • 1 1/2 teaspoons vanilla extract

Topping:

  • 1 – 2 tablespoons powdered sugar for sprinkling

Directions:

Step 1:  For the batter:  Prepare the brownie mix as described on the package.  Transfer the batter to an 8 by 8 inch pan lined with parchment paper.  Spread evenly in the pan.  Begin baking in a preheated 325 degree oven for 20 minutes.

Step 2:  For the crumbs:  while the brownies are baking, mix together all the ingredients for the crumbs with a fork to start.  Finish mixing with fingers.  There should be large crumbs.  After the brownies bake for 20 minutes, remove the brownie pan from the oven and sprinkle the crumbs evenly across the top of the brownies.  The weight of the crumbs will flatten the brownies somewhat.  Return to the oven.

Step 3:  Raise the oven temperature to 375 degrees and bake on a higher rack for another 20 – 25 minutes.  The crumbs will brown ever so slightly.  Cool in the pan on a rack for at least 20 minutes.  Use the parchment paper to help remove the brownies from the pan and cool completely on a rack.  Transfer the brownies onto a serving tray and sprinkle liberally with powdered sugar.  Cut into 2 to 2 inch squares and eat.

Enjoy!

Crumb recipe from a co-worker.

Tips:  Store in an airtight container.

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Man Food Linky Party #GetHimFed Fridays No. 34

Welcome to #GetHimFed Fridays!  Bring your latest food posts and join the party.  Get some recipe ideas.  Don’t forget to have a great weekend!
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#GetHimFed No. 34 Features | Bakewell Junctiones
  1. Sauteed Onions, Peppers and Sausage Sweet Potato by Sandi’s Allergy Free Recipes
  2. Cinnamon Pecan Bundt Bread by Tumbleweed Contessa
  3. Stouffer’s Copy Cat Mac & Cheese with Johnsonville Mini Meatballs by Hot Momma’s Kitchen Chaos
  4. Parmesan Garlic Knots by Living the Domesticated Life
  5. Buttermilk Chocolate Cookies by Best of Long Island and Central Florida

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Man Food Linky Party #GetHimFed Fridays No. 33

Welcome to #GetHimFed Fridays!  Bring your latest food posts and join the party.  Get some recipe ideas.  Have a great weekend!
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#GetHimFed No. 31 Features | Bakewell Junction
  1. Sugar Cookie Butter Bars by A Mother’s Shadow
  2. Favorite Easter Recipes by Simple Living and Eating
  3. Chocolate Chip Blondies by Erren’s Kitchen
  4. Easy Marshmallow Frosting by Sweet and Spicy Monkey
  5. Chicken Fajitas by In the Kitchen with Jenny

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Orange and Almond Quick Bread #TwelveLoaves

Orange Almond Quick Bread | Bakewell Junction

Orange Almond Quick Bread | Bakewell Junction

Another busy week and April’s almost gone.  I can’t miss this month’s #TwelveLoaves party but I don’t usually make breads with orange.  I was so happy to find this quick and easy recipe to share with you.

Hope you’re ready for another Italian style recipe.  This recipe is a dense and delicious.  You can have it for breakfast or dessert.

Orange Almond Quick Bread 2 | Bakewell Junction Orange and Almond Quick Bread

Yield:  1 loaf                 Cook Time:  50 minutes

Ingredients:

Batter:

  • 1 1/2 cups of flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 10 tablespoons butter
  • 3/4 cup sugar, room temperature or softened
  • 2 eggs
  • 3/4 cup ground blanched almonds (I measured 3/4 cup silvered blanched almonds and then chopped finely in my mini chopper)
  • 1 tablespoon grated orange zest (I substituted dried orange peel)
  • 1/2 cup milk

Glaze:

  • 1 cup powdered sugar
  • 3 to 6 teaspoons hot water
  • 1/4 teaspoon orange flavoring

Directions:

Step 1:  For the batter:  Sift together flour baking powder, salt and flour in a medium bowl and set aside.  Cream butter and sugar together until light and creamy; about 1 to 2 minutes.  I beat on high using my hand-held mixer.  Add eggs one at a time beating to combine after each one.  Scrape down the sides of the bowl, as needed.

Step 2:  Mix in the almonds and orange zest until combined.  Fold in half the flour mixture.  Fold in the milk.  Fold in the remaining flour mixture until just combined.  Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon.  I usually like to use parchment paper but this time I used cooking spray.  Bake in a preheated 350 degree oven for 50.  Test with a toothpick; toothpick will be clean when done.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.

Step 3:  For the glaze:  Mix the powdered sugar, orange flavoring and 3 teaspoons water together with a fork.  Add additional water in small increments until desired consistency is reached.  I used all six teaspoons.  Drizzle across the top the loaf.  Slice and serve.

Enjoy!

Recipe adapted from Italian Dessert Recipes.

Tips:  Store in an airtight container.

Here is our fantastic April-Oranges breads from the incredible #TwelveLoaves bakers:

#TwelveLoaves April: Oranges. The month of March was filled with gorgeous strawberry breads!  We have chosen ORANGES for our April theme!  Choose a recipe including oranges.  Your bread of choice recipe must include in the recipe:  oranges, orange marmalade, orange zest.  In addition to being in the dough, it could also be added to a glaze.  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with ORANGES. Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this April, 2014, and posted on your blog by April 30, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and Heather from girlichef.

You are next… Click here to enter

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